One of Melbourne’s few dedicated Jamaican venues.
Quincy Malesovas
Mama Blu’s
No cuisine$
Stephanie Kamener has trained with culinary heavyweights including Stephanie Alexander, London chef Sally Clarke, and Phillippa Grogan of Phillippa’s Bakery. But, homesick for the food she grew up eating as a Jamaican-Brit in London, she turned her focus to Caribbean cooking, most recently opening Mama Blu’s. Aside from a handful of caterers and food trucks, it remains one of Melbourne’s few dedicated Jamaican venues, and Kamener is committed to cooking as closely to tradition as possible.
Jerk chicken may be the most recognisable dish to newcomers, but it’s just the start. Ackee and saltfish, Jamaica’s national dish, pairs soft, buttery ackee fruit with salted cod. Curried goat showcases Kamener’s house-blended spice mix and sits alongside sides such as callaloo, a leafy green common across the Caribbean, and a distinctly Jamaican take on mac and cheese. Desserts rotate regularly, with past offerings including rum-spiked sweet potato tiramisu and mango creme Catalan.
Must-order dish: Curried goat.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
