Posted by ardi5 in Global Cuisines, Uncategorized on 30. Apr, 2013 | 0 Comments
The World’s 50 Best Restaurants has a new winner in 2013. El Celler De Can Roca of Spain has dethroned the top restaurant for the last three years, Noma of Denmark. Originally from Girona, Spain, El Celler De Can Roca is not an anonymous name. Spearheaded by chef Joan Roca (with his two brothers), they’ve [...]
Rating: 8 / 10 Taste: 8/10 Price: $47 All you can eat Place: 8.5/10 Review: I wanted to say Braza Churrascaria is just another all you can eat Brazilian restaurant that’s been flooding Sydney over the years… but I just couldn’t! Why? I’ll skip the part of explaining what Churrascaria is (you [...]
Rating: 9.5 / 10 Taste: 9.5/10 10-course Degustation: $210 Place: 9.5/10 Review: Tetsuya’s used to be in the Top 50 restaurants in the world. Over the last couple of years they’ve slid down the ladder, but still in the Top 100. Critics mentioned lack of ‘innovation’ as one of the reasons. Tetsuya’s serve 10 [...]
Posted by ardi5 in Modern Australian, Waterloo on 16. Apr, 2013 | No Comments
Rating: 6.5 / 10 Taste: 6.5/10 Price: $15-$25 for breakfast Place: 7/10 Review: Societe Food and Wine Bar is the latest upmarket, modern Australian restaurant. We went there for breakfast, towards lunch time. I can see they have a lot of tapas, but we didn’t order them. Let’s start with my order: Societe [...]
Posted by ardi5 in Bondi Junction, Japanese on 31. Mar, 2013 | No Comments
Rating: 7.5 / 10 Taste: 7.5/10 Price: $8.5 – $18 for lunch Place: 7/10 Review: Just in time for Easter, I present you Garyu Art and Dining. Garyu Art and Dining is located in the former site of Chikyu-Ya in Bondi Junction. For some reasons, the owner is still keeping Chikyu-Ya’s sign [...]
Posted by ardi5 in Indonesian, Recipe on 19. Mar, 2013 | No Comments
I have been pondering about this for a while and I have decided to add a section in All About Food Blog dedicated to recipe. For my first post on recipe, I’ve decided to write about Deep Fried Meatballs. I actually got this recipe from the back of a premix flour and I know it’s [...]
