With only 362 days until next Halloween, you may be wondering if that mountain of candy and chocolate will last till then. With the chances of that highly unlikely, and your Sweet tooth ready to pack up and go on vacation, you may experience that stage of thinking “What’s the best way to use up all that leftover candy?”

Double, double toil and trouble; Fire burn and cauldron bubble. With nothing quite as Sinster as what the witches in Macbeth were brewing up, I have concocted the Top 10 ways to use up all that Halloween Loot.

Be a Star not a Monster and DONATE your leftover candy!

There are loads of worthy places where you can donate any leftover candy.

For those less fortunate than yourself, create some candy gift-bags and drop them off at the retirement home, local homeless shelter, or donate them to organisations like Operation Gratitude that will ship your candy as care packages to overseas troops.

Photo by Sifu Renka

Christmas and Thanksgiving Gift Bags

Repackaged Halloween Candy tastes even better the second time around.

Add all the candy to Christmas and Thanksgivings gift-bags for an adult indulgence.

Photo by stevendepolo

An excuse to SMASH a Pinata!

Fill it, hang it, swing it and SMASH it. What a great excuse to throw a pinata party.

Any party can turn into a thrashing, and any excuse will do!

photo by StayRAW

Did someone say VODKA?

Now before you take off down the road to buy a huge bottle of vodka, just remember that the cheaper quality vodka will taste just so.

Go for a medium priced range vodka and simply soak all those left over candies in the vodka for a delicious grownup candy drinks! The hardest thing about creating your own candy alcohol is allowing it to sit for 24 hours before drinking it. Recipe here!

photo by BeInspiredDesigns

Create a Candy Wreath to Welcome in the Holidays!

With Thanksgiving and Christmas holidays just a hop, skip and a jump away,take some time to create a beautiful sentiment

to grace your front door. Check out Martha Stewart’s Candy wreath project for some sweet inspiration.

Photo by Simply recipes

T’is the Season to Bake Stained Glass Cookies!

Here’s a wonderful Holiday project that will make beautiful Christmas decorations and gifts.

Try this delightful recipe from Simply recipes, and mix and match your own special cookie cutter designs.

Photo by candywrapper crafts

Eaten all the candy? What about all those left over wrappers?

There’s a craft project for everyone! No need to dispose of all those leftover candy wrappers,

you can learn how to make your own candy wrapper bags for the ultimate in recycled chic.

photo by stevendepolo

Just FREEZE it!

Bag and freeze your candy so it will last till Halloween 2011!

Thats right, Candy can be kept for up to a 12 months in the freezer and is great to use up when  ever you need a sugar hit or want to cook a few candy inspired recipes.

photo by lintmachine

Wrestling with your demons. For those that must EAT it all!

If you really must eat all your candy, you could try a few ways to mix up the delivery.

Blend a chocolate bar with milk for a milkshake. Add ice cream for a chocolate bar smoothie or place it on bread and pop it in the toaster oven for a couple of minutes before spreading for chocolate toast.

photo by Delish.com

Get some Fruit into them!

I’m not sure how healthy these treats are, but it could be one way of getting a bit of fruit into the young ones and using up a bit of that leftover candy. The fact that they look super cute is bonus. Try this fantastic recipe from Delish.com.

What great ways do you have to use up that leftover Halloween Candy?

Sydney’s Walsh Bay Sets up An Arts Table For 1000

Tickets are still available to Palette on the Pier ~ An Arts table For 1000 which kicks off at 7:00pm on Wednesday 27th October on Pier One of Walsh Bay. Tickets are $150.00 per person all inclusive and can be purchased by clicking here >> Palette on the Pier 2010

Nestled under the watchful eye of the Sydney Harbor Bridge is a hideaway community of arts, culture, food and business. Pier after pier of restaurants, cafes and creative spaces make for the eclectic group known as The Walsh Bay Precinct home to the Sydney Writers Festival and the prestigious  Biennale of Sydney.

At the heart of this community lives and breathes multiple arts and cultural  organisations  including The Australian Theatre for Young People and The Sydney Dance Company. It is with the keen involvement of local businesses around The Walsh Bay precinct and there passion and commitment to the  arts that has seen the development of an annual fundraising dinner on the pier at Walsh Bay to coincide with Sydney’s Crave International Food festival  ~ with all proceeds this year going to Regional Arts NSW.

