Working in Lakemba is a both good and bad for a foodie. Good in that there is an incredible variety of authentic, down-to-earth, international restaurants and bakeries everywhere you look. Bad in that one has to restrain oneself from the very strong temptation to eat a shangleesh for breakfast from Al Cheik bakery and nasi daun pisang for lunch from a local Indo supermarket every day of the week. Continue reading →
Since my trip to Malaysia last year I have been preoccupied with Malaysian food. Luckily Mr Black loves it too and is more than happy to accompany me to Malaysian restaurants all over Sydney.
I discovered Malacca Straits on my own one day and ever since I’ve been keen to share it with Mr Black, various foodie friends, and of course readers of this blog. So this week I booked a table us and four lovely friends to go and share the spicy goodness. It was lucky we booked – I’m obviously not the only person who has discovered this hidden gem, as every table was occupied or reserved by 7pm! Continue reading →
I had begun to worry that all my reviews were positive. A bit like Homer Simpson when he first embarks on a (short-lived) career as a food critic. His love of all food means the whole town of Springfield overeat, everywhere and everything. Continue reading →
Being New Years’ Day, we were both in need of some restorative takeaway dinners. For me that means Vietnamese; for Mr Black, Indian. So we headed to Enmore to try the new Vietnamese ‘Ocean’ (formerly Pho Sure) and Faheem’s Fast Food, neither of which we’d tried before. Continue reading →
My week in Kuala Lumpur was a full-on, fantasy food fest – and a huge highlight was my time learning to cook Malaysian dishes at LaZat. Each day at LaZat was such a treat, cooking with wonderful people, in a wonderful location, with wonderful food! Continue reading →
I’d heard great things about this place from friends, and had always intended to go. But as soon I saw that it had taken over the number one spot on Eatability’s Top Ten for Value – from Jasmin’s, no less – I had to take Mr Black on a spontaneous magical mystery dinner date. Continue reading →
These are easy, delicious and a great way to get guests to become involved with their food. The version described here uses prawns (cooked, deveined and peeled) but you can use thinly sliced grilled pork, cooked pork mince, chicken or tofu. Continue reading →