5 years ago
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Cool Food Blogs I Follow
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What makes a good Italian coffee bar good? - Given how picky and demanding Italians can be regarding food, furiously sending back a dish if the carbonara has even a hint of heavy cream, it's curious...
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Taste of Tasmania, 2011/2012 - As I've mentioned before, I really enjoy the Taste of Tasmania. I can understand why some people don't like it but I love having a whole bunch of food and ...12 years ago
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Hospitality: A New Breed of Food Reviewers - Photo by vmiramontes To avoid criticism say nothing, do nothing, be nothing. *Aristotle* *What’s Eating People?* *Have you noticed* that everyone ha...
11 years ago -
Penang Insights - After working in the Information Technology and Consulting industry for almost 35 years, I have decided to pursue my dream of returning back to Penang – my...
6 years ago -
Why Are Laser Printers Different From Inkjet Printers? - When it comes to deciding the type of printer that you will bring into play for either individual or professional use the two most important choices are in...5 years ago
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Dr Syntax breakfast, Jan 2015 - I realise it won't be the breakfast venue on many people's radars, but I woke up this morning, as you do, with an overwhelming desire for plain old bacon a...9 years ago
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A Proper Seed Cake Recipe - Today was a thoroughly lazy Sunday, a precious day spent at home, pottering about the kitchen reading books and drinking tea. Soon my thoughts turn to ...
6 years ago -
Frank Camorra talks Spanish Food, Restaurants and his new book - On a recent Melbourne food sojourn, I was fortunate enough to catch up with a couple of Catalan lads, our own Frank Camorra and his good mate, Cesc Castro,...10 years ago
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A weekend in Tasmania, and the Red Velvet Lounge online auction fundraiser - [image: MONA ROMA][image: Franklin] The Guardian asked me to write a short piece about the food highlights from my recent weekend away in Hobart with my par...10 years ago
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Why not come and visit us? - If you've been looking at our blog expectantly over the past few months, you probably think we've fallen into Bass Strait, overwhelmed by Christmas hams an...
10 years ago -
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Goats and Shanley's - Goats form the inspiration for this post. Elysia and Iain spent the weekend in the Huon Valley and we took the opportunity to visit a couple of our favouri...
14 years ago -
Lost and Found Vanne Trompf and Percy Everett - Lost and Found Percy Everett and Vanne Trompf This is the story of three buildings, two architects and a lifelong love of the Moderne. My Art Deco epi...
5 years ago -
Sassy Strawberry Sorbet - When strawberries are season (like they are now), you have a few options. Option one: eat them raw. Option two: eat them raw dipped in homemade whipped cre...1 year ago
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51/52 - [image: photo DSC_4834_zpsthsy0zpx.jpg] [image: photo DSC_4824_zpss2fsskhd.jpg] *Maggie: Her serious look, softened by those curls!* *Elisabeth: She cont...
7 years ago -
the till never lies - For many years I cultivated a persona of indifference to what people might have thought of me, I suppose it was a sort of defence mechanism of sorts. Howev...8 years ago
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Geronimo! it’s cinsault - Geronimo! I’ve made the jump. I’ve landed in cinsault and I like it. It’s not a grape found much in Australia despite it’s resistance to heat and the dry...6 years ago
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deep blue Design Works @ut si cafe gallery - More beautiful cutwork designs from local artist Tina Eacher.
14 years ago
Oh wow, they look delicious. I'm craving flaky pastries and such lately, due to a severe lack of them. My daughter has coeliacs and 99% of the time, a gluten free diet is easy and fine, but that other 1%, I'd kill for pastry or pizza.
ReplyDeleteIf you haven't already Veronica try the new Careme pastries. They are just so unbelievably good and so easy to use!
ReplyDeleteRecipe please!
ReplyDeleteThey were very tasty. I will post the recipe as soon as I get home from Canberra.
ReplyDelete