What does the 2008 Gourmet Traveller, 'Best New Talent' chef look for in a blog?

Hi Jackie

Just a quick note to say thankyou for the “dish of the month” write-up on your blog.

Its blogs like yours that give blogs a good name because of-

1. a great photo (I really like blogs but hate it when I see a crap photo of my food that makes it look awful….)

2. A clear understanding of food and what makes a great dish

3. A genuine passion for food and the industry (not a try hard fascination i.e. you live it as do I)

4. Perspective- being able to compare because you have invested your hard earned on travelling and eating out at great places

5. Support- You realise that we are all in this together i.e. Customer, Chef, Wait staff, Supplier, Restaurateur, Grower and we all have to push and try to be better if we want Melbourne to be taken as seriously as other food capitals around the world.

... [and other unrelated bits]...

Kind regards
Ben

Well I am more than a little flattered that Ben Shewry has taken time out of his busy day to be bothered reading my blog, let alone email me such a concise thank you.

I asked Ben if it would be okay to share this email, as I thought it was incredibly interesting from a bloggers perspective, what a key person in the industry thinks of blogs.

Personally, I share his thoughts, am very fussy about what I read online and read some sources for education and others just for entertainment.

Bens mention of support for the industry, is an inspiring concept that is indicative of the important links between all the players of the restaurant industry, including the diner. Of course, this also includes all styles of media that dine, and then write about their experience. Therefore we all have important input, into an industry we love.

So, I am now conscientious to keep my socks pulled up and my blog looking smart. What do you think?

Gorgeous Dish of the Month

I've been a bit spoilt in March with a huge amount of contenders for Dish of the Month.

For a while, I thought it would have be the addictive gamberetti from Giuseppi Arnaldo & Sons then there was the possibility of the elegant flathead fillets with peas and yabbies from Circa, the Prince, yet in a careful reflection of my dining escapades for March I can't go past this refreshingly, modern broth from Attica.

March Dish of the Month

Pork broth with baby squid, homegrown shoots, vegetable shavings, basil seeds - Attica

As part of the Tuesday evening 'Chefs table tasting menu', this dish was a beautiful reminder of my lunch at Mugaritz last year.
The dish reflected a lightness of touch that allowed the components to shine. With the broth poured at the table and the goggly-eyed basil seeds peering back at me, I sipped and reunderstood the smarts of a chef that does not need to use cloying fat to disperse lasting and intriguing flavours on my palate.


Attica is one of the hot dining rooms 'a la minut', so book ahead and see why celebrity chefs from around the world are raving about it. Stephanie Alexander and Patrizia Simone dined the night I did and Michel Roux and Gilles Choukroun, in Melbourne for the Food Festival, dined the week before. But don't worry if you can't get in just yet, the food that chef Ben Shewry is preparing is personally honed not fad-ish, I'm sure he will be wowing us for some time to come.