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Tiramisu.What is it?You’ll find out. Tiramisù (pronounched tee-rah-mee-soo) means “pick me up” or “cheer me up” in Italian. And honestly, it does what it says it’ll do – at least for me, most of the time. Served cold, the main components of the dish comprise of savoiardi dipped in coffee (three cheers for caffeine!) gluedContinue reading “a regional dish-ish (Italy)”

Haute Cuisine, or Les Saveurs du Palais, is a 2012 feature film based on the story of Danièle Mazet-Delpeuch‘s appointment as the first female private chef to the longest-serving President in the history of France (1981 to 1996), François Mitterrand. The plot follows Hortense Laborie (the character analogous to Mazet-Delpeuch)’s two-year tenure of the FrenchContinue reading “a review: Haute Cuisine”

“Provençal cooking is based on garlic. The air in Provence is impregnated with the aroma of garlic, which makes it very healthful to breathe.” — Alexandre Dumas (Grand Dictionnaire de Cuisine) Originating from the port city of Marseilles in the Provence region, bouillabaisse (pronounced boo-yah-base) was traditionally a relatively affordable use of local produce forContinue reading “a regional dish (French)”

As part of a site-visit, I had the pleasure of visiting Bon Ap’ Petit Bistro in Fitzroy. This is a review. So, I am going to write what I thought about the food and place. Also, this post is not sponsored – I wish it was. Brunswick Street is a hectic place. I mean, itContinue reading “a review: Bon Ap’ Petit Bistro”