Time Out gets in touch with Melbourne’s roots and finds five key sites that recognise and celebrate our city’s Indigenous history
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Visit Melbourne's oldest typefoundry and discover a world of publishing history
Putting words to paper was once a heavyweight sport. Typesetters would literally set type, using huge machinery, tiny pieces of metal and gallons of ink. It was a time-consuming, laborious process that achieved beautiful results. The Melbourne Museum of Printing displays these old letterpresses and book binding equipment. It even has an incredible 1920s linotype from New York - a groundbreaking contraption in its a day, kind of like a room-sized typewriter.
Michael Isaachson never published books per se, but traditional publishing methods have been his life-long love. He has been a printing enthusiast since the age of nine when he discovered printing shops in Adelaide. At 11, his father let him buy a small desktop printing press which he used throughout his teenage years. “It was a unique and interesting thing to do for a little pocket money,” he says. In the 1970s Michael noticed printing firms were disposing of all their old machinery to make way for more modern technology. “The notion that computers would control publishing wasn’t even on the horizon.”
Their trash became Michael’s treasure, and now his treasure trove is open to the public to see and sometimes even use. When asked what his favourite piece of publishing history is, Michael doesn’t play favourites: “I love it all.” His oldest machine, however, is a handsome 162-year-old printing press.
The Printing Museum has just moved location to West Footscray - a huge effort for Michael and the museum’s volunteers. Speaking of which, if you are a design nerd (or just someone who likes getting inky fingers) why not put your hand up to become a much-needed volunteer for one of Melbourne’s most unique museums? Contact Michael at the museum to find out how.
West Footscray 3011
Transport
Nearby Stations: Footscray West
Telephone 03 9689 7555
Price from $5.00 to $8.00
Open Thu & Sun 2-6pm (no booking required); classes and guided tours can be any day
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Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48
Paddock to plate is all the rage, and no one does it better than Sean himself. The menu here changes daily and each meal uses mostly organic, fresh, seasonal produce sourced from Sean’s own farm or from other local producers. The menu usually includes 5 options for each course, around the $40 mark, with entrees and desserts around $20 or under. Don’t let the price tag deter you, you can BYO booze here and most of the mains are big enough to satisfy. I have been a couple of times now and always impressed with the food, incredible service and of course the amazing views of Bondi from the north end. Highlights to date have included twice fried chicken and braised beef.
Posted on Tue 08 Jan 2013 08:35:48