Lara Scolari, “Abstract painting” 2010. Oil on board which will be up for auction on the night

Brigid Kennedy, a champion campaigner for Walsh Bay and its incredibly diverse community of artists and businesses, has the exciting  role of coordinating a magnificent open air 7 course degustation dinner for up to 1,000 guests on the pier at Walsh Bay on the evening of Wednesday 27th October.  Her catering business and cafe  Simmer on the Bay along with 5 other Walsh Bay restaurants will be donating their time, produce and staff to the ambitious evening in an incredible act of generosity towards Regional Arts NSW.

Canowindra regional wines will be represented by Swinging Bridge Estate and Rosenay wines who along with other vineyards from the same area   have donated cases of their finest grapes to match a menu created by the group of chefs who will be responsible for feeding the evening’s guests. An Italian style tasting plate by Chef Roberto Taffu of Ventuno Pizzeria will be matched with  Toms Waterhole Semillion 2010, followed by Savory duck meat balls on mushy peas created by Chef Adam Humphrey of Restaurant Arras and matched with a 2009 Falls Wine Chardonnay.

Charly Wrencher ,“The Pass”.

As well as an evening of tempting food and wines, there will be a silent art auction with some beautiful Regional pieces up for offer.  Live music and  entertainment will fill the enclave that looks on to the Sydney Harbor Bridge and guests will be wined and dined in the name of Art. The recipients of this year’s inaugural Palette on the Pier fundraising dinner Regional Arts NSW,  is a non-profit organisation that is dedicated to  developing the  arts in small rural communities which in turn helps to interrupt the anti-social cycle of behavior by giving back a sense of pride and self worth.

Chef Brigid Kennedy from Simmer on the Bay  along with chefs Serif Kaya from Ottoman Cuisine, Chloe Kinajil from Firefly, Adam Humphrey from Restaurant Arras and Roberto Taffu from Ventuno Pizzeria with the help of many staff and volunteers  are proud to bring you an evening of entertainment and fine food to create a global experience which is the Walsh Bay Precinct.

Tickets are still available to Palette on the Pier ~ An Arts table For 1000 kicks off at 7:00pm on Wednesday 27th October on Pier One of Walsh Bay. Tickets are $150.00 per person all inclusive and can be purchased by clicking here >> Palette on the Pier 2010

The Olio Cafe Kopi Luwak Experience

I was unintentionally  introduced to Kopi luwak by Jack Nicholson. Not so much personally but by way of the movie The Bucket List where Jack Nicholson’s character is an eccentric millionaire, living out the last days of his life and doing all the things on his “to do list” before he ‘kicks the bucket’. Jack’s cantankerous character carries with him a gold thermos from which he pours Kopi Luwak ~ the most expensive coffee in the world and sips at his leisure to satisfy his caffeine cravings.

I had to wonder, what does the most expensive coffee in the world taste like? and what’s the hype that surrounds this famed brew? Curiosity killed the cat and in this case the cat then pooped the coffee beans.

Kopi or coffee luwak attributes its superior smoothness and taste to what happens in the Indonesian jungles. The cat sized nocturnal animal, the Asian Civet , is a lover of fine sweet coffee cherries. Using its highly attuned nose, it sniffs out and then eats only the sweetest coffee cherries straight from the tree. As the coffee beans are passing through its digestive tract the combination of enzymes naturally occurring in its gut help to break down the bitter proteins in the bean. The beans remain in tact whilst on its digestive journey and even begins a slight fermentation or malting process that helps to mellow out and achieve Kopi luwak’s distinct smooth and syrupy texture.

The Civet is a ‘territorial shitter’ (never thought I’d have the need to write that in an article)  which poops in clumps making bean collection for coffee farmers easier to manage.  The poop is then picked up, thoroughly and might I add meticulously cleaned, before being air dried and ready for sale. And sell it does! For anywhere between US $200-$1,200 a kilo. The worlds rarest and most expensive coffee. I had to get me some of that!

Fortunately my taste-buds were soon to be appeased. Nicholas Aspros of Olio Cafe and bar in Sydney’s St. Leonard’s along with boutique roaster Sam Gabrielian of Caffe Di Gabriel have formed an alliance and are serving up some of this rare brew at even rarer prices.

