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Free Range Eggs
23rd April 2010
Eggs are one of the great building blocks of our cuisine. From a simple poached egg on some fresh sour
dough toast through to a delicate dessert such as creme brulee or home made ice cream - farm fresh free
range eggs make the difference.
At Tjanabi I am pleased that we... more
Using Native Australian Ingredients - Native Pepper
21st April 2010
It is only over the last ten years that the use of Australian native foods has become commonplace.
While these foods have been around for thousands of years, and were used by the first Australians, and even, I
suspect by many of the early European settlers - the benefits of... more
Cooking Kangaroo Fillet
21st January 2010
Kangaroo as a meat source has had a pretty dogged history in Australia. It served as the mainstay of the diet
of many Aboriginal nations in Australia for many thousands of years. With the arrival of the Europeans and the
introduction of beef and sheep – the landscape was changed... more
Tjanabi featured on prime Day Time Television in USA
17th January 2010
This Tuesday 19th January, the prime time day television program, View From the Bay will feature an interview
with Carolyn Briggs at her restaurant Tjanabi. View from the Bay will highlight Melbourne's
great commitment to fine food - featuring Tjanabi and two other of melbourne well known Restaurants, Press
Club and Florentino's. ... more
Visit Tjanabi during the Australian Open
16th January 2010
The Australian Open begins on Monday. Tjanabi is conveniently located on the Flinders Street side of
Federation Square - and makes a great place to stop on the way to the Tennis or on the way back.
We are
open from 7am and do some great breakfasts. Our Lunch menu is... more
When in Melbourne Tjanabi
13th January 2010
At Tjanabi we are always delighted when overseas guests visit us. However, I often read reviews and
blogs which criticise Restaurants that "tourists" frequent. That has always puzzled me.
I am not sure why we often put restaurants down because they attract tourists. I think this is one
of the best... more
New Summer Menu
09th January 2010
Melbourne has six seasons, and from late November through till mid February we celebrate the season of
“Plenty Sun” or Bullarto N'yoweenth.
We have designed a new set of menus to celebrate this great
time of year - warm long mornings, hot afternoons and long nights when the summer heat can... more
Green Hamburgers
17th December 2009
We have recently introduced the first in our range of Tjanabi Burgers. The Burger is made from MSA
graded beef, supplied by our farmers from "Gippsland Enviromeat". We have kept the burger
simple, beef, salad and grilled cheese - so you can enjoy the great flavour of a freshly grilled,... more
WHY WE LIKE OUR STEAK GREEN!!
27th November 2009
When we were looking for a source for the beef to serve at Tjanabi - I went back to our three core
values: Hospitality; People and Country. At the same time, I had the pleasure of meeting two
wonderful farmers from Phillip Island, Bob and Anne Davie.
Bob and Anne had been part of a... more
Cooking Emu
13th November 2009
Emu is one of Australia's great game meats. Commercially farmed, it provides a dark red meat, low in
cholesterol and saturated fats. The most tender cut of the Emu is the Fan Fillet or Flat Fillet. They
are great for a barbecue - and if treated right will deliver a... more
When In Melbourne...
03rd August 2009
An article from the travelling photographer Mira Zaki who visited us August 2009. Visit her blogsite at
http://mirazaki.blogspot.com
Since I arrived in the glorious and cool but sunny winter in the South of
Australia- the state of Victoria, the city of Melbourne, I had a mission- to figure out- how and... more
Tjanabi Review on Trip Advisor
11th July 2009
A review posted by a visitor from Minneapolis posted on Trip Advisor described his experience at
Tjanabi.
"This is certainly one of the most imaginative and accomplished restaurants in the world. Chef
Greg Hampton is a food scientist and an artist who has created a unique cuisine out of traditional
Australian... more