They are such an amazing resource!"
Writer
Perfect Cheesecake’s Secret Ingredient
Life goes better with Basque cheesecake, a lockdown #2 love affair. I became obsessed with this cake about five years ago when I ate it in San Sebastian at La Viña pintxos bar. It was perilously wobbly and jiggly, somehow both light and rich, creamy white and custardy within but with a bitter edge from the dark, caramelised perimeter. I mumbled, “It’s a miracle,” and I meant it.
Eater
Mother’s Day Menu
Mother’s Day doesn’t have to mean burnt toast in bed and bad soap from school stalls. If you are a mum, you can steer the family towards these menu suggestions, and if you have a mum, please enjoy these suggestions for Mum-friendly dishes and tasty gifts that keep on giving.
Traveller
The Magical Camping Trip We Take Every Summer
On Australia’s rugged coast, four families create a custom-built paradise of tents, surfboards, and a well-set table.
Cook
Zhoug & Salmon Salad
I love a big meal-sized salad! Flavoured with green chilli paste, this steamed salmon salad is healthy, flexible and easy to prepare
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Authory Feeds | Dani Valent
- Richmond's hatted modern Vietnamese restaurant Anchovy to closeHatted modern Vietnamese restaurant Anchovy will close in mid-June, seven years after opening in Bridge Road, Richmond. Owners Jia-Yen Lee and Thi Le will relaunch the site as a Laotian restaurant some weeks later. "I am taking a break and Anchovy is…
- Sorsi e Morsi reviewI'm sitting in one of the many nooks at Sorsi e Morsi ("sips and bites") enjoying my coffee. It's mid-morning and the place is all happy hubbub, a hospitality symphony. The sharp raps and steamy hisses of coffee-making are layered with tong taps and…
- Superchido reviewPeople are always telling great home cooks they should open a restaurant. Usually, they're wrong. But in Daniel Pineda's case, the cheer squad got it right. Food has always been his obsession. As a high school kid, instead of skateboarding or gaming,…
- Gertrude Hotel reviewSerial publican Tracey Lester didn't get the Melbourne memo about dressing in black. Her latest venue – a corner hotel built in 1854 – is painted with rainbow lightning bolts on the outside and the interior is a bold blast of gaudy glamour dominated…
Instagram
Holding a hose
#auspol
Time 💖
Celebrating amazing service!
It's not easy out there for restaurants - everyone is struggling to find enough staff with the right skills to deliver the experience they are striving for. That puts extra pressure on the people who are on deck - they're often covering more tables, territory and shifts, they might be upskilling at a rapid pace, and they are dealing with customers who aren't always leading with kindness and empathy.
With all that in mind HOW GOOD IS CHORNG 🤩😁💖 building a prawn cocktail tableside at @omniabistro. Such a great vibe here and the upscale, intentional bistro food from @chefstevenairn and @johndemetrios is on point. Love it.
@xiuchorng 👏👏👏
#melbourne #melbournerestaurants #melbournefoodie #melbournefood #southyarra
Old-school Chinese restaurants in country towns are treasures. Prawn toast is always compulsory. Went down well with a Crown lager too 🍤🍞🍺
I thought of @jenniferwongcomedian's great show #chopsticksorfork - check it out on @abctv.
#narooma #chineserestaurant #prawntoast #chinesefood
Anzac Crack.
Annual outing. Lifetime love.
Recipe Julia Taylor
Photo @gregelmsphoto
Inspo @christinatosi
Published in my 2nd cookbook, In the Mix 2
Link in bio.
Here's what's on my mind this Friday! I fill you in on where I've been eating and what it's made me ponder. I muse on the tendency for immigrant cuisine to be anchored in the time of migration and the fresh joy when it time travels. I talk about Cam Tay-Yap's Koi pop-up and the lift-me-up energy in the room. And I consider rule changes: masks and vax check-ins are gone but is it entirely good?
This episode of @dirtylinenpodcast is proudly supported by @squareau
Link in bio or search Dirty Linen in your podcast app 🎧
@danivalent @dirtylinenpodcast @foodwinedine @huckstergram @deepintheweedspodcast #DirtyLinenPodcast @cam_taysty @amaru_melbourne @tylersmilkbar @taitas.house1 @plaka_gyros @melbcomedyfestival
Pic credit: @baeofpigeons 👏
From Friday 22 April 11.59pm
Patrons will no longer have to show vaccination status at any venue.
Existing worker vaccination mandates are still in place.
Check-ins will no longer be required at any venue.
Masks will no longer be required in hospitality.
COVID Marshals no longer required.
Close contacts will no longer have to quarantine but will have to wear a mask indoors, avoid sensitive settings and record at least 5 negative rapid tests over 7 days.
COVID cases must still isolate for 7 days.
People who have had COVID-19 will now be exempt from testing or quarantine for 12 weeks, up from 8 weeks.
My story in today's @theageaustralia @sydneymorningherald @goodweekendmag. Link in bio.
