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Recent Posts

  • Following some light nibbles of betel leaves with sticky prawns and roasted coconut, and a refreshing watermelon ceviche with rice crackers, we were treated to a Thai cooking class with Chef Malcolm Williams, where we learned how to cook authentic pa...

  • I had the pleasure of participating in a Taste of Thailand tour on this fine, sunny day, which was organised by Asian Inspirations. Since we can't travel right now, the next best thing is to enjoy authentic Thai cuisine and culture in our own country...

  • David's Hot Pot arrived in Melbourne in 2017 and expanded to Doncaster East and Point Cook last year. Sichuan hotpot is the name of the game here. There are a variety of soup bases, which can be enjoyed as a single pot, or in up to...

  • The seafood is handled wonderfully. Perfectly cooked seared scallops are teamed up with a spicy pumpkin cream, hazelnuts and roasted kipfler. Scallops and nuts aren't a combination I've tried before, and I'm glad to have been introduced to it. Nuts a...

  • 2020 was a rough time for the hospitality industry, forcing an industry-wide pivot to takeaway, ready-to-eat/heat meals and food products. Co-Lab Pantry is helping consumers connect with and support restaurants, bars, chefs, makers and producers in a...

  • Chinatown’s newest pan-Asian restaurant, Niübi aims to present authentic South-East Asian flavours in heartwarming dishes, within a relaxed atmosphere. At the moment the menu leans a little more towards Malaysian/Singaporean dishes. As well as an a l...

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