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.
Claremont House, 12 Lady Clark Ave, Claremont | (03) 6249 8818 | www.claremonthouse.com.au/ View by appointment only Like a grand lady with flounced skirts, Claremont House bats her eyes as we crunch up the winding road to reach the crest of the hill. There she sits, Lady of all she surveys, suffering through the nips and tucks…
If you like your places dark and quiet – this is not it. But it’s a day and brunch space, so the whole ethos works and works well. welcome to Patanella.
Sun Tzu’s ancient and epic tome, The Art of War, is a staple in any serious business person’s armory. The same principles apply to life, and to running a restaurant. These are, and will always be, all about strategy. And preparation. And finally, luck. The business of war. Dedicated to my daughter, who only saw…