Plates will fly, tempers will rise & words that you thought never existed are all part of a day’s work for Gordon Ramsay, or are they? After Gordon’s last stint in Australia in June last year, firing off ammunition like he was part of the defence force, he may well be inclined to lay low.

 It is however his Melbourne ‘hey day’, where he sees the opening of his Maze, Maze grill restaurants, due to open in March 2010 &, if you book early via Dimmi you can determine for yourself if Ramsay does have an innate ability to get the heart rate going or, more importantly, is the Scottish born man creating gastronomic greats that are worthy of his current 13 Michelin stars?

 All about the mouth off man

Before the Melbourne Maze movement is explored further, let’s take a look where Gordon’s come from. Funnily enough Gordon didn’t grow up wanting to be a chef, he was at the time, much more interested in playing football. Thankfully for us that changed, when he suffered an injury, which then led to him attending a Hotel management course.

Gordon’s first few years in the kitchen were spent under the guidance of Marco Pierre White and Albert Roux in London. He then moved to France and worked with Guy Savoy and Joël Robuchon for three years refining his ability & affinity with French cuisine. In 1993 Gordon returned to the UK to work at Aubergine, a new restaurant on the scene offering French haute cuisine.  It was a mere three years before the restaurant received 2 Michelin stars.

Following this accolade in 1996 Gordon launched his first cookbook, with many more since then. It was in 1998 when Gordon first opened his own restaurant in Chelsea called Gordon Ramsay. It was just three years again before he received the third Michelin star.

 The penny, or in this case, the fork had dropped for Gordon and he knew he was set. Since then Gordon has opening restaurants around the world, all with one thing in common, continual recognition with Michelin stars. With his exuberant personality it wasn’t long before Gordon hit the screens, Hell’s Kitchen & The F word to name a few. It’s a new era for Gordon however, launching into the Australian market it may be mayhem, yet memorable.  

The Maze concept

It’s only been two years since Gordon opened his first Maze restaurant which was Maze Grill in London. The results speak for themselves; now in Cape Town, New York & now Australia, the Maze and Maze Grill concept are excelling. Melbourne’s Maze Grill restaurant will be only the second in the world.  

Maze Melbourne

French meets the East at this informal but tastefully decorated venue that seats up to 140. Soft sunlight days and dimly lit candlelight nights ensures a dining experience of elegance. The menu promises to offer a number of small plates with impeccable presentation. Whilst the menu is based on French with Eastern fusion the dishes themselves are developed using the finest seasonal Australian produce. The menu promises to attend to the diner wanting single dishes to an eight course sommeliers experience. 

Maze Grill

A rustic but modern décor of raw steel, slate alongside large glazed tiles is reflective of a New York style grill experience. Diners can watch the open kitchen which promises to offer coal flamed cuts of different breeds of beef & other fresh meats as well as seafood and other dishes.

Stop by day or night at Maze bar for a coffee or cocktail & light snacks and other refreshments.

In conjunction with Dimmi The Australian Good Food & Travel Guide has the facility for you to book your chosen Maze restaurant, before the opening! This is an exclusive opportunity as no other phone bookings are taken in the lead up to the opening of the venues. Bookings are open from the 2nd– 29^th of March.

 The official opening is on the 29^th and without booking in advance lengthy delays are anticipated. Best of all when you book online with Dimmi, it’s free and reserves the time, place and table and number of guests immediately!

No confusion over names and or possibilities of double bookings. Using Dimmi allows you to book in your own time - 24 hours a day 7 days a week!  

To book for Maze click here http://www.agfg.com.au/guide/vic/melbourne/melbourne-inner-city/southbank/restaurants-dining/maze

To book for Maze Grill click here http://www.agfg.com.au/guide/vic/melbourne/melbourne-inner-city/southbank/restaurants-dining/maze-grill

On February 24 2010 people from all over the world are coming together to support ''Vindaloo Against Violence'' day.

Melbourne’s Mia Northrop came up with the concept after being disturbed by the number and frequency, of recent attacks around Australia against Indians.

The event encourages everyone to dine at their favourite, or local Indian restaurant.

The aim of the event is to support and demand a brighter and safer future for Indians.

 Mia’s campaign can be followed on twitter, Facebook and the website, which allows participants to register.  

Support Indian Restaurants near you: 

In Melbourne…

In Sydney…

In Brisbane…

In Canberra…

In Adelaide…

In Perth…

In Darwin…

On the Gold Coast…

In Hobart…

On the Sunshine Coast

In Launceston

To Mia Northrop’s campaign

Matt Moran from Aria Restaurant will appear at Jan Power’s Farmers Markets on Wednesday February 24^th between 12pm – 2pm.

 Matt will answer all your culinary question and answers and also discuss upcoming trends in the industry. 

Just by coming & seeing Matt will give you the chance to go into the running to win a $300 dining voucher at his Aria restaurant.  

