Bar Brosé in Sydney
Published 5th April 2016 | Review
Bar Brosé is a bold new bar and restaurant serving delicious food and a cutting-edge drinks program iin relaxing surroundings. It is a great package! The team they have assembled here is definitely A-league.
We have long been fans of the cooking of head chef and co-owner Analiese Gregory. In fact, once we flew from Provence to Fes in Morocco for 24 hours, just to eat the food she was cooking at a pop-up there! Also on the team is our friend Katrina Birchmeier who we got to know when she created one of the first totally natural wine lists in Australia at the celebrated Garagistes in Hobart. She then went on to help set up The Four Horseman in Brooklyn where the wine list was equally exciting.Read more about Bar Brosé
Igni in Geelong
Published 20th March 2016 | Review
Igni in Geelong is one of the most exciting restaurants in Victoria. It is a collaboration between talented chef Aaron Turner along with Jo Smith and Andrew Hamilton who look after the front of house and the clever wine matches. The vibe is relaxed, the music is eclectic (think Dan Auerbach meets Nick Cave) and the cooking reveals rather than masks the quality of the excellent produce on offer. We recently had one of the best meals of the year in this restaurant - and that is during a period of some very good eating in Australia, Japan and France!Read more about Igni
Automata in Sydney
Published 20th February 2016 | Review
Automata is a sleek yet charming restaurant in inner Sydney serving absolutely delicious food overseen by talented chef Clayton Wells. Clayton has assembled talented staff for both the kitchen and the front-of-house. While Clayton and his team turn out the beautiful food, the dining room is supervised by the charming Abby Meinke who most recently served us at one of our favourite Sydney venues, Moon Park. At the third corner of the triangle is the gregarious Tim Watkins who has a freaky talent for unconventional drink and food matches. The wine list he oversees is very strong but he also might conjure up a rare sake or a very rare vermouth for a particular dish.Read more about Automata
An intriguing delicacy from Japan
Published 30th January 2016 | Food article
This fascinating delicacy in the photo alongside was served to us at a 'standing restaurant' called Shimada in Tokyo where only 12 people can squeeze into the tiny space to sample the delectable food and no seats are provided at the bar. Despite our inability to speak any Japanese, we were warmly welcomed and made to feel at home. The manager selected dishes for us from the Japanese-only menu. When he saw that we were willing to try anything he was serving to the others at the bar he presented a special dish that others were eating. As it turned out, we were served the same delicacy the next day at the emerging SushiYa restaurant.Read more to find out what we were served
Published 16th January 2016 | Review
Embla is both a bar and a dining space where the food is based around expertly prepared small plates and the wine is a roadmap to the natural wines of the world with many of the emerging Australian superstars being featured alongside the more familiar European gems.Read more about Embla
Cubed Espresso Bar, Eaglehawk Neck
Published 3rd January 2016 | Review
Cubed Espresso Bar is a delightful place to enjoy a very good coffee while taking in the spectacular views over Eaglehawk Neck at the entrance to the Tasman Peninsula. The venue is essentially a lovingly restored and carefully re-designed caravan parked on the side of the road next to the lookout on Pirates Bay Drive. They make their own baked goods and roast their own beans which are sourced from small producers.Read more about Cubed Espresso Bar
Robbie Brown's, Kingston
Published 19th December 2015 | Review
Robbie Brown's is a delightful bar in the Hobart seaside suburb of Kingston. Here you can sit at an outside table overlooking the beach and enjoy a craft beer, a whisky of good provenance, a local artisan gin or ask the enthusiastic bar staff to make a Negroni from ingredients of your choosing.Read more about Robbie Brown's, Tasmania
Huon Valley Meat Co., West Hobart
Published 22nd November | Review
A bright new shop with clean lines and enticing food offerings has opened in West Hobart right next to Pigeon Hole café. Young entrepreneur James Lord has expanded his empire, which includes the Cradoc Hill Abattoir, to this charming shop which sends out signals of yesteryear.
As you approach the Huon Valley Meat Co you will see the carcasses of freshly slaughtered lambs hanging in the window. Walk through the door and your eyes will fix on the beautifully restored patterned floor. Then, behind the meat display and counter you will enjoy the sight of two traditional wooden butcher blocks which harken back to a time when all meat was cut to order. And make sure you ask for some of the excellent salami so that you can admire the restored red, hand-cranked Berkel slicer in action. What an amazing piece of equipment this is! This place is well worth a visit!Read more about the Huon Valley Meat Co., Hobart, Tasmania
Bistronomy by Jane Sigal
Published 12th November | Review
Jane Sigal has reminded us all of just what a great place Paris is now for informal dining. But it is not just informal dining, it is also stunning food and great wine that underpins this valuable publication.
She provides some fascinating background to the many new restaurant whose recipes she features. In this book you can learn about the trajectory of superstars of the bistro scene such as Yves Camdeborde, James Henry, Bertrand Grébaut and Tatiana Levha among many others. An added bonus is that the recipes are like the food you eat in the restaurants - not tricked up, full of flavour and visually appealing!Read a detailed review of Bistronomy
The Art of Natural Cheesemaking by David Asher
Published 3rd October 2015 | Review
This book might just qualify for the longest title for a food book. The full title is "The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses".
However, despite this the book is an absolute treasure for setting a path to the future of cheesemaking by returning to the past. Asher describes his ideas in the opening "Manifesto" and then goes on to describe the main components of cheesemaking and then the detailed techniques for making a range of cheeses using traditional techniques.
This is a book that should be on the shelf of every serious food lover.Read a detailed review of The Art of Natural Cheesemaking
Sono Vino, Pupillin, France
Published 17th September 2015 | Review
Sono Vino is a small bar hidden away in a back street of Pupillin, the world capital of Ploussard - well that's what the locals call the village as it is right in the appellation area where the best of the red Ploussard wines are made. If you blink you will miss this tiny establishment which only has a couple of tables outside and a few more inside. But it is worth stopping as they have a fine selection of wines including those from local celebrity Philippe Bornard.
6 Rue des Chenevières, Pupillin. Tel. +33 9 52 97 35 68
Percherons, Céret, France
Published 9th September 2015 | Review
Percherons is a pleasant restaurant in the equally pleasant town of Céret which is run by talented chef Mathieu Perez who we first met when he was the master of the tiny kitchen at Aux Deux Amis in rue Oberkampf in Paris. The meal that we had here recently was very exciting.Read more about Percherons, Ceret, France