Kopi luwak has been known to sell  for up to $79USD  a cup. With that sort of price  being out of bounds for most coffee drinkers,  Nicholas of Olio Cafe  decided it was his mission to make great coffee accessible to a wider market. The Olio Cafe Kopi lewak experience is  priced to clear at only $9.00 AU a cup!

Considering the rarity of this coffee, $9.00 Australian is a minuscule amount to pay  for  the Kopi Luwak Experience which consists of a shot glass of lime and ginger soda to cleanse the  palate followed by  a cup of lewak brew~ served preferably neat or with a shot of milk ala picillo style. If your not one to take your coffee as an espresso, the boys are more than happy to construct it into flat white or latte but advise against it as the milk does dilute the superior taste of the coffee.

You can either sip your luwak as is or they supply a special type of cane  sugar for those of us that need a bit of sweetening. A delicious little petit four of chocolate, almond and ginger also awaits your dining pleasure. (recipe to accompany soon!)

Sam, the lovely Barista at Olio talks me through the process that goes into preparing the coffee machine for a luwak. First the machine, group head and areas surrounding the beans are washed down and cleaned. The group head is flushed with steaming water to remove any potential coffee grounds from the normal coffee supply. The Luwak beans sit majestically on the edge of the counter in there own private machine, where they are ground to order. The group heads are preheated before being filled with coffee grounds and extracted into small red espresso cups.

The delicious brew that awaits your taste buds has a smoothness that is velvety and rich with no hint of bitter aftertaste. Its ability to define itself on your palate leaves you wanting more than an espresso sized portion. Thankfully I wasnt supping alone and was able to enjoy some of 88′s picillo as well.

I have much to say about the merits of drinking such a delicious cup and when I’m only parting with a small amount of cash it makes for a more compelling story.  My brief encounter with  master roaster Sam Gabrielian was an inspirational journey through his love of all things coffee where he has commited his boutique roasting company to seeking out and sourcing some of the rarest and most unique coffee beans in the world.

With a supply of Kopi luwak only set to last for a couple more months, Sam and Nicholas have decided to continue selling rare brews and have a line up of fabulous coffees to keep the coffee afficiandos grinning. Mount Everest Supreme, Jamaican Blue Mountain and Hawaiian Kona are all on the coffee hit list and will be slowly rolled out at this St. Leonard’s oasis.

Olio Cafe and Bar is part of the Forum Center, Shop 1P1, 201-205 Pacific Highway, St. Leonard’s and are open Monday- Friday from 7am-9pm

The Forgotten Art of Sustainable Foraging

Photos taken by Bridget Davis and Bill Mehana

Some people do it because they  want to, other people because they can.  Certain folks  do it out of necessity, and for many its instinct.  I’m talking about foraging, the simple art of collecting food which was once the foundation for sustaining  human life.

Growing up, I sat in this category for all the above reasons. Foraging for food was natural part of childhood, and what once seemed like a chore I know thank my father whole hearted   for passing down his wisdom for understanding, acknowledging and respecting  the world we live in. We foraged to eat the freshest, seasonal organic produce out of love for the land and sea, love for food and for our survival.

Not only were we taught what to look for,  but the most important lesson was respect for the environment. Without realizing  it, I was learning from a young age the importance  of sustainable harvesting which is the respect for the land, sea and sky. Lessons that  have  been  passed down through generations of my family.

We as Maori, the indigenous peoples of Aotearoa (New Zealand) believe we are the Kaitiaki or the caretakers and guardians of the land, sea and sky. No one person owns it, we are in-trusted with its up keep and preservation through the understanding and passing down of cultural lores  that govern how, when, where and how much of  natures offerings are we allowed to harvest at any one time. In other words, we believe strongly in sustainable practices.

