1 year ago
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Cool Food Blogs I Follow
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Trends in food for 2023 - As owners of a travel enterprise, at least once a year my partners and I take a long look at target markets, study consumer behaviors and carry out a deep-...
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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 has...
11 years ago -
Uniquely Penang - In the last couple of weeks I have been busy working on a new website and posted 2 of my latest videos – grilled lemongrass chicken “bahn mi” and shredded ...
3 years ago -
The Label Printer Has Its Place In Both The Home And The Corporate World - Label printers have found a niche both in the home and in the corporate world. Sometimes, buying the sheets of labels for a laser or inkjet printer is just...3 years ago
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2018, another year, more water under the bridge - So, we meet again here for my own personal summation of 2018's food adventures. It's been another year choc full of eating (and cooking) fine food. Anothe...
5 years ago -
Plan B - Do you have a wish list of the type of homes you'd like to live in? Mine would be inner city terrace, weatherboard farmhouse, art-deco apartment, preferabl...
4 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,...9 years ago
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My 43 favourite birthday cakes from the inaugural PANDSI Cake-Off - [image: Robert Robot and Castle] Over the eight years I wrote Melbourne Gastronome, I wrote several times about my love for the classic Australian Women's W...7 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...
13 years ago -
The Last Summer at Chris’s in Lorne - The Last Summer at Chris’s in Lorne I was a late comer to Chris’s. This little unpretentious 40 seat café had already made its name for decades as the pl...
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...11 months ago
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2/52 - [image: photo DSC_5235_zpslurqvek3.jpg] [image: photo DSC_7240_zpsesif8pqv.jpg] *Maggie: I took the girls to a favourite childhood haunt, a waterhole on ...
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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Save Epicure. Or build something new? - The food and drink business has a love hate relationship with its media. They are either moaning that newspaper sections and magazines don’t write about th...11 years ago
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Josh Foley - Contemporary artist - This retrospective bears witness to the breadth of styles & techniques Josh employed as he developed his own artistic sense of self. His exhibiti...
13 years ago
OH MY GOD! That looks amazing!!!
ReplyDeleteSimply divine...
ReplyDeleteWhy thank you ladies. My secret of course is in the puff pastry :-)
ReplyDeleteCareme of course!
ReplyDeleteLooks first class to me Stephen, I surely wouldn't match you as a chef any longer.
ReplyDeleteTony
That looks brill Stephen. Can't wait to see what you do to MY pal's pig. X
ReplyDeletemmmm it's almost quince and pear tarte tatin time! Looks great Stephen!
ReplyDelete1 2 3 = the perfect post! simply beautiful Stephen
ReplyDeletei have serious tarte tatin envy. i made an apple one in the wood fire oven last night and it was an EPIC fail. It wouldn't invert & then when it did it broke all over the place...Maybe i need to make puff pastry next time???
ReplyDeleteYour's on the other hand looks fabulous.