So What Exactly is 'The Vue de monde Experience?'

So What Exactly is 'The Vue de monde Experience?'

May 15 2019
Negroni Masterclass at Seafood by Vue, Iki-jime

Negroni Masterclass at Seafood by Vue, Iki-jime

May 15 2019
In celebration of Negroni Month this June, Seafood by Vue, Iki-jime is shaking things up with a Negroni Masterclass. ...
Wine of the Week: 2014 Philippe Alliet 'Chinon'

Wine of the Week: 2014 Philippe Alliet 'Chinon'

May 14 2019
This week's Wine of the Week comes from France's Loire Valley, and is an absolute belter. The Alliet family organically farms their wines on a small-scale 18 hectares vineyard, meaning an incredibly small production rate and a focus on quality over quantity, and phenomenal attention to detail.
May Dessert Degustation: The Scottish Edition

May Dessert Degustation: The Scottish Edition

May 07 2019
On Wednesday May 15, Bar Jime trades Tarte Tatin with tartan for a Scottish themed Dessert Degustation. 
Wine of the Week: 2009 Egon Muller 'Kanta' Riesling

Wine of the Week: 2009 Egon Muller 'Kanta' Riesling

May 07 2019
When a certain type of wine is the whole reason behind a career choice, it's a fair assumption that there's got to be something special about it.  For Group Head Sommelier Carlos Simoes Santos, it was a German Riesling that did just that. Working Front of House for a German Chef, Carlos was exposed to his first German Riesling, by none other than Egon Muller. It was the transformative ability of this wine that captured a young Simoes Santos into a career as one of the world's best Sommeliers.
Fish n' Tips with Head Chef James Cornwall

Fish n' Tips with Head Chef James Cornwall

April 30 2019
He's the Head Chef of two-hatted restaurant Iki-jime Seafood by Vue, so it's fair to say that our Culinary Powerhouse and all-around legend James Cornwall knows a thing or two about a fish or two. We had a quick with James about what to look for, and how to cook the perfect piece of fish for those 'off' nights when you can't make the trip down to 430 Little Collins.  Smell, flesh, eyes, gills, cook-time, the works. 
Getting to know Vue: Jeremy Warne, Apprentice Extraordinaire

Getting to know Vue: Jeremy Warne, Apprentice Extraordinaire

April 22 2019
Ahead of his Pop-Up Restaurant at Iki-jime on the 5th of May, get the scoop on Vue's very first graduate of our apprenticeship, and all-around superstar Jeremy Warne.
Starting his career working in and out of various bars and kitchens around Brunswick after school, Jeremy Warne was ready for his next challenge and came across an apprenticeship at Vue Group. The day Jeremy was accepted into the apprenticeship, he never thought he would eventually end up cooking for one of Australia’s most iconic restaurants, Vue de monde.
Educate Yourself with Vue: Red Wines

Educate Yourself with Vue: Red Wines

April 03 2019
Goodbye to our beloved, lengthy hours of warming sunlight and coatless evenings spent dining al-fresco with crisp whites and dry rose's. 
Welcome, to our equally beloved cooler, wetter weather and darker evenings. Perhaps most fervently of all BIG welcome back to red wine. Light-bodied, medium-bodied, full-bodied.  It's been a minute and we missed you. 
To guide you through the gloriously dark days ahead, here's Vue's quick guide to drinking red wines:
Wine of the Week: 2014 Paolo Scavino, Langhe Nebbiolo

Wine of the Week: 2014 Paolo Scavino, Langhe Nebbiolo

March 27 2019
Getting to Know Vue: James McMurray, Head Baker

Getting to Know Vue: James McMurray, Head Baker

March 27 2019
Easter is one of the busiest times of the year at Burnham Bakery, and the demand for the bakery's Hot Cross Buns is HOT. In the midst of all the madness, Vue Journal sat down with James McMurray – Burnham Bakery’s Head Baker, bread-extraordinaire, and all-around awesome human being.  We caught up with James to find out what a 'typical' day looks like for the man who is in charge of thousands of buns, loaves, and pastries, every day. 
Hot Cross Buns                    by Vue

