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 »
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 »
Dim lights of orange and yellow cast rays of warmth, drawing forth a sense of comfort on an otherwise frigid winter’s evening. Lights, that barely give form to sophisticated cocktails and diners a like, provide an intimate mood of romance, elegance & class.
A party of five gathers around a small table, some of whom are old friends. The transformation from stranger to acquaintance takes place as introductions are made and pleasantries exchanged over martinis and aperitifs. A moment passes. Before long, an escort directs us to a booth. Positions are taken around a square table. A listless anticipation builds, as we await the first course of the tasting menu at Tokonoma. Read more »
Malaysia, day two. The food tour group’s first day on the road leads us to a bubbling cauldron of meat, bones and end trails, with a little toil and trouble; a flash flood and a growing dislike for a deity; seafood with a lyrical name; and taking a fresh approach when facing an arch nemesis on its home turf. Read more »