A trip to the beach was not a leisurely pursuit when we were kids. Buckets were used to collect pipi and cockles, not for making sandcastles and rock pool exploration was for the spiky sea urchin or Kina.  But how glorious these memories are of being knee high in  chilly water, doubled over with fingers burrowing in the sand searching for pipi. If I found one that had its “tongue” out I would bite off the sweet muscle before it scooted back into the safety of it shell. Not safe for long because as soon as we got home they were thrown in a  pot or on the fire for a satisfying, warming dinner with  family and neighbors

Kina is  a highly prized delicacy, eaten raw straight from the shell. The yellow roes that hug the interior of the shell should be fat with a milky residue, sweet and not bitter. Dependant on where they are foraged and what time of year it is will determine how sweet and fat they are, words that are a symphony to Maori ears.

It is with great respect that we take our seafood from Tangaroa (the god of the sea) and only take enough to feed our bellies and those of our neighbours that are not fortunate enough to be able to travel to the ocean to collect seafood. Wastage is unacceptable, and what you cant finish in one meal, you share with your community.

We were also taught to forage for weeds!  Tasty weeds of Puha and dandelion tops, or cold water dips for watercress. Puha or sow thistle can be found in many New Zealand backyards and is generally given the old heave hoe as its considered by most to be a weed. We would pick our weeds, wash carefully through a few sinks full of cold water to remove any bugs or grime and then lovingly rub to release the essential oils found naturally occurring in the leaves. The rubbing also helped to get rid of the prickly feeling of the leaves and as my Auntie Daisy would say, “It makes it taste sweeter babe” The job of rubbing the puha was not taken lightly as some rubbers were better than others, producing sweeter Puha once it was boiled  with pork and potatoes.

Living now in an Inner city apartment, far away from home I long to be able to take my children into the backyard and teach them how to forage. To give them the same understanding and respect for  nature that I learnt as a child. To give praise for pristine oceans, clean air and green forests. Until recently I took this wisdom for granted and what was once toil has now become instinct and art.

What foods have you foraged for?

A little birdy told me some time ago, “Next time you’re in Auckland, you gotta check out Bambina Cafe on Ponsonby Road”. Being accustomed to folks giving me there top geographical restaurant picks, I didn’t think too far into it at this point.

It wasn’t until i caught a snigger on the bluebirds beak that the inqusitive side of me delved deeper, ” Is it pretty good?” I baited my birdie.

“Let’s just say, it’ll be a trip down memory lane.” Hmmm, another cheeky grin and I begin to imagine myself walking into this popular Ponsonby eatery and been confronted by skeletons of kitchens past as 15 of my 20 years of cheffing had been undertaken in the bellies of Auckland kitchens.

“Trust me, just give it a try.” Never one to turn down a challenge, I filed Bambina away as a curious must try.

Fast forward 6 months and I find myself on a Chilly Auckland morning driving down Ponsonby Road on a recent trip home to New Zealand. With rumblings of bellies coming from the back seat of the car proving too hard to ignore, we secure a main road car-park and make our way to Bambina cafe.

Our attempts to sit outside and partake in the Ponsonby Road sport of people watching are dashed thanks to a bone chilling wind that is presently sweeping down the road. We set up camp inside the cafe to the relief of those in our party that weren’t dressed for the wintry blast and take over a couple of tables along the banquet mirrored wall.

A large blackboard on the opposing wall contains the menu and a huge communal table hosts newspapers and diners alike.

Hmmmm, that communal table in birch coloured wood looks awfully familiar…

We are quickly offered table service, to which I announce that coffees are required as medicinal necessities. Within a few minutes welcoming cups of steaming brew are placed in front of us which are deliciously good.

The crema and steamed milk is voluptuous, creamy and float almost suspended within its crockery confines. The taste of the coffee is smooth and elegant and a shining example of boutique coffee roasters Allpress Espresso’s commitment to producing a superior accessible and consistent product.

I scan the blackboard menu to get a  snapshot of the kitchen’s style and food ethos. Toast and preserves, muesli,  scrambled eggs and your choice of sides ~ The dishes don’t strike me as anything out of the ordinary. It wasn’t until my attention drifted past the obligatory offerings that  I got that funny, familiar forgotten feeling.

Ricotta hotcakes, Corn fritters with bacon and roast tomato…?

They say that imitation is the hugest form of flattery and looks like Bambina has taken some  advice in this area.

Having worked as head chef for Bill Granger for a couple of years in his iconic Sydney establishment ‘Bills’, I can spot a Bills take on a menu  a mile away, and from the looks of the communal table and several menu arrangements, the team behind Bambina are just smitten with Bills.

