Reviews
Moreish. That’s the only way I can describe the food at Berta. Each dish leaves you hanging and longing for more. I had been saving my first visit to this effortlessly cool restaurant for months and managed to make a last minute date with a...
I recently received an invitation to attend a cooking class with Casa Barilla. It was upon receiving this invite that I realised I had never done a cooking class before. I wasn’t sure what to expect and dreaded reliving my high school food tech classes....
There are certain things that get a food blogger really excited – macarons, cheese on a stick, Anthony Bourdain… An 11.4kg suckling pig rolled in on a trolley somehow trumps all of the above. A group of bloggers recently attended a ‘Pig & Pinot’ dinner...
I’m forever inspired by stories of seachange. There is something incredibly heartening about the risks that people take to live out their dream. It seems that when you’re passionate about something, you work hard to push yourself out of an everyday routine and pursue that...
During my travel writing days, I was invited on an amazing junket to Isaan in Thailand’s north east. While region is the country’s poorest, there was a simplistic beauty about Isaan that has stayed with me since. The two week trip took us through desolate...
When the working week winds up and Friday ticks along, I’m forever left with the question, where will I go tonight for my TGIF celebrations? I was invited along to Zeta Bar at the Hilton Hotel last week for a sneak peak of their new...
I first got my Canon 400D during my travel writing days when I made the realisation that I needed something more capable than a compact Canon IXUS. It’s a good camera, but it wasn’t producing the photos that I needed for my trips away. So...
My pilgrimage to Tetsuya’s began over six months ago. I was shuffled into my 4th different team at work in less than a year and there were plenty of rumours and innuendo about the future of the organisation. I received a call from a recruiter...
Molecular gastronomy is a loose term used to describe a new style of cooking that’s arisen in the last few years. More and more chefs are beginning to explore new possibilities in the kitchen through scientific techniques and equipment. We’re talking onion in the form...
We were invited along to the launch of Manly Pavilion last night. Despite the torrential rain and flash flood warnings, we persisted the trek up north. Billed as the hottest new restaurant to open in Sydney this year, Manly Pavilion is headed up by Manly...
Flying Fish is one of those Sydney restaurants that you save for a special occasion. Weddings, anniversaries, birthdays – no matter the milestone, I’m sure Flying Fish has hosted them all. I couldn’t think of a more special occasion than enjoying my first meal there...
When I turned 18, Cargo Lounge was the first bar I hit. It was such a thrill in those days, hopping from bar to bar along King Street Wharf, where a good night meant turning in 3am. One thing I’ve always enjoyed at Cargo –...
