This post show cases some of the food and debate on offer at The Age’s Good Food Month event: Is Fine Dining Finished? at The Point Albert Park. Hosted by the amazing Dani Valent, the dinner presents contrasting dishes from the fine dining scene, and the current food fashion of the casual, shared, street food scene.
So I’m a bit late for my wrap up of Taste of Melbourne this year, but better late than never. I must say, I was rather underwhelmed with this years’ event. I found the layout to be poorly designed, with lots of congestion upstairs where the restaurants were. Last year they were in better places
I feel like I’ve been starting a lot of blog posts with “I was one of the lucky bloggers chosen to..” and this is no exception. I was lucky enough to score an invite to the Bulla Cream Masterclass with Bulla Cream ambassador and celebrity chef, George Calombaris. Last year, Bulla ran a competition that
Psssst!! Just thought you should all know, Penny from Jeroxie Addictive and Consuming , is giving away 8 bottles of Cobram Estate‘s new Manzanillo Extra Virgin Olive Oil. You should go over there and enter right away! I was lucky enough to score a bottle from her shipment and she asked me to try out
Week 5 Theme: Greek Cookbook Used: Greek Cookery from the Hellenic Heart Author: George Calombaris Because I’m a nuff nuff and had an extreme weekend of cooking, I stupidly formated my memory card before my Christmas luncheon which contained prized photos of my moussaka that I made for this week’s cooking challenge. The best I
Last night Nerdy Rob and I went to The Press Club for dinner. This was my birthday present to Rob, but as I couldn’t get in on the day of his birthday, we celebrated it again one week later. For those of you who don’t know, The Press Club is owned by Masterchef judge, George
For those of us following Masterchef in Australia, you would have been familiar with the “Guess the ingredients in the bolognaise” challenge where the vegetarian cook cried because she didn’t want to have to taste it to guess what was in it. There were 17 ingredients they had to guess, by both smelling and tasting