Month: July 2010


Cafe culture casual and comfortable: Cafe Vue

RESTAURANTS are all well and good but they are stuffy, often expensive and unapproachable for a casual lunch or dinner. Now cafes staffed by former chefs and front-of-house staff from high-end restaurants are competing on their turf, offering somewhere to drop in any time with carefully sourced produce, wines and coffee, but at a lower price. Blame MasterChef, but Australian consumers, especially Melburnians, care about their produce, says Matt Wilkinson, executive chef of Circa The Prince in Melbourne, who is […]

Chefs, Eat streets

Matt Preston to be the face of Type II diabetes?

Matt Preston licks plate. Photo stolen with full disregard for copyright and fair use from the Masterchef website. It’s pretty impressive how Matt Preston the chummy and ever so slightly chubby Melbourne food writer grew into the huge Masterchef’s Matt Preston and brand. And just grew. And grew. And grew to the point that Woman’s Day is running a splash on him with no information whatsoever about concerns over his health after eating 97 portions of osso bucco risotto. A […]

Eat streets, Japanese, Restaurants

Izakaya Den is “quite nice really”. Or is it?

What do you say to a celebrity when you meet them? It’s a question raised by the Freakanomics guys and what that I often face. When Rachael Griffiths pats my gimpy dog, or my grumpy dog tries to savage one of Guy Pearce’s Basenji, I just make polite conversation and try and treat them normally (although if I see Hughsy jogging down my street I’ll shout “maaaaaaate”). But more to the point what should a celebrity say to you should […]


12 Cheesemakers To Watch

From goat’s curd to gruyere, these cheesmakers have winning formulas sure to impress discerning cheese lovers. Holy Goat Made at the Sutton Grange Organic farm near Bendigo in Victoria, Holy Goat (at about $130/kg) is universally regarded as one of the best cheeses in Australia by top chefs, including Michael Ryan from Provenance in Beechworth. The cheeses, which include fromage frais and curd cheeses, are made using organic goat’s milk from the farm and use slow lactic acid fermentation. The […]


How To Make Cheese

There are many perceptions of the rustic, bucolic lifestyle of the artisan cheesemaker. But the reality is very different to how the mass dairy marketers would have us see it in their advertising and promotions. Even the most boutique of cheesemakers in Australia has more in common with the hygiene of an operating theatre than a rustic shed in France. The reality is shiny, spotless stainless steel surfaces, an environment that can be hosed down, white rubber boots, white coats […]

stinky cheese
Cheese, journalism

How Cheese Got Its Stink

Cheese has been around a long time. Nobody is quite sure how long but perhaps 5000 to 12,000 years, probably originating from the Middle East where milk products were curdled and drained of whey and preserved with salt making something a bit like the fetta we know today. In Australia, cheese has been around since the first fleet. It is a mere 160 years since the first cheesemaking equipment arrived from England and the first dairy co-operatives formed in the […]


The Raw Milk Debate

Raw milk dairy is one of those touchy subjects that decays into political debate. It is difficult to get to the bottom of whether or not raw milk products are a danger to anybody. Many artisan cheesemakers, such as Nick Haddow at the Bruny Island Cheese Company [pictured], say not; the Australian Specialist Cheesemakers’ Association says raw milk is irrelevant; and Food Standards Australia New Zealand (FANZ) says it is downright dangerous. The truth is that in Europe raw milk […]