admin July 30th, 2009
The Weekend Australian recently had some experts review the 5 best selling, entry level machines under $500 and gave their biggest ticks to 2 of them:
1. Sunbeam Artista EM5900 @ $499
The winner by a whisker. The Artista pre-infuses (allowing the “cake” to moisten and expand before extraction) and purges post-espression. “The thing that impressed us most is that it wouldn’t allow us to extract coffee if the machine was too hot — and that self-purging function,” says Mark Dundon (bean importer, roaster and international coffee judge). It made good shots consistently and produced good steam quickly, using a simple wand that assumed you didn’t need the help of an auto-frother … and, unlike the others in this test, the Arista allows manual adjustment of both water and steam temperature, should the pre-set levels be found wanting.
2. Breville 800ED @ $450
The all-metal shell suggests quality and for the price this machine performs extremely well. Like the Arista, the 800ES pre-infuses and purges — both valuable aids to the uninitiated. However we found it slightly less consistent over the course of four shots; we didn’t like the auto-frother (which is easily removed) and there is no manual override for water/steam temperature. “Still, I’d call this the quiet achiever,” says Dundon. “I’d be happy to have this in my home.”
Marilyn April 13th, 2009
I don’t know about you, but the last thing I want to do this year is shoe-horn myself onto a plane for 25 hours and go to depressed Europe or the UK. I have better things to do with my money.
With this thought in mind we recently spent 2 wks in one of our favourite places — New Zealand. Close to home, and great value for money (the exchange rate is very much in our favour at the moment), NZ offers relaxed touring on uncongested roads, great food, wine and accommodation options and fabulous scenery … not a grey gum tree in sight.
International carriers like Emirates are only charging about $200 each way to Auckland, a city remarkably like Brisbane in size and feel. We had two outstanding meals there – at the French Cafe (not a bit like a cafe, but a quietly elegant upmarket restaurant), and Soul at the Viaduct on the harbour. Both remarkably busy considering that New Zealand has been in recession for over a year now.
Whilst in Auckland try to spend time on a nearby island called Waiheke, a charming 45 minute ferry trip from Auckland harbour. There are some excellent overnight accommodation options or just go over for the day. Besides being very scenic, there are wineries and olive oil producers — have lunch at Mudbrick Restaurant or Cable Bay Vineyards. Take a private tour of the island in a 6 seater bus with Christine Gisby www.seewaiheke.co.nz
A 40 minute drive north of Auckland is Matakana, a small village with an exceptional Farmers’ Market every Sat morning. Introduced to us by Lauraine Jacobs, a food editor with Cuisine Magazine (one of the best food mags in the world we believe, and comes bi-monthly out of little NZ). She has written a book about Matakana (recipes, where to stay and eat) so tap into some local knowledge and buy it directly from her: jacobs@ihug.co.nz
New Zealand is an easy place to discover yourself, but here are a few tips: Continue Reading »
Marilyn December 20th, 2008
This is our much loved family holiday home at Mapleton, half an hour drive (up in the mountains) from the beaches of the Sunshine Coast. Work this year is keeping us in Brisbane, so we decided to offer the house to friends and customers looking for something special. It is a beautiful, serene place so don’t come expecting the ‘high life’! We find plenty to do, which if I think about it, is mainly eating and drinking with family and friends. We are however a short drive from Australia Zoo, The Ginger Factory, a Fromagerie, several wineries, some nice drives, horse riding and interesting walks.
Set in over an acre of lovely gardens, with sweeping views to the coast, the house and separate loft accommodation is suitable for one to four couples.
Go to www.french-cottage.com.au for more pics, prices and maps.
Marilyn December 4th, 2008
Lousy service has become the norm so I must tell you about a business that does good service the old fashioned way … Merlo Coffee in Brisbane’s Fortitude Valley (also at Bowen Hills). If you are in the market for a home espresso machine, this is the place to go. Forget that they may charge a few dollars more than the big discount stores. What they give you is knowledgable service that goes way beyond your expectations. And this attitude comes from Dean Merlo. He teaches his staff to go the extra mile so when you bring back your espresso machine for service, they can often fix it on the spot (no charge!) — instead of simply sending it off to the service people, who usually take weeks to get it back to you. They’ll train you on how to make a good espresso, and shout you a free coffee whilst you’re there. And Merlo’s freshly coffee is the best.
Coffee Facts: Fresh is best so buy little and often and buy beans to grind as you go. Buy beans in foil bags with a one way valve ystem. This allows CO2 to escape without letting oxygen in, increasing the shelf life of the coffee. It will remain relatively fresh for up to 3 wks or a mth max. Store in airtight in a dry dark place — not the refrigerator.
Marilyn December 4th, 2008
Over 32 years at Baguette Restaurant we have done a number of renovations, but earlier this year we decided on a completely new concept. We would become a bistro. Why fiddle with a “brand” that has been so successful for so many years? Well, our personal tastes have moved on and we are over going to formal restaurants with fussy service and over-engineered food. We believe that to enjoy a restaurant experience you need good company, real food and a quietly competent waiter. Bruno Loubet, our wonderful French Chef, devised a menu of French classics plus some innovative contemporary dishes. Flavour is what it’s all about.
The make-over began in September and was completed in an incredible 2 weeks. High priority was given to two issues that many restaurants get wrong … acoustics and lighting. I simply wont go to a restaurant where I have to shout or where the lighting is too bright or too boring. We bought beautifuly tables (the tops look like tortoise shell but are in fact made from coconut shells) and tossed out the table cloths. Replaced the floor with acid-washed black marble, all new lighting with huge, sexy pendants, deleted the art gallery and threw some interesting French pieces into the mix to add character. People are telling us that they love it and I hope they are being honest because what we did was risky business.
Marilyn November 15th, 2008
Like producing your own bread, making a terrine, ballotine or even a simple pate gives great satisfaction. I’m not sure why this is … maybe it’s a tactile thing or just the pleasure of stepping back in time to when people actually made everything they ate.
When I first married I couldn’t cook at all but having married a Frenchman that situation had to change, and fast. It was also the era (is it returning?) when the dinner party was was the thing to do when it came to entertaining friends. We didn’t go out to restaurants that much in those days. You spent a full day prior to “the big night” laboriously preparing tricky (over-worked) dishes, was most of the evening in the kitchen and then the next day cleaning up. Nothing was spontaneous and freshly cooked – couldn’t cope with that!
But one of the things I did learn to do well was a French terrine. There are endless varieties, they are better made ahead of time (the flavour develops) and make great left-overs. Here is a classic recipe from Stephanie Alexander’s The Cook’s Companion: Continue Reading »
Marilyn July 31st, 2008
We recently spent a couple of days at Stanthorpe, 3 hours drive SW of Brisbane — to taste some wines, meet the winemakers and enjoy a roaring fire when the temperature plunged to 1 degree.
You have quite a choice of accommodation and we stayed at the charming Diamondvale B&B Cottages (www.diamondvalecottages.com.au). Kerrin and Tony Cridland give genuine country hospitality and a cooked breakfast that was hard to go past. The property is on a creek, very private but close to Stanthorpe, and an easy drive to all the vineyards.
This is a great place to go to with some friends, each having their own cabin and then you all get together at night in the fire hut (see left), where you can cook a BBQ, enjoy the fire and wax lyrical about the wines you have bought.
There are now outstanding wines to be found in the cool climate Granite Belt (the Queensland wine region based around Stanthorpe). This is not a difinitive list, but our favourite vineyards are: Continue Reading »
Marilyn April 7th, 2008
Whilst moored in Madang Lagoon, 27 of us chartered a plane for the short flight to Goroka to see the famed Mudmen. Those who remained on board had the option of just having a relaxed look around the town and markets, a more involved tour which included a trip to the village of Bilbil (famous for its pots) for a sing-sing, or go scuba diving.
The mudmen were fascinating and the trip also involved visiting a coffee plantation, museum and the local Goroka markets.
Since the Australians departed PNG the economy is fragile with, we’re told, corruption rife. The traditional clan (Wontok) system does not blend well with democracy and it will probably take a couple of generations for this country to get its act together. Nevertheless, the people we met were happy, healthy and many spoke English — compliments of the various church groups that still hold sway in PNG. Of course we did not visit Moresby and Lae where things are more chaotic.
In the Milne Bay area we visited a tiny island on Easter Sunday and attended the lovely stone church for a service. The harmonising voices of 100 locals soared above the pounding of a tropical storm. These people are strong, with deep faith.
Marilyn April 7th, 2008
Francis and I are a bit over travel as hard slog, so when a friend recommended that we see PNG aboard the expedition ship ‘Orion’, it sounded right up our alley. This Australian owned, small luxury ship (takes 100 passengers with 70 crew) is part owned by Paspaley Pearls and everything about it spells class. Menus are by Serge Dansereau (of Bathers Pavilion fame) and the food was superb. Likewise, the service, spaceous cabins, friendly efficient staff … absolutely flawless.
The ship goes only to small, remote locations – having first organised the villagers to welcome us with special dances, firewalking, historic tours (related to World War 11), and just to show us their way of life. We mostly did “wet landings” via Zodiacs and the ship has very knowledgeable expedition leaders who have great local knowledge. Highly recommended.
On a small ship like this you meet everyone, it’s quite a personal experience. One amazing 92 year old gentleman, who had been in the area during the War, went on all the tours including being transfered from Zodiacs to traditional outrigger canoes for a paddle up the Sepik!
Genuine, well-priced artifacts (carvings, pots, baskets and shells) were a bonus of our visit.
Marilyn March 1st, 2008
Bruno Loubet has headed up the kitchen at Baguette for almost a year now, and without doubt he is the best head chef we have had in 31 years of operation … and we’ve employed some pretty good chefs. He comes from traditional French training and upbringing and in his early 20s became a celebrity chef in England. He was Raymond Blanc’s head chef at Le Manoir aux Quat’Saison (2 Michelin stars) at 24 years old, and earned his own Michelin star at Four Seasons at 29 years. He went on to open his own restaurant, Bruno’s Bistrot, and it was voted Best New Restaurant in the UK. A TV series and 2 books followed.
Fortunately he chose lifestyle over celebrity status and brought his family to Brisbane 6 years ago. He owned his own restaurant here (Bruno’s Tables) which won 2 stars from Gourmet Traveller, and then went on to head up the kitchens at Berardo’s at Noosa, awarded Best Regional Restaurant in Australia by Gourmet.
Now at Baguette, his food is simply superb — modern French — and you can find his menus at www.baguette.com.au/restaurant.
The Weekend Australian recently had some experts review the 5 best selling, entry level machines under $500 and gave their biggest ticks to 2 of them: