Freebie Friday: Win a copy of Reinventing Food - the first biography of Ferran Adrià

Ferran Adrià - who is he, and how did he become such an influential chef on the international stage, winning "Best Restaurant in the World" for an unprecedented four years running?Without any formal culinary training, Ferran built elBulli into a three Michelin-starred restaurant, with over two million reservation requests received for only 8,000 dining places. How did a cook in the military

The 2011 Foodies' Guide to Sydney

Always on the hunt for a new food adventure?The 2011 Foodies' Guide to Sydney officially goes on sale on October 1, 2010 and I'm pleased to reveal my involvement as a member of the contributing team.Foodies' Guide to Sydney contributorsA new team of eighteen food writers have combed the streets of Sydney and beyond for this fifth edition, hunting down the best bakeries, cheese specialists,

Dong Ba, Cabramatta

Cheap and cheerful. How can you go wrong?There a relaxing sense of ease when we enter Dong Ba in Cabramatta, a familiar Vietnamese restaurant layout of no-nonsense chairs and tables stocked with tissues boxes, cutlery, sauces bottles and silver thermoses of tea.We've trailed behind Margaret of fangirlish, a first-time face-to-face meeting for both Suze and I, although our long time readings of

All you can eat sushi at Kansai, Sydney

Four words that will make anyone smile: All. You. Can. Eat.Every year I say that I have outgrown the ignominious lust for outright gluttony. And yet still, there's a delicious little thrill at the prospect of a limitless buffet, as though a personal best is beckoning to be broken.Kansai all you can eat menuThere are only three of us this evening, although we plan to attack with the cumulative

Food tour of Petone and Wellington, New Zealand

Mmmm..... meat.

The sight of jamon on the hoof sends a thrill down my spine. Seeing the cured meat as a distinct part of a beast is a stark reminder of where our food comes from - an animal that has given its life for us to eat. Forget about sterile plastic-wrapped packages of anonymous protein cubes. Meat involves death, and with it, responsibility and respect.

The themes of provenance (

Belvedere Hotel, Sydney

Sometimes all you need is a burger.Despite the gleaming renovations and air of sophistication, we're pleased to find a reasonably cheap and cheerful bar menu at the Belvedere Hotel.The ground floor bar menu is a mix of burgers, snacks and a pizzas, along with a selection of more substantial main meals, including slow-braised lamb shanks, chicken schnitzel and fish and chips. Apart from the 400g

Freebie Friday: Win two tickets to a Molecular Gastronomy Dinner Class at Chef's Armoury

For many of us, food is no longer just a source of fuel - eating out is more often about adventure, entertaining and discovering something new.The growth and influence of molecular gastronomy continues to expand - from the wild and whimsical experiments by Heston Blumenthal on Heston's Feasts , to the spherification of peas by Aaron Thomas on MasterChef season one, to the high-end

Win two tickets to see Rene Redzepi of Noma, Copenhagen

A tiny 40 seat restaurant in Copenhagen was catapulted into the international spotlight when Noma wrestled the title of World's Best Restaurant from five-time winner el Bulli, by Ferran Adria, in Spain.Noma head chef Rene Redzepi will be jetsetting into Australia for the opening event of the Crave Sydney International Food Festival, a comprehensive program of events running throughout the month

Meet Fresh Taiwanese Dessert House, Haymarket Chinatown, Sydney

Dessert always makes people happy, and a late night opening dessert house in Chinatown has long been overdue.The corner of Goulburn and Dixon Streets -- formerly occupied by Daniang Dumpling -- is now home to the franchised Taiwanese dessert house Meet Fresh. There are over 100 Meet Fresh outlets in Taiwan - the Sydney outlet is their first Australian venture.In its opening week, the queues have

Mappen, Sydney

Self-serve tempura? Tell me more...You wouldn't know that deep-fried heaven exists in a tiny shopfront behind the 85C Cake Shop on George Streeet. The former Optus store inside Skyview Plaza has been converted to Menya Mappen, a cafeteria-style Japanese noodle bar that allows diners to select their own tempura fixings.Instructions on "How to enjoy Mappen"A poster on the front door provides clear

Spring Barbecue

A food blogger barbecue? Always pack an extra stomach.Happy Luck RestoranI laugh when I arrive at Karen's house and spot the sign on the door. A random tweet by Billy about making signs for his satay stand had prompted a flurry of tongue-poking texta work all over Sydney.But to start a party you must have drinks. Karen has jugs of Pimms and lemonade, Richard has more alcohol on standby, and then

A Masterclass and Degustation at Tetsuya's

Meet Judi Adams.In March of this year, Grab Your Fork ran a competition for one reader to win a Masterclass with Tetsuya Wakuda. Judi was chosen by competition sponsor Electrolux as the lucky winner.The prize included return flights to Sydney, one night's accommodation and an invitation to attend an exclusive Masterclass at Tetsuya's restaurant. Judi was so excited by the evening, she emailed me

Win a $100 dining voucher at Signorelli Gastronomia

It's Freebie Friday time!This week's giveaway comes from the kind folk at Signorelli Gastronomia who have provided a $100 dining voucher for one lucky Grab Your Fork reader.What to choose? Perhaps you'll start with the antipasto platter. Or should you save your stomach for the light-as-air gnocchi? Will there be room for the open lasagna with oxtail? Maybe you'll gather a group of friends and

