It is quite bizarre how many restaurant websites use flash technology. It was quite clear at Restaurant08 during my panel session on the internet with chef Raymond Capaldi, Mark Armstrong from Google, Julia Topliss from Web Prophets that none of us like it (and Google has trouble finding sites with it). And we’re not the [...]
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I can’t believe myself yesterday on the restaurant reviewing panel at Restaurant08 downplaying the influence of blogging. Of course, what I was doing was downplaying the influence of blogs versus a newspaper such as the Herald Sun which has around 1.8 million readers a day. I’m lucky if I break 1,000 unique visitors a day [...]
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Make that two months. And I haven’t included the screwcaps. Or the beer. Or the spirits. Oh dear. Anyone game to name them all? Don’t worry too much about the vintages.
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Dissident Chef wrote:Where are you Tomato? Are you flying the flag yet? DC He means: I am running an underground restaurant? Regulars will remember last winter and spring the hype over an alleged Melbourne underground restaurant. While a software updated meant the content of the post was lost, the short of it is that Zingara [...]
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…a waitress who had a giant spot with a head the colour of a pale yellow egg yolk. The only question was on which of us was it to burst. ‘Too much service in my opinion is practically worse than none. You don’t have any opportunity to enjoy the company of the people who you [...]
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Created by OnePlusYou I’m surprised my score isn’t higher. Fuck it, I’ll have to try harder. Via Dipping into the blog pond
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Matt from Abstract Gourmet is free tonight for one night only – Monday 5th. Looks like we’ll meet at the bar in Mini, basement 141 Flinders Laneat 7.30 to 8. Let me know via email or comments with a mobile number and I’ll text if it lookslike we are moving on.
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Photo: Christina Simons As the legend has it, at least the one I read, lobster a l’armoricaine was originally from the Cotes- d’Armor in Brittany. With time the name was bastardised to from armoricaine to amoricaine and finally americaine. That’s cultural imperialism for you. Now most of us don’t have the pocket for nearly a [...]
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Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees, but also two magnificent French oak wine barrels to plant…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there will invariably be a few home-bottling and canning disasters. Every Italian…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
It took four hours of a Saturday afternoon to construct this gigantic pie.
The recipes available are all pretty similar, three different types of pork with herbs and spices surrounded by jelly and encased in a hot water pastry. This one…
There's a lot of meat and fat in a pork pie including the hot crust pastry which is made with lard and butter.
I bought a whole tub of dripping, which is basically like lard (pig fat) but from beef, as…
Five days later and the bacon is cured. Salty and sweet, with a hint of juniper and sage, it was worth it.
Nothing is ever easy for me. Frustrated by the poor quality of filling and pastry in local pork…
Recent journalismWe don't see much innovation in cookbooks nowadays but The Family Meal: Home Cooking with Ferran Adria is as you'd expect from one of the world's most innovative chefs.
What most…
Consult a financial adviser before drinking from a Riedel.
Dishwasher tablets erode your glasses and crockery. Use liquid instead.
Decant heavier reds at least 8 hours before drinking.
If you want to drink…
Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees,…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
One of the most exciting chefs to be in town for the Sydney International Food Festival was the witty and erudite David Thompson. If you aren't familiar with Thompson, the…
I recently had a non-brush with death while eating what turned out not to be my last meal.
It made me think of all the meals I'd wasted. A bad…
Neil Perry (left), Thomas Keller and Heston Blumenthal (bald). Courtesy of the Melbourne Wine and Food Festival.
On the SBS Food site you can see my story on meeting Thomas Keller…
Typical. Just as the world peaked Paul Levi, the man who had no small part in bringing us the slightly dubious word “Foodie”, launches the Gastrosexual, a man with more…
With thanks to the Melbourne Food and Wine Festival.
It's 3.50 on a Friday afternoon. I've just finished a great meal cooked by Scott Pickett at The Point in Albert Park…
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