tag:blogger.com,1999:blog-10186234605117682692011-12-20T18:02:52.612+11:00Food, Wining and Dining in Melbourne, Australia. Restaurant reviews, in season food, recipes, hospitality stories. Food nerd.Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.comBlogger1821100tag:blogger.com,1999:blog-1018623460511768269.post-3813784603303029712010-05-17T20:40:00.004+10:002010-05-17T21:54:16.327+10:00

So I've hinted at it ages ago but just not actually gotten around to telling you how it actually is...I've been eaten, swallowed whole.By EARL Canteen my new business.Three weeks ago PDC (well actually Simon my husband and, yes still my 'permanent-dining-companion') and I opened our first business. Its called EARL Canteen and its located at 500 Bourke St, Melbounre, actually the cute courtyard

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-1018623460511768269.post-7327684475011036382010-03-08T11:33:00.010+11:002010-03-12T14:02:25.596+11:00

I may have temporarily fallen off the blogging bandwagon but I definitely haven't stopped my favourite past time, eating out.After the excitement of hearing Pim Té of the inspirational Chez Pim would be visiting Melbourne as part of the Melbourne Food and Wine Festival I decided I better actually get to it and write down out my Melbourne Must Visit List. The list is formed with savvy

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com18tag:blogger.com,1999:blog-1018623460511768269.post-30950279928502010202010-01-11T16:01:00.003+11:002010-01-11T16:36:49.474+11:00

Firstly, lets be clear. I miss you and I'm sorry.Sorry for the very silent neglect of the last two months and the general neglect last year of delayed posts and hollow promises. I've had a bit on, a bit too much actually, hence you have suffered.You would be relived to know that I still behave like a dedicated blogger, I still photograph pretty much all my meals (the 700 food images on my iPhone

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com7tag:blogger.com,1999:blog-1018623460511768269.post-7850645944483292892009-10-07T21:15:00.000+11:002009-10-07T23:46:28.434+11:00

Well, it started and ended with this picture... the chocolate eclair that looked like it had been licked. I've walked past the Lindt Cafe -Melbourne CBD - a few times and marveled each time at the queue of people waiting to get in. Personally I'd rather give my money to passionate, artisan pastry chefs, than multinational companies but I guess I am in the minority. As a professional food browser

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com13tag:blogger.com,1999:blog-1018623460511768269.post-51977444378798777022009-09-25T14:14:00.011+10:002009-10-01T22:23:13.889+10:00

Any self respecting food blogger knows all about the ones that 'come good'; the bloggers that go on to write about their love of food and actually get paid for the passion.I've have books by Clotilde, David, Adam and Pim (and Steve, though not strictly a food blogger), I read the mainstream media articles written by local bloggers and cheer on our community's victorious moments at regular get

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-68254190557971276872009-09-10T22:39:00.004+10:002009-09-10T22:54:04.500+10:00

I'm still sorting through various holiday photos and found this doozy from my last visit to New Zealand. Yes, a single celeriac for NZ$13.31! The week before our trip I had made a celeriac remoulade at home in Melbourne and was craving it again, until I saw this celeriac at a supermarket in Christchurch. The main sign noted that it was a product of New Zealand so the crazy price just doesn't make

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-11717110792433623732009-09-05T22:56:00.010+10:002009-10-01T23:50:57.569+10:00

I've been jet setting about a bit lately and have finally taken the time to go through the huge amount of photos I have on both my camera and iPhone - as I suspected 80% of them are of food!One of the photos I was excited to find was this fish we ate at a beach front restaurant on Phi Phi Island, Thailand. We loved it so much we went back two days later and had it again.The fish is what they were

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6tag:blogger.com,1999:blog-1018623460511768269.post-20021202190907040822009-08-19T23:52:00.002+10:002009-10-01T23:04:42.241+10:00

Hey, have I told you about the tours I have been doing at Prahran Market?No? Oops sorry.Well instead of me rabbiting on, have a look here and here or even better just come along one Saturday! All the details are here.Now the intention of this post was not the market but these extremely cute monkey bananas that I brought after a tour a few weeks ago.This variety are my absolute, hands down

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-46470592275574040862009-08-04T23:50:00.000+10:002009-09-02T23:41:21.068+10:00

Once upon a time*, back when I got married many months ago, we took a short trip to New Zealand to celebrate with the kiwi contingent that couldn't join us in Melbourne for the official party.A highlight of the trip apart from PDC's mammoth half marathon PB time, was the most lovely cocktail party that was thrown for us, one of the food highlights of this evening was some very special Kaikoura

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-4502982242850772352009-07-26T01:23:00.004+10:002009-07-26T01:34:50.377+10:00

We spent the last four days at Railay in coastal Thailand. After 2 days of patchy rain and one hell of a storm (as we should expect, as it is rainy season in the region) the sun came out and I had the opportunity to tan my Melbourne-winter pale legs.Altering between the beach, our beautiful pool and the bar we managed to find what I thought was the perfect beach goer lunch.A spicy som tam salad (

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-1018623460511768269.post-15595978310277470832009-06-27T14:45:00.005+10:002009-07-01T14:17:24.508+10:00

I keep starting and restarting this post; how do I describe the food at Coda that actually informs a diner more thoroughly than what I was before we visited?I thought about what we ate and when, how we ate it, and then thought about the house named roll and how it essentially sums up the Coda palate:'Coda roll, crisp parcel of bone marrow, ginger, shiitake mushroom and rice paddy herb'Essentially

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-83751090860947362312009-06-05T15:24:00.003+10:002009-06-06T15:12:42.098+10:00

A few years ago I learnt the difference the hard why. But since then I haven't seen the offending (when firm) acorn shaped persimmon that often.I'm still cautious though whenever I buy one of these vanillian scented beauties.The acorn shaped style on the left should be soft and a deep orange orange colour when its jellied flesh is ready to be spooned out.The tomato shaped style on the right

