Do you ever change your mind? My problem is that every time I see another kitchen it gives me an idea for my current one. These drawings and scribblings were refinements I made with Chelsea Hing, my designer, to another option for my kitchen design. Basically it’s a minor variation on my current kitchen in that it moves the fridge from my free standing bench and puts it against the wall. The sink remains facing the outer wall and the stovetop moves to the central island. I guess it’s a layout that I’m familiar with and seems to be a great option. As Poppy who commented on my original Kitchen design post said, it is a worry that I won’t have enough bench space. In the first design I probably did lose a bit and this gives me more. Of course, as soon I settled on this I saw the Noma test kitchen and was won over by some of the cheffy ideas. Next I need to post some inspiration.
What: When: Thursday 5th July, 7pm Where: 12-18 Yarra Place South Melbourne VIC 3205 How much: $80.00 including booking fee. How many: 60 places (54 for sale) How to book: Booking only through Trybooking here. There’s just a handful of places left at our St Ali truffle dinner this coming Thursday as we just releases some extra tickets. St Ali was the venue of our first truffle diners last year with the pop-up truffle shop Madame Truffles supplying the produce. We can pretty much your handbag (or wallet) will come away smelling of fine Australian truffles. This year we’ll have the kitchen headed by Jesse Gerner (The Aylesbury and Anada) who has gone into partnership with Sal at St Ali to lunch St Ali North in spring 2012. We’ll be showcasing truffles from at least three states on the night with about 10-12 grams per person. We’ll have the light and earthy Bobar Shiraz as the only wine available at $30 a bottle and $8 a glass. So hurry up, there’s only 54 tickets on sale (and an additional ten reserved for St Ali’s hipster baristas). 1st Course Confit Egg Yolk, Truffle, Savoury Granola, Celeriac Milk 2nd Course “Roasted Chicken & Chips”, Truffled Bread Sauce 3rd Course Truffle in its Natural Surroundings (Risotto of Wild Mushroom) 4th Course Brie, Truffle, Quince, “Toasty” 5th Course Salted Peanut Caramel Truffle