Jan Power’s Farmer’s Markets are found at the Top of the Queen Street Mall, 266 George Street, Brisbane CBD and entry is free.

Moo Moo The Wine Bar & Grill on the Gold Coast have decided to move north to Brisbane to open another restaurant.

The new restaurant will take the place of Siggis’ which has been a Brisbane landmark for over 22 years.

Before the restaurant opens major multi million dollar renovations are under way.

We’ll keep you posted when more information on the opening date is available.

 Upon opening Brisbane’s Moo Moo The Wine Bar & Grill can be found at the Stamford Plaza Hotel in the historic Port Office Building.

The renowned award winning ‘Forty One’ Restaurant regarded as a Sydney institution will close its doors at the end of March.

Under the guidance of chef / owner Dietmar Sawyere Forty One produces a predominantly European menu with a hint of Oriental fusion.

The award winning wine menu is the under the supervision of Sommelier Tristan Rayner features many wines.

 With its impending closing date be sure to visit this fine Restaurant located at the top of Chifley Tower.

Bookings can be made by contacting 02 9221 2500 or emailing reservations@forty-one.com.au.

AGFG has 5 pairs of dinner tickets to Charity Restaurant to GIVEAWAY, where you and your partner can enjoy an evening of seafood indulgence in historic Queenscliff, VIC.

 Be spoiled by a four course dinner; indulge on exceptional seafood sharing platters, live entertainment and breathtaking ocean views at sunset.

As well as this you will receive one bottle of selected wine, or champagne, or four beers (per couple) and unlimited non-alcoholic beverages.

Charity Restaurant is a sophisticated Seafood Restaurant opening on Good Friday, April 2nd, for six days, through to the 8th April, 2010, located on the historic Queenscliff Pier.

It is part of the Queenscliff Seafood Feast and Seafood Show which will transform the Queenscliff Pier into a fantastic seafood restaurant.

To win just tell us in 25 words or less about your personal experience where you have “touched, moved and inspired someone in your life to make a difference.

Click http://www.agfg.com.au/guide/competitions/win-1-of-5-pairs-of-tickets-to-the-charity-restaurant-queenscliff-vic to enter.

Enjoy the seasonally changing menu showcasing an array of mouth-watering traditional Indian favourites.

Nestled on Vernon St of South Kingsville , Tandoori Flames offers a spacious, romantic setting matched with authentic Indian cuisine.

Only 10 minutes from Melbourne CBD and two minutes from the West Gate Bridge , this lovely Indian restaurant is locally famed for its great food, sharp service and a unique atmosphere.

For your chance to experience a bit of India, tell us in 25 words or less, why you & your friends deserve to dine at Tandoori Flames, one of Melbourne’s most aromatic Indian restaurants.

Enter at http://www.agfg.com.au/guide/competitions/win-a-dinner-voucher-for-2-at-tandoori-flames-melbourne 

Briton Donovan Cooke, one of the most renowned French classical chefs, will return to Melbourne this year to run a new mega seafood restaurant, The Atlantic, to open at Crown.

Four years ago Cooke moved to Hong Kong to head Jockey Club’s Happy Valley restaurant yet will be moving back to Australia this year when he was announced as the shock choice of executive chef.

The announcement had been well censored, even his ex-wife, decorated pastry chef Philippa Sibley who works in Sydney, hadn’t been told.

Atlantic’s Con Adronis hinted to The Australian the selected chef was coming from outside of Melbourne and was very highly regarded professionally.

Cooke, worked for Michael Roux in London and for Marco Pierre White at Harveys and Canteen alongside a young Gordan Ramsay.

However, he is known to Australians for his time at Mietta’s, est est est and Odine as well as a co-authored cookbook, ‘In Retrospect.’

The new Crown restaurant ‘Atlantic’ is set to open late 2010.

Maze has become one of London’s most famous restaurant concepts and this innovative restaurant will open within Crown’s new, third hotel.

Crown’s CEO David Courtney was thrilled to make the announcement of having Gordon Ramsay open then restaurant this year.

“Ramsay and Maze fit extremely well within the positioning of our new hotel as Maze has become renowned for being stylish, contemporary and providing an innovative food offer,” he said.

Courtney feels this will be a huge drawcard for visitors and further implements their strategy of welcoming some of the best international chefs to Crown and Melbourne.

Gordon Ramsay explains that while based on French cuisine, Mase’s food has Asian influences and small tasting plates where guests are encouraged to order either individually or sample many dishes.

 Maze London, New York and Prague menus, for example, feature dishes such as bouillabaisse of red mullet with fennel puree and halibut ravioli with braised carrots, gremolata and veal vinaigrette. 

“This is our first step in bringing the Gordon Ramsay brand to Australia and after having seen the way Crown operates feel that this is an exciting and challenging opportunity,” Ramsay said.