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-9517841587550039232009-06-04T23:00:00.000+10:002009-06-04T23:14:02.028+10:00

Still in catchup mode, I started this last week before my weekend in NZ...Tonight I headed out for dinner with a girlfriend, we had no real plans but a short list of possibilities. It was too early for our first choice, Coda (due to open properly next week; soft opening from tomorrow) so The Deanery, Robin Wickens new-ish haunt, it was.So yes, I wasn't in the head space for it but its certainly

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-41233486041645035752009-05-24T11:30:00.006+10:002009-10-01T23:03:49.165+10:00

Could this be Melbourne's last tomato? Being strictly of the seasonal food camp, it has greatly amused me that my tiny courtyard garden has proven to be so unseasonal this year. When everyone else was experiencing bumper crops of tomatoes, my heirloom bushes barely had a flower and the fruit that did eventuate died in our desert like heat wave of 40+ degree temperatures. And now when I should

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-30567419452170295082009-05-18T23:52:00.001+10:002009-05-19T01:37:42.345+10:00

Amnesty PostThis will be the last of my catch-up posts but I think the best. Hutong was on our must dine list whilst in Hong Kong in July last year; Sichuan food as good as it gets apparently. Didn't need to know anymore apart from the instruction to have a pre-dinner cocktail at Aqua on the floor above.High attention to detail tables, beautifully lit.Ornate flatware that has me flipping it to

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-14182706355371672622009-05-01T09:26:00.003+10:002009-05-01T09:26:01.528+10:00

I wrote this the week after my brush with reality tv, the program airing this week may put all the pieces together...I’m not very good, at not being very good at something.So much so, that as I lay in the recovery position (okay catching up on sleep) in my bed after the craziests of weeks, I could not help but think (okay dream) about how poorly I did at my one chance… it wasn’t that hard. Use

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com10tag:blogger.com,1999:blog-1018623460511768269.post-21951747165412776592009-04-30T23:50:00.005+10:002009-10-01T23:51:34.754+10:00

Amnesty PostI make this salad quite often but it has been maing a more regular appearance at my house, as PDC is training like a mad man for up coming half marathons. Lots of healthy protein, low GI, fresh and tastes amazing. All the boxes are ticked.My Tuna and Bean Salad1 tin sliced (or at least chunky) tuna - the fancy bottled preserved tuna I brought last week at Mediterranean Wholesalers is

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-8898089132758929092009-04-19T17:22:00.002+10:002009-04-19T17:24:08.757+10:00

So, just as I post about Amnesty Week, a client calls and says theyhave a big job for me.Fantastic. The catch is, they need it finished in less than a week...I like a challenge. I agree. But poor Amnesty week will need to become Amnesty fortnight, just asClaire is doing. Will be back soon!

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-61519466686161782912009-04-13T10:03:00.002+10:002009-04-13T10:03:01.418+10:00

Amnesty Week Post -written 14th January 2009Lets stop and smell the Australian culinary 'roses' for a moment...And reflect on how lucky we are in Melbourne, and Australia, in general.We have richly diverse cultural backgrounds that has given us an incredible choice of dining options, something that I never give much thought to until I am overseas on holiday and eating the same food everyday.I do

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-12383193702595677792009-04-12T12:18:00.006+10:002009-04-12T12:44:17.824+10:00

My non-stick pan is no longer non-stick which means that a quick brekkie at home of eggs on toast, ends up in a mess of egg glued pan.Keen for some eggs without the mess (or the queues on Easter weekend) I decided to bake some just like I order at a number of cafes around Melbourne.Baked eggs with double smoked ham, potato and fennelI made this from leftovers in my fridge, if you intend to do the

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-13498752714425556592009-04-11T23:45:00.004+10:002009-04-12T00:07:43.707+10:00

I've had a bit of a busy few... well, months.Eating with Jack has suffered, Twitter has flourished. The immediate satisfaction of tweets has nothing but increased my guilt in lack of quality posts. I think about them, photograph then, even mostly write them; just don't publish them.Well in an effort to alleviate my continued avoidance of EwJ, due to the post that I 'should' be finishing first, I

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-1018623460511768269.post-43212487751592875282009-04-05T06:00:00.004+10:002009-04-05T06:06:20.832+10:00

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-39974282714331065992009-03-21T23:32:00.008+11:002009-04-30T22:26:01.869+10:00

Part 3 - If you haven’t worked it out by my absence, no I haven’t been last minute invited back into the reality tv fold, I’m just a little bored with it. I keep twisting and contorting my words; what is the meaning of all this? What is it really about?Well I still don’t know, and quite frankly I’m bored with it. I couldn’t be bothered to waste any more time right now torturing myself recounting

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6tag:blogger.com,1999:blog-1018623460511768269.post-34232888595476042102009-03-11T00:42:00.003+11:002009-03-11T00:58:32.868+11:00

Five easy steps to chip success1. take these gorgeous, addictive potatoes and boil too many a couple of days earlier2. crush then with the palm of your hand, until they look all arty like this3. drizzle with olive oil, heaps of Murry River salt, pepper and some thyme from the garden4. bake on 220C until they are golden brown, crunchy on the outside and a creamy, fluffyness on the inside5. try not

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com5tag:blogger.com,1999:blog-1018623460511768269.post-6299324681761073852009-02-26T00:32:00.005+11:002009-02-26T00:49:00.094+11:00

Latest update to Good food equals love, bad food equals...?Warning this is a long one so settle in, there will now have to be part three as well.Day 3- TuesdayBreakfast was more structured this morning and the tables where the food was stashed in stainless steel trays the day before, are now neat buffet warmers in a row.I eat as much as I can of the provided scrambled eggs and wholemeal toast,