I had to chuckle to myself as we placed our order for scrambled eggs with bacon, Ricotta hotcakes and Corn fritters. Three Bills classics coming straight up to which my dining companions being only more than too happy to oblige.

The food was quickly dispatched to our table, and we dug in after snapping a few photos for prosperity.

The scrambled eggs looked sensational! The sunshine yellow eggs were piled mountain high a top a couple of thick slices of granary bread.

Now I’m not about to say that Bills invented scrambled eggs, as almost every breakfast menu in the Western world probably has scrambled eggs in some way,  shape or form. It is within the confines of Bambina and its obvious adoration for things “bills” that I order the eggs as a worthy comparison.

Bills scrambled eggs are so famous, they have been described in the New York Times as being ‘as gentle as the breath of an angel’, and folks flock from all around the world for a plate of them.

I loved the scrambled presentation at Bambina, as when I was plating up this dish whilst at Bills, it was blasphemy to serve the eggs on top of the toast for risk of the toast becoming soggy.

We always served the eggs on the plate followed by slices of sourdough off to the side to prevent potential liquid cross-contamination. The kitchen at Bambina throws caution to the wind and in a gutsy move serves the scrambled like Everest. Works for me!

Like the pristine waters of Lake Tekapo in New Zealand’s South Island, looks incredible from the outside, but stick your toe in the water and your liable to get frost bite ~ My scrambled Himalayas did not deliver on taste. The generous serving could have done with a sprinkling of  salt flakes during the cooking process  and the egg mixture needed some additional substance and less stove time to achieve Scrambled perfection.

Call me a scrambled egg purist, but after cooking 200+ servings a day  for a couple of years, I have become somewhat knowledgeable on this breakfast egg cooking technique.

The hotcakes with yogurt and fruit were placed in front of Mr5 who oooohed with anticipation. I was glad that he had wanted them, as they were child-like in portion despite the hefty NZD$14.50 price tag.  Three thin pancakes sat piled on the plate, topped with a dollop of yogurt and few pieces of fresh fruit.  Some of the fruit in question were oranges with skin still attached, not the most appropriate way to serve a fruit salad, nor were they seasonally sweet either.

I was unable to detect any ricotta in the hotcakes but they were a good example of a pancake none the less. They had a delectable crisp exterior and had they been fluffier and the portion more acceptable for the price they would have been a great dish. Bambinas take on the hotcakes with fresh fruit and yogurt a nice healthier alternative to Bills butter and honeycomb soaked gems.

The corn fritters with bacon, roast tomato and spinach was a near mirror image of this famous Bills dish, with the flavor being similar all but a tad doughy. At Bills, we would try to jam as much freshly shucked corn into each fritter as humanly possible. It should only have the lacy whisper of paprika spiced batter holding all that corn together ~ making it a veggie packed early morning treat.

So it is with a full belly and a table of  content diners that I mull over my findings. Yes, there are some very blatant and obvious copies of some Bills classics, like the corn fritters, hotcakes and communal table. But it is within the execution that differentiates these two establishments.

Bambina is an icon of the cafe scene in Auckland and has been serving the inner city faithful for many years in its current  location.  For that alone, it gets a well deserved medal for longevity in the fickle New Zealand market.  Their food requires polish and is somewhat lacking in x factor but the coffee, service and surrounds make up for its short comings.

With food we are all imitators of some kind. Taking inspiration from a meal we ate, a recipe we read or a restaurant we admire. Bill Granger himself takes inspiration for his cookbooks and restaurants from his peers and multiple dining opportunities that present themselves when you carry celebrity clout.

It is within the execution that our individuality speaks volumes and the little subtle touches that makes a dining experience memorable.

Good  coffee is art.

And I’m not talking about a picture of Elvis frothed out in milk and creama on top of your vanilla hazelnut  half strength decaffeinated mocha-frappa-soy- cinno either.

To make a good coffee requires a delicate balancing act of beans, barista and machine. So many variables come into play when you discuss these three major aspects that coffee making has become. It is really a scientific art form of the highest level.

Lest we forget the other important and vital aspects that go into a decent cuppa Joe, like location, consistency, service and price.

