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Why bother with a cheap steak?

Trying to save money by dining cheap and cheerful when it comes to steak is a recipe for disaster.

The odds are against you when you select the random steak on the menu and expect to bite into something tender and flavoursome. Mostly you are going to be disappointed because finding the right beef and then cooking it to perfection is something that takes a lot of effort and practice.

My next beef when it comes to steak (pun intended) is paying $40 to $50 for a meal when I have to stand in a line to order and then sit with a buzzer on my table so I can collect it when it ready. Yes, I’m looking at you pubs with steakhouses.

Maybe you enjoy the relaxed ambience of the beer garden and live for the moment when you peel back the alfoil on that Idaho potato, but if for the same price I can dine with tablecloths and table service, I know where I would rather be.



One man who knows meat is Steven Adams, owner of Moo Moo The Wine Bar + Grill restaurant group with venues in The Port Office Build…
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How to spend 48 hours in Sydney at Hyatt Regency

That moment when you walk into your hotel room and the first word on your lips is ‘WOW’.

With corner rooms offering panoramic views over Sydney’s picturesque Darling Harbour, a wow moment at Hyatt Regency Sydney is definitely on the cards.

Opened in December 2016, the hotel is the first opened in Australia by Hyatt in the past 17 years. The new 24-story tower includes 222 additional guestrooms, making Hyatt Regency Sydney the largest upscale, full-service hotel in Australia with a total room count of 892.


While one of the 130 Club hotel rooms and suites in the hotel’s new accommodation tower from floors 8-15 may initially look like an expensive option, the Regency Club Lounge with its complimentary continental breakfast, evening canapés and complimentary beverages takes much of the ouch away.  Downstairs the exclusive check-in and concierge also go a long way towards making what can be a fairly frantic lobby into a very friendly place.



Cocooned inside your luxe room, you won’t give a…

The world's first onboard bionic bar

A robot arm walks into a bar, and the bartender says, “I’m out of a job”.

No joke, on Royal Caribbean’s new Anthem of the Seas, a ship that redefines cool, the Bionic Bar breaks new ground.

The two robotic bartenders can produce two drinks per minute from an endless selection of cocktails.  Guests just log into the system via the ship’s iPad ordering system and their cocktail of choice goes up on the visual order list.  There's also a few saucy one-liners and bar chat on the board, the sort of stuff that bartenders regularly exchange but it's usually hard to hear.



The bartender robots are excellent at muddling, stirring, shaking and straining your creation.  Once completed, the drink is ready for you to claim via your wristband.  Your perfect cocktail just slides across the bar into your hand.

There are 30 different spirits and 20 different mixers, so you are unlikely to be stuck for an option. There’s the occasional breakdown, and a bit of human error to contend with but the…

Slip, slide, spit…Melon mayhem hits Chinchilla

What happens at Melonfest doesn't stay at Melonfest!

Here's what happened when I visited the Chinchilla Watermelon Festival for the weekend to slip, slide and spit watermelon.  It's on again from Thursday, February 16 to 19.

Turn back the clock to 2013.  I'm staying on Heeney Street (they got the spelling wrong there), and I'll be having a four-course melon only dinner.

They are keeping the menu a secret but there are hints that an oyster shucker has been brought in from Mooloolaba to do watermelon oysters and there's some watermelon semifreddo setting in the fridge.



Chinchilla is the ‘Melon Capital’ of Australia. For four days (Feb 14 -17) they’ll be skiing, slipping, sliding and spitting watermelons across a range of family-friendly events and activities as part of the 11th Chinchilla Melon Festival.

The bi-annual event draws crowds in excess of 10,000 who migrate to the Queensland town, located 308km North West of Brisbane, to join in the watermelon-themed …

Valentine's Day menu that won't weigh you down

Here's a Valentine’s Day menu that will shrink your love handles without assaulting your taste buds and get that lovin' feeling flowing.

Just because you are losing weight, you do not have to forsake the foods you love when romancing your loved one.  These mouth-watering recipes are not only healthy, but they are also packed with aphrodisiacs that may have you burning off those unwanted calories later in the night!

Foods such as salmon are packed with omega 3, a well-known mood-elevator.  Amino-acids found in chocolate also help to boost serotonin levels in the body have also been linked to feelings of attraction and desire.

The Valentine’s Day menu your waist will love starts with  Grilled Salmon with Asparagus and baby greens (Healthy Living for Families Cookbook) and finished with the eye-pleasing Chocolate Strawberry Crepes (Healthy Living for Life Cookbook}.

While the jury is still out on the actual physiological effects of aphrodisiacs, the psychological effects are a d…

Long Road is a short trip to French food with flair at New Farm

Discover a fresh approach to French food at The Long Road Bar & Eatery opposite the New Farm Cinema on Brunswick Street.
Named for the four years it took owners Leslie McLaughlan and Chris Tope to bring their dream to reality, The Long Road is the sort of bar and eatery that both welcomes and excites.
Head Chef Phoebe Mille has created a menu is influenced by European flavours and her own unique style based on five years in the Paris food scene.



Taking centre stage in the decor is a hand-blown chandelier by Byron Bay craftsman  Raffael Lohmann.  He also made the leather accented menu holders and leather aprons for staff and makes some pretty awesome leather bags that anyone can purchase.




Check the concrete table under the chandelier with it's long well running through the centre.  The wooden stools and custom made wood fixtures throughout the restaurant were made at suburban Red Hill, all from one giant Tasmanian tree.
The outside verandah has been furnished for comfort with cou…

Is this tasty treat Australia's national cake?

It's time to set one thing straight, to wave off the contenders and just say it how it is - lamingtons are Queenslanders!

Scorned at high teas but the backbone of sporting club fundraising, lamingtons – the cube of sponge cake dipped in chocolate and swathed in coconut – are an Australian institution. And like all famous faces, many lay claim to its origin including Harlaxton House in Toowoomba and even New Zealand.

But when it comes to the lamington, QUT historian and Old Government House curator Dr Katie McConnel says there is no dispute.


”It was definitely first concocted at Old Government House by French chef Armand Galland,” Dr McConnel says.

”It’s all in the use of the chocolate and coconut and because Lady Lamington herself credited Armand Galland with this popular cake.

”Monsieur Galland came to Australia with Lord and Lady Lamington in 1900 and cooked for them until they left in 1901. The lamington was born of necessity – it was Monsieur Galland’s answer to the perenni…