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6tag:blogger.com,1999:blog-1018623460511768269.post-85559466204735672752009-02-22T14:55:00.006+11:002009-02-25T21:42:32.827+11:00

Last week would probably count as one of the craziest of my life, up there with packing my belongings in my car and driving across Australia with a guy I’d only known for a few months… luckily 11 years later he ended up becoming my Permanent Dining Companion –PDC. So I got a good thing out of that craziness, but I am still trying to figure out what good thing I got out of last week… and trust me

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com7tag:blogger.com,1999:blog-1018623460511768269.post-41281085944631108852009-02-19T17:39:00.005+11:002009-02-19T18:32:13.960+11:00

In the spirit of the Slow Food Gastronomica Trivia night on Monday -that I unfortunately missed- I stumbled across a very interesting piece of produce at the market today.I had no idea what it was, do you??PS No, its not a frazzled underdeveloped tomato (like the ones in my garden!) or a fancy Thai eggplant...Please leave guesses in the comments!

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6tag:blogger.com,1999:blog-1018623460511768269.post-61131836616997705172009-02-16T16:16:00.004+11:002009-10-01T22:25:59.611+10:00

A very exciting idea has just popped into my inbox, that I just love and hope you do as well...Handmade Help is looking for contributions to a cook book that they are putting together in aid of the Red Cross Bushfire Appeal.They are looking for contributors, people with recipes to share. As a food blogger this is something I have lots of and the ability to shout it from my proverbial blog 'roof

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-38047714486830755202009-02-14T22:38:00.003+11:002009-02-14T22:43:59.353+11:00

Missing in action, but now recovered...Full news to come on Monday with some fun Sydney based food stories to share.Now if only I had time to make it to Universal; bugger Bodega and Spice I am will have to do... with guest appearances by some of the most inspiring food people I have meet in a while.

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-83379946231218514032009-01-31T16:07:00.006+11:002009-02-03T22:35:20.810+11:00

If you have the patience of a saint these macarons from Noisette, could be the best available retail in Melbourne.You see, the problem is that a macaron needs time after being filled (I can't remember the time 'rule') but enough time for the filling to meet with the shell and they become one. The outer shell is the gentle crunch and then the base of the little disk is moistened by the filling,

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com5tag:blogger.com,1999:blog-1018623460511768269.post-68193013610997970372009-01-29T23:10:00.009+11:002009-10-01T23:52:12.837+10:00

So what to cook when you don't want to cook?What about a hot smoked trout salad. This is some of my 'lazy' cooking, a bit of an assembly job really but done with a balanced, kick your taste buds into gear flavours. A just can't bear to eat dull, boring food. Life's too short.Whole foods are an important part of what I eat day to day but like all other normal people I have a soft spot (visible at

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-5089096082820571692009-01-28T10:10:00.008+11:002009-01-28T11:59:08.611+11:00

You may remember my Dish of the Month from October, a crumbed Spanish anchovy on a disc of impeccable fresh curd from MoVida Next Door.Even after writing about it late last year, I couldn't stop thinking about making the cheese myself, it sounded so easy but I knew, as it is with things like this, it's all in the technique.If I was going to be able to make it I'd need a good mentor and I knew

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-14719486255934651302009-01-20T11:00:00.001+11:002009-10-01T21:54:09.130+10:00

I used to always buy New Scientist magazine but slowly over the years replaced it with food mags, and more food mags. Something caught my attention in the first edition of the new year and I purchased a copy - my first for years.Flicking yesterday I came across my favourite section, The Last Word were readers can write in and ask questions about "everyday phenomena". One particularly had me

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-27418845789423424512009-01-19T16:29:00.004+11:002009-10-01T22:11:04.694+10:00

If you haven't already heard, Duncan, Sarah and Thanh have organised a bit of a barbie and get together for local food bloggers.You can read all of the details here, let us know if your coming and make first dibs of what food you will be bring to share. I'm making some Thai style fish cakes with a knock-your-socks-off dipping sauce.So don't be shy, if you have a food blog and are up for a chat,

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-84720588591738478472009-01-14T10:03:00.003+11:002009-10-01T22:24:54.896+10:00

A friend is heading off to Hong Kong soon and I was ranting wax-lyrical about of food places that must be visited.The friend politely retorted but "I didn't read about this on your blog..., or did I miss it?" Well I was put in my place, yes, caught out in my own blog back log.So in an effort to validate my recommendations - and thinking about this I really should post a list of Paris and

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-1018623460511768269.post-16681524112071557442009-01-10T01:49:00.004+11:002009-01-10T15:53:45.138+11:00

I happened across this article tonight, one of the most uninformed, professionally written pieces in a while...I guess, why try and understand the reasons, just bitch about it. Perhaps Jordon should get a blog, they say we don't know what we are talking about, and the the SMH paid for this.A quote from the piece about why restaurants don't take reservations. She just doesn't 'get' it.Restaurants

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-59140426544642811482009-01-03T17:39:00.003+11:002009-01-03T17:50:30.049+11:00

I've decided that I need to become a bit more techi. There is an expectation when you have a blog that you actually understand how all this stuff works, I don't, I just love food but have decided that I should give twittering a go.So as they ask, what am I doing now?Have a look at the column to the right of this, and have a look.Apparently it's addictive but I'm not in the habit yet to send in my

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com7tag:blogger.com,1999:blog-1018623460511768269.post-14802323990508327402008-12-30T20:15:00.006+11:002008-12-30T23:08:25.131+11:00

