I Eat Therefore I Am

I don't know many people who don't like deep fried food. Fatty, oily, crispy, golden and juicy. And those are just adjectives that d...

I often wonder where restaurant names come from. Is it from the head chef, the owners, or some other person? Did the restaurant name mean so...

Many many moons ago, I had made a booking with my fellow food bloggers, Danny, Mellie and Anna to go to Ocha for dinner at it's old sma...

Like most Australians, I love to visit beach side towns during Summer and enjoy the sun, sand and surf. By surf I just meant the water as I ...

Egg tarts. That was the premise that was to bring together many food bloggers for yum cha and then to sample a variety of egg tarts from bak...

The macaron craze is still going extremely strong in Melbourne, so much so that even the two major supermarket chains are selling macarons. ...

Firstly, Merry Christmas, Happy New Year, Happy Australia Day, Happy Chinese New Year. It's been a while since I last blogged. I'v...

Are you a front or back shucker? I believe that quote came from @theprovenance , a fellow oyster fiend. It made me chuckle. I absolutely...

I don't think there is a person I've ever talked to that didn't like Philippe Mouchel's old restaurant The Brasserie, especi...

So when The Age's Epicure , thy reputable culinary publication section, described Easy Tiger as below, I just had to go. Remember the...