Friday, 8 August 2014

FBi Radio: The Friday Delicious August 8 2014

Just because I've been in Tasmania doesn't mean I don't know what's going on back in Sin City. There's movement at the station once again and plenty of news on new stuff worth checking out.

1. Cho Cho San 

 The pull to Potts Point continues to grow, with a new Japanese-ish eatery opening just a short while ago in the venue that in a previous life used to be Australian icon chef Christine Manfield's ground breaking Paramount restaurant. Cho Cho San is the kind of love child that makes Australian food so great: The key players involved are a restaurateur best known for rocketing Thai food into Sydney's stratosphere over a decade ago (Longrain's Sam Christie), a Greek Australian chef who's also been known to cook epic Italian cuisine among many other feathers and a Burmese Chinese chef who's cooked Italian at Vini and Ester, Argentine tapas at Bodega and modern Chinese at Billy Kwong. If you're a fan of eclectic, tasty Izakaya-style snacks, Japanese beers and gigantic green tea soft serves, this will be your jam.

73 Macleay Street, Potts Point
(02) 9331 6601

2. Coogee Pavilion 

Coogee Bay can officialy be known for something good when it comes to food, rather than just that unfortunate incident all those years ago (and may we never speak of it again). The Beach Palace Hotel has been reimagined into the kind of beachside hang you'd expect from the guys who brought you Mr Wong, El Loco and...well, everywhere else. Think easygoing, seaside fare and you're on your way - with an obvious seafood focus featuring cold seafood platters and freshly shucked oysters, there are also wood fired pizzas, epic fried chicken sandwiches and cold pressed juices to wash it all down.

169 Dolphin Street, Coogee
(02) 9240 3000

2. LP's Quality Meats 

The experienced in any industry fare well and for obvious reason when it comes to subsequent operations: they've learnt a thing or two and bring a wealth of experience with them. LP stands for Luke Powell, a chef from a fine dining background (Tetsuya's to name but one), who went on to flip burgers at Mary's, is on the eve of opening his very own venture in partnership with some of the guys behind Porteno and Bodega. It'll be about meat (obviously), and it'll be low, slow and influenced by the global traditions of BBQ, smoking and general carnivorous behaviour. Don't freak out, vegetarians, there will be some of those in there too - basically the modus operandi will be simple, primal and honest. Look it up.

12-16 Chippen Street Chippendale

Friday, 6 June 2014

tasty cakes

When your friends are exceptional, they deserve an equally exceptional cake for their birthday. Inspired by our very own exceptional friend and Friday Arvos co-host Sweetie, here are three places perfect for purchasing aforementioned birthday deliciousness.

1. Lorraine's Patisserie 

Lorraine Godsmark is a patissier with a pedigree that rivals most. She of Pott's Point's beloved Yellow, of Neil Perry's Perry's and Rockpool and more, one of Sydney's most respected pastry king pins opened a small patisserie in the Ivy complex in 2013. A must stop when in the CBD for her famed marscapone cake, layered with coconut dacquoise and sliced strawberries, her super light New York-style cheesecake, or the one and only, copied-a-million-times date tart.

Shop 5, Palings Lane, 320 George St Sydney NSW 2000
9254 8009

2. Sadhana Kitchen 

Raw. Vegan. Some may baulk at the idea while others obsess (quite frankly, I'm somewhere in the middle). On the up side, Sadhana's cakes (made to order) are an interesting take on indulging, and super pretty and a little virtuous to boot. Just remember that raw vegan food is super nutrient it doesn't necessarily mean you should eat more!

147 Enmore Road Enmore NSW 2024
9516 1334

3. Flour & Stone 

Worth the trip if only for the best lammington you'll ever eat, Flour & Stone makes the kinds of cakes you mother did. Or at least, wish she did. From lemon drizzle to a triple layer sponge cake with cream and raspberry and the chocolate, buttermilk and raspberry we're about to eat live on air, Flour & Stone is old school. In the best way possible.

53 Riley St, Woolloomooloo NSW 2011
8068 8818 

Monday, 31 March 2014

How to be....a food magazine editor

Next up in our FBi Starter Series; Melanie Hansche.