Roast lamb whether in Australia or not, makes me think of lots of root vegetables cooked in the same roasting pan with peas, gravy and even maybe mint jelly.If I've eaten it (and swooned over it) a thousand times, no doubt our kiwi friends across the ditch are as equally drained of inspiration. So cooking a family dinner a couple of nights ago in Christchurch New Zealand, PDC and I challenged the

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-36258326968314328592008-12-26T13:32:00.008+11:002009-10-01T23:53:56.565+10:00

You know you are an honoured guest in a Kiwi house when you are served whitebait fritters.I remember one of my first trips to PDC’s family nearly ten years ago; I was served them as an arrival ‘nibble’ with a fabulous glass of off-dry local Riesling. I remember seeing the little fishes eyes googling me as I devoured the warm fish fritter. They are softly textural, slightly fishy and salty, but

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-33294732558402851662008-12-24T17:42:00.008+11:002008-12-24T18:13:13.658+11:00

I prefer to make small foodie gifts if I can, and came up with the idea for these as I stood in the chocolate aisle of my supermarket earlier in the week. I was about to grab the 70% cocoa Lindt when the chilli flavoured caught my eye... Umm an idea in the working.A lap around the supermarket collecting random necessities, and I had justified the combination in my mind, yes cherries dipped in

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-59430081214945766472008-12-23T21:54:00.003+11:002008-12-23T22:08:23.237+11:00

This article on the Guardians Word of Mouth blog about the changes to Cadbury's mixed chocolate box has had me laughing out loud.And then I remembered my impassioned despair a few years ago, learning that Allens were no longer making Kool Chocs (yes the 'Fruits' use to have siblings).I rarely eat lollies but Kool Chocs got me through Uni and were a nostaligic treat, yes I was as the Guardian

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-55197589590457392242008-12-20T03:10:00.007+11:002008-12-21T23:19:39.628+11:00

2008 was (I should be writing is, but it feels so over already) an exciting year for me and Eating with Jack. We have grown together and I have have never been prouder.There are some interesting projects on the horizon for my little addictive hobby that I hope to be able to share soon, but in a larger Melbourne sense this coming year will be quite interesting.As no doubt you have read across a

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-57498439439820091232008-12-19T11:46:00.005+11:002008-12-20T03:08:12.760+11:00

Melbourne's cheapest, shucked to order, oysters from a selection of regionsA wine list that informs and challenges in it's industry startling breadthProfessional service, no 19 year old, recent tafe graduates hereInternational cheeses served in copious portions, for what must barely cover their costsFull at 11pm on a Sunday evening, and people still trying to get tablesI hadn't dined there for

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com3tag:blogger.com,1999:blog-1018623460511768269.post-66800167595795634732008-12-10T16:23:00.004+11:002008-12-10T16:45:37.810+11:00

I was on foot at the Prahran market recently but still had to buy a kilo of these most perfectly pretty potatoes.Baby pink eyes.Michael Mow from the speciality potato stand can't get enough of these little suckers, they fly off the shelf and no wonder.They are from South Arm, Tasmania, just south of Hobart and were out of the ground for 4 days before I ate them. Now that's perfect seasonal

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-46897862715027659142008-11-28T15:37:00.004+11:002008-11-28T16:03:37.090+11:00

One relationship is broken and another fails to launch, its been a tough week for service in my dining shoes.About six months ago I wrote about a newish place that I had developed a relationship with - a trust.I go there, I eat and drink. I enjoy the staff and their service. The location is convenient for me, I therefore can and do go regularly. But the relationship has been strained recently, I

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com11tag:blogger.com,1999:blog-1018623460511768269.post-77639687279157183232008-11-20T15:34:00.007+11:002009-10-01T23:54:33.659+10:00

I'm loathed to do it from a point of view of balance on my little blog, but the truth has to be told.My Dish of the Month for October is an inspired tapa from MoVida Next Door. The reason I am so torn is because my very first dish of the month, back in September last year was from MoVida, before the little brother next door was born.I hate the imbalance of two dishes of the month from the same

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-37292780923523602992008-11-17T20:49:00.004+11:002009-10-01T22:21:39.345+10:00

So what do you cook with this?The freshest, hot enough to make you squint, garlic.The most vividly fresh, green school prawns.If you love simply prepared produce as much as me, you make...Crispy fried school prawns with PDC's "forget tomorrow" aïoliInspired by Giuseppe Arnaldo and Sons, but they would never be brave enough to serve as devilishly, vampire repellent aïoli as this is.

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-50293374704559100622008-11-15T19:34:00.003+11:002008-11-15T19:52:52.831+11:00

Has China Tea House on Chapel St, South Yarra closed down already?It's been open since May and scared me off because of its hideous furniture and fit out, and a menu that features Thai and pan Asian flavours with a Cantonese focus - ie yum cha daily. Well not today anyway...I have been curious about this place after reading the glowing reviews here, here and here. I was terribly tempted to twist

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com3tag:blogger.com,1999:blog-1018623460511768269.post-47694831554366350332008-11-13T23:36:00.004+11:002008-11-14T00:15:33.422+11:00

Quote of the day, and possibly my year.Today I did a cooking demonstration at my local market, Prahran; it's a regular gig that I am finding fun and love chatting about food with shoppers.Part of my recipes today were some Anzac biscuits that I prepared and baked.A lovely old lady approached and a politely asked if she could taste, as she threw her hand forward towards the unbaked biscuit tray.I

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-71762163170036979962008-11-11T16:55:00.003+11:002008-11-11T17:09:55.217+11:00

This year, after a bummer crop of selected goodies last year, my small garden is planted with quite a potential banquet of fruit and vegetables.This image shows the beginnings of my sugar snap peas, planted straight into the dirt, I also have some baby heirloom tomatoes, cavolo nero and silverbeet in punnets still getting enough strength for replanting. I shot these from seeds purchased from

