Damien Pignolet knows French food. In 1981 the fourth-generation Australian of French descent took over Claude’s restaurant in Woollahra, which epitomised French cuisine in Australia. Later he introduced possibly the first Parisian-style bistro to Sydney with Bistro Moncur.
When asked about traditional French food in Australia, Pignolet waxes lyrical about a fricassee of chicken at the original Bécasse, which opened a decade ago in Surry Hills. Read the full story here.
Tony Ford from Boston Bay Winery shows off some of the Eyre Peninsula’s premium seafood.
South Australia has a growing reputation as a gastronomic destination, with its coastline a treasure trove of deep sea delights. Think Cupid (baby) oysters straight from the sea, fresh Kinkawooka mussels, rock lobster, and sustainable Spencer Gulf king prawns. With the help of a sensory scientist the region has now set out to prove that its seafood tastes different — maybe even better — than that sourced anywhere else in the world. Read the full story here.
Bamiyan Afghan restaurant is a spice hit
I used to think that a square of white butcher’s paper atop a restaurant table cloth was a sign of sheer tackiness, but after dining at Bamiyan Afghan restaurant i understand it can also be a necessity.
Our white square of paper was dribbled with so much curry and splatters of rice that it looked like a work of modernist art — a three-year-old’s, that is. But those food smatters were testament to the extent to which we relished our first foray into Afghan cuisine. Continue reading
Food activist Michael Pollan says the GM debate will be dead within a decade.
The discussion about genetically modified crops – a lifeline for sustainable agriculture and the world’s swelling population, or a poisonous invasion of the food chain led by greedy, multinational seed monopolies, depending on who you listen to – will be dead in ten years, according to journalist and food activist Michael Pollan. Continue reading