Managing editor of Donna Hay Magazine, passionate Bavarian, persistent baker and pork tragic (it goes with the aforementioned Bavarian-ness, apparently). Here are her tips, should you want to follow in her footsteps:

1. Look out for advertised 'editorial coordinator' roles to get your foot in the door at a magazine or publisher. And as a pre-cursor to that, you don’t necessarily have to have studied communications or journalism – an arts degree is fine if you have a flair for writing and communicating and little portfolio you’ve built up writing for your uni newspaper. An internship or work experience in publishing while you were at uni will help, too. Pick the magazines you want to work on, but be flexible and keep an open mind – if a job comes up at a small publisher, take it. It’s at the smaller publishing houses where you invariably be given the widest range of tasks and get the greatest exposure to the entire publishing process (part and parcel of working in small companies to small budgets). The editorial coordinator basically supports the day-to-day operation of the editorial team – it’s more or less and admin role. You’re the point of contact for internal and external enquiries, you process invoices, deal with reader queries and do any admin work to support the editor. The coordinator is usually given a page or two in the magazine to look after, such a product or style or news page to call in product for and write small amounts of copy. The editor will generally start you off on small amounts of writing and subediting, proofing or fact-checking copy. The better and more confident you get, the more writing you will get. Most coordinators are in their jobs for around 18 months to 2 years before they move into other roles at the magazine such as a junior staff writer or a junior subeditor.

 2. Be prepared to work your way through the editorial hierarchy So once you jump into those junior roles, that’s when you start gaining your experience and earning your stripes. The typical trajectory is a couple of years as a writer or subeditor, then a deputy chief-subeditor, then a chief-subeditor, a deputy or features editor and finally a managing editor or editor-in-chief. Once you are in the cycle and in the system, it’s easier to jump around between magazines and between publishers. You can really go down two paths – as a subeditor where you will be checking copy, rewriting, checking facts, as well as fixing grammar and spelling. As a writer you will be pitching stories, writing features and writing sections of the magazines. You may be angling toward becoming a features editor or deputy editor. For food editors the trajectory will be a bit different. You’ll have done a commercial cookery course at TAFE or an apprenticeship or spent a few years in commercial kitchens. You also need a sense of brand and writing recipes for an audience – not everyone who works in a kitchen can write a recipe. You will most likely get your start in a test kitchen as a junior or as an assistant and work your way up from there. Look out for junior test kitchen positions or assisting on shoots.

3. Be a competent cook and know your way around a recipe or you're curtains. I know this sounds really obvious but you’d be surprised by how many people say they want to do this job because they love to eat or go out to restaurants. It’s not enough to be good at eating or to be a glutton – you need to know how to cook in order to edit a recipe and be a good food writer. You need a knack to be able to read the food landscape and see what the trends are, what’s happening in the economy, and how people are eating out in order to form your editorial content strategy. And increasingly to be successful at a food magazine and at any magazine, you have to be digitally savvy – content creation happens across all different mediums. You have to be commercially savvy to attract advertisers and you also need to be good with people to manage and lead a team. Follow Mel Hansche as @melhansche on Instagram.

Friday, 7 March 2014


The Friday Delicious Starter Series

Over the next few weeks, we're going to meet from a number of self starters in the food industry, from pub owners to bars, restaurants and cafes, if you've ever wondered what it's like to crack the market and open your own place, you should tune in. 

We thought we'd kick off the series by sharing with you a few things I've learned about being a food writer and communicator, as I receive a couple of emails every few weeks, asking me if I'd like an intern, or can impart tips on how I managed to end up doing what I do.

On evolving from a blog to a published food writer:

1. Having a blog doesn't make you a food writer. It makes you a person who's smart enough to set up a Blogger/Wordpress account. You are not a publisher, an editor, or a writer. Yet. Instead, think of a blog as an opportunity to practice your writing and editing. As a writer, I can certainly say that I was pretty rubbish when I started. I started writing a blog for a digital ad agency I worked for in order to find out more about the space and how to utilise it in an advertising sense for commercial clients, and because I needed to generate content, I had to do it regularly and consistently. That's a great way to practicing your writing - and the fact that anyone can read it is a great self monitoring mechanism. 

2. Don't expect it to be your full time job. Jobs as food writers are highly coveted, generally don't pay very well and don't come up very often. It's healthy to have ambition, but don't expect that you're becoming a food writer to do it as a full time job - it so rarely becomes that. Find a job and an employer who is flexible enough to understand you have extra curricular interests, and that way, you can freelance until you have a better idea of where you'll fit in the scheme of things. 

3. Listen to your editor. They're full of great advice and feedback, like overusing certain words, expanding your vocabulary and never forgetting who you're writing for (the reader). Take critical feedback with grace and you will learn a helluva lot about being a better writer and a better thinker. 


Keep asking people for help. People are generally really open and generous with you if your intentions are true. Find people who inspire you, or whom you aspire to be like, and get in their grill. 

That's it for now - stay tuned to FBi Radio every Friday at 5pm to hear more on The Starter Series from incredible and inspiring people from the Sydney food scene. 

Friday, 27 December 2013

Down by the water: Sydney 2013/14

While this Sydney weather shows no signs of consistency, one thing is true: the water is warm, the humidity is off the charts, and it's time to head to the beach. Truth be known, beachside eats have never really been Sydney's strongpoint (save Bondi Icebergs and North Bondi Italian, R.I.P the latter), so it's a delight to see beach/adjacent dining lifting its game. Two will open in the coming weeks, so here's a chance to get a waterfront seat on what's happening in Sydney this summer. 

1. Watson's Bay Hotel Beach Bar

It seemed that in 2013, nothing old in Sydney is beyond a bit of a reboot. Not even in the most established of establishment suburbs. The Watson's Bay Hotel has had a bit of a spit and polish of its own, and the beer garden has, in true Sydney form, been rebranded a 'beach club'. Featuring new and fancy typography and a menu that boasts seasonal, fresh coastal food including chilli mud crab for two, substantial salads, grilled seafood and (our favourite) ice cream sundaes, it may not win any awards in the food calibre stakes, but then again, it doesn't really need to. With a location as stunning as this, it's just great to see an establishment realising it shouldn't rest on the view alone, and so lifting its game on the food and bevvy front means that pretty much everything you take in, is a pleasure. Or at least, that's the goal. 

1 Military Road, Watson's Bay, NSW02 9337 5444

Mon – Sat 10am – 12amSundays 10am – 10pmBreakfastMon – Sun 7am – 10amLunch & DinnerMon – Fri 11.30am – lateSat & Sun 11am – 4pm / 5pm – late

2. Papi Chulo (opening NYE 2013)

Across the water and far away (from FBi) lies a golden and magical land named Manly. For those lucky enough to live nearby, or brave the trek to Sydney's Northern Beaches, you're in for a treat, come NYE 2013. Papi Chulo is set to open in the space that once held the much lauded Manly Pavilion where The Apollo chef Johnny Barthelmess once held post. If you're a fan of barbecue (and in this country, it's almost seditious if you are not), then Papi Chulo is for you. Inspired by the deep south of northern America, the cuisine is inspired by pit perfection - think succulent meats, smoked and barbequed into submission, unapologetically bold cocktails and spiced flavours a-go-go. Dishes destined to be favourites include smoked maple black pepper pork belly, prawn and scallop cerviche with chilli, mango and coconut and an epic sandwich menu sure to satisfy. To quote the most bogan American of them all, Guy Fieri, this is flavour town, bitches. 

22-23 Manly Wharf, Manly, NSW

Monday to FridayLunch: 12:00pm – 3:00pm

Dinner: 5:30pm - 10.30pmReduced menu available 3:00pm - 5.30pm
Saturday11.30am - 10.30pm
Sunday11:30am – 9.00pm

3. North Bondi Fish

Sadly, the iconic North Bondi Italian is no more (though nobody misses the attitudinal staff and the haphazard service). Certainly countless aspiring restaurant moguls have been salivating over the prospect of getting their hands on one of Sydney's most beautiful locations, but the cards are down and the winner is Matt Moran. North Bondi Fish is precisely what it says it is - it's about free and easy food, obviously seafood driven, and naturally, with a sunset location like this, there's a cocktail list worthy of any blinged out kaftan-wearing blonde. Drop in for a fish burger and an Aperol spritz, or several courses of charcoal-grilled seafood and a cold glass of something crisp and white. North Bondi Italian it ain't. But that's not a bad thing. 

Ramsgate Avenue, North Bondi

12- Midnight Tuesday to Sunday from February 3, 2013.