Can another cafe open in Marrickville? – hell yeah. There’s still room. Warren and Holt, Marrickville The white walls and blonde wood furniture at Warren and Holt are the first thing that is surprising about this new arrival to Marrickville, in Sydney’s inner west. The design has strayed far from the grungy Grandmas lounge room…
Chefs at Work
The Gasoline Pony Degustation Dinner
The Gasoline Pony Degustation dinner Yes, I said dinner for 50 people. The Gasoline Pony is not known for it’s degustation dinners, it’s a small bar in Marrickville with a very strong heart. When a dinner was announced on their newsletter a couple of weeks ago it sold out in record time. I suspect this…
Bubble and Squeak Chefs at Work, Ben Allcock
These are my Bubble and Squeak patties. I was inspired to make them after talking to English born Chef Ben Allcock. Mine are made from fridge leftovers but his are definitely not! Having a sly peak into someone else’s life is always a bit irresistible, it’s how we work as humans. I often find that…
Hello Chef !!
How would you like to see this in your kitchen?. This is my very own chef Marcello Farioli, cooking dinner for me and a couple of friends last week. While this cooking was happening we were enjoying ourselves. Here’s what it looks like while you are chatting and a chef is cooking in your kitchen….
Sicilian Food Tour of Sydney
I want to go to Sicily so badly. Each day I write recipes using Sicilian ingredients and tell people about products from Sicily at work, in my job at an Italian food importer. I got a little closer to my dream of visiting Sicily last week when I won a Sicilian Food Tour for two…
Stefano Manfredi Chefs at Work, Gate to Plate Eating
Stefano Manfredi Chefs at Work- Stefano Manfredi, Gate to Plate eating Chef Stefano Manfredi is a constant in an industry where stars rise and fall. He is arguably one of our best known Chefs and although he moved to Australia in 1961 he is unashamedly Italian. I met him many years ago after he opened…
Organic Bread Bar
Bread is one of the things that I find very hard to resist. The homely smell of the browning crust and the crack and crackle of the knife sawing through it to the soft interior. There are few better things in life than cutting into a warm loaf and slathering it with a salty creamy…
Pino’s La Dolce Vita …Restaurant and Cooking School
So whats on the at Pino’s Dolce Vita?. A “traditional” Restaurant, where the family hope to serve well crafted “authentic” cuisine in a family atmosphere. Memories of wonderful Italian family style restaurants is the driving force behind this project. The plan is to introduce a guest chef, each month , who will cook with Carla…
Chefs at Work- Andy Davies
This is Andy Davies. He is the Chef and one of the three partners in the Bondi Trattoria. Andy started cooking in his home town Adelaide, Australia when he was 17 and he is now 47. He moved into Bondi in 1989, taking a job at The Blue Water Grill with Neil Perry. Although there have been…