Why not show your dad how much you appreciate him by treating him to Food Star’s special Father’s Day menu on Sunday, September 2. For seafood-loving dads there’s smoked salmon, prawn cutlets, seafood cocktails, seafood combination or a crab stir-fry, but if yours isn’t a huge seafood fan, some sizzling chicken skewers or steamed duck will have his taste buds ablaze.

There are sessions at 11am-1pm, 1.30-3.30pm, 5-7pm or 7.15-10pm, so outdo your siblings and be the star by booking before they do. Dad will love you for it.

FOOD STAR FRANKSTON

A: 315-321 Nepean Highway, Frankston
T: 9770 0122
W: foodstar.com.au/base/frankston
FB: foodstar.frankston

 

Guildford's Restaurant Cafe in Seaford has become the place to be. People have fallen in love with the decor and vibrant environment, calling it their “special place” and saying the area has needed something like this for years. 
 

Owner Guildan and her partner Jon have put their creativity to work, taking the well-known and loved Florist at Seaford to a whole new level. After growing up in a family-owned restaurant and enjoying an early career in hospitality, it was always Guildan's dream to have a cafe alongside her successful florist’s shop, which was just two doors up from Guildford's. Now she runs this busy 120-seater restaurant cafe in Seaford.

 

The humble team at Guildford's love what they do, and their passion is reflected in their food. Guildan and her husband have a Turkish background, and Guildford’s has a beautiful balance of Mediterranean, Turkish and Middle Eastern cuisine. They also host spectacular themed dinners, promoting world cuisine with set menus, live music, shows and traditional dance, all of which will have you feeling like you've left the country! 
 

The atmosphere is delicately dazzled with Turkish Moroccan lamps, authentic evil eyes, giftware and Turkish patterns. You could spend hours taking in all the details, yet it blends perfectly together. Other features include an inviting open fireplace, a world wine bar, local and Mediterranean beers, a courtyard, a semi-private dining area, a smoking area, a dog-friendly area, free Wi-Fi, specialty coffee, home-made baklava, authentic Turkish delight, low-gluten options, a vegan/vegetarian menu, a florist’s shop and a gift shop. 
 

Take a drive to Seaford and experience this hidden gem for yourself — you’re sure to be impressed. 

 

GUILDFORD’S RESTAURANT CAFE
A: 132 Nepean Highway, Seaford
T: 8774 6044
FB: Guildfords3198
INSTA: guildfords_restaurant_cafe

Please describe your menu selections at Geonbae.

My favourite menu is barbecue. I like to convey the traditional Korean barbecue flavour. We want our customers to have fun at the table, enjoy the taste and have an amazing meal.

What makes you different?

The World Health Organization introduced Korean food as a nutritionally balanced model. Bibimbap, which is one of the biggest sellers on the menu, is healthy, natural food (with a) variety of fresh ingredients. The barbecue is prepared with special Korean traditional marinades. In the Korean fried chicken dish you will be able to taste high-quality chicken flavours that are different from those of other fast-food restaurants with an emphasis on keeping the outside crisp and the inside moist. The front-of-house staff (serve) the guests in a professional and friendly manner while explaining a little about Korean culture and food. Our wish is for guests to leave feeling enlightened and content.

What do you enjoy doing in your spare time?

I like to see my friends and try new restaurants. While Korean cuisine is my favourite, it is good to experience various countries’ food because we are in Melbourne where various cultures co-exist. I go to church to recover my exhausted mind, travel to enjoy the wonderful scenery, and relax and sing while playing the piano.

What advice do you have for an aspiring chef?

It takes a lot of time and effort to become an expert. Take your time to learn and be patient.

And be prepared to do various things, not just cooking. I sometimes do the dishes and trim many vegetables. Cleaning is the same with all the staff. Remember, it’s not just all roses.

Eeny Meeny has become an institution for groove-inspired food-loving folk after almost six years of dishing up delectable delights in Frankston. Trailblazing the way for the area’s thriving hospitality scene, this not-so-teeny deliverer of flavour-busting sensations is renowned for offering consistently great coffee and creative meals that punters love.