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-78734509009582650862008-10-30T23:23:00.008+11:002008-11-06T00:21:04.408+11:00

Where in Melbourne can you eat a menu written by Shannon Bennett and prepared by Raymond Capaldi and Robin Wickins?The answer is the luckiest function space in Melbourne; Greenhouse by Joost.If your not familiar with Joost,... then which designer rock have you been hiding under in Melbourne lately? Joost is the über talented florist/structural artist (in my humble opinion, check out his site for

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6tag:blogger.com,1999:blog-1018623460511768269.post-45722856344430188462008-10-25T15:03:00.004+11:002008-10-25T15:59:05.931+11:00

The roles seem a little confused in the local blogging scene; Duncan is cooking and Jack is baking... well kind of.This recipe is from the inspiring Culinaria series; European Specialties book.I first made it a few years ago and have even shared the recipe with a close group of friends, but it comes with a condition, I have to know that they are fairly good cooks first. Why you ask? Well this

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com8tag:blogger.com,1999:blog-1018623460511768269.post-89487991582862681472008-10-20T11:07:00.005+11:002008-10-22T20:18:05.867+11:00

I’m forever giving advice about how to get a reservation at this place or that; can’t get the time needed or the right day or even a look in at all? Having problems getting the perfect spot, at that perfect restaurant? Any restaurant? Think you have virtually no probability of dining at el Bulli?The thing is it’s really not that difficult, you just have to follow a few restaurant savvy

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-25223134777805316492008-10-15T21:20:00.003+11:002008-10-15T22:10:07.949+11:00

I have a bit of a love-hate relationship with the smell of Spring; namely one of my favourite parts of it, asparagus.In the hospitality industry we have certain special understandings of human nature, and when nature calls, and Spring is a time of dread.I LOVE asparagus and could eat them every day when they are in season but in a restaurant when a special features them in abundance, no body

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-16793053782590533212008-10-13T10:00:00.012+11:002010-03-12T08:53:01.806+11:00

Well, here we are again...A hiccup in my blogging world has lead me to combine August and September dishes of the month. This really needs to stop I know, but I'm none the less glad to share this with you, belatedly.Dish of the Month, and probably dinner of the month, for August belongs to Cumulus Inc.I had a mammoth 4 hour experience there grazing at the bar, watching the chefs, sipping wine,

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-45321336965517960152008-10-10T15:39:00.004+11:002008-10-10T16:47:33.155+11:00

Who says you need to travel to be inspired by the worlds best cuisine...In the next six months, right here in little old Melbourne, I am seeing four chefs from the world's ten best restaurants, as voted by World's 50 Best Restaurants.Next week it is Ferran Adrià from the #1 restaurant, El Bulli.He is here to flog his new book, A Day at elBulli, of which I am also buying as part of my ticket

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com3tag:blogger.com,1999:blog-1018623460511768269.post-30843787802570708832008-10-08T18:55:00.011+11:002008-10-10T00:33:31.823+11:00

During my European holiday last year I visited markets all over France, Spain and the UK.Market images make up a huge component of my holiday flicks (luckily there were a few of PDC and I together - probably at a market...).Some of these images made it to Eating with Jack, some didn't because they were boring, and some others didn't because I couldn't torture you with them; they were a bit gory

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-29053376330556090812008-09-28T13:33:00.009+10:002008-09-30T00:11:01.186+10:00

It's pretty obvious from just glancing over these pages that I'm a bit of a food freak, or nerd as I like to say.I love it all; eating it, talking about it, playing with it and writing about it but one foodie area that I know I need to improve in, is my understanding of Middle Eastern food.Lets just say, that I have a growing appreciation, for appreciating it more.I've tried the usual suspects,

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com3tag:blogger.com,1999:blog-1018623460511768269.post-69132540742190979722008-09-23T22:48:00.012+10:002009-10-01T23:54:59.657+10:00

I've got a bit of a soft spot for garfish.Such a slender elegant looking fish that is a little misunderstood. See, I can think of nothing better than these just dusted in seasoned flour and panfried until the skin is crispy and flesh vivid white, yet others think of them as bait... well that's what happens at my fish shop.Just recently, I was patiently waiting as a elderly man ahead of me

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-22164823283804506122008-09-21T14:14:00.009+10:002008-09-21T15:12:04.651+10:00

PDC had a little giggle at me just before in the car... I realised it... I'm just not good at accepting second best, especially when it comes to my food.Yesterday afternoon, it was a trip to Prahran market for the Claringbolds fish auction; quality fish at bargain prices, all bundled into $5 bags and auctioned off. Seven whole baby garfish for $5, 350g of yellowfin tuna for $5, a pack of Huon

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-50792421839528774282008-09-19T15:51:00.005+10:002008-09-19T16:46:02.496+10:00

I've been a very bad blogger, yes I can admit it.Things have been a little chaotic with me lately; in the last six months I have gone from gainfully employed to not, and to now gainfully self employed.It has been a tough road, one with a lot of self belief, and at times none, and one that has shaken up my productive little blogging schedule so much that it had become a bit of a guilty chore.The

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com3tag:blogger.com,1999:blog-1018623460511768269.post-63592665674268930152008-08-27T13:48:00.001+10:002008-08-27T16:26:03.676+10:00

I’ve been reading Waiter Rant for a few years now, long before I even understood about blogs, so it’s with anticipation that I finally got my hands on a copy of his recently released book.I’ve been thinking a lot about ‘A Waiter’s writing and witnessed my own waiters rant story the other day, perhaps it was my mood and anticipation of opening my newly purchased book, but I stopped with amusement

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com5tag:blogger.com,1999:blog-1018623460511768269.post-37617625976650497392008-08-25T21:01:00.004+10:002008-08-26T00:36:35.290+10:00

Well, PDC and I sit here with proud smiles as I report on the excitement of The Age Good Food Guide Awards.A few new awards and a couple of shocks...2009 AwardsRestaurant of the Year - Attica (a fantastic result, well done!)Best New Restaurant - Bistro GuillaumeChef of the Year - Frank Camorra, MoVidaYoung Chef of the Year - (two winners this year) Justin Wise, The Press Club and Christopher

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-90668257505683276052008-08-25T19:09:00.005+10:002008-08-25T19:17:01.334+10:00

Live streaming from The Age is just about to start.So who wins what?I'll be watching at home tonight and will report back with winners once the show is over.Bon appetite...

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-28977673270980406592008-08-06T16:54:00.006+10:002009-10-01T23:07:41.139+10:00

Hacked open with the tiny blade from a wine knife, the treasures inside are addictive and cheap.About 50c AUD for eight locally grown panama passionfruit in Dalat, Vietnam.I ate them like mad before holidays as well, and combined them to make an exotic twist to My Mums Impossible Pie. It really is quite impossible... how easy it is.

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-33194149378587949392008-08-05T12:13:00.005+10:002008-08-06T16:54:06.062+10:00

I can’t apologise enough to readers at home, keeping warm in what I read has been the coldest winter for some time, but I’d love to share my breakfast experience of the last five days at the Muang Kulay Pan Hotel in Koh Samui.Lets start with the setting, just beautiful, have a look for yourself… above is the bell that you ring for service, if a smiling face is not to be seen.Pretty little raised

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-1018623460511768269.post-77133005597984731272008-07-29T02:33:00.003+10:002009-10-01T23:08:13.770+10:00

The end of June got a little crazy and well here I am with Dishes of the Month for both June and July. Funny enough, they are both steeped in French tradition yet could not be a world further away from each other.I should explain...A trip to Healseville in the middle of June, was as always an opportunity to eat at the Healseville Hotel were I have a enjoyed many fantastic meals over the years.

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-51341064025776029272008-07-27T20:25:00.002+10:002009-10-01T23:08:51.664+10:00

Well, my planned postings have not eventuated. But that does not mean I haven't been thinking about it; I have a camera full of images and a mind full of posts, and now its catchup time. Yum Cha or Dim Sum is a favourite past time at home, so in Hong Kong it was a must. I had loss sleep in the lead up thinking about it; where is the best place? Will it be as I expect? Will it be carts? I'll

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-5151930572684914792008-07-17T19:53:00.003+10:002008-07-17T20:21:37.224+10:00

Foreign occupations of countries can only be good for one thing, the sharing of food cultures…Having not been to Portugal these have to be the next best thing to eating them on the home soil, the best in Macau.Soft custardy centre, delicately crispy pastry shell with a distinctive swirl on the bottom from the hundreds of layers of pastry folded onto itself.

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6tag:blogger.com,1999:blog-1018623460511768269.post-74301582685270850692008-07-17T19:22:00.005+10:002008-07-17T20:35:59.447+10:00

Wow, it has not stopped until today, when I spent the day snoozing on the beach in Nha Trang, Vietnam.Dining in Hong Kong was remarkable, I have an extended post on the way featuring a breathtaking Hutong (breathless because of beautiful food and intense chilli action!), a high attention to detail L'Atelier de Joel Robuchon, and gamey roast goose. Yes I finally got there!All up in the next day or

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-22059749568585115312008-07-17T19:10:00.001+10:002009-10-01T23:09:45.891+10:00

In the style of ‘The Amazing Race’ we clamber through the sticky airport; international arrivals then to the domestic terminal and search the tv screen boards for the next flights to Phu Quoc or Nha Trang.Having just missed the last flight to the island of Phu Quoc the decision is made, Nha Trang here we come… yet we have nearly three hours to kill until the first possible standby seats may be

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com3tag:blogger.com,1999:blog-1018623460511768269.post-3503563458803891422008-07-13T20:50:00.001+10:002008-07-13T20:58:15.382+10:00

I must boast, I flew to Hong Kong yesterday, but my flight was delayed by nearly three hours. We were given a voucher for food at the airport to tide us over for the wait, but all I could think about was that nothing was going to replace the roast goose I should have been eating on my arrival in Hong Kong… so we had Champagne. It was only just midday on Saturday but hey, we were on holidays!More

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-1018623460511768269.post-30753732362381115132008-07-12T20:50:00.000+10:002008-07-13T20:53:20.440+10:00

A friend tempted me to join her on a quick lunch at the very newly opened Cumulus Inc. last Tuesday.In a nut shell I loved it, yet look forward to going back for dinner when they are a little more settled in, unfortunately they are still waiting for their liquor licence, (when I enquired when they were expecting it I was told “three weeks ago”), it's all smiles for now but this is far from an

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-57846286723373224172008-06-28T09:52:00.003+10:002009-10-01T23:56:03.940+10:00

Oysters.Yes that's right; virtually no fat and low in energy (less time on the treadmill!) and with more zinc than any other food and more iron than red meat.They also have heaps of vitamins and minerals and gram for gram are better for you than white flesh fish.Oysters can seem somewhat celebratory in nature, but don't wait, crack a few (dozen) open now as they are gorgeous at the moment.Have a

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com7tag:blogger.com,1999:blog-1018623460511768269.post-18538564425431169972008-06-28T09:03:00.001+10:002008-06-28T09:03:40.738+10:00

I've been thinking a lot about menus lately... my reasons will make themselves be known in good time, but to be quite frank, I am a little tried of it.So it really must be funny for me to crack a food nerd smile as I was flipping through the hundreds of images that I have just never gotten around to blogging on (does everyone else have these vast files??).This image was given to me by a friend

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-24957748333056535752008-06-26T00:37:00.007+10:002008-06-26T01:20:49.705+10:00

Having always been on the leaner end of the scale, in the last few years I have had to start moving my arse at the local gym to keep in my favourite jeans. I totally understand the problem, I like food too much, but not the kind of food that generally makes people fat; good food just enjoyed a little too much, really it's a more of a food loving lifestyle habit than a fueling stop for me.I was

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com8tag:blogger.com,1999:blog-1018623460511768269.post-78813884172904874552008-06-24T15:14:00.009+10:002008-06-24T16:17:50.869+10:00

We have neglected the Yarra Valley a little lately, we have been drawn down the coast to Mornington or to the south west for food adventures but not to the Yarra for too long.Last weekend saw the drought broken, (no not really, but it was very green out there) and a trip to 'The Valley' undertaken.One of the highlights was our first visit to Giant Steps in Healesville. The warehouse style room

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-48007155845338874572008-06-17T22:52:00.004+10:002008-06-17T23:05:32.350+10:00

They got him started and now its on...I have eaten the evidence of his excellence and read his impassioned (some say fanatical) writings on the topic, we are expecting the retraction any day now... no seriously!! ;)Passion and knowledge is power. Duncan has my vote.

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-9941777298417064122008-06-17T11:10:00.001+10:002008-06-17T14:53:42.437+10:00

Another bargain for $3, is the steamed pork bun from Ming Tan II on Victoria St Richmond.I have been a fan of these for a while but did not realise my obsession until I kept driving out of my way to just 'pop' in and grab one as a rich and wonderful winter lunch. I think I can justify them so easily, because I usually also get a sticky rice snow ball as well - as a treat - and because they are so

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com2tag:blogger.com,1999:blog-1018623460511768269.post-72135051860156292722008-06-13T15:54:00.009+10:002008-06-13T16:45:31.686+10:00

What do you expect when a quality restaurateur opens a café? Smart food, good prices, quick service, value?I expect all of these.Pearl Café (or is it Café Pearl?) has opened just up the road from the Pearl Restaurant, that we know and love.I think it's a big daunting step for a restaurateur to step back and open a café, perhaps that's why it took a year longer than the initial reports

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-1018623460511768269.post-6528936316864192752008-06-13T15:28:00.006+10:002008-06-13T16:41:51.237+10:00

Got a taste for Brie? You know, the yummy fancy imported ones? Then check this out. This is Fromagerie 31 in Paris, my favourite cheese shop, possibly in the whole wide world. I can just smell and taste it from here...

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com3tag:blogger.com,1999:blog-1018623460511768269.post-30192354639338109952008-06-11T15:35:00.009+10:002008-06-11T16:52:56.214+10:00

Life is cyclical…Kitchen gardens were once a necessity to supply food to hungry dining rooms, now they are clever marketing tools capitalising on our desire for fresh S.O.L.E. food.Collected rain and spring water provided sustenance to regional areas, now it’s bottled and sold as a fashion accessory.Going to a friend’s home for dinner was a special occasion, now we dine at fancy restaurants, as

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com5tag:blogger.com,1999:blog-1018623460511768269.post-31598805952388286582008-06-03T09:48:00.002+10:002008-06-03T10:14:16.353+10:00

I receive the Chocolate and Zucchini newsletter and am an admirer of Clotilde's blog, so was interested in this video interview from her recent book tour through the US.Apart from being inspired by seeing her speak and not just reading her, I loved the smart advise she offers about dining at french restaurants.If I may, I'd like to suggest this also applies to Australian restaurants were, as

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6tag:blogger.com,1999:blog-1018623460511768269.post-69065136540637581102008-05-29T15:21:00.001+10:002009-10-01T22:51:11.898+10:00

Going out for a coffee is not a big thing, jeez it costs about $3 and is a cheap way to feel worldly for 20 minutes. A bargain in my book.But the catch can be if you don't trust who is making your coffee; if you haven't been there before and don't have a credible reference point. Do you know of the owners 'coffee pedigree'? Has the barista has been around the good coffee traps? Or does it just

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-1018623460511768269.post-76771507300046426922008-05-22T02:28:00.003+10:002008-05-22T02:44:29.760+10:00

I've become a little more 'green' or 'left' orientated lately. I intended to buy my usual Uncle Tobies traditional rolled oats at the supermarket (not Safeway, the other one) but I saw these on the top, difficult to reach shelf, and decided that I should buy them instead. Makes a rich, risotto style porridge that with careful stirring teases out the sticky love from the oats and becomes nutty and

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com5tag:blogger.com,1999:blog-1018623460511768269.post-2737929166977793552008-05-09T01:42:00.012+10:002008-05-17T00:58:10.940+10:00

I am very proud to share that this is my 100th post. Yipee!I started Eating with Jack on a whim late one evening in November 2006, and didn't really think too much about it again until I attended the Melbourne Food and Wine Festivals Out of the Frying Pan in March 2007. This was where for the first time to my ears, blogs and bloggers were spoken about by the 'serious people' in the traditional

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-72738981876395351292008-05-06T22:39:00.006+10:002008-05-09T01:21:16.510+10:00

Brunswick St, Fitzroy is a fair hike from my neck of the woods - St Kilda.So getting up across the river on a cold Melbourne night, in the rain, was a big call but I was pretty keen to try out the month old St Judes Cellars. We were a little scared through, phoning four times that day - Sunday - the phone rang out and once it was answered by someone that told me they would call back, yet didn't.

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-80841214364798599632008-05-06T22:28:00.007+10:002008-05-07T02:19:01.293+10:00

What about a feijoa, lime zest and palm sugar jam?

