Mastering the challenging art of an all day food service, welcome to Son of Frank
Tag: sydney eats
For the Love of Scrambled Eggs
How do you like your eggs? I love scrambled eggs and always have. A while ago I discovered these perfectly prepared eggs, whisked to perfection, they are sensational
Not So Silly
There is nothing silly about this dining destination in Potts Point. The Silly Tart Kitchen lives and breathes the garden to plate philosophy with food made from the heart.
Mushrooms stuffed with Chicken
A healthy eating plan doesn’t need to be restricted to boring salads and uninteresting flavours. Spice it up with my Mushrooms stuffed with Chicken recipe.
Gazpacho Soup – Summer in a cup
Gazpacho Soup Recipe – The perfect summer soup that’s delicious and easy to prepare.
Restaurants in Sydney’s Eastern Suburbs
Looking for the perfect place to eat in Sydney’s eastern suburbs? You’ve come to the right place.
Winter Classic Pumpkin Soup Recipe
Pumpkin Soup Recipe – Dear Pumpkin Soup, I’ve been making you for over 20 years and I’ve always had compliments on how great you taste. After many recipe requests I finally got out my scales and weighed you in. You’re more to me than just halloween, you’re a golden velvety creation that winter simply can’t…
New French Restaurant for Potts Point
High quality French bistro food coupled with a wine list to die for. Welcome to Potts Point Bistro Rex.
Chicken Skewers with lemon, garlic, ginger and rosemary.
Try my recipe for BBQ chicken skewers with lemon, garlic, ginger and rosemary.
Meeting Guillaume
Guillaume is one of the most inspiring chefs in the world, not only for his cooking, but also for his leadership and integrity.
Halloween at the New Hampton Potts Point
You try to scream, but terror takes the sound before you make it, must be Halloween 2016… How did you celebrate?
Re-defining the art of bread making
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.
Mike Galvin 