On the pass – Confit trout

At the risk of undermining good food with poor photography skills, our kitchen now has a pocket camera to capture dishes before they leaves the pass – but you gotta be quick! and… Continue reading

Cafe Lucia Review in Eating & Drinking Guide 2013

There’s a light Parisian motif to this eatery attached to the Festival Theatre (and associated with Nicholson Street’s Ten Hill Place Hotel). Long windows provide ample people-watching opportunities and the cheerful apple-red interior… Continue reading

Go Team!

  Snapped up three awards this year including Eco Hotel, Small City Hotel of the Year and Quality Casual Dining!


Mussels are on every menu in town cause’ theyre cheap! and people seem to think they’re expensive or ‘posh’ for some reason, so us cooks make a killing off them (crap pun I… Continue reading


Spotlight On: Demian Hobby – Head Chef at Ten Hill Place Hotel Born in France and brought up in Australia, 27 year old Demian has spent the last 10 or so years travelling,… Continue reading


I used to eat this with my hands. It’s my favourite. My mother made it for me growing up. It’s usually done with beef, chestnut mushrooms and potatoes but it’s better with lamb… Continue reading


Fruit and meat is awesome. Wrapping stuff in bacon is awesome. Nuff said. 1. Get your pheasant breasts pre cut from a good butcher. 2. Butterfly them – meaning get a sharp knife… Continue reading

Smoked mackerel and horseradish pate, lemon and oatcakes

  Scotland’s known for good smoked fish. Pates make sense to take the edge off the saltiness by adding cream cheese to make a textured paste. They’re not really into bread though, so… Continue reading

Rich Chocolate Souffle!

Chocolate soufflé This is a fool-proof recipe for souffle. Experiment with it! Add a shot of espresso or Amaretto or just as is with fresh cream. 200g dark chocolate, chopped or callets –… Continue reading

10 Wine Bar Reviewed in Bite

We tried the tapas here one snowy Spring lunchtime.  The interior itself is very spring-like; bright white with strong lime & turquoise accents – but physically warm enough to offset this and punctuated… Continue reading

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    • Pop Up Kitchen Tonight - Japanese Trio of Gyoza, Sushi and Miso November 3, 2014
      Pop Up Kitchen Tonight – Japanese Trio of Gyoza, Sushi and Miso     Tonight… Japanese Trio of Gyoza dumplings, Sushi and Miso First time doing shusi so no recipe today folks! A few tips though… EVERYTHING comes down to the rice. Wash it and wash it again. Soak it for an hour too. When rolling the sushi cut the sheets in half lengthways. Gyoza dumplings are m […]
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