It’s a serious weekend for chocoholics – but there’s a dark side to how chocolate gets made. Cocoa farming is implicated in forced and child labour – a growing problem despite the giant corporations that control the market promising fixes.
In Saturday’s Good Weekend, Dani Valent discusses the “broken” nature of the cocoa supply chain – for example, in Ivory Coast, more than a third of children in agricultural households were found to be engaging in hazardous labour, much of it on cocoa farms – and what we can do about it.
“The more you find out about it, the more surreal it becomes,” says Deniz Karaca, the boss of artisan Melbourne bean-to-bar company Cuvée, who sources his beans from an agent who buys directly from farmers. It’s far more expensive – at least $9 a kilo, compared to the Australian commodity price of between $3.09 and $3.50 per kilogram over the past year – but this way, Karaca knows the mostly small-scale organic farmers supplying the heart of his business are being properly paid.
Fellow chocolate maker Birdsnake’s Fred Lullfitz also pays double the commodity price for cocoa beans: “I don’t know what ‘ethical’ and ‘sustainable’ mean any more,” he says. “There’s no accountability. It’s just marketing. I say ‘traceably sourced’ or ‘transparently sourced’ and list the figures. The numbers don’t lie. I urge others to put their cards on the table."
The simple message, as noted by Karaca: “I would say it about anything - chicken, chocolate or shoes - if it seems too cheap, it is too cheap.
Read more in Saturday’s Good Weekend, or visit the link in our bio.
Photo by @petertarasiuk and @pauljeffers
#easter #chocolate #ethicalfood #foodie
@cuvee_chocolate @birdsnakechocolate @kokoakamili
Anchovies salted on deck during the last week of net fishing in Port Phillip Bay.
@thiteatee went out on Phil McAdam's boat to catch anchovies for turning into fish sauce. When the sauce is ready to serve at @anchovy338 a year from now it will be archival and unrepeatable. Why? Catching this abundant resource on Melbourne's doorstep is now banned.
At a time when food security and local supply have never been more important or urgent, the Victorian government has let itself be swayed by the promise of votes from recreational fishers, banning access to a fast-growing and sustainable protein that should be available to all.
The type of fishing you see here is highly targeted purse seine netting. Nets don't drag the sea floor. There is no bycatch.
Don't we love and appreciate local in Melbourne? Aren't we proud of homegrown?
Want to be part of the fight to turn this around? Give me a like or a comment or a share and I'll keep you in the loop to #saveoursardines
Catch up on my podcast series about Port Phillip Bay seafood: click through from my highlights or via @dirtylinenpodcast 👋
Beautiful pics by @jana_langhorst 💖
Welcome to your new cult noodle, Melbourne. It's the "umami e pepe" at @parcs.melbourne, the fermento-fabulous 25-seat bar opening this weekend at 198 Little Collins.
Chef @furrmien uses odd bits, leftovers, parcs (geddit ⬅️) and the transformative powers of fermentation in his creative cuisine-hopping snacks.
This noodle dish is a riff on the famous cacio e pepe made with Hokkien noodles and red miso. It's witty and simple and OH SO TASTY.
Link in bio to my preview via @goodfoodau.
We've released 3 episodes so far in our series on seafood in Port Phillip Bay.
This one with recreational fishing lobbyist David Kramer is very, very frustrating.
David's Future Fish lobby group campaigned to have commercial fishing banned in Port Phillip Bay basically, as David explains, because they didn't like sharing.
The considerable collateral damage - to the commercial fishers, to Victorian seafood eaters who lose access to local fish - didn't occur to them. They simply didn't talk.
The people they did talk to - @fisheriesvic, @danielandrewsmp and fishing ministers Jaala Pulford and @melissaforwilliamstown - figured promised votes were more important than Victorians' access to local, sustainable food.
It's disheartening.
Victorian eaters who value sustainable, local food aren't a lobby group. Or are we?
Today @dirtylinenpodcast embarks on a special series focusing on fishing in Port Phillip Bay, the vast body of water that shapes Melbourne. Local food has never been so important - and Melbourne people love showing off their great food city. At the same time, supply chains are strained. Fuel is expensive. The pandemic, floods, droughts and fires have shown us that our stores are only a few days from being empty.
And yet Victorians are on the brink of losing access to sustainable, affordable, accessible seafood from our doorstep as a net fishing ban comes into effect. It's a decision that no one seems to really believe in and yet there's a lack of will to stop it.
We'll be staying on this topic for a couple of weeks, talking to all stakeholders as we try to tease this important issue out.
To kick us off, we chat to Phil McAdam, the last sardine fisher in Port Phillip Bay. Phil is passionate, knowledgeable and distressed: he believes in what he does and he loves catching healthy, abundant fish for all Victorians. He also doesn't know how to do anything else. Net fishing is banned on April 1 and Phil still has no plans for April 2 and beyond.
Link in bio or search Dirty Linen in your podcast app.
@deepintheweedspodcast @foodwinedine @huckstergram
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