Bird and Bear Boathouse Ithaca Road, Elizabeth Bay 3.10 ‘Sunny Sundays, here I come’ Hello Bird and Bear. You’re the perfect spot for a sunny spring morning. For sitting on the deck, by the harbour; for nibbling on toast and sipping on cappuccinos. Probably not so perfect for a rainy day given you don’t actually have a…
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I am so grateful to radical feminists. I think about my attitude towards cooking, and the reasons I do it, and I keep coming back to feminism. I hate the idea of doing something because it is what is most appropriate (that word conjures up images of stern old people with disapproving snarls). Feminism, in…
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Eugene 69 Macpherson Street, Waverley 3.10 ‘Tasty new kid on the block.’ Hello Eugene. With a name like yours, one might think you’re the nerdy new kid on the block. But you’re not. You’re pretty sassy; pretty chilled; pretty suave for a nerdy-named-newbie. Your pancakes were killer. They were fluffy and soft and topped with…
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If I was a more disciplined kind of person I’d probably be a vegetarian. As it is, I’m not. But I do spend an awful lot of time finding vegetarian alternatives to traditionally meat based dishes, both for myself and for my vegetarian friends and acquaintances. If nothing else, it’s generally cheaper and that’s something…
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Earlier this month, I was lucky enough to be invited to a sampling of the menu at New Shanghai’s Ashfield restaurant. My friend Courtney (known to most of you as Lip’s Film Editor) accompanied me, and when we made our way to the restaurant we were surprised at how pumping it was for a Tuesday…
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After salivating over the strudels at Essen Restaurant and Beer Cafe, it was a no-brainer ‘YES YES YES’ when I was contacted and asked to interview one of the chefs, Muma Kapapa, and also attend a tasting night filled with desserts which may find their way onto the Essen Menu (or at least, as a…
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Joe Black 27 Commonwealth Street, Surry Hills NSW 2010 – Map 3.58 ‘Bunsen burner espresso? Yes please.’ Hello Joe Black. You’re a little bit different. A little bit cool. A little bit hilarious. Your menu’s worth a mention – I had your Stormin’ Norman but was a hungover heartbeat away from ordering your Pirate Pancakes cause…
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I spend a lot of time thinking about food. Not just about what to eat and when to eat it (everything, and all the time) but the role food plays in people’s lives and more specifically the kind of relationships people forge with food. I feel a great concern for young women in particular and…
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Recently there has been a push in the US to highlight the “fact” that organic food is ‘no better for you than conventional food‘. According to Stanford University’s recent study – highly publicised by the media – there’s ‘little evidence of health benefits from organic foods‘. Hmm. In response to these findings, Liz Oates (RMIT…
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I don’t think I’ll ever tire of singing the praises of peas as a soup base. As incredible as they are fresh, they’re one of the few vegetables that retains its quality when frozen, they’re cheap, quick to cook, and wonderfully vibrant. The appropriate bright green of Spring and new growth that’s currently unfurling on…
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One of my favourite things about living in Sydney is the restaurants. I live just off a street renown for cheap, cheerful and varied eats, and I love that at 7pm on any given night, if I say, ‘I want Thai/Mexican/Portuguese/French/Japanese/A Kebab,’ I can walk to a restaurant in five minutes. I’m very spoiled, but…
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The most significant step I’ve ever taken in my kitchen was biting the bullet and fully stocking my pantry with spices. They seem like such insubstantial, insignificant ingredients, but once I learnt how to utilise them properly I immediately appreciated the definition and character they can lend to any given dish. If I were to…
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Located in the heart of Crown Street Surry Hills, Caffe Sicilia offers an authentic Italian experience in both its ambience and menu. The setting is remincent of a typical European cafe, complete with outdoor seating overlooking the main street, low-key lighting and chequered floors. It boasts an extensive selection of hand-made pasties (including some delicious…
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I used to be irrationally afraid of baking with yeast. Baker’s yeast is the leavening agent used in baking that causes bread to rise and adds air to your dough, making it all wonderful and fluffy. Without it you’d basically end up with a dry, inedible lump of hot flour. It’s also a microorganism, and…
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