Well - happy 2008 to one and all - and to celebrate, Rita is delighted to provide you with the website address of her new site, Ritas Bite.
The name was suggested by our one and only Sir Grumpy - for which we are forever in his debt.
The site is obviously still being developed, and has been worked on consistently over the past few months to get to the stage we're currently at with it.
There are lots more things I want to do with it, and add to it, and I'm sure many of you will be able to suggest things as well. So - I'd appreciate any feedback, or criticism of it.
The aim has been to make it useful and fun, as well as able to be easily updated constantly.
We also made the very conscious decision not to have it too full of graphics and moving bits and pieces, in order to cater to those with computers which are not fully equipped to deal with the more hi-tech graphics you find in many websites.
So - let's cut to the chase - Rita's website address is:
www.ritasbite.com
Pop it into your Favourites, and contribute if you like.
Tuesday 1 January 2008
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28 comments:
Nice work!
Food Nazi!
Thank god someone at last got back to me with some kind of reaction!
Thanks Food Nazi - coming from you I take that as high praise!
I have heaps more planned to go on there - that will happen over the coming few months.
Looking good Rita. Will the review section only link to your site or to others as well?
I can link it to anywhere - as long as I know about it! So if you come across a pertinent reference to a restaurant, which could be added to one of my reviews, please tell me.
BTW - obviously, if you are happy with me adding YOUR restaurant reviews to the mix, when you get started, I'd be overjoyed to. I've already spoken to Gobbler and offered him equal ownership of this site if he wants to.
Congrats Rita, well done for getting it up & running.
I would love to contribