We bring you the final hoorah to our MFWF 2012 epic food adventure and eating this year with Sang Hoon Degeimbre of L’Air du Temps molecular gastronomy fare. See what it is like to dine on food cooked by someone who is well regarded in the molecular cooking world 🙂
Ever wanted to know how olive oil tastings go about? Have you ever been asked to try olive oil by the shot glass? I recently attended Chapman Hill’s new season launch of their 2012 Extra Virgin Olive Oil and was amazed at the many different tasting notes to oil. Read on to find out more!
Are you ready for a new breakfast round-up? Put your budgie smugglers on and hang tight folks! We’re off to the Bay (the Bayside to be exact). What are budgie smugglers? Doesn’t matter if you don’t know. I bring you a pork belly sanga, corn fritters and bucketloads of bacon in this new round-up. Here we go!
What do you do when you put a protege of Iron Chef Hiroyuki Sakai into a modern Japanese kitchen and let him run wild? Heirloom has changed my view on traditional Izakaya cuisine and I can’t wait to go back for more!
If you think the Duchess of Spotswood only offers good breakfast, brunch and lunch options, think again. They also do a really worthwhile 3 course set dinner which would knock your socks off. This is how a lady serves dinner in her duchy.