FOR THE FOODIES Anthony Femia has been delighting cheese lovers far and wide since opening up Maker & Monger in Melbourne’s Prahran Market. A cheesemonger by trade (and an internationally recognised one at that), he regularly jets off on cheese-foraging trips around the world and is a master in both Comté and charm. What are your top three cheese and wine pairings? Blue cheese with botrytis wine is a heavenly combo—the spice and salt of the cheese perfectly balance the wine’s richness. I love adding fresh honeycomb to elevate the experience. Another favourite is French Camembert with oaked Chardonnay. The cheese’s cauliflower and garlic notes blend beautifully with the creamy vanilla tones of a good Chardonnay. Lastly, Champagne with triple cream brie is a classic pairing—the bubbles cut through the brie’s richness, and the cheese’s buttery tang pairs seamlessly with a fine Champagne. What are your favourite seasonal cheese dishes for spring? Spring’s fresh vegetables are perfect for simple, flavourful dishes. I love blanching or grilling zucchini, asparagus, and fennel, then topping them with shaved Pecorino Toscano, lemon zest, dried chilli, and extra virgin olive oil. A crack of black pepper finishes the dish beautifully. 5 Minutes with Anthony Femia Maker & Monger Stracciatella Side Special at Tipo 00 I think about this dish constantly, and it makes an appearance on the menu from time to time. It’s fresh stracciatella paired with grated hazelnuts, freshly cooked artichoke, and lemon zest, served Top 3 Cheese Dishes in Australia The Cheese Tart at Quay in Sydney This dish truly celebrates two incredible cheeses from Long Paddock in Castlemaine, brought together in the most extravagant and delicious way. Picture cheese-infused custard, delicate Upper Level Overseas Passenger Terminal, The Rocks, NSW @quayrestaurant 1. 3. Cervelle de Canut, a Lyonnaise dip made with curd, crème fraîche, herbs, and vinegar, is also fantastic under blanched asparagus, paired with white fish or roast chicken. Tell us about the inspiration behind Maker & Monger. My Churchill Fellowship in 2015 inspired me. During this fellowship, I stayed with amazing cheesemakers and affineurs across France, England, and Vermont, USA. This experience gave me the vision and drive to create a shop celebrating all things cheese. Today, we also offer dairy products, accompaniments, great wines, and of course, toasties! My love of cheese stems from childhood, spent “working” with my mum behind the counter at our local deli. There, I learned the stories, history, and how to recognise the flavors of cheese. Seeing that click from customers when we shared our knowledge and passion was incredibly rewarding. 361 Little Bourke St, Melbourne @tipo_00 Blue cheese with botrytis wine and a touch of fresh honeycomb— it’s a contrast made in heaven. Tipo 00 2. The Comté Tart at Gimlet in Melbourne The toppings change with the seasons, but the Comté custard core remains the star. For spring, it’s topped with whipped sheep’s milk ricotta from Corsica and shaved dried sheep ricotta 33 Russell St, Melbourne @gimlet.melbourne Osteria Ilaria Nikki To
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