Does such a place exist that can tick all the magical boxes? Thank fully yes.

Sydney folks and visitors alike can be assured in the knowledge that our caffeine needs are being well catered for in the heart of the Sydney corporate and shopping district.

In a tiny street side kiosk behind the majestic Queen Victoria Building in the Sydney CBD sits a  gem of a coffee joint, that is so small you can’t even swing an analogue in it.

Espresso on York sits on the windward  corner of York and Market street, and is owned and operated by Tony with the skilful assistance of Barista Roberto.

Roberto’s ability to turn out consistently top quality espresso is only matched by Tonys foresight to keep prices at the most reasonable I’ve seen in Australia to date which is, wait for it… $2.00.  Could this be the best coffee in Sydney?  I’m convinced it is.

This is a no nonsense purists establishment who require their coffee the way god intended it. Freshly roasted and expertly crafted. There are no tables here, no magazines to linger over and no chance of a free refill. You stand, you order and you inhale.

Never one to waste an opportunity, I like to order myself a doppio which comes first, followed by a flat white. I enjoy the doppio whilst waiting for my flat white to be created.  And Tony knows exactly what I order and how I like it despite seeing hundreds and hundreds of faces everyday at his kiosk.

I shot the breeze with Roberto as he deftly twists and turns with hand movements so precise and exact. He doesn’t waste a millimetre of energy as the ground coffee gets tampered with a flick of the wrist and milk jugs are tossed into position with the ease of an acrobat.

“It’s all in the Extraction Bridge,” he tells me with a smile as I watch mouse tails cascading from the silver espresso machine.

Having worked in restaurants all my life and having access to many wonderful espresso machines and skilful baristas, I know it’s more than just extraction which produces such masterpieces. It requires love and care for your craft and a commitment to producing the best product whether it’s your first cup of the day or the 600^th.

And if you want to talk about skill, Roberto tells me he has a passion for photography as well. So I ask him if he would like  to take a few photos for the article I want to do on Espresso on York.  The results are the stunning  shots that you see here amongst this post. Coffee porn anyone?

Want to see more of Roberto’s work? Check out his Flickr photostream and follow him on Twitter and  to taste Roberto and Tony’s handiwork, just one small gold coin will get you the best coffee in Sydney.

Tony and Roberto of Espresso on York

So tell me, have you had your caffeine fix today?

Penny aka @Jeroxie

and asks her  Just one Question…

“What inspired you to blog about food?”

Web URL - http://jeroxie.com/addiction
Twitter – @jeroxie
Facebook – addicitiveandconsuming
Flickr - http://www.flickr.com/photos/jeroxie/

I am a project manager in a digital agency by day. I love my day job but prefer to be in the kitchen, markets and amongst food all day. My weekend schedule is always packed with food/drink related activities.

I love visiting farmers’ markets and finding great local produce. I love the aroma of a hard working kitchen. The spices, the herbs, the pounding or grinding sound of the mortar and pestle. I love to show off exciting produce and ingredients to passionistas. In pursue of learning different techniques and cultures from food bloggers around the world, International Incident Party (http://jeroxie.com/addiction/international-incident-party) was founded. It is a monthly themed based event that allows food bloggers to showcase their skills, culture and creativity.

I love eating out and sharing our dining experiences with fellow food lovers. We have a done a couple of crazy journeys. We hoovered through 19 bowls of ramen with 7 others in one afternoon, searching for the best bowl in Melbourne. Just recently, I co-hosted a blind tasting event and ate banh mi from 11 different places to find the best in Melbourne. And now, we are scouring Melbourne for restaurants that serve duck banquets.

I love to travel, and when I do, more photos are taken of food and drinks than castles and temples. I feel that more knowledge is acquired through eating and drinking than reading history from a book. The more I travel, the more I discover that I don’t know and the more I want to carry on this journey.

Jeroxie (http://jeroxie.com/addiction/) has become an invaluable repository for our stories, triumphs and failures in the kitchen, as well as eating and travel experiences. If you are in Melbourne and love to join us in our food adventures, please do drop me a note.

Love this story about Penny? Simply click on Facebook SHARE and Twitter to retweet this story to your friends. Thank you

Emma Stirling from www.scoopnutrition.com

and asks her  Just one Question…

“What inspired you to blog about food?”

