I've never been to Melbourne and it's a crying shame really. It seems as though it suits me quite well. I've been told by a few that Melbourne is the Food Capital of Australia. So, is it?
New South Wales and Victoria have been in a head on debate on who's the better state since the birth of this country. There was a battle to be the Capital, which was won by someone in between the two and thus the rivalry continued. Melboure hosted the Olympics in 1956, 44 years before "and the winner is Sydney" was announced. There are some titles I believe Melbourne shouldn't have though, the NRL title for example, I can't understand how a state who cares so little for the NSW dominated game (ten teams in our state, one in theirs) can take away the trophy. In the words of a famous Queenslander "Please Explain". But we're not here to talk about Queensland (that's a story you don't want me to start on) or Rugby League. I want to know why Melbourne supposedly trumps Sydney in the food stakes, so I'm off to do some research.
Mentioning this debate in an office full of Sydneysiders, many of whom, attended a wedding in Melbourne on the weekend I recieved some mixed reactions. I will say firstly that Melbourne may have been at a slight advantage as the city was scattered with stalls and markets for the Melbourne Food Festival.
Most in the office said that the cafe's and patisseries are better and basically more of them. When asking about the food one said "it's better." I would still like to research this for myself though. I've seen every almost every part of Sydney and tried and tested the tastes, sights and sounds. So, I'm taking a four day weekend and heading down to Melbourne to do some extensive research into the food culture and maybe even trends in retail, it's a tough job but someone has to do it. I will come back to you with my findings but pretty please tell me your thoughts, I would love to hear!
Bon Voyage
Bianca
23 March 2010
16 March 2010
re: a foodie admission
A true foodie response.
"Hi Bianca, being a food critic is about trying everything once and then holding an opinion on why you do or don’t like it so it needn’t be a huge obstacle. The current editor of The Age’s Epicure section is a vegetarian so it is not imperative that you must be an omnivore. It’s best however to be an omnivore as a critic because you have to direct readers to and from dishes they might enjoy based on objective observation that relies on a body of experience – and for many that means telling them about the chocolate desserts!" - Matt Preston
I didn't think that Matt would read my blog let alone respond to question I put to him, on my previous post "a foodie admission", but he did. He read my blog and didn't hate it I feel like I'm taking step in the right direction, finally.
I have begun to lap up the chocolate dessert since. I've learnt what I do and don't like about certain chocolate dishes and have enjoyed some throroughly...who would've thought? Above all else I will ensure that you, as my reader, will recieve an objective observation, you do after all deserve it and I must learn to like it.
"Hi Bianca, being a food critic is about trying everything once and then holding an opinion on why you do or don’t like it so it needn’t be a huge obstacle. The current editor of The Age’s Epicure section is a vegetarian so it is not imperative that you must be an omnivore. It’s best however to be an omnivore as a critic because you have to direct readers to and from dishes they might enjoy based on objective observation that relies on a body of experience – and for many that means telling them about the chocolate desserts!" - Matt Preston
I didn't think that Matt would read my blog let alone respond to question I put to him, on my previous post "a foodie admission", but he did. He read my blog and didn't hate it I feel like I'm taking step in the right direction, finally.
I have begun to lap up the chocolate dessert since. I've learnt what I do and don't like about certain chocolate dishes and have enjoyed some throroughly...who would've thought? Above all else I will ensure that you, as my reader, will recieve an objective observation, you do after all deserve it and I must learn to like it.
08 March 2010
lunch at l'etoile
French waiters are ready to greet you, as you step through the doors, I felt as though I had been whisked away to a bistro in Paris, kudos to my date for taking care of the whisking.
French food is both romantic and indulgent and I hadn’t even tasted dessert yet. Wine to begin and then the entree was served almost immediately. My order was the mackerel with carrots and kipfler potatoes in a truffle vinaigrette and if that wasn’t delicious enough, my date and I swapped so I could try a French specialty, duck liver pate, onion jam and mustard with sourdough toast.
My expectations were lifted to another level with each course. The butchers steak with Roquefort sauce was cooked to perfection, as was my kingfish. Thinking about it, I just want to whiz back in time for the first bite.
But, the pes de resistance was dessert. My vanilla creme brulee was to die for, the sweet crispy coating cracked into the smoothest most delicious cream. Heaven. I could’ve ordered four more happily, but gluttony is a sin.
Leaving the beautiful Victorian villa where L’etoile is set I forgot I was walking out onto the streets of Sydney.
Pictures to come.
www.letoilerestaurant.com.au
French food is both romantic and indulgent and I hadn’t even tasted dessert yet. Wine to begin and then the entree was served almost immediately. My order was the mackerel with carrots and kipfler potatoes in a truffle vinaigrette and if that wasn’t delicious enough, my date and I swapped so I could try a French specialty, duck liver pate, onion jam and mustard with sourdough toast.
My expectations were lifted to another level with each course. The butchers steak with Roquefort sauce was cooked to perfection, as was my kingfish. Thinking about it, I just want to whiz back in time for the first bite.
But, the pes de resistance was dessert. My vanilla creme brulee was to die for, the sweet crispy coating cracked into the smoothest most delicious cream. Heaven. I could’ve ordered four more happily, but gluttony is a sin.
Leaving the beautiful Victorian villa where L’etoile is set I forgot I was walking out onto the streets of Sydney.
Pictures to come.
www.letoilerestaurant.com.au
04 March 2010
pre l'etoile
I'm not to sure if you've noticed, but I put up a new post on this site weekly. By 'you', I'm talking about my five faithful followers and anyone else who may stumble upon this blog. Hello and welcome, my name's Bianca and I love food.
This post was a tough one for me because my whole week has been leading up to this Sunday when I will be whisked away for some French dining in Paddington. There has been nothing else, on my mind, in fact, anytime I thought about what I would write all I could think about was the review I'll write next week.
I am going to L'etoile, a gorgeous little Bistro in the heart of Paddington, co-owned by none other than Manu Feildel. Ive never been and have heard amazing things so, the anticipation is killing me. Plus if he's there i'm going to give him a hug.
Well no doubt, when you visit my sweet little page again, you'll hear all about it
until then
au revoir
Bianca
This post was a tough one for me because my whole week has been leading up to this Sunday when I will be whisked away for some French dining in Paddington. There has been nothing else, on my mind, in fact, anytime I thought about what I would write all I could think about was the review I'll write next week.
I am going to L'etoile, a gorgeous little Bistro in the heart of Paddington, co-owned by none other than Manu Feildel. Ive never been and have heard amazing things so, the anticipation is killing me. Plus if he's there i'm going to give him a hug.
Well no doubt, when you visit my sweet little page again, you'll hear all about it
until then
au revoir
Bianca
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