Shalom, Broadway Ultimo

Fried chicken with fresh chilli sauce $9Ayam goreng shalom"What about that one?" asks A, as we stare slack-jawed at the pictorial menu above our heads."But that's grilled chicken, not fried..." I reply, in confusion.A look of panic flashes across his face. "Oh no, we don't want grilled. We only want fried."I nod, and silently breathe a sigh of relief.Deep fried tofu $4Because really, who doesn't

WLG Wellington pop-up restaurant, Sydney

Not even a downpour of late afternoon rain could dampen the enthusiasm of diners at the opening night of the WLG Wellington pop-up restaurant in Sydney last night.The old Bayswater Brasserie site has been transformed into a showcase of Wellington's finest produce, an impressive display of wines, chocolates and fresh vegetables creating a vibrant market atmosphere that spills throughout the cosy

Adelaide Central Market

My favourite type of tourist attraction? The local markets.

Wandering the aisles is always tantalising for the eyes and the stomach, but it's also the best place to see what's grown and what's in season, find out the specialties of the region and chat with locals too.

If there's one essential pit stop for food lovers in Adelaide it's the Adelaide Central Market, conveniently located in the

Chicken Mole Poblano: Recipe

An electric stove is no fun, until inspiration strikes and a blow torch walks into the kitchen.Why was I blow-torching tomatoes? To make mole poblano, the Mexican national dish that marries chilli with bitter chocolate.I'd always been fascinated by mole poblano. Chocolate with meat? It sounded too bizarre. I tried it for the first time at the Chocolate Dog in Newtown (now closed) and have been

Devour, Wellington on a Plate

Electric.It's the only word to describe the atmosphere in the room, as world-class tenor Benjamin Makisi holds a high note with ringing power.Tonight we're at the Devour Gala Dinner for Wellington on a Plate, the big ticket event of the festival that is celebrating Wellington, particularly the City Market, its providores and its supporters.Table settingThe dinner takes place in the atrium of the

Freebie Friday: Win a twin pack of Smirnoff Vodka mixers

Tough week? Looking forward to unwinding with friends? This week's Freebie Friday takes the hassle out of entertaining with the launch of two new products by Smirnoff Vodka, adult mixers that combine vodka with either Ocean Spray cranberry or blood orange juice in a box.Chill in the fridge and bring to your next dinner party or backyard barbecue. Your drinks will be sorted!THE PRIZE:A prize pack

Sea Sweet, Parramatta

The September issue of Time Out Sydney is now out with my latest Food & Drink column highlighting Sea Sweet Patisserie at Parramatta.
It was Fouad from The Food Blog who first put me onto this suburban gem, just one stop on a delicious fooding day out. He had told me about a Lebanese breakfast that involved cheese in a bun that was drowned in syrup. My first question was where, and quickly

Signorelli Gastronomia, Pyrmont

Signorelli Gastronomia whole porchetta with agrodolce (24hrs' notice required)"Do you mind if I take a photo?"I often wonder if it's socially acceptable when dining out to ask another table if I can photograph their food, but tonight is the first time I act on it. The listing of a whole suckling pig on the menu at Signorelli Gastronomia sends my pulse racing until I read the 24-hour pre-order

Berta, Sydney

You'll find Berta hidden down an industrial-looking alleyway in the back streets of Surry Hills. Just a block up from Spice I Am, the glass door to Berta is plain, unassuming and extraordinarily heavy.Berta isn't usually open during the day, but today the tiny space is clanging with voices, an assembly of Sydney media for the launch of the Melbourne Food and Wine Festival 2011.Chicken liver pate

Chefs Gallery, Sydney

"Do you mind if you sit at the bench?" the waitress asks apologetically.Of course we don't. In fact Billy and I break out into huge grins as we realise we'll be seated with a birds eye view of the action, a glassed-in kitchen that is more akin to a noodle-making arena.Chef's Gallery is the newest dumpling house in Sydney, executive chef Edward Zhao taking up residence on the Regent Place site

Boulcott Street Bistro, Wellington

Rex Morgan, head chef of Boulcott Street Bistro, will be the final chef rattling at the pans at the Wellington pop-up restaurant in Sydney. We were fortunate to visit his restaurant, a charming gothic cottage wedged amongst office blocks and cement buildings, during last month's trip to Wellington,



Nestled behind a white picket fence, the cottage is a surprise but welcome sight in the

Wellington pop-up restaurant in Sydney

If you haven't been to Wellington, look out Sydneysiders, because Wellington is coming to you.The former Bayswater Brasserie site in Kings Cross is set to be transformed into a unique pop-restaurant, WLG (Wellington's airport code) that will be serving up the best of Wellington's restaurant scene. Over thirteen days in September, the temporary restaurant will be hosted by four of Wellington's top

Efendy, Balmain

Koc YumurtasiPan-fried lamb testicles with almond garlic tarrator"The lamb testicles... they taste a bit like sausage."There's a moment of silence before the table erupts into a fit of giggles at the unwitting comparison. But it is true. The testicles do taste like sausage, a little bouncy but still soft, like a well-minced chicken sausage in a taut skin. They don't have a lot of flavour, mild on