What do truffles smell and taste like? Mushrooms, old socks, male pheromones, forest floor, umami and sex were all thrown about during my visit to Madame Truffles.
While I know my pirozhki (filled Russian buns) from my blini (pancakes) I must admit to being a bit lost with Russian cakes. Olga Rogacheva from Izba Russian Treats in Newtown helped me get up to speed, ahead of her new store’s grand opening in Broadway Shopping Centre.
After meeting personable founder of Nissos Craft Beer, Alexandros Kouris, I was keen to give his beer a whirl. What I found was a lovely, clean and refreshing pilsner, with enough flavour not to be boring.
Flour, butter, sugar, peanut butter, eggs and salt - the reassuring ingredient list of the Peanut Butter and Sea Salt Biscuits [RRP $10/150g] is something your grandmother would recognise, but my Nanna never made biscuits quite like these!
Barely open a month, Lennox Hastie’s new spot Firedoor is already being touted as Sydney’s hit restaurant of 2015. As a nice counter to all the ‘paleo’ rubbish people seem to be lapping up, this restaurant celebrates the relationship between food and fire.
In my home, Cobram Estate Extra Virgin Olive Oil is our general all-purpose olive oil, and we usually supplement it with a premium olive oil like Joseph First Run or The Little General for dressings and finishing dishes.
Mayfield Garden is a grand folly. When the opportunity arose to visit the public-facing segment of billionaire Garrick Hawkins’ Oberon weekender for an Autumnal Harvest Feast, I leapt at the chance.
It’s Monday night and I’m wondering whether an after-work cooking class at the Casa Barilla Italian Cooking School might have been ambitious.
They travel the world just to dine at three Michelin-starred restaurants. They’re part of an elite group of international food bloggers, and they’re hitting the big screen on June 10 in Foodies at Sydney Film Festival 2015.