Co-owners Robbie and Sandra are very excited for the positive changes that have been happening in Frankston. “The face of Frankston has improved so much. We’re loving that Frankston’s coming along in leaps and bounds, and we’re really proud of the little community of foodies and coffee lovers we’ve created here in Young St.”

Unmatched experience and exceptional customer service are what’s in store in this gem of an eatery where friends are made over great food and coffee. Fresh and creative weekly specials by chef Robbie Wright are a feature and a favourite with locals and visitors, and the secluded courtyard — among the prettiest on the Peninsula — is available for private functions and events. Why not take your time over an Eeny Meeny weekend brunch or indulge in an afternoon caffeine hit with a sweet treat on the side?

This thriving Frankston venue is currently planning to kick off special evening dinner events soon and expand its functions and catering services — stay tuned! But for now Eeny Meeny is open from 8am until 3pm seven days a week. It’s fully licensed and serves an all-day menu too.

EENY MEENY

A: 96 Young St, Frankston

T: 8774 4236

FB: eenymeenycafe

INSTA: eeny_meeny

 

Whoever said “you can’t make an omelette without breaking a few eggs” hasn’t tried Orgran’s Vegan Easy Egg, which was last month awarded the gold trophy for best overall product and across two categories at the 2018 ‘Free From’ Foods Awards in the UK.

The award cements the Carrum Downs-based company’s status as a leader in product innovation in the gluten-free and ‘free from’ categories. Judges on the awards site described Vegan Easy Egg as a “fantastic product, so impressive, so clever!” and “a genuine innovation in ‘free from’ ”.

Vegan Easy Egg, which mimics the recipes for scrambled eggs, omelette, quiche and frittata, is produced using a combination of chickpea fibre and all-natural ingredients. Manufactured in the company’s state-of-the-art allergy-friendly factory, Vegan Easy Egg is equal to 15 eggs and is packed with nutritional variety.

With a good source of fibre and 7.5g of protein per serve, this vegetable-based product provides the perfect alternative to those suffering from egg or other food allergies, including those who follow a vegan lifestyle.

Orgran thanked and acknowledged its dedicated team who made the win possible and extended its thanks and appreciation to its loyal and supportive customers. To read more about Vegan Easy Egg or to see Orgran’s complete list of ‘free from’ products, visit Orgran’s website at orgran.com

 

At Geonbae, all your senses are treated to a Korean delight. It’s the first Korean barbecue restaurant to delight residents of Frankston and the Mornington Peninsula.

A short walk from the Frankston Pier and foreshore, you’ll discover that each table at Geonbae has an electric Korean barbecue built into it. The atmosphere is lively and authentic, and most dishes are cooked in front of you as you pick up your food straight off the hotplate and share the tastes of Korea with your dinner party courtesy of chef Yeongu Lee.

Take your taste buds on a journey and order the Variety Set for $50pp. You’ll be spoilt with a five-course dinner where you can experience a range of different delights over one and a half hours.

Bask in the view of Kananook Creek with the sun setting over Port Phillip Bay as outdoor heaters keep you toasty warm while you enjoy the licensed outdoor dining area. Choose from many flavours of soju, teas, Korean beers on tap or in bottles, Korean soft drinks, your usual cocktails or take the full experience and try a Korean cocktail.

Geonbae is a Korean noun that translates to “bottoms up” and “cheers” — it’s what you say before you down your soju. And boy, does this restaurant have something to cheer about. It recently received a Certificate of Excellence from Trip Advisor for its No.1 ranking out of 178 Frankston restaurants. We say Geonbae!

GEONBAE
Open: 11am-11pm daily; bookings welcome
A: 4 Kananook Creek Blvd, Frankston
T: 9783 9067
W: geonbae.com.au
FB: @GeonbaeFrankston
INSTA: @geonbaefrankston

With a relaxed family-friendly atmosphere, amazing customer service and 18 years’ experience, Food Star truly deserves a gold star.

Mouth-watering seafood, Asian cuisine, carvery, salads and all of your usual quality Western favourites are all together at Food Star. No matter how hungry you may be, Food Star promises that its scrumptious all-you-can-eat buffet satisfies any appetite. For dessert, you can indulge in such delectable delights as black forest cake, tiramisu, fruit tarts, sundae station and much more.

Lunch is served from 11.30am to 3pm, and dinner is on 5.30pm until 9.30pm. Prices start from $6.90 for children, lunch $14.90 for adults and $11.90 seniors, dinner $20.90 per adult from Monday to Thursday and $21.90 from Friday to Sunday.

FOOD STAR FRANKSTON
A: 315-321 Nepean Highway, Frankston
T: 9770 0122
W: www.foodstar.com.au/base/frankston
FB: @foodstar.frankston

You know their quips, you know their sayings, but did you know that the oh-so-fabulous Eddy, Patsy and Saffy will be gracing Mornington? Well, no. It’s actually the tribute show Fabulous? Absolutely! Confused? Don’t be. Just pour another glass of wine, darling. And another.

“When I read that drinking was bad for you, I gave up reading,” said Patsy Stone on the hit television show that had a popular nine-season run.

Comedy Dining Company presents a fabulous comedy tribute evening. It’s time to join Eddy, Patsy and Saffy as they take you for a trip down memory lane. They’re all attending a gala —even Saffy has been dragged along — only for them to arrive and be told they’re not on the guest list. Disaster! But Patsy has a plan. After trying many ways to enter the party, in typical style they get hideously drunk and get thrown out.

Before you enjoy a three-course meal, be prepared to be called, “Oh, you little troll bitch from hell!” as the actors mingle with the guests at the bar before the show. Saffy will try to get a handle on the situation as Patsy and Eddy make a nuisance of themselves by trying to steal people’s drinks.

Doors open at 7pm, and the show starts at 7.30pm. Tickets are $89 a person and it’s well worth it to watch three of the best actors in the land give a performance that will not be forgotten as they recreate some of the iconic sketches from the series. Run, darling — there’s booze at the finish line … well, at the Brooklands of Mornington, so book now by phoning Cassandra on 5973 9200 or email [email protected]

BROOKLANDS OF MORNINGTON
A: 99-101 Tanti Ave, Mornington
T: 5973 9200
W: brooklandsofmornington.com.au

 

Frankston’s idyllic Boathouse Restaurant is the perfect place to enjoy warm autumn days on the deck while indulging in seasonal local food, fine wines and boutique beer.

Located on the meandering Kananook Creek, the Boathouse Restaurant is a fantastic place to unwind with friends and whet your appetite with its amazing mid-week indulgence special. Enjoy two courses for only $45, which includes a glass of complimentary wine or three courses and wine for $55, available Tuesday to Thursday for lunch or dinner.

Choose from the new menu and enjoy an entrée of seared scallops with black pudding and pear jam, or perhaps sticky beef rib with chimichurri and pickled slaw. Mains include panko-crumbed whiting, sticky ginger and orange-braised pork shoulder, or why not try half spatchcock, cider-poached and grilled. Desserts are always delicious, especially the espresso meringue with marsala mascarpone semifreddo, candied hazelnuts and fudge sauce.

The Boathouse’s new seasonal autumn menu is starting to take shape and will feature small plates for sharing as a starter: Cloudy Bay clams with sherry and parsley, salt cod pate with grilled baguette or honey-roasted fig with Gippsland blue and crushed hazelnuts. The Light Bites section of the menu has the perfect mix of dishes for a quick lunch: twice-baked gruyere and tomato soufflé, pan-fried gnocchi with fennel, crisp prosciutto and citrus mascarpone, white fish pot pie with potato, leek and dill.

At the end of the working week, treat yourself to fish and chip Fridays every Friday for lunch and dinner at The Boathouse for just $20. Enjoy beer-battered local fish with chips, a light salad and tartare sauce, but be warned Fridays do book out in advance so make a booking now.

