As part of our chef hacks series, the Sizzle brings you Simon Palmer, head chef at Philip Johnson’s famous and very acclaimed E’cco, in Brisbane.
The honey badger is the badass of the animal world. I think I want to be a honey badger. Unless it’s the one who sacrificed his balls for a cafe in Hobart.
The food scene, in Australia and many other countries, is white hot at the moment. How long can that last? And what do we do about the shortages?
When we finally reached Southbank, the place was a soggy mess. We pulled up at The Jetty, fanging at the bit. Or hungry, if the slang does your head in.
Where did I get the idea for a salmon pie? Smack in the middle of Scotland, at Aviemore, snowed in, and whiling away the night with whiskey and fishermen.
Arriving from the cool summer of Tassie smack bang into the sultry heat of Queensland, a beer seemed like the idea of the century.
Turning a pig’s ear into a silk purse? Brisbane nails it. If you like food in the slightest, and are in Brisbane, visit Gasworks Newstead for case in point.
I love a short-cut. Particularly when it ends with ice cream and has been handed down from my grandmother, Mama. She was a lady to the end.
Ever wonder what fruit picking as a job is like? It’s a hard way to make a living. And picking strawberries, so soft and low, must be the hardest.
Here is just one of my favourite local hangouts. Want a great beer and burger in a cheap and cheerful pub? Preachers delivers a different kind of sermon.