This incredible chef Heston Blumenthal has an awesome cooking series called Kitchen Chemistry. Well worth checking out…
Heston’s incredible creations shows there is still hope our food mash up dreams. That kid at school who had ice-cream and ketchup..? Genius.
Heston uses science to create magnificent food. His Michelin Three Star restaurant Fat Duck, has been voted best restaurant in the world.
And on the topic of polluting food, surely this wont take off, Red Bull already gives you bad enough breath…
From one type of poo food to another.
Always be nice to the waiter, they are the last person to touch your food.
Gianni sent me this Burger, Venezualas answer to the Quad stack, El Diablo.
Worth watching to the end,Fuck McDonald!
Where is the best burger… At cafe Giulia?
Found Cafe Giulia which sells awesome gourmet burgers for under ten bucks eat in. Homemade style with a patty that kind of breaks apart the way old school milk bar burgers did.
burger at cafe giulia
It was a great burger because of the:
* Mixed salad
* Fall apart homestyle herb packed patty
* Special mustard sauce
Hot Chefs. How to cook Coke or beer marinated steak
The National Restaurants Association have an annual Hot Chef competition on YouTube. This year’s winner was Keith Snow’s ‘Wild Caught Fire Margarita Shrimp‘. But! The most viewed video was Rob Barrett’s Date Night Dinner, romantic coconut shrimp.
Chairman Kaga would love it, Shrimp Battle!
Deeper in Rob Barrett’s library is the reason for his fame. How to cook Coke or beer marinated steak has 190,000 views in a few months.
‘you can also use beer’ - awesome. Coke marinade arrives in the first minute… unless you want to wait until 1:40 there’s a wierd bit about a rub that ‘make bigger’ like msg.
Cookingfordad gets controversial with his banned vid where he makes yellow snow pops (out of lemonade).
Good to see the boys over at Mecca on King St, Sydney have kicked off their blog.
As part of good food month they are holdings Sat cuppings at their Roastworrks …
Check it: meccaespresso.com
The Iron Apprentice Holmesglen
The Iron Apprentice is run each year by Holmesglen TAFE at their restaurant Cilantro. Fourth year apprentices battle it out for… honor. Meh, what about striving for a battle against their Executive Chef? Another cooking show… but which host could possibly match Master bell pepper biter Chairman Kaga?
Iron Chef Chairman Takashi Kaga
Sydney’s top cafes & caterers, according to whom?
All over the press, Single Origin took number one in a Time Out Sydney top 10 cafes and have just snared the SMH Good Food Guide Favorite Cafe.
Kind of weird Single Origin didn’t get a mention in local industry awards… Did they ignore it? How was this decided, industry people patting themselves on the back..?
The NSW Catering and Restaurant Assc gave All Press Best Coffee House.
Under catering they gave the Australian Jockey Club Caterer of the Year.
Other happy winners:
COFFEE SHOP / TEA HOUSE
Winner: Allpress Espresso, Zetland
Electric Bean, North Sydney
Speedo’s Café, North Bondi
The Chelsea Tea House, Avalon
The Tearoom Gunners Barracks, Mosman
The Tearoom QVB, Sydney
BOARDROOM CATERER
Sponsored by Dairy Farmers
Winner: JP Morgan Administrative Services, Sydney
Gastronomy, the Art & Science of Food, KensingtonCORPORATE CATERER
Sponsored by Dairy Farmers
Winner: Avocado Group, Chatswood
As You Like It Catering, North Narrabeen
Flavours Catering & Events, Eastwood
Fresh Catering, St Peters
Stix Catering, Marrickville
Zondar Award for Best Cafe website goes to Single Origin.
Mulled wine - ‘glühwein’ for breakfast at Single Origin
Where to for birthday breakfast in Sydney? A good thing about Single Origin is the rich smell, great is the menu, awesome the gluwein, beyond that the coffee.
At 07:20, steaming gluwein landed on the table. Easily sipping myself into a morning euphoria and my big American friend pulled up bellowing “Happy Birthday man!” The staff now knew it was my birthday which secured a second gluwein and a complimentary ristretto. After that poached eggs, mushrooms, homemade beans and spinach…
The ristretto made the aroma festival feel like a waste of time, the gluwein transported me effortlessly into the first meeting of the day.