PREPARE

Whether you cook at home or you go to a restaurant or are invited to dinner by your friends, having a meal involves people preparing a series of dishes for you or yourself preparing them for your loved ones. This is a process I enjoy going through over and over and there is nothing more rewarding than to share with your family and friends the result of your travails in the kitchen, setting a nice table and choosing this elusive perfect wine to match the food that you have researched, shop for and prepared with love, care and passion.

COOK AT HOME

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My own implementation of Brent Savage's recipe
With a little bit of experience, you will be able to master simple but impressive dishes like the one above. By registering to our recipes page "Cook at Home", you will soon be able to master these and be the star of the day! We are not doing "masterChef" things here, but more approachable, healthy or what I call French Vintage recipes like Boeuf Bourguignon or Coq au Vin. I will over time group all the recipes scattered through this site onto that page and publish a number of my Mum's recipes, a lifelong journey that she has documented in a neat handwriting into "cahiers", one of them being over one inch thick! Subscribe via the link below:

DINE OUT - READ OUR RESTAURANTS REVIEWS

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Garlic prawns by Walter Junger, the Executive Chef at the Park Hyatt Hotel Canberra
We have cleaned up and reorganise this page from the ground up and remove the restaurants we reviwed in the past, but have disappeared since our original review. At this time, we have published only a handful of reviews on Australian Restaurants. We will soon publish more, but also revisit our favourite French restaurants, as well as some of our "trouvailles" during a trip to California and Nevada in January 2012. During this process, we will also extract our wine experiences and post them under our WINE page. All these changes are designed to improve your experience  and help you in searching this site and finding topics in a more logical fashion.