notes on a napkin

Random musings, thoughts & other observations that don’t always make you hungry, but might leave you thirsty to know more

 

 

How to be a restaurant critic

Nothing gets foodies more excited than the discovery of a new food, for example the cheese-and-bacon-stuffed pizza burger, except perhaps a jolly good debate about whether restaurant critics should be anonymous.   Just before Christmas 2010, LA Times critic, S Irene Virbila, was outed after 15 years of ... Read more...

How I became a Prince of Print, aged 27

In July 2011, the north coast newspaper central to my life as a journalist, The Northern Rivers Echo in Lismore, celebrated its 20th anniversary. I wrote this essay for the paper to commemorate the occasion, having started work there on April Fools Day 1993. In a case of be careful ... Read more...

Cooking with Janni Kyritsis

JANNI KYRITSIS IS COVERED IN BLOOD and feeling nostalgic. It’s 20 years since he used to make blood sausage with Gay Bilson at Berowra Waters Inn. He glances at the recipe for a prompt before memory and instinct take over, forcing the burgundy-coloured mix through a funnel and into the sausage ... Read more...

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