Thursday, 18 June 2015

Hobart Haunts...Primarily of the Food & Beverage Kind

Headed Hobart way? I recently hung out with friend and chef Dave Moyle to pick his brains on his favourite southern haunts. Check out my Hobart Locavore piece in the June issue of Delicious Magazine for tips on where to stuff your face and where to sleep it off. Click here to read the full article.

Friday, 6 March 2015

Free food!

The Friday Delicious, 5pm FBi Radio 94.5fm

"There's no such thing as a free lunch" isn't exactly true. There are plenty of places you can find yourself a feed that costs you cents, or nothing at all...

The Free Meal 

A restaurant pop up where you don't pay for your sumptuous 3 course meal, and all you need to wash up after yourself. Yes, it's a clever branded content exercise by an unnamed dishwashing liquid company, but who cares when you can get a free feed by an (also unnamed) celebrity chef? Featuring some of his iconic dishes, all you need to do is to to Eventbrite, search for The Free Meal and make a booking. There's dinner tonight and lunch tomorrow, so get online and nab yourself a seat if there's still room.

The Free Meal
7 Hudson Street, Redfern, March 6th, 7th

Hare Krishna Food for Life 

Good karma is the order of the day. And on weekdays outside the Newtown Community Centre, you can be nourished body and soul by the lovely folks from the Hare Krishna Food for Life food van. It's a hearty, not very sophisticated blend of vegetarian Indian food but if you've not two coins to rub together, there needn't be an occasion to go hungry. Food is by grateful donation, and it's worth anyone going down to check it out for the experience alone.

Outside the Newtown Community Centre, King Street from 6-7.30pm Weeknights

Get Weedy 

As you walk down the street, through a park or by the beach, you probably don't realise that many of the plants you pass are edible...and not only that, they're delicious! We're not talking about decimating your local park for the sake of a free feed, but it's fascinating to know what what can nourish us is all around us if you know what to look for. Professional plant expert Diego Bonetto has been on The Friday Delicious before and his Wild Food Map is a great place to start learning about sustainable sustenance. tells you how to identify what's edible, as well as where to find it, which is quite frankly, a great way to get to know your local area just that little better.

Friday, 30 January 2015

Three venues to look for exciting food collaborations. So it seems that while once the restaurant industry kept to themselves, the floodgates are open so far as collaboration, events and sharing ideas, which is a beautiful thing - it means that your favourite restaurant might be less predictable than you think, when guest stars in the guise of visiting chefs or entire restaurant concepts, land in your neighbourhood. Here are three venues around Sydney sharing the love.

1. Bondi Icebergs 

With head chef Monty Koludrovic at the helm, Icebergs has not only experienced a breath of fresh air, but a few guest stars as well. Fans of Melbourne's Belle's Hot Chicken have been lucky over the past three months, to experience Nashville style hot chicken by the beach, with once monthly Sunday sessions taking over the dining room, and most recently, Melbourne's modern Asian masterpiece, Supernormal popped up for a one night only dinner. Keep an eye out on Instagram and Facebook to get the drop on what's coming up next. We hear it may involve the guys behind Matthew Bax and it will involve quirky drinks and art in April.

1 Notts Avenue Bondi Beach NSW 2026

2. Neild Avenue 

Where once was Neild Avenue and then Rushcutters, the cavernous restaurant space at the bottom of Darlinghurst has seen great concepts come and go. After fire engulfed Porteno's Surry Hills kitchen a few weeks ago, the ingenious team decided to do a space takeover and the birth of PopTeno was born. The pop up restaurant will house Porteno for the next few months while they refurbish their much loved restaurant space. What's up next? Watch this space.

10 Neild Avenue, Rushcutters Bay

Wednesday, 5 November 2014

Delicious Magazine's Tasmanian Locavore: fooderati!

A few months ago, I had the fortune of being asked to write a travel feature for Delicious Magazine on the subject of road trips through the north east coast of Tasmania. It was a whirlwind few days: 900-odd kms, a heap of producers, natural wonders and places to stay to check out and photograph...Caroline McCredie (photographer extraordinaire) and I had our work cut out for us.

The result is a pretty beautiful looking 8 page spread in the November issue of the magazine, which you can read below. I'm lucky that Tasmania has been home for me for the past year and a half...and I'm thrilled to be able to share my picks with y'all.

Food writer, editor, broadcaster, blogger and former Sydneysider Melissa Leong upped sticks to live in Tasmania a year ago. Keen to share the spoils of her new home, she takes us on a whirlwind tour of some of her top spots. 

With a numberplate strap line that reads ‘Explore the Possibilities’, Tasmania’s pristine environment has long been an adventurer’s paradise. Boating, camping and fishing aside, those in the know have also cottoned on to the fact that Tasmania is home to some of the world’s best produce experiences. From its berry farms and cheeses to cool-climate wines and oysters that grace the tables of the world’s top restaurants, Tasmania’s east coast offers the perfect combination of food, scenery and a bit of luxe thrown in for good measure.

From St Helens and Pyengana to Coles Bay and Swansea, it’s easy to understand why this stunning piece of coastline is rapidly becoming one of Australia’s hottest food-lover’s road trips. Here’s our pick of places to consume, punctuated with a few unmissable natural wonders where you can stretch your legs.

Aww, shucks
Some of Australia’s best seafood comes from this pristine corner of the world, so if oysters are your thing, then Lease 65 (Shed 2, 444 Binalong Bay Rd, St Helens) will be your nirvana. These award-winning oysters can be found at high-end restaurants around the globe, but you can pick up a dozen unshucked for about $9 from the shed. Producer Craig Lockwood and his team are a fount of knowledge about cultivating these beautiful bivalves and are happy to share it.
Greener pastures
The term ‘character-filled country pub’ is no more true than at the Pub in the Paddock (250 St Columba Falls Rd, Pyengana). There’s no shortage of local characters, either, including Pinky, the ever-thirsty resident beer-swilling pig. Popular with motorbike enthusiasts and road trippers alike, the classic pub menu utilises Tassie produce, so pull up a seat and order a ‘parmi’ to go with your pint, just like the locals do.
Dairy date

For more than a century, the Healey family have been raising dairy cattle in the serene Pyengana valley, and making cheese in the traditional style. This year, Pyengana Dairy (St Columba Falls Rd, Pyengana) took out the From the Dairy Artisan section in our Produce Awards for its 12-month-plus aged Tasty Cheddar. Lactose lovers will feel right at home at the dairy’s Holy Cow Cafe, which offers fresh-from-the-dairy malted milkshakes, house-churned ice creams and (unsurprisingly) one helluva cheese toastie.
Click here to read the rest of my picks on the Delicious website. 

Friday, 17 October 2014

Carb me up

FBi Radio, October 17, 2014

It may be that I'm getting grumpier in my old age, but extremist food fads piss me off. At this stage in our evolution, with all of our technological advances and psychological discoveries how is it that we haven't gotten through our thick skulls that pretending to be a cave man, or cutting out carbs, or activating-freaking-nuts-fer-christ's-sake is ridiculous? People should just listen a little more to modern day sages like Michael Pollan and eat less, more vegetables than meat, and just be done with it.

This week's radio show is a knee jerk to paleo, I'm not going to lie. Sure, eat meat and vegetables and as few processed foods as you can, but cutting out grains and carbohydrates? EFF. OFF. This week is a celebration of bread and pasta and their magical abilities to make us feel good. So where?


The explosion of artisan bakeries around town is a great thing. People are discovering what real bread tastes like...and clearly they love it. So it was only a matter of time that someone with a justifiably great sense of punmenship opened a bakery in Redfern...called Breadfern. Kudos to owner Lior Manheim, for allowing this to happen. Expect a daily changing offering of four to five types of breads, from sourdough, to fruit or olive loaves. If pies and savoury pastries are you thing, there are those too, as well as sweeties in the form of almond croissants, danishes and other happiness inducing treats. 

308 Chalmers Street, Redfern


Mitch Orr is very good at making pasta. He's also really good at delegating and calling girls 'shawtie', but that's another story. Back to pasta. Last week, Sydney opened a beautiful little space at the bottom of Bayswater Road in Potts Point serving up simple, modern Italian-accented food by Mitch, and we are all the better for it. Known for his epic pasta digs at pre-Pinbone Buzo, the man is back and rolling dough. The macaroni with pig's head and egg yolk is already winning hearts and the open lasagne with mushroom and sheep's curd is a study in casually layered happiness. Props also to cohorts Andy Emerson, Cam Fairbairn and Ed Loveday, who make up the A, C and E in ACME.

60 Bayswater Rd
Rushcutters Bay NSW, 2011
02) 8068 0932

10 William Street

A favourite among restaurant industry lurkers, eastern suburb types and Italianophiles for great reason. Dan Pepperell is one of those chefs that chefs love because he knows how to create simple, tasty food free of fanfare. Instead, you can sit in this intimate Paddington backstreet gem in quiet enjoyment. All carb bases are covered here: excellent pastas,  the pizza fritta is a perfect late evening snack, but the hero here has to be the pretzel with whipped bottarga - a warm, soft pretzel served up with a plate of olive oil, bottarga garnished dipping goodness that defies you to ask for more bread to mop up what's left over. Sigh.

10 William Street
Paddington, NSW 2011
(02) 9360 3310