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com8tag:blogger.com,1999:blog-1018623460511768269.post-61774521399185867662008-04-30T23:05:00.005+10:002008-04-30T23:02:48.807+10:00

As the winter-like weather intimidates us into staying close to home, it's of perfect solace if your local is as cold-weather-agreeable as mine.Rustic Italian food, hearty serves, an open fire place, friendly staff and a changing, inspired wine list, oh and the best thing, I can easily walk there. Carlisle Wine Bar is my true local, I've written about it before and dine there often - especially

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-33437345141573073572008-04-30T15:07:00.004+10:002008-04-30T15:53:05.645+10:00

I enjoyed a quick bowl of noodles at the new Pacific BBQ Cafe on Lonsdale St in the city last week.After reading Mellies post and enjoying the food at both the Victoria St and Toorak Road restaurants, I popped in for some noodles and duck. But this is not the significant part of my experience, - yes the duck was great - but I was given a fork and spoon to eat my noodle soup and duck with... no

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com14tag:blogger.com,1999:blog-1018623460511768269.post-52335365863032873782008-04-25T16:45:00.005+10:002008-04-25T20:32:15.884+10:00

Just by chance, I found this cute yet serious video on the web today, kind of topical since its ANZAC day and we are reflecting on the diggers.The author has gone to a lot of trouble to make a video depicting the wars from WWII to today... all done with food to represent each country.Australia is not represented, but its got me wondering what we would be; perhaps a clichéd meat pie?It's

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-79518243144041927982008-04-22T17:10:00.005+10:002008-04-25T21:05:13.600+10:00

Yesterday in London, the 2008 Restaurant Magazines 50 Best Restaurants from around the globe were announced.On the Australian front, the humble Tetsuya's restaurant is ranked number 9, down from the heady heights of the top five last year and Rockpool (fish) is number 49 from 33 as the original Rockpool last year.Locally the only Melbourne ranking is Vue de Monde at 76, also down a little from

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com0tag:blogger.com,1999:blog-1018623460511768269.post-40356332211382902242008-04-19T11:59:00.001+10:002008-04-22T23:54:22.359+10:00

I thought I'd be raving about this place, but unfortunately I can't.The chef forgot to season our food.The problem for me in sharing this with you, is that I know, my experience must have been a hiccup. With a number of supportive reviews in the traditional media, there is no way that this is indicative of a meal that you could perhaps experience there tonight.So please don't take this post as my

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com7tag:blogger.com,1999:blog-1018623460511768269.post-53269486173896368112008-04-13T10:05:00.001+10:002008-04-13T03:41:11.310+10:00

Hi JackieJust a quick note to say thankyou for the “dish of the month” write-up on your blog.Its blogs like yours that give blogs a good name because of-1. a great photo (I really like blogs but hate it when I see a crap photo of my food that makes it look awful….)2. A clear understanding of food and what makes a great dish3. A genuine passion for food and the industry (not a try hard fascination

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com3tag:blogger.com,1999:blog-1018623460511768269.post-65196944999540246402008-04-12T02:24:00.003+10:002009-09-13T15:59:18.797+10:00

Got to love organics, lucky I am not vegetarian!

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com7tag:blogger.com,1999:blog-1018623460511768269.post-35351155411489049502008-04-06T13:42:00.007+10:002008-04-06T14:57:00.738+10:00

I've been a bit spoilt in March with a huge amount of contenders for Dish of the Month.For a while, I thought it would have be the addictive gamberetti from Giuseppi Arnaldo & Sons then there was the possibility of the elegant flathead fillets with peas and yabbies from Circa, the Prince, yet in a careful reflection of my dining escapades for March I can't go past this refreshingly, modern broth

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com4tag:blogger.com,1999:blog-1018623460511768269.post-70482648743134679522008-03-31T23:26:00.008+11:002009-10-01T22:12:29.410+10:00

Food miles is a topic that is fairly new to our mind sets, yet I don't know about you but I am now extremely conscious of where goods that I buy come from. I read labels, ask retailers and shop at farmers markets or (try) and grow my own. Yes, perhaps I am going a bit 'green', or maybe I’m just a bit more aware. I have even had installed - at great expense - a water filter onto the sink at home

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com17tag:blogger.com,1999:blog-1018623460511768269.post-85995595201081138132008-03-29T18:22:00.010+11:002009-10-01T22:07:51.675+10:00

Ok Ok, it's gotten to this. Last week I had deemed I just wasn't going to finish this post, I had even crossed it of my "Must post" list. But I have the guilts, I promised.So here it is.My Pick for February (Erhh!) recipes Frangipane, fig and raspberry tartThis tart is actually quite quick and easy to make. I used some pre-made pastry that I blind baked flat onto a tray, like a square pizza but

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1tag:blogger.com,1999:blog-1018623460511768269.post-79210338599292595402008-03-29T15:21:00.010+11:002009-10-01T22:17:42.080+10:00

I can't help myself.Last night was my second visit to Giuseppe Arnaldo and Sons and it was just as inspiring as the first; the prawns just as crunchy, the room just as awe inspiring and the staff just as friendly.A couple of new things to report back.1. Don't be put off by the no reservation policy, just be smart and organised. The six of us dined at 7pm last night (Friday) without any difficulty

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com6tag:blogger.com,1999:blog-1018623460511768269.post-83755887608481736042008-03-24T15:41:00.005+11:002008-03-24T16:10:28.614+11:00

Yesterday morning we popped into Baker Chirico on Fitzroy St, St Kilda, in the hope of getting some of our favourite fresh bread. As we pulled up and I saw the crowd, it occurred to me that I was about to throw myself into the crowds of hot cross bun hunters.Baker D. Chirico is considered one of Melbourne's best places to get quality hot cross buns, I know that Babka on Brunswick St, Fitzroy also

Jackhttp://www.blogger.com/profile/16097430040613398754noreply@blogger.com1