(Via @food_tourist.) Could this be Australia’s Noma? A well-written Bon Appétit article tells us why Kiwi chef Ben Shewry’s Attica in Melbourne is getting noticed worldwide. Shewry focuses on local and fresh, cooking unique ingredients with a flash of imagination and a ton of hard work.
Serious Eats introduces us to Good Eggs, a new Bay Area (where else!) startup that wants to make it easier to buy fresh ingredients directly from local producers. I’d love to see this model succeed and expand!
Why not take a bit of time out this week to make something special for the long weekend. Personally I’ve got my eye on the Apple and cinnamon hot cross buns, I’m a sucker for a bread recipe.
I admit it: I’ve always thought Jason plus tequila equals regret. But Michael Harden over at Good Food makes a case for giving real tequila a chance. Next time I’ll choose carefully and sip rather than slam!
(Via Hacker News.) Could this be the ultimate anti-foodie? Vice interviews Rob Rhinehart, a software engineer who has “optimised” away his meals by replacing them with a single drink. Rob, obviously not lacking a sense of humour, has christened his drink “Soylent”.