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
- The Post Office Club Hotel flies under the radar as a French brasserieWhy am I sitting in a St Kilda pub thanking New York hip-hop group A Tribe Called Quest for my perfect Parisian creme brulee? The short answer is: everything is connected. The longer explanation is that chef Julian Barker saw someone in a Tribe…
- The Post Office Club Hotel flies under the radar as a French brasserieWhy am I sitting in a St Kilda pub thanking New York hip-hop group A Tribe Called Quest for my perfect Parisian creme brulee? The short answer is: everything is connected. The longer explanation is that chef Julian Barker saw someone in a Tribe…
- Bet you’ve never had a fillet o’ fish like Vegie Mum’s, MelbourneChinese$$$ Restaurant manager Steven Dong approaches the table with a large pair of scissors. “Wait,” he says. “I’m going to fillet it for you.” He stands over the large, flat platter before us and gently, deftly pushes vegetables off a flounder…
- Bet you’ve never had a fillet o’ fish like Vegie Mum’s, MelbourneRestaurant manager Steven Dong approaches the table with a large pair of scissors. “Wait,” he says. “I’m going to fillet it for you.” He stands over the large, flat platter before us and gently, deftly pushes vegetables off a flounder bathed in…
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I'm back on The Cook Up with @AdamLiaw tonight, alongside my co-author and friend @hamedallahyari1989 🌟
Today I'm making uttapam! Gotta say, Adam was totally into this fermented batter of lentils and rice turned into airy, sour, savoury pancakes with an egg fried on top. They are something of an obsession of mine...south Indian food is so resourceful and delicious and anything with curry leaves...🥰🤩 Thanks to all my mates who gave me uttapam advice along the way too!
The Cook Up with Adam Liaw airs weeknights at 7pm on SBS Food (Ch.33). All episodes available anytime on SBS On Demand.
Pics @kittigould 😘
Fit @olgadepolgaclothing
Thanks to the solid gold team at SBS.
Food writer in natural habitat, captured by @kristofferpaulsen at @poison.eltham on assignment for @goodfoodau @theageaustralia.
I visited 40 places where you can eat for $40 or less.
For me, food is always an opportunity to connect. With this definitively non-exhaustive (but somewhat deliciously exhausting!) guide to affordable eats, we celebrate the boundless possibilities to engage in something that can be profound as well as prosaic: the daily delight of dining.
Swipe for
@chai_n_dosa
@vegie_mum
@gojo_cafe_restaurant
@berbeobros
@saigon_street_eats
All pics by KP.
Ya gotta love Melbourne 💖💞💗❤️
Link in bio!
Quick can also be super high quality! Five-minute noods before heading to the footy.
@westholme
@natoora_melbourne
@carlton_fc
#afltigersblues
We featured third-year apprentice chef Bethany Harman in our recent Vue de monde series.
In this extract, she talks with passion and enthusiasm about beginning a career in food. Want to feel great about hospitality? Watch this!
Listen to @dirtylinenpodcast via link in bio.
@_bethanyharman_ @love_food.co @proudtobeachef @hughsallen @vuedemonde @thehestonblumenthalteam
#melbournerestaurants #melbournefood #australiandining #finedining #restaurant #chef #cheflife #foodpodcast
Tonight! I'm "Cooking with Colour" on The Cook Up with @AdamLiaw.
Alongside my friend and co-author @hamedsfood, we prepare bright, fun, tasty dishes that make eating the rainbow a no-brainer.
Watch it on @sbsfood (Ch.33; weeknights 7pm) or anytime on SBS On Demand.
Pics @kittigould ❣️
Fit @olgadepolgaclothing 👕
We’ve done 500 episodes of Dirty Linen! 😃🤯
To celebrate, we’re spending time at a restaurant that’s been a special place for Melbourne milestones for more than 20 years. Vue de monde was founded by a fiercely ambitious Shannon Bennett in 2000. From its beginnings in a quirky terrace in Carlton, it moved first to Normanby Chambers in the city and then in 2011 to its current home on level 55 of the Rialto Towers.
Over nine episodes, we'll give a rounded portrait of a restaurant that’s been both lauded and controversial over two decades.
We are marking Vue de monde, but we’re also marking a podcast anniversary.
Thank you to every single guest who has trusted us with their story. Thank you to every listener who has blessed us with their time and attention. Thank you to executive producer Rob Locke, who founded the Deep in the Weeds network with Anthony Huckstep. We’re looking forward to the next 500.
What is at stake when restaurants don't charge the true cost of supplying their food? We risk losing creativity, individuality, skills, craft, culture and ethics from our dining landscape.