Hot Cross Buns by Vue

March 20 2019
William Morris once said, "if you want a golden rule that will fit everything, this is it: have nothing in your house that you do not know to be useful, or believe to be beautiful". A golden rule indeed, and nothing fits the bill more than a hot cross bun in time for Easter. 
Burnham's buns make for the perfect doughy mattress on which your slab of butter (salted, of course) may be laid to rest in beautiful, useful, peace. Obey thy golden rules.
RONE X BURNHAM BEECHES

RONE X BURNHAM BEECHES

March 07 2019
The work EMPIRE is interwoven with the faded glamour of the Burnham Beeches Mansion, with portraits of the actress Lily Sullivan adorning the walls in flooded libraries, lilac bedrooms with peeling wallpaper and dilapidated grand ballrooms. The stunning 1933 mansion has hosted a children's hospital, a luxury hotel and a country club, before being acquired by Vue Group in 2010.
Getting to Know Vue: Hugh Allen

Getting to Know Vue: Hugh Allen

March 03 2019
The word has hit the streets (and kitchens) that there's a new Executive Chef at Vue de monde, and Vue Journal is here to give you the inside scoop on Melbourne native Hugh Allen. 

Returning to the Vue de monde kitchen, Hugh brings with him a wealth of knowledge and a fresh outlook on the possibilities for Vue de monde
. We sat down with Hugh this week to find out a little bit more about a little more about him and what we can expect in the future at Vue de monde.
Vue at Sport Together

Vue at Sport Together

February 26 2019
Joining Melbourne's biggest hospitality names, Vue Group will be battling it out at Sport Together's inaugural Hospitality 5-A-Side Cup.  Aside from some friendly competition amongst our talented peers, the tournament will be raising funds for the KIDS Foundation, a leading injury prevention and injury recovery not-for-profit organisation directly reaching more than 30,000 children every year. The foundation teaches safety awareness and provides support to children and adults living with serious injuries and burns.
Shannon's Corner

Shannon's Corner

February 26 2019
With a career spanning over 25 years in the hospitality industry and with a passion for a sustainable way of living, it goes without saying that cooking with fresh, seasonal ingredients is an integral part not only of the Vue Group restaurants but also in Shannon Bennett's family's everyday life. As we become more aware of what lasting impacts we leave for future generations, Shannon has curated a selection of brands and products that are doing their bit of the environment without taking the fun and enjoyment out of your day-to-day life. 
Extravagance, indulgence, and fun can be done without costing the earth (literally).
Meet the Maker: Mathieu Dechamps

Meet the Maker: Mathieu Dechamps

February 24 2019
With a likeminded eye for intricate details and high standards, working with artisanal knifemaker Mathieu Dechamps was an easy decision when it came to sourcing custom steak knives for Vue de monde. Originally trained as a maker of fine furniture, Mathieu's exceptional craftsmanship is instantly evident in the detail and quality of the 60 custom steak knives he has handmade from his small workshop in the Dandenong Ranges.  Each knife is made from sustainably sourced, repurposed wood and Aebl steel, and any past diner at Vue de monde will be able to testify to the pleasure you get from using one of Mathieu's utensils. 
RECIPE: Shannon's Mexican Chocolate Flan

RECIPE: Shannon's Mexican Chocolate Flan

February 11 2019
Taken from Shannon Bennett's Cooking All Over the World, Shannon's recipe for Chocolate Flan is an indulgent tribute to time spent in Mexico. The cocoa plant is native to Mexico, and plays an important part in the diets of people there, from savoury to sweet.  We can't say that this flan should become a part of your regular dietary intake, but it's sure to become a regular fixture on your dinner party menus. 
Getting to Know Vue: Christoph Schrottenbaum

Getting to Know Vue: Christoph Schrottenbaum

January 29 2019
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