Author Archives:
Tomislav
Nestled in Kirketon road in Kings Cross, Tomislav is a new mini bistro opened by Tomislav Martinovic. Having recently worked with Heston Blumenthal at the Fat Duck, and followed by being head chef at Koi in Woolich (both my absolute favorites), Tomislav provides an understated extravagance to his cooking with all the latest tools of the trade such as thermo mixes, waterbaths and siphons
Signorelli Gastronomia
Signorelli Gastronomia
48 Pirrama Road
Darling Island Wharf
Pyrmont NSW 2009
Tel: (02) 8571 0616
www.signorelli.com.au
Sea urchin spaghettini
Sea urchin spaghetti has always been a popular item in Japan, served in quasi-Italian restaurants (along with Mentaiko spaghetti, a kind or smelt roe). I’ve often raved repeatedly about Blue Marlin restaurant in LA which serves amazing uni (sea urchin in Japanese) spaghetti, with a sauce just creamy enough to coat the pasta, and topped with a generous amount of dried nori.
World’s No.1 Champagne?
Armand de Brignac is the name of a Champagne brand produced by Champagne Cattier, and sold in opaque metallic bottles. You may recognise Cattier as one of the most affordable French champagnes you can purchase from Vintage Cellars. But just a total of 8 people are involved in making Armand de Brignac. The Cattier family have possessed vineyards in Champagne since 1763.
Michel Roux (Snr)
Michel Roux’s approach to cuisine is all about removing the complexity from dishes and making the experience clean and crisp. He arrived in England in 1971 with his older brother Albert, to open the original Le Gavroche Restaurant in Lower Sloane Street, London and it was an instant hit during a time where fine dining was not popular. By 1972 they opened famous The Waterside Inn in Bray (still holding 3 Michelin stars in the 2010 London guide).
Russian Buckwheat Blinis
Buckwheat bliny are part of traditional Russian cuisine, descended from one of mankind’s oldest and most common prepared foods: fried flat bread. Here is a quick and simple recipe to prepare them at home.
Fried soft bone chicken
It all started with a simple tweet from Dan Hong about a legendary Indonesian dish of deep fried chicken, where the bones are completely edible and the skin is fried to a satisfying crisp. Apparently, there is only one restaurant in Sydney which serves this dish, a place called Maranatha
Last decade’s food trends
The Food Channel® (foodchannel.com) editorial staff has compiled a look back at the last decade in food, giving a perspective on the top flavors, biggest foods, food influences and top food stories.
elBulli Season 2010
Happy New Year everyone!
I just wanted to let my wonderful readers know that the reservations for elbulli season 2010 is now open, so send your emails to try your luck in scoring a table at the world’s best restaurant!
This is from the elbulli website:
Reservations information – 2010
You can send your request to bulli@elbulli.com from the beginning [...]
Christmas Roast Turkey
Roasting a turkey may seem to be a daunting task but don’t let the silly giant bird intimidate you! In fact, I always like to make a turkey simply because it is low maintenance, and the long cooking time means you have plenty of time to slowly prepare everything else for a perfect gathering.