When it comes to chef’s knives, I tend to prefer the heavier, European knives, mostly because it’s what I’m use to. I have a similar mindset to knives as Boris the Blade does with hand guns (a character from the movie Snatch, if you’re wondering).
“Heavy is good. Heavy is reliable. If it doesn’t work, you can always hit him with it”.
Ok, maybe not that last part…
A number of food bloggers and other media types were invited to Carrick to not only test drive some European style knives from Wenger, but also to learn to cook some Southern Italian food from Antonio Ruggerino, owner & head chef of Verde Restaurant+Bar. Read more »
All-you-can-eat ribs. It’s such a beautiful concept that it almost makes me tear up at the thought.
Tender, succulent crescents of meat that slips effortlessly off the bone. The finger licking goodness of the slightly sticky sweetness of the flavourful sauce. As much as your stomach will allow, and then a little more.
I’ve been hankering for these all-I-can-eat ribs from Cafe Ish, ever since I’d first heard about them while on a holiday in Malaysia. Read more »
Nausea-inducing winding roads up a mountain pass leads to vast fields of strawberries literally ripe for the picking. A tea plantation, tranquil fields of green & yellow as far as the eye can see. Steamboat, fueled by charcoal. An unexpected but otherwise awesome food find, perhaps one of the most memorable of the trip. A new found perspective on karaoke (image included).
All this and more on Day 4 & 5 of the heart of Malaysia & Thailand, when a group of Sydney food bloggers visits the Cameron Highlands. Read more »
Schiacciatta con L’uva, a rustic grape studded flat bread of Tuscan origin, was recently featured on a MasterClass episode of Season 2 of Masterchef Australia.
During this MasterClass, Michael Klausen, CEO & Director of the popular artisan bakery Brasserie Bread, demonstrates the process of making this flat bread to a couple of the show’s contestants.
Watching how it’s made on television is one thing. Being shown how to make this delightful flat bread by skilled artisan bakers during a workshop at Brasserie Bread? Well, that’s another matter entirely. Read more »
Sunday brunch. A time for relaxing, often enjoying your first meal of the day at some restaurant or cafe with friends. In this instance, the relaxed atmosphere of Garfish in Crows Next.
However, when toddlers are in tow, there’s a certain degree of anxiety that builds regarding the potential loss of my Utopian notion of an easy, stress-free start to a relaxed day. Whether it by temper tantrum, an outburst of crying, or the incessant craving for attention.
Anxiety. The last thing I wanted for a chilled-out Sunday brunch. Read more »
