PUMPKIN AND GIN PIE!!!!
*faints*[…]

YES BUT, the Head of Steam on request will do you POUTINE! I.e; they will do you chips with CHEESE AND GRAVY! The barstaff seemed somewhat perplexed by our Canadian themed request on Friday night (whot, didn’t they KNOW it was Canada day that w[…]

ADDIS ADDENDUM
Much is said about how waiting stuff are put upon. Much is said about the terrible pay, conditions and hours with which they suffer. Yet I note below nothing has been said about the lack of basic ability of our initial waitress we had […]

Addis, Kings Cross: “Laid back service” but “great food” at this Ethopian place, according to web reports – OK, sounds fair enough, we have the whole evening after all. And the decor is just right – long couches, s[…]

My turn.
I’m Bill, whom some people know as Tep from abbreviating my last name, and I’ve been thinking all weekend about what on Earth to post about, while being engrossed by cooking: it’s Independence Day, and a holiday for me is p[…]

How
best to say hello?
I work in a restaurant. It’s an okay sort of place, not much in the way of bells and whistles; there will be no Michelin star forthcoming, but we do knock out a jolly nice leg of lamb. To put it another way, whilst I am n[…]

Drowned by beer[…]

PUBWATCH
No, not a local scheme which unfairly says Banned In one, Banned In All. Rather an occasional series keeping our eyes on pubs which are being refurbed and what they turn into. Or in this case, a pub which the entire building which houses it […]

Culinary Blindspots
I like to think that I can cook a bit, you know, I read lots of cookbooks, watcgh plenty of the food channel, can turn my hand to most things and do a decent job. However…. there is one thing that I just, no matter how hard[…]

Of course this whole article is moot. I would not use a non-stick oil free grill to cook anything. Stuff either goes under the grill and drips its fat out naturally or (preferably) it goes in a pan and is fried to high heaven. The George Foreman gril[…]