I’m busy so I’m keeping this short and sweet. Attica (74 Glen Eira Rd, Ripponlea +61 9530 0111) is an absolute stunner. When I compare what I ate there on the Tuesday Chef’s Table night to all the meals I’ve eaten this year it is right up there with the best and I should image up for an upgrading in the upcoming Good Food Guide. What they serve on Tuesday is an ever changing degustation. The chef’s table five courses […]
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Ben Shewry goes alone
As many of you know Attica is the sole Australian restaurant in the world’s top50 list. This is a statement on the sale of the restaurant to Ben Shewry released yesterday: “In an exciting step forward for Melbourne Restaurant Attica, its world renowned and longstanding Executive Chef, Ben Shewry, has acquired the restaurant and the brand effective immediately. The deal will see Shewry have 100% ownership of Attica and oversee all operations at the applauded venue, which lays claim to […]
The Lobster Cave and the confusions of confusions
by Pam and Ed Imagine you were going to spend $330 on a meal for two. You could go for a four course a la carté at Vue de Monde for $150 a head (subject to the day and time of the week). You may bust your budget when you order a glass of wine each. Still, you get the full Vue De Monde experience. And the view. Or you could visit the Tuesday night Chef’s Table at Attica for […]
Gourmet Traveller vs the people
What crazy things restaurant rankings are, eh? A small group of the same old people pretty much are the judges for all the local restaurant awards, whether it is Gourmet Traveller, which announced its Sydney-centric version this week, or The Age, which is next week. It’s a mad mad mad world when you factor in the user generated rankings from Urbanspoon, with the real winners in the two lists being Frank Camorra and his Movidas and Andrew McConnell with Cutler […]
Menu for Hope extended until 31st December
Thought you missed out on your chance of winning the Menu of Hope. You still have a chance to buy into the Menu for Hope draw as Pim has extended the deadline for buying tickets until 31st December (US time). Here I’ve listed the Asia Pacific prizes with the odds of winning from the best chance of winning (top) to the least chance bottom). Check out my previous post for more details on each prize. And go to the automated […]
Menu for Hope VI Asia Pacific prize list
UPDATE: Select your prizes below and enter using the easy donation widget here. Phew! Finally here is the first iteration of the local prizes forMenu for Hope VI. Pictures and updates coming soon. Here’s the instructions for the bloggers. 1. Write a post about Menu for Hope and the raffle bid item they are offering. Please clearly state the bid item code if there’s any restrictions in shipping etc. 2. Link to the main Menu for Hope post. There will […]
How to cook like a chef
Cover Story: Herald Sun extrafood Top chefs tell Ed Charles their secret tips on how to cook like a professional. Cooking a meal by simply following a recipe is one thing,but turning it into a masterpiece by adding a few secret tips and tricks can take your cooking to another level. As extrafood discovered, sometimes it’s the most obvious things – such as properly preheating the oven – that can make the biggest difference. We’ve managed to get some of […]
Tell me your most useful and useless kitchen gadgets
Spot the crap stuff (and pic) in my status symbol kitchen.What kind of swamp do I inhabit? No, I don’t live in Elwood which is now merely stinking canals and is vulnerable to subsidence.I’m talking about the stinking, sticky slimy loathsome depths of depravity that my mind has sunk to meaning that I can’t even take a simple email on face value.My curt reply to his enquiries on the local food blogging scene no doubt left Michael Ruhlman, an opinionated […]
Eating in ’08
Herald Sun, Citystyle Rising prices is the biggest news in food this year, writes ED CHARLES WHEREVER you eat this year, it will cost more. Stay at home and the basic staples of flour, bread, pasta and dairy will cost more. Eat out and it will cost more – and the standard of service might not be up to scratch because of a huge shortage of waiters, sommeliers and chefs. Even dishwashers (the human variety) are in short supply. “The […]