ginger chef

i meant menage. still early

i have the meage a trois cookbook in my collection at home and i dare say its the only one by awt i will ever have. looks good for the year to be honest.

i can quite honestly say , should be one of the best books this year and information and recipes will be spot on if anybody knows how David works. mines ordered.

hotel condes de barcelona

will find out. my friend who was a sous at martins is now head chef there.

martin has released books on both the kursaal and gugenheim. he also has a consultancy at another place in donostia and now has a hotel restaurant in barcelona. i dont think he has anything anymorwe to do with mugaritz but i think he originally set it up and andoni who was his head chef moved there and made his own name.

would nt bother with the daffodil nice place same old same old food. you d be better of at petit blanc for that style. cotswold house used to be good but the chef moved on.

totally second 5 north street but you cant miss out on the champignon.

the elephants in torquay and we dont do thai .ok bapi

does get a bit boring though. we dont even have rooms we are only a restaurant. orestone manor is more suited to the fawlty theme!! but hey publicity is publicity and the local tourist board here are loving us at the moment for the surge in national press etc. it only took 35 years to get some positive pr after basil left.

hi cant remember where i had the floater exactly but it was part of a foodie tour of melbourne when i was out there in 98 for the chefs conference. i was competing. and i had it on a night out after a few beers and thought this is alot better than a doner kebab. chicken salt seems intersting you dont know if we can get it in the u.k. simon

yes thats it a pie floater i had it at a chippy/cafe in melbourne . like pie and liquor over here. the name intrigued me cause floaters are something else in the u.k. to be honest they look quite similar.

now know what chiko rols are could nt mopen the link this morning. thanks.

i loved chicken salt the only thing i thought it was is possibly crushed bouilion and msg. i dont know what chikko rolls are though enlighten me. i liked big fat mussels on sticks in batter in nz they were awesome. cheers guys any other strange chippy dishes. p.s potato scallops do they have another name. p.p.s forgot about the melbourne floater. wickedly good

one thing i loved in austrailia and nz was the chippies perfectly fresh fish and different batters etc. whats your favourite item on the chippy menu. also what is chicken salt.

yes both places under same ownership however ran independently. the elephant by myself and katy and the orestone by the ashtons. almost all papers have latched onto the basil fawlty theme theyve obviously met our owners then. thanks to everyone on the good wishes much appreciated.

wooooooooooooooooohooooooooooooooooooooooooooo

thanks taubear, anywhere else or anyone else can help.simon

cheers bapi, we have a speciality on in may with customer interaction. a thai speciality. you just have to catch the ping pong balls.

i found rgs guide interesting as it had more to read and gave more insight into the chefs and restaurants . but i found when eating in all rgs top ten when i was out there that michelin had awarded the restaurants accordingly. mugaritz was only one star but was excellent and evolving but fagollaga was also one star but not as exciting but still rated high in rgs . now mugaritz has achieved its 2nd star i compare it with others in its class. i.e zuberoa and akelarre and i feel mugaritz is still moving forward and aimong high. as a guide rgs is intersting but the michelin may not sll well in spain but the rest of europe and beyond trust there evaluation and credibility. the best meals i had in spain were at mugaritz, sant celoni, casino del terrazza and can fabes.

hello will be over in nz in march for the world chef conference and competition. i was wondering who the movers and shakers are now. i worked in auckland in 96,97 for michael james at essence and previously at the regent. and the restaurants that were good then were vinnies, kermadec, and one at the hyatt. whats new and where should i eat when i come. does anyone know where michael james is now last i heard he was at his own place mjs then at euro. not sure now. any help would be great. and if any chefs fancy a beer in march see you there i can already taste the mac black. simon

i think you are going to be stepping on hot coals . hibiscus comes to mind.

course we do grilled or poached

you guys make me blush new menu started this week.

cheers bapi, i know we are out the way but didnt think you would forget about us.