As we stepped into the 1920’s Art Deco ambience of the Astor Grill, one could almost picture Winston and Nancy swapping insults and port in a dark corner.
“My sister?” says Hyacinth Bucket, “She’s the one with the Mercedes, swimming pool and room for a pony…” Did you know that’s the name’s genesis?
Here is our pathetic attempt at a Heston dish, this time dessert. Against our best attempts at sabotaging an easy dish to recreate, it was still okay.
Brioche is now almost ubiquitous, having forced its French way into our kitchens with its sweet, soft, spongy deliciousness.
Pub Food? That’s come a long way, baby. No longer the poor cousin of cafés and restaurants, pubs have had to up their game.
What kind of restaurant takes guests out to the garden and into the kitchens? Saffire at Coles Bay. Home of food industry shooting star Nikki Hiscock.
The number one word that all business and hospitality people need to focus on is probably not what you think. But it’s all important.
Take a normal pasta class, throw in a big character, a handful of comedy, some sensational singing, and what have you got? Mamma Rosa’s MastaPasta Class.
This new bar on the block hums to its own tune, and that’s a good thing. The food is outstanding. The wine? Well that’s another story.
“Why don’t we do Julie and Julia, but with Heston?” I asked. Not long after, we were planning a dinner party starring two of Heston’s ‘home cooking’ dishes.