Michael Samsir feels the market won't support $20 noodles. But that means he's not paying himself properly. How long is that sustainable? It's a tricky bind and one that many business owners recognise.
Wrapping up Costs & Pricing Week at @dirtylinenpodcast with some more real talk.
Listen & subscribe - LINK IN BIO 🔥
Real talk.
“If I paid myself properly my business would go bankrupt very soon.”
Pricing struggles have serious impacts.
Today’s @dirtylinenpodcast guest is Michael Samsir from @pbknoodles. Listen to the show for the whole story, shared with courage by a restaurateur and artisan whose experience is shared by many.
LINK IN BIO 🔥
@danivalent @dirtylinenpodcast @foodwinedine @huckstergram @deepintheweedspodcast #DirtyLinenPodcast
#foodpodcast #deepintheweeds #danivalent #michaelsamsir #hkfoodie #pbknoodles #noodles #melbourne #winepodcast #sydneyfood #melbournefood #brisbanefood #adelaidefood #perthfood #canberrafood #sydneyrestaurant #melbournerestaurant #brisbanerestaurant #adelaiderestaurant #sydneychef #melbournechef #brisbanechef #adelaidechef #sydneyfoodshare #perthchef#hobartfood #launcestonfood #geelongfood
Reposted from @dirtylinenpodcast
Should people in hospitality communicate the realities of business to their customers? Does that destroy the magic or are there benefits in lifting the veil?
We continue our special week talking costs, pricing and value with @rose_adam_cooks from Adelaide’s @themiddlestore. Cafes are at the pricing coalface...just ask any cafe owner about the cost of eggs! Rose digs in...
Link in bio to listen to the full chat🎧👂🎧🗣️
@danivalent @dirtylinenpodcast @foodwinedine @huckstergram @deepintheweedspodcast #DirtyLinenPodcast
#foodpodcast #deepintheweeds #danivalent #roseadam #themiddlestore #adelaidecoffee #adelaide #adelaidecafe #winepodcast #sydneyfood #melbournefood #brisbanefood #adelaidefood #perthfood #canberrafood #sydneyrestaurant #melbournerestaurant #brisbanerestaurant #adelaiderestaurant #sydneychef #melbournechef #brisbanechef #adelaidechef #sydneyfoodshare #perthchef#hobartfood #launcestonfood #geelongfood
Reposted from @dirtylinenpodcast
Why do restaurants have to justify their prices over and over again when other businesses seem to be able to set a price and let the market decide?
Costs, pricing and value are perennial topics when it comes to dining, and this discussion seems particularly inflamed in the current scenario of inflation, ongoing staffing pressures and post-Covid recovery. Restaurants are places of emotion, both for the people who work in them and the people who visit them so these conversations can become inflamed.
This week on @DirtyLinenpodcast, we’re digging into this issue, investigating perspectives from within the hospitality industry. How are prices set? What are the pressures when considering them? Are diners and businesses on the same side? What is the fallout when menu prices become hot-button issues?
First up, @nomad.au chef @jacqueline_challinor, whose new restaurant @beau.syd was the subject of a media article on the price of its manoush.
In this sneak preview, Jacqui muses on why it is that some people are quick to question how much food costs in restaurants.
Lilac is a new wine bar in Cremorne from @themulberrygroup, owners of @hazel_melbourne, @dessousmelbourne and @common_ground_project, among a growing list of others.
Chef @chefkylenicol (ex-Rascal) is cooking Euro-Aussie retro-ish snacks over fire. Flavours are robust. Wine is jaunty. Cocktails are keen.
Definitely worth a visit.
Must have:
* Bread
* Chicken mousse eclairs
* Beef heart with dandelion
* Corner Inlet roasted flounder
* Leaves with Champagne dressing
#melbournewinebar
#melbournefoodie #Melbourne #melbournefood #winebar #richmond3121 #melbournerestaurant #melbournerestaurants @lilacwinebar
I love introducing people to @ciccstkilda!
This gorgeous, hospitable Italian restaurant has been delivering classy sass to Acland Street, St Kilda for 29 years. It's an institution but it's always fresh and lively too.
We asked chef Michelle to send out the dishes she reckoned we should eat.
That meant chicken liver parfait with pickled cherries, focaccia with stracciatella and anchovy, kingfish with finger lime, charred zucchini with hazelnuts and honey, tartare with roasted bone marrow, spaghetti vongole, a green salad with peas and mint. So poised and confident, that deliciousness that feels effortless but speaks of rigor and delight.
Service is always amazing here. Cheeky and wry and all-seeing.
Settled in for lunch and happened to solve every issue in the world of hospitality with @theotherjosephabboud. Thanks Joe.
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