AmyHuang
Jason KingGood Call By Amy
July 31st 2006 08:23
Gee, it's been a while. Sorry about that. And yes I've still got some Canberra goss to put up, and I'll see if I can't crank that out very soon, so we can move on back into the heart of Sydney food.
In the meantime, Amy makes a good point in a cafe review which I feel needs to be publicised here as well. She is angry about small portions of pretentious food, as well she should be.
No one likes a dish that screams "look at me, I'm ever so posh", as is becoming the trend these days. I do appreciate refined, sophisticated food, but that does not mean being stingy, either on serving or flavours. And I only swoon over tiny portions sitting on huge white plates when the quality and flavours of the food deserve it; when this style of food and presentation matches the flavours and aims of the chef.
Usually it's in a luxurious restaurant and I'm wearing smart clothing.
But this is out of place in day to day, down market restaurants and cafes where people go for a good relaxing feed. Especially if the flavours are sacrificed.
Amy says: "But though I might look like a foodie, I’m really only a hedonist. Good food is good food, and I’d really prefer it wasn’t served in minute quantities on an oversized plate in a precarious, gravity-defying stack of over-thought, over-prepared and (logically) over-priced unpronounceable morsels."
Too true; we just want to tuck in to some real freaking food.
In the meantime, Amy makes a good point in a cafe review which I feel needs to be publicised here as well. She is angry about small portions of pretentious food, as well she should be.
No one likes a dish that screams "look at me, I'm ever so posh", as is becoming the trend these days. I do appreciate refined, sophisticated food, but that does not mean being stingy, either on serving or flavours. And I only swoon over tiny portions sitting on huge white plates when the quality and flavours of the food deserve it; when this style of food and presentation matches the flavours and aims of the chef.
Usually it's in a luxurious restaurant and I'm wearing smart clothing.
But this is out of place in day to day, down market restaurants and cafes where people go for a good relaxing feed. Especially if the flavours are sacrificed.
Amy says: "But though I might look like a foodie, I’m really only a hedonist. Good food is good food, and I’d really prefer it wasn’t served in minute quantities on an oversized plate in a precarious, gravity-defying stack of over-thought, over-prepared and (logically) over-priced unpronounceable morsels."
Too true; we just want to tuck in to some real freaking food.
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