Tags » Gourmet 2

Easter by Ladurèe

EASTER, what a good time of year. So, thinking further afield, Easter is also a time to get to grips with your springtime wardrobe. It’s lighter in the evening and thoughts turn to spring/summer holidays… The most important is it wouldn’t be Easter without an Easter bunny or huge Easter eggs. 47 more words


Things I've eaten lately

I have the urge to write this fine spring evening. I haven’t been anywhere in awhile that deserves a full post but I have eaten some great stuff in some random places. 125 more words


Kazuki's Daylesford

1 Camp Street, Daylesford
03 5348 1218

I couldn’t believe my eyes while researching about where to dine in Daylesford, I stumbled upon a Japanese restaurant named Kazuki’s which recieved so many accolades so naturally, it went onto my list of must eats :) 563 more words


Buffalo Chicken

By Joy Hirdes
Contributing writer

It’s Super Bowl Sunday for goodness sake! The biggest day for eating and enjoying food following Thanksgiving!

We had to do this up big! 478 more words

Alessandro Porcelli announces Cook It Raw 2014

Cook It Raw – the annual, globetrotting gathering for culinary research and development – will explore the Mayan world for its seventh edition. Under the helm of gastronaut and adventurer Alessandro Porcelli, and known for giving up-and-comers the opportunity to rub shoulders with some of the world’s top culinary luminaries, Cook It Raw is an exercise in discovery and collaboration where some of the most pressing questions in food politics, creativity and global sustainability are addressed. 749 more words


Drunken King Cake - Delicious Coffee Cake

By Gustavo Gonzalez

You really can have your King Cake and your Rum Sauce, too!

Here at foodieforone, we have the best King Cake recipe. We also have made quite a few bread pudding recipes with decadent whiskey and rum sauces. 669 more words

Rene Redzepi with Noma to Japan, Heston Blumenthal with Fat Duck to Australia

Two of the best restaurants are leaving Europe. But luckily not for long.

Rene Redzepi, founder and chef of Noma announced:

“Dear Friends, guests and colleagues, 268 more words