- Benu, San Francisco
- Sunday Yum Cha at Spice Temple Melbourne – 16% better than on a weekday?
- The Restaurant at Meadowood
- Bottega, Napa Valley
- Perfection Defined at The French Laundry
- Twist by Pierre Gagnaire
- Wine Went Everywhere at Bella Vedere
- EARL Canteen
- Burch & Purchese Sweet Studio
- Union Dining
- Longrain, Melbourne Style
- Dinner at David’s
- Ladro, Prahran
- Happy Time at Izakaya Den
- Noir Is The New Black
- Ezard, Glorious Ezard
- Movida, The Original And Still The Best!
- 8 Courses at Attica
- Bamboo House
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Author Archives: Donny
With the launch of The Age Good Food Guide (AGFG) 2011 just a few months away, I begin to hope that they overhaul (or more appropriately, fix) the method in which their restaurant rankings are calculated.
The AGFG ranking system is significantly different from the most revered guide in the world, The Michelin Guide; and I am not simply talking about Hat’s (AGFG) vs. Stars (Michelin).
The AGFG gives Hat’s out based on a score out of 20. A score of 15 – 15.5 rewards a restaurant with One Chef Hat. A score of 16 – 17.5 awards Two Chef’s Hats. A score of 18 or above awards the full Three Chef’s Hats.
Update: See here for our revisited review of the Fat Boy
Dissatisfied with the retail selection of “culinary” blowtorches, most of which need to be refilled using a butane cannister, and most of which range between $50 and $90, I went searching to find something more suitable. My good friend (not that he knows it), Thomas Keller, recommended that I purchase one from a hardware store.
Enter: The Fat Boy. I picked this supersized and superpowered blowtorch up from Bunnings.
The cost? Around $30AUD. The verdict? Awesome. The sugar on my porridge? Caramelised. The cheese on my omlette? Perfectly melted. The hot cross buns? Slightly burnt – perhaps I was getting a bit carried away 🙂
Kitchen gadgets…some are useful, some remain sitting in the bottom of the drawer for all eternity. Without further ado, I present my top ten favourite kitchen gadgets, in no particular order.Microplane(s)
I own three of these now – that’s how good they are. I mainly use the zester for things like zesting citrus fruits, and grating rhizomes like ginger and galangal. The medium ribbon microplane is what I use when I am grating hard cheeses (Granna, Reggiano) and palm sugar. The more conventional one (Extra Coarse) I use for potatoes, carrots, and soft cheeses. Microplane makes my life in the kitchen easier – I honestly don’t know what I’d do without them.