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Spoonful Cafe and Living: Neutral Bay

Their store is based on a “LOHAS” (life of health and sustainability) concept and their dedication to a green and organic lifestyle is echoed...
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Charlie & Co Burgers and Becasse Bakery: Sydney (June 2014)

Both Charlie & Co Burgers and Becasse Bakery have been open for over three years at Westfield Sydney “Food on Five” Level 5 foodcourt,...
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Waitan: Sydney (11 June 2014)

A welcoming trend I’ve noticed recently in the Sydney food scene is the emergence of high-end modern Chinese cuisine such as Mr Wongs, China...
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Interview with Bill Granger

We recently caught up with Bill Granger, the man renowned for combining that sunny and energetic Australian attitude into his cooking. We touch base...
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Hot Star: Sydney (08 April 2014)

I have never visited Taiwan (outside the few hours stop over at the airport in the past) but I have always wanted to visit...
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Jones The Grocer (revisit): Sydney (28 March 2014)

Following our positive dining experience at Jones the Grocer towards the end of last year (see the blog post here), we were excited to...
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Ryvita Masterclass: Alexandria (19 March 2014)

We typically associate Ryvita crispbreads with words like “cottage cheese” and “healthy”, but they present so much more options. We found out some of...
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House Of Crabs: Surry Hills (14 March 2014)

Bright painted room? Check. Flashing lights? Check. Cocktail slushy? Check. Fried sides? Check. Apron bibs on? Check, check and check! We were ready to...
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Moutai Flagship Store Opening: Sydney (18 March 2014)

Last night was the official opening for the revered Chinese “baijiu” Moutai. Often marketed as the “world’s most mysterious spirit” and referred to as...
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Per Se: New York City

As cheesy as it may sound, Per Se is definitely my favourite “fine dining” restaurant I’ve been to yet. The service was flawless, the...
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Spoonful Cafe and Living: Neutral Bay

Their store is based on a “LOHAS” (life of health and sustainability) concept and their dedication to a green and organic lifestyle is echoed throughout the store. They use eco-friendly and organic ingredients in their dishes and pastries, as well as in the materials across their various gifts and home ware range. We were fortunate
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Charlie & Co Burgers and Becasse Bakery: Sydney (June 2014)

Both Charlie & Co Burgers and Becasse Bakery have been open for over three years at Westfield Sydney “Food on Five” Level 5 foodcourt, but we thought it was about time we did a blog on them! Since their popular inception when Westfield first opened their food court, both outlets have been frequently visited by
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Waitan: Sydney (11 June 2014)

A welcoming trend I’ve noticed recently in the Sydney food scene is the emergence of high-end modern Chinese cuisine such as Mr Wongs, China Republic etc. Waitan definitely fits into this category and it is definitely interesting to experience their interpretations of traditional dishes and as well as their own creations. The name choice, Waitan,
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Interview with Bill Granger

We recently caught up with Bill Granger, the man renowned for combining that sunny and energetic Australian attitude into his cooking. We touch base with Bill and discuss , family life, challenges facing the restaurant industry, tips for those wanting to start their own restaurant, cupcake wars and what he’s currently up to, here’s some
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Hot Star: Sydney (08 April 2014)

I have never visited Taiwan (outside the few hours stop over at the airport in the past) but I have always wanted to visit Taiwan for their famed fried chicken and street snacks I have heard so much about from M over the years. Around a month or so ago, M came home excitedly and
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Jones The Grocer (revisit): Sydney (28 March 2014)

Following our positive dining experience at Jones the Grocer towards the end of last year (see the blog post here), we were excited to have received the invite to return this year to try out their new menu. Their new menu is built around the concept of sharing – “share good food served fast” - which
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Ryvita Masterclass: Alexandria (19 March 2014)

We typically associate Ryvita crispbreads with words like “cottage cheese” and “healthy”, but they present so much more options. We found out some of these fabulous possibilities at the Ryvita masterclass where we had the pleasure of seeing Jake Dell from Katz’s Deli in action. Below are some photos from the night, with some wonderful