A fish dish was the essence of a rockpool. The pullet egg with truffles and mushrooms like a forest floor. It was the evening before opening at Saint Crispin. And the restaurant was already hitting its stride. Chefs Scott Pickett of The Estelle and Joe Grbac, formerly of The Press Club, were working with the kind of seasoned intensity you only find in the world’s best kitchens. Rewind 5 years. Smith Street was all but a culinary wasteland being colonised […]
Ed Charles is a journalist and digital consultant who spend the better part of the part two decades in Australia. He trained with IPC in London and has written for major international and national business and lifestyle titles. Establishing this blog in 2005, he was one of the first of a handful of food bloggers in Australia. He's spoken at the Melbourne Writers Festival and Emerging Writers Festival and has broadcasted regularly on food and digital media issues. He is currently writing a history of mankind told through food.