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!
The annual Eat Street event rolled around for its 13th year last Tuesday. With all proceeds going to Redkite, a NFP support service to youths and their families afflicted by cancer, the event was a major success in driving awareness and funding to the cause. Read on to find out more!
We bring you sinister new tidings with this episode. Ms I-Hua attempts to eat peas! AND LIKES IT! Probably due to that, she now speaks in the third person. Partly annoying, partly fascinating. What could be the reason for this? I’m going with PEAS!
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.
Feeling a little peckish this week? Need to run some errands or just duck out for some good hearty cafe meal for breakfast, brunch or lunch? Why not do both? Head on down to Two Birds One Stone to sooth the flutterings of your heart 🙂
Do you like visiting markets? Do you find yourself when visiting new places, that the local markets are the first place that you visit? How often do we stop and think of the history of the markets we visit as we rush in and out to shop? Prahran Market is one such place that is rich in history and stories. Read on to find out more.
Momofuku. David Chang. Sydney. 3 things that should be at the forefront of your thoughts when you next find yourself in Sydney. Momofuku Seiobo in Sydney’s Star Casino is David Chang’s answer to forging a new and exciting contemporary fine dining style in Australia.
Interested in learning more about fresh pasta? Convinced yourself that making pasta at home is much too hard and strenuous for you? Think again! Head Chef Gabriele Olivieri of Bottega shows just how easy and convenient (not to mention tasty) it can be to make your own pasta 🙂 Read on to find out more!