Comments on: First food blogger inside Australia’s best restaurant

By: spike

spike — Thu, 17 Nov 2005 01:17:57 +0000

sorry, not trying to play one-upmanship!
thanks for asking, but not sure i am up to scratch though. will have a look to see when/where.
cheers

By: Ed Charles

Ed Charles — Mon, 14 Nov 2005 19:07:27 +0000

True Spike I wasn’t the first blogger just the first food one. Race you to Longrain You are a sort of food blogger. Do you want to come to our first Melbourne food bloggers meeting?

By: Ed Charles

Ed Charles — Mon, 14 Nov 2005 14:37:00 +0000

They gave everybody a copy plus six eggs. I thought a book about just eggs was pretty dubious but it actually very good Mr Breakfast.

By: Jamie

Jamie — Mon, 14 Nov 2005 06:08:27 +0000

Ed, I am now very jealous indeed that an egg event at Vue de Monde has passed me by. Was there any comment or awareness amongst the egg-crowd of the new book by Michel Roux? I have a copy and it is an excellent celebration of the humble goog.

By: spike

spike — Mon, 14 Nov 2005 01:12:07 +0000

er…first food blogger maybe… but first blogger?:

http://melbourne.metblogs.com/archives/014871.phtml#more

By: Ed Charles

Ed Charles — Thu, 10 Nov 2005 05:17:47 +0000

I’m more familiar with the duck/goose or pig (rillettes) variety. Not sure this one worked though. But like I said it was 70 food industry people al being served at once. Ah, vous parlez Franglais?

By: anthony

anthony — Thu, 10 Nov 2005 04:15:14 +0000

A confit doesn’t have to be preserved but that’s one thing you can do with it. The name refers to a (usually) relatively slow cooking of meat immersed in oil or fat. Bit like poaching it in fat, which is a nice way of thinking about it.

Canned confit of goose or duck is just horror expensive.

Did the fack up the name of the restaurant?