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Acclaimed local chef George Biron has started a blog for his soon to be reopened Sunnybrae restaurant, vegetable gardens and cooking school. The best thing about the blog is the enticing content and pictures and I know I want to be there when he next presses his olives.
What George has understood is that content is king. And rather than employ some fancy web design company he is simply using blogger which costs nothing more than an investment in time.He tells us about the sad tale of Angel Cardosa whose Jamon factory was raided. And of the return of Tomatillos.
This is a really good option for any restaurant wanting a website but put off by the mystery of the technology an the high prices charged by consultants. At first the numbers visiting will be small but the key is to keep at it - and be social on other blogs.
This week Matt Preston the creative director of the Melbourne Food & Wine Festival called.The good news is that bloggers for the first time will be included in the Out of the Frying Pan panel discussion on blogs. Stephanie Wood, blogger and deputy editor of The Sydney Magazine, will be there and a couple of others. I’ll also be on a similar panel at Restaurant08 in May.
It’s great to see blogs finally being recognised.
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The Sunnybrae site is lovely and I am very grateful to George for the backlink. I’d love to go for a visit. He makes me want to do a post on some of the rustic Hungarian food I grew up on…*sigh*
I’m thinking of pulling together a collaborative meat pie reviewing blog in the new year. Anyone interested in contributing? The Grocer has put her hand up already.
Thanks Ed for your tips and post and also to Ms. Magyar Sticky.
We are not yet opened but soon.
Yes, the blog process is ideal for a do-it-yourself web presence. I have been trying to get a hang on how best to prepare a website for years, but this is ideal. Fresh immediate, candid and simple [so far] to navigate.
Much needed rain has started here, we missed most of yesterday’s deluge but glad someone got it, perhaps not so quickly next time. Get ready its on the way.
George, I’ve updated to say soon reopened. I’m glas you’ve seen the light. It’sideal for anyone seasonally driven. We had yesterday and today (I was just caught in it) - I just hope its not to damp for the tomatoes but is a blessing as I have to leave the veggies for six days.
Belated comment (it’s holiday season after all). It was only the day before I mused on the blogger/food festival issue in my round up for the year. It’s great to hear we (little bloggers) woke up Matt Preston in the end.
Finally…