Gluten Savvy

I always loved Chocolate Buddha, the funky noodle bar in Federation Square but once I had my diagnosis, I sadly gave it up, not wanting to be limited to the sushi. Times change, however. The other night, I was at the Melbourne International Film Festival and decided I needed a drink beforehand. At the door of Chocolate Buddha, I asked the very helpful waiter what they had that was gluten-free. Lo and behold, there's now a whole page of the menu, with everything clearly marked! 

To start me off, I asked for something big and bold, with cherry and vanilla flavours. My waiter laughed and said, 'So, we're talking reds, then?" The glass he brought was divine… unfortunately I enjoyed it so much I forgot to ask what it was.

I was thrilled with the choices of entrées and mains. Starters included edamame and tofu steak, various skewered meats and nasu dengaku, the classic eggplant disk. Many of my old favourites were there, but with wheat-free tamari instead of regular soy. The bibimbap, a deliciously spicy mix of cold vegetables on warm rice, which I've had before, is listed along with tofu don and other delicacies. I decided the freerange chicken yakitori don was a must — it had been forever since I'd had one.

It was worth waiting for. Tender chicken, perfectly marinated, with fresh baby spinach leaves, shredded cucumber and toasted sesame seeds over warm rice. Mmmmm.

I'm sad that none of the soup dishes are done with rice noodles instead of udon, given how easy it is to use wheat-free fish sauces and tamari for the stock.

Dessert was only one option and it wasn't dairy-free, so my dining companion was forced to taste it for me. He said it was good but was obviously made that morning and refrigerated until now rather than absolutely fresh. I was forced to have a liquid alcoholic dessert (woe!) called an Orange Dragon which was as inventive and delicious as I remember the drinks: Dark Rum, Chambord, Sake, muddled orange & lime, topped with Sparkling Blood Orange. If you're wanting something simpler, try the plum wine.

Oh, and the film was good too…