Website: www.scoopnutrition.com

Facebook: The Scoop On Nutrition

Twitter: www.twitter.com/EmmaStirling

Jennifer Lam from www.jenius.com.au

and asks her  Just one Question…

“What inspired you to blog about food?”

Website: http://jenius.com.au/

Facebook: Jenius.com.au

Twitter: @Jenius

Alex from Eat- Drink-Play

The Internet Chef Talks to Alex Adams from

and asks her  Just one Question…

“What inspired you to blog about food?”

Growing up in a small country town in the outback meant dining out options were limited, as was cultural diversity. I knew one Asian person, her name was Anita and she owned the Chinese shop.

Luckily my European mother was a wonderful cook. In our backyard was a vegetable patch and chickens free to roam. My mother educated me about fresh produce and organic food. She was the queen of dinner parties and our kitchen was always filled with mouth-watering aromas.

At 18 I moved to Sydney to pursue my dreams of becoming a writer. Alone, I also discovered an exciting new world of culinary delights. I tried food from all over the world, made friends and was amazed by laksa and rice paper rolls, now staples in my weekly diet.

Four years later, at 22, I found myself not writing but wearing a suit and living the corporate life. It was also around this time I started looking at food differently. I became very fussy about what I ate. I avoided dining out and food became a source of energy for the gym rather than a pleasure of the senses.

In early 2009, in the midst of the GFC, I quit my corporate job, bought a ticket to Europe and left a week later to reconnect with my roots. It was here I fell in love with food again. I remembered what life was all about. Living meant eating and eating meant sharing meals with the people you love.

I visited family I’d never met before in a tiny village north of Athens. Food was such a big part of their lives and they were so happy despite having few of luxuries I took for granted in Sydney. Every meal was an occasion, tables full of delicious food, ancient furniture, bright smiles and belly wobbling laughter.

Food was a sign of love and affection. One evening my aunty started crying at the dinner table because I did not eat meat. It was as though I’d rejected her love. Seeing this level of emotion attached to food made me realize that my happiest memories growing up had all involved food. And yes…that night I ate meat.

I returned to Australia with renewed passion. I moved out of my ‘Bondi Bubble’ and into Darlinghurst, the heart of Sydney’s food scene. I vowed to make the most of every eating experience. The gym will always be there but sharing great food with friends is something you need to capture when you can.

Inspired by this I started a blog called Eat Drink Play to share my foodie experiences. I thought if I shared others would join me. And they did…there’s a huge foodie following out there and blogging made me feel a part of that community.

Searching for ways to connect with food lover’s offline I started Secret Foodies in April 2010. Inspired by guerilla dining in New York and Melbourne I wanted to create an exciting way for people to try new food, visit new places and make new friends. I also wanted the chefs and owners behind the food to get involved and share their passion.

There are enough fabulous cooks and knowledgeable food critics. I don’t pretend to be either. I am merely a facilitator of an environment where people can share their love of food. I want people to experience the same genuine warmth they enjoy when they share meals with friends and family.

There are many things that inspire me to blog about food. This is the beginning of my story and I’m sure there is plenty more to come. You never know what will happen but one thing’s for sure…we all love to eat, drink and play.

Food blogger profile

Website: Eat-Drink-Play and Secret Foodies

Twitter: @MsDarlinghurst

Facebook: Secret Foodies

For Alex Adams, founder of Eat Drink Play and Secret Foodies, food is all about the people you share it with.

Inspired by this idea, Alex looked for ways to connect outside the everyday. With a passion for sharing her inner city lifestyle with like-minded people she set out to create a space for local foodies… and Eat Drink Play was born.

Under the alias of Ms Darlinghurst, Alex began to document her adventures, as she and her friends unearthed Sydney’s hidden gems.

Eager to include others in her culinary escapades, Alex launched Secret Foodies earlier this year. Meeting monthly at surprise venues across Sydney, the ever-changing team of undercover foodies reviews each restaurant while making new friends.

A natural born social butterfly, Alex’s career has spanned writing and public relations to corporate sales. When she’s not blogging and organizing events, you’ll find Alex riding her BMX around Darlinghurst, taking photos and making videos of the weird and wonderful around Sydney’s east.

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