It’s now the world’s best. And as it turned out by when I booked at table at Osteria Francescana it was the world’s no.2. What’s the difference?
Chefs
Interviews with famous chefs and stories about them.
Ben Shewry goes alone
As many of you know Attica is the sole Australian restaurant in the world’s top50 list. This is a statement on the sale of the restaurant to Ben Shewry released yesterday: “In an exciting step forward for Melbourne Restaurant Attica, its world renowned and longstanding Executive Chef, Ben Shewry, has acquired the restaurant and the brand effective immediately. The deal will see Shewry have 100% ownership of Attica and oversee all operations at the applauded venue, which lays claim to […]
Barry Vera wants to sue me
Here is the solicitor’s letter in full. As in my terms on this site I state that every email is for publication, I’m publishing all correspondence. Confidential – Not for Publication Dear Mr Charles Re: https://tomatom.com/2007/04/14-ways-to-tell-when-a-restaurant-will-close-down/ We are a firm of solicitors from England, acting for Mr Barry Vera. As you may be aware Mr Vera is a professional Chef who previously held the position of Head Chef at the now closed Australian Restaurant ‘VERAS’. Mr Vera now resides and […]
Chin Chin’s $275 first birthday dinner with the awesome David Thompson was worth it
I had to think long and hard about attending this dinner. But the fooderati came and ate. $275 for a Thai meal. That’s 13 courses cooked by David Thompson and pretty much unlimited booze. I’ve never spent so much on what is a function meal but I’m glad I did sitting on the corner of the bar seeing David sweating over the woks and pestle and mortar rejecting dishes that weren’t good enough. Usually when you stuff 150 or so […]
Inside the Paul Wilson Twitter spat
This blog is unprofessional, according to the person behind chef Paul Wilson’s Twitter account – whether it is Paul himself or his wife Bec. I’ve asked for an apology but they have chosen to ignore the request. And now I’m telling this story which encompasses how people fuck-up on Twitter, ethics and how and why reviews here are written. So what happened? Well, I published a story about two Prahan pubs Morris Jones and The Smith that was unintentionally inaccurate […]
Why I love The Family Meal
We don’t see much innovation in cookbooks nowadays but The Family Meal: Home Cooking with Ferran Adria is as you’d expect from one of the world’s most innovative chefs. What most people don’t realise is that most book publishers don’t test their recipes properly. Yes, the chefs and celebrities that write them actually cook the dishes sometimes even in their home kitchens. But a recipe tester using crappy basic cookers and bog standard equipment aren’t used. It keeps the price […]
The wonder of Arzak
Restaurants are fickle things with short life spans. Even the most successful often close at their peak. But, in this world, Arzak Restaurant in Spain’s San Sebastián has been a constant since it was established in 1897. And what is more remarkable is that, four generations later, it is still in the Arzak family’s hands and has held a prestigious three Michelin stars since 1989. Today, the latest generation of Arzaks in the kitchen is Elena, who works in tandem […]
Bompas and Parr’s art of jelly
Meet the jellymongers, Sam Bompas and Harry Parr. The old Eton College pals have taken the UK party scene by storm with their flamboyant jellies, bow ties and jelly-stained trousers. Whether it’s flooding the ground floor of a stately home to make a giant cocktail navigable only by boat, or inspiring the world’s top architects to make jelly, the jellymongers recently also enchanted Melbourne with their brightly coloured, often alcoholic, and very wobbly creations. They whipped up funeral jellies for […]
Defining Irish fare
It’s butter. Rich creamy butter, the product of Ireland’s rich emerald green pastures, that excites Rachel Allen, the woman who put Irish cooking back on the map, and who recently visited Australia as part of the Melbourne Food and Wine Festival. “I always come back to dairy.” says the TV chef, cookbook author and champion of local artisan produce. “I love our butter. I love our cream.” Then there’s the seasonal foods. “That meal, the last of asparagus, the first […]