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  1. Cantonese TV dinner of spicy prawns, blanched soy dressed Bak choi with Chinese cured pork belly with rice

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  2. Organic Heirloom cauliflower fabulousness at #yelpsnaphappy Vic Market with @yelpmelbourne and @dinexdesign (at Queen Victoria Market)

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  3. Beautiful Smoked beetroot salad, blackberries and goat’s cheese. Another stunning vegetarian dish by Chef Mike Harrison at Livingroom Malvern (to become Allium Food and Wine - end of March 2014) (at Livingroom)

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  4. Because you had to see the money shot of Chef Michael Harrison’s delicious, textured heirloom tomato salad, sweetcorn, smoked slow cooked egg, amaranth and basil dressing at Livingroom in Malvern (to become Allium Food and Wine at the end of March 2014) (at Livingroom)

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  5. A vegetarian dish even carnivores love - heirloom tomato salad, sweetcorn, smoked slow cooked egg, amaranth and basil dressing. By Michael Harrison at my client Livingroom Restaurant in Malvern.

    We will be changing the name to Allium Food and Wine at the end of March to reflect the new direction, leaving behind the European bistro classics for Mike’s contemporary food and smarter service. (at Livingroom)

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  6. Spicy Sichuan style eggplant and Hartdale Park Venison on Jade Rice cooked in chicken stock, topped with a black sesame cracker. I served it with a big bowl of blanched Asian greens.

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  7. Because…

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  8. Mr Sticki’s granny’s tomato relish is always a winner. I cooked down 4kg of tomato’s to make this massive jar for my friends Julie & Stewart of Weyhill Farm Garlic because they’ve been so kind and generous with their garlic. I know Stew likes it a great deal so this year he won’t need to ration his intake.

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  9. We’re still eating our way through the yummy olives harvested from various Port Melbourne nature strips last year. Just warmed through with Weyhill Farm garlic, herbs from our yard and olive oil from a friend’s farm. Great to know they didn’t get left to rot on the trees for a change

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  10. Mid April @jerrymai78’s PHÒ NOM QSR will open at Emporium. But did you know she also has ANOTHER restaurant coming?

    After doing menus for Hanoi Hannah, Saigon Sally and Head Chef gigs at Dandelion & Gingerboy she is back to doing her own thing and is a partner in the new venue.

    I went behind the scenes - it’ll be a relaxed vibe bar & casual food venue where Jerry cooks the food referencing her professional experience and family history from Vietnamese to Cambodian, Northern Thai and Chinese. Where is it? Windsor. Stay tuned…

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  11. Looking for unique tableware & art for hospo? I visited Ceramic Artist Chris Coad’s studio today. I’ve been a fan for many years and have given her work as gifts to my dearest friends. Her pieces are ethereal yet tactile.

    She is taking Hospitality commissions and she showed me a beautiful porcelain wall hanging she has created for the Chinese restaurant at The Peninsula Hotel in Paris. It was a large scale piece featuring white porcelain discs stamped with a chrysanthemum motif linked together with copper wire and suspended from a fine copper pipe. It will be backlit in the venue to showcase the full lacy effect of each disc and the piece over all.

    If you wish to chat to her about tableware, art or a commission for your venue, I can put you in touch. I love supporting talented Aussies.

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  12. Mr Sticki now works close enough to home that in his lunch break he can come back & make a sandwich with Kransky, fried onions, homemade relish & mayo, homegrown greens, sourdough baguette

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  13. Comforting and delicate @tmhpastas Buffalo Ricotta, honey and rosemary gnocchi. I served it with sautéed mushrooms, onion, garlic, parsley finished with a couple of tablespoons of cream and freshly grated nutmeg. Tasty!

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  14. I made too much dinner. Much, much, much too much food. Looks like we have a couple of days leftover Pad Thai coming up. Actually considering the weather forecast, leftovers will be quite welcome

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  15. Dinner to share, entirely Melbourne Community Farmers’ Market sourced. Seared gurnard from Lakes Entrance Fishermens’ co-op with Waldorf salad featuring Berry’s Creek Kooraman Blue cheese.

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