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Good Time Diner: Bondi Junction (17 October 2014)

Last week (or was it the week before?) we crossed the bridge and headed to Bondi for some shared comfort food with fellow bloggers...
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Chiba Ken: Waikiki (September 2014)

After our wedding, we went on our honeymoon to Phuket (Thailand) and then our own separate ways. B went to Honolulu while I went...
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Ippudo: Central Park (24 September 2014)

To our dear readers! Both B and I apologise for the long drought of blogposts. It’s been an eventful few months but now that...
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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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Good Time Diner: Bondi Junction (17 October 2014)

Last week (or was it the week before?) we crossed the bridge and headed to Bondi for some shared comfort food with fellow bloggers at Good Time Diner. With both an entrance from street level as well as via Westfield (just a few steps away from Zara) the restaurant is quite easily accessible, although we
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Chiba Ken: Waikiki (September 2014)

After our wedding, we went on our honeymoon to Phuket (Thailand) and then our own separate ways. B went to Honolulu while I went to Las Vegas and Honolulu was a bucks. We did manage to squeeze in one meal together at Honolulu and that turned out to be one of the best Japanese meals
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Ippudo: Central Park (24 September 2014)

To our dear readers! Both B and I apologise for the long drought of blogposts. It’s been an eventful few months but now that we’ve married and honeymooned, we’re back to blogging and cannot wait to share some of our amazing eats over the past few months! We’ve got some amazing eats to share from
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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