Mastering the challenging art of an all day food service, welcome to Son of Frank
I came to the realisation on Sunday that I’ve perhaps been worried unnecessarily about eating too much bread. I have always loved bread, but after Sunday I have a new found appreciation thanks to 3 generations of knowledge from a hard working Italian family.
I learned how to make pasta today from an Italian chef! I am pretty pleased with myself.
Inspired Living in France, and then some. Five years ago, my partner Andrew discovered a farmhouse deep in the South of France. He fell in love with it and snapped it up immediately. Having only visited France briefly many years before, I had never ventured past the bustling streets of Paris. I’ve always loved Paris, for me it’s…
It’s places like Friggitoria that reinstall faith into the Sydney dining scene. Chef Flavio explains the menu, the ingredients which creates a total culinary experience.