THE BOATHOUSE RESTAURANT

A: 366 Nepean Highway, Frankston

T: 9770 5330

W: theboathouserestaurant.com.au

FB/INSTA: @theboathousefrankston

There is an energy about Carrum restaurant Freddie’s and there’s certainly charisma behind owner Farid ‘Freddie’ Mansour. Freddie moved to Melbourne from Lebanon at the age of four, living in a Housing Commission home in Moorabbin with his parents and seven siblings, and from a young age he loved to perform.

“I always created when I was little,” Freddie says. “At the age of 10, all I wanted to do was acting, because I just wanted to make people laugh.”

Freddie studied acting and featured in commercials and as an extra on Neighbours and E Street, and he scored a main role on the ABC TV series Embassy. He later launched his FM Productions casting agency in Chapel St before moving to Carrum in the mid-1990s, taking over the operation of his parents’ takeaway pizza business in 1998 and subsequently opening a café, a restaurant and a deli.

“We serve dishes that you would traditionally find in a fine-dine restaurant,” Freddie says. “We are expanding the menu to give people a variety of authentic, original, tasty meals locally in Carrum for a reasonable price. The pizzas are made from an original recipe that I would never change. Everything from the basics to the garnish is all freshly made here.”

The warm setting inside mixes rustic fittings, including chandeliers, with modern furniture, and the classic Frank Sinatra playing in the background only adds to the ambience. The coffee is made with “passion”, which is exactly what the business has been built on, and just recently his restaurant eclipsed 9000 others to win Menulog’s award for the best pizza in Melbourne’s inner-south.

Freddie’s philosophy is centred on relationships and this starts with the conversations he has with loyal customers grabbing their morning coffee. “I am a people person - I listen to what people want and deliver it.”

Next month marks 20 years of ownership for Freddie, who intends to celebrate the moment - but as always his next move is under wraps for now.

 

FREDDIE’S

A: 503A Station St, Carrum

T: 9772 7039

 

Los Argentinos is a Juan-in-a-million restaurant and it has moved to Karingal. All its regular amigos are loving the new interior theme that represents South America - but with the same great menu.

While the main cuisine is based on Argentinean dishes, there’s also a comprehensive range of Mexican dishes and a large variety of parmigianas.  With the new location comes new opening hours. You can transport yourself to South America with Los Argentinos’s new lunch menu from 11.30am-3pm or choose from the main menu. Why not stay for the traditional live entertainment on Monday, Thursday and Sunday evenings?

Great atmosphere, superior authentic food and friendly service is what Los Argentinos is all about. Mondays is all you can eat, Tuesdays is a table grill for two, Wednesdays bring a mixed fajita for two with margaritas, and $20 on Thursdays from 5.30-8pm gets you scrumptious steak. Sundays wrap up the week with a $22 lunch that includes a parmigiana, chips, salad and beer.

If you can’t find something there to devour, I don’t wanna taco ‘bout it!

 

LOS ARGENTINOS

A: 197 Karingal Drive, Frankston (next to Star Zone Cinema)

T: 8900 5481

 

Alisa Melhuish has been serving up delectable dishes in the industry for 25 years. She holds a Certificate IV Hospitality (Cookery) and a Certificate IV Training and Assessment, and because she’s also an authorised civil marriage celebrant, she has created the perfect pairing of her passions.

Please describe your menu selections at One Pear Tree.

Full breakfast assortment from favourites such as eggs on toast and granola bowls through to our most popular smashed avocado with poached eggs, goats’ cheese and pomegranate. Fresh salads, our classic burger and daily specials. Our menu is fresh, simple and full of flavour.

What trend are you loving at the moment?

Super bowls. I love the idea of combining a diverse range of ingredients, colours and textures to create a unique flavour combination that is beautiful to look at and delicious to eat.

For those who aren't familiar with your restaurant, give us some insight into what makes you different.

On the busy Nepean Highway, One Pear Tree is like an oasis. You can enjoy amazing coffee from our walk-up coffee window, sit under umbrellas in our front garden or wander through inside to experience beautiful decor, friendly service and a selection of intimate dining spaces. Our menu is fresh, simple and enjoyable and our team of staff are like a little family who will welcome you to the tribe.

Please tell us a little about your professional background?

I walked into a kitchen at 15 years old and fell in love. I was home. I did my training at award-winning venues in Bendigo, the heart of fine dining in regional Victoria. With a passion for fine dining and busy services I moved to Melbourne and worked in Brighton and St Kilda. A move to the Peninsula gave me the opportunity to diversify my skills. I progressed from chef to restaurant manager, wedding co-ordinator and tourism manager. Having children led me into the cafe world as the work-life balance is wonderful. I love the diversity cafe work allows as I can work both front and back of house and chat with customers.

What is your style in the kitchen?

Cool, calm and collected. I can’t function in a messy kitchen so I am forever tidying my work space. When the pressure mounts, that’s when I like to be at my calmest.

What ingredient do you love using in your summer dishes?

Pomegranate. I am obsessed. That little burst of tart, juicy flavour. It is so versatile and so pretty.

What do you love most about what you do?

It feels as natural as breathing. I feel home when I am in a kitchen.

Any advice for aspiring chefs?

Follow your passions, not celebrity chefs.

 

Food is on the tip of everyone’s tongue these days. Where to indulge in the best flavours, food provenance and where to get the freshest ingredients. Simultaneously, food photography has a community of Instagram devotees who have fallen deeply in love with the colour, shape and form of platter-to-plate aesthetics.

Julie Haines, from Willow Creative, has been zooming in for many years on the power of food to visually seduce the viewer and is a regular Frankly Frankston photography contributor. We chat about the rise of food photography and the importance of getting it right.  After all, we eat with our eyes first - don’t we?

“Instagram has allowed businesses and solo operators to promote their product visually, spontaneously and consistently. I first dabbled in food photography 10 years ago when I took the 30-day raw food challenge and created a blog to stay committed to the program.  I was determined to upload beautiful photos.  I absolutely love being creative and food photography gives me that outlet on a daily basis.”

So how do you get your food shots looking as sleek as the professionals while holding true to individual style and the hero of the visual?

“Light is very important while shooting food. It needs to be soft and natural and abundant. You’ve got to move, too. Walk around the subject and take shots continually. Always take too many – you can discard but can’t always go back to take more. Move back and take wide shots; take close-ups. Experiment. Use the environment you have. Represent the place where the dish has been created by using props or an eye catcher in the background – and have fun. People can see when you’re having fun.”

To view Julie’s world of mouthwatering food, see @willowcreative on Insta and enjoy. 

Social sips happen at Southside Social. So we’ve got some delectable descriptions to wet your whistle and get you down to visit the talented bartenders at the bar that has the beats and burgers to make your night.

Mexican Summer
Tequila, orange liqueur, lemon juice cherry syrup, red wine, shaken and served neat in a martini glass with a salt rim.

Sherbet Mojito
Light rum, tablespoon of sherbet, fresh plucked mint, dash of vanilla syrup, fresh pressed citrus, ginger beer served over crushed ice.

Bubble Gum Sour
Vodka, bubblegum syrup, fresh pressed lemon juice, orange bitters served over crushed ice.

Espresso Martinis
Chilled espresso, coffee liqueur, vodka and a hit of salted caramel syrup - and it’s $12 all day, every day!

Passionfruit and White Chocolate Martini
Vanilla vodka, passionfruit and white chocolate liqueur chilled and served in a martini glass.

If you need us, we’ll be by the bar.

SOUTHSIDE SOCIAL
A: 433 Nepean Highway, Frankston
W: southsidesocial.com.au
FB: @southsidesocial
INSTA: @southsidesocial

 

Frankston’s Milkman Café doesn’t just deliver on excellent coffee, delicious food and top-class customer service – it’s also bringing joy to the life of a young Kenyan boy.

Milkman’s wait staff, baristas and chefs are donating part of their wages to 12-year-old orphan Alex Mugo (pictured) through Go Beyond All Borders, a mission organisation that helps orphans, children and families in need by providing hope, love and practical support.  It was founded by Caz Holmes - who also happens to be the mother of Milkman’s operations manager, Casey Holmes.

“GBAB at the end of the day are the ones doing the great work,” Casey says.  “We as a café are just a small part of the community helping out.

“As a Milkman family we wanted to make a difference, so all the staff got together and decided on sponsoring a child from Africa. Alex unfortunately lost both of his parents due to HIV/AIDS. He’s a bright young boy who likes dancing, playing basketball and hopes to be a telecommunication engineer when he grows up.  We saw a great opportunity and wanted to help.”

To find out more, visit @GBAB Go Beyond All Borders on Facebook, email Caz Holmes at [email protected] or call Caz on 0416 254 646.

 

THE MILKMAN CAFÉ

A: 8 Kananook Creek Blvd, Frankston

W: milkmancafe.com.au

INSTA: @themilkmancafe

FB: @themilkmancafe

 

John Christou has been head chef at the Beach Café Seaford for four years and has worked in the industry for 23 years. John has certificates 3 and 4 in Commercial Cookery, Certificate 4 in Training and Assessment and a Diploma of Hospitality Management – so you’re in very talented hands.

 Please describe your menu selections at the Beach Café Seaford.

Menu selections are fresh, modern and cater for all customers’ dietary requirements 

What trend are you loving at the moment?

I enjoy the trend that Melbourne at the moment has become more of a breakfast/brunch place. A lot of places and chefs are re-creating some old dishes from years gone by, and are now putting their own twists on them.

For those who aren't familiar with your restaurant, give us some insight into what makes you different.

Our venue is located right on the beach, and our greatest asset would be our view, combined with my wealth of knowledge about flavours, textures and balance. I aim to make our customers’ taste buds dance with pleasure.

Please tell us a little about your professional background?

I have been in the industry for 23 years and have owned cafes and restaurants in Melbourne.  I have also worked as a head chef in some of Melbourne’s top restaurants and function centres.

What is your style in the kitchen?

I'm a hands-on chef. I love to be on the tools.  People have often said to me that my style is large and in charge. I'm always up for a challenge.

What ingredient do you love using in your summer dishes?

I love to use roquette, berries and all stone fruits.  They all work well together, and are a delight and refreshing. I also like to use a lot of seafood, fresh fish and crustaceans.  I think that it is a complement, especially being on the beach.

What do your customers love about your menu?

I believe that the customers love the uniqueness of using fresh and local produce in my menu, and on my weekly specials.

What do you enjoy doing in your spare time?

I like to spend time with my kids and family.  I'm also a very keen fisherman.  I really enjoy fishing and look forward to the opportunity every time I get to go out on the water to wet a line.

What do you love most about what you do?

I love to create dishes, sauces and food in general.  I have a real passion for the industry.  I thrive in fast-paced, high-volume turnover and believe that once you have your preparations and organisation in place, you could face and produce many meals. We as chefs are like artists.  Our blank canvas is our plate; we create, design and put our own twist on that plate.

Any advice for aspiring chefs?

It is a very hard industry, and we never stop learning.  You have to learn to have a thick skin.  I abide by four rules that have helped me through my career: be impeccable with your work; don't take anything personally; don't make assumptions; and always do your best.

 We don’t have to tell you that summer is all about your contentment and the outdoors, but we will tell you where to experience it all in one beautiful location.

The Craft & Co Farm in Bangholme, just minutes from Frankston near Patterson River, is a 16ha working winery and vineyard that abounds with outdoor activities to refresh your senses, from a walk in the botanicals and kitchen garden to a picnic on the grass or a game of bocce.  Make sure you visit the onsite cellar door, café and bar to indulge your taste buds too.

There's plenty of space for the kids to run around and try their hand at volleyball or soccer while you relax with a glass of wine from the Farm’s new range, and don’t forget to pick up a cellar door pack – they make excellent Christmas gifts.

The Craft & Co Farm is open Thursday to Saturday from 9am-5.30pm and Sundays from 11am-5pm. 

THE CRAFT & CO FARM

A: 170 Riverend Rd, Bangholme

T: 9773 4880

W: thecraftandco.com.au/the-farm