297 replies to this topic

[annachan]

Thanks for the lovely blog. Gave me lots to look forward to when I make it to Sydney.

Something from Zuni to end your blog - that was one of my last meals with friends in SF before moving here.

[ChrisZ]

Good to know re the paprika..I actually haven't tried paprika from Herbie's before, as had a big tin it took awhile to get through. What kind of soups do you use it in?

Minestrone, something that we make on a weekly basis. The smokiness of the smoked paprika really transforms the minestrone and it's surprisingly different to regular paprika.
I also make pumpkin soup often but I usually throw in some red capsicum rather than use paprika, not sure why! It's just one of those things I've always done. But I love having a bit of extra warmth to soups and paprika is a great way to achieve it.

Thanks so much for your blog, I have enjoyed it so much and can't wait to visit the places you've introduced us all to.

[Jenni]

Your breakfast tagine looked amazing! Have you had the foul medamas there? That's one of my favourite middle eastern (ok, so I think it's actually Egyptian) breakfasts. Some people don't like the beans though...

[weinoo]

Fabulous week, Kate. Thanks for sharing.

[nikkib]

Great week RRO, Sydney has just jumped up my list of places to visit, expect a PM when i do eventually make it there!! I love all these food blogs and can't wait to see who is next!

[SylviaLovegren]

Thank you for a fascinating week. My culinary horizons have definitely been expanded. Also lots of fun.

[nickrey]

Thanks Kate,

Really wonderful. Nice to see things over the other side of the bridge (must get my visa sorted out and visit )

If we keep this type of foodblog up, everyone will want to move here to Sydney.

[percyn]

All I can say is "WOW." Every week I want to go somewhere else to live, depending on where the blog is originating from!!!!

Like I said to johnnyd; I'll be waiting at the airport to meet you! You'll recognise me because I'll be holding two different things to eat, one in each hand, while looking desirously at whatever food the person next to me has.

OK, who is ready to sign-up for the eGullet trip to visit Kate for a culinary tour of the places highlighted in this blog?

Kate, thank you for a wonderful blog and torturing us with images which will linger in our minds.

Edited by percyn, 31 July 2011 - 07:14 AM.

[Kerry Beal]

Anna and I saw the price on those Wagyu steaks and were ready to head in your direction - then realized the airfare would increase the cost rather significantly. Loved your week - wish you could do another couple!

[Okanagancook]

All I can say is "WOW." Every week I want to go somewhere else to live, depending on where the blog is originating from!!!!

Like I said to johnnyd; I'll be waiting at the airport to meet you! You'll recognise me because I'll be holding two different things to eat, one in each hand, while looking desirously at whatever food the person next to me has.

OK, who is ready to sign-up for the eGullet trip to visit Kate for a culinary tour of the places highlighted in this blog?

I'm in. A stellar blog! Thank you so much for the effort you put into sharing your culinary world with the rest of us. Inspiring!

[Dejah]

Thanks for an educational and fun week, Kate! You ARE, indeed, "Rare", and me thinks you took along many "rolling objects" on your trip.

[judiu]

RRO, thanks for a WONDERFUL week. Due to my financial situation, I'll never be able to visit Sydney, but you've given me ammo for my dreams!

[barolo]

Thanks for an inspiring week RRO!

[annabelle]

Thank you so much for the lovely trip through your week, Kate!

[robirdstx]

RRO/Kate - thank you for sharing your week. It was great!

[heidih]

Inspirational!

The breakfast tagine sounds like a great mix to share, but I can see the "food coma" issue if one still has planms for the day ;) The panade looks and sounds like a superior comfort dish that I will try in cooler weather - cavalo nero is one of my favorite greens.

I truly truly thank you for taking the time to share your week

[Trev]

Thanks so much, Kate. What a great week of insight into the food scene in Sydney!

[FrogPrincesse]

I love your spontaneous and cross-cultural cooking style. Sydney looks like it has a great deal to offer, food-wise.
Wonderful blog. Thanks for sharing your week, Kate!

Edited by FrogPrincesse, 31 July 2011 - 12:18 PM.

[demiglace]

It's been a great week! I feel as if I have been on a fabulous vacation. I think you actually got me out of my cooking slump too Thanks so much!

[heidih]

Ooooh before this gets closed I have to mention that incredible huge basket of long cinnamon sticks - a work of art! I bet everyone just leans over, inhales deeply, and bobs back up smiling.

[helenjp]

That was a great vicarious experience thank you! I also appreciated the Herbies shots - I've often looked at their website, thinking about ordering hard-to-find herbs and spices. I had some Australian herbs once, and developed a taste for Lemon Myrtle...tempted to order some of Herbies' Balmain & Rozelle blend.

[catdaddy]

Wow.

Your blog has been a lot of things-----educational, fun, delicious, beautiful, and inspiring.

Thanks so much for the effort. You've done more for Australian culinary tourism this week than the government $ has done in years.

Cheers, Ian

[dcarch]

Amazing read!

I have decided to live another 100 years longer so that I can enjoy all the wonderful food and visit all the remarkable places in your part of the world.

Thank you. You are a great writer and a very creative cook.

dcarch

[Shelby]

I can't believe it's already been a week.


I really enjoyed this!!!

[Zeemanb]

Just to chime in- truly excellent blog! Fun and very educational for this landlocked midwesterner, and I'm sure the crippling seafood envy will subside with time. You took us out on quite a high note before a break, thanks!

[Dakki]

It can't be over.

[Blether]

Over like a flight of ass-less ducks.

[Pam R]

Kate, what a week! Thanks so much for taking the time to share your world with us. I'm still trying to not be too jealous of your markets and have decided to just enjoy your beautiful pictures, mashed-up cuisines and fun writing. It was truly enjoyable to follow along.



To all our readers, if you're a participating member and would like to take a turn at sharing your culinary world with us, please send me a note to discuss doing an eG Foodblog. Thanks!