Jamison Godfrey and the Drunken Admiral share a wonderful Salmon Pastrami recipe that will have your guests demanding the recipe too! Enjoy.
A bit of Austin Powers, the old navy and modern Hobart all thrown in together. Somehow at the Old Wharf Restaurant, this strange mix works.
The service here is always… unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.
A good pizza is not as easy to make as you’d think. Miss Jane hits some real highs, but the pizza? Not fantastic…
Keith Ancker originally posted this on a Facebook Group – Chef’s Circle, and I loved his full on story of what his life’s been behind the pass. Now he’s moving on, and giving bouquets and brickbats to those from his past. Keith is in the USA, so for those Australians among us, some of the terms will be strange. But it’s worth the read, trust me. And I haven’t taken out the language… it’s how it is.
Meet Paul Foreman for Chef Talk. “A perfect service is like a perfect orchestra. It’s music to watch, and experience. Even behind the pass.”
Another pub crawl? Why not I say, and with Helen Ellis, who writes Rita’s Bite , we sidle down to ride the black buffalo.
Machine Laundry Café has been slyly serving up great food for quite some time at the back of Salamanca Square. Naturally I had to review this one!
My crepes recipe – Thin, satiny slides of egg and flour goodness that with a light touch, can be the perfect finish to almost any meal.
Churros, my introduction into actually being a restaurateur*, began in Brisbane in the late 1970’s. It was successful because it was absolutely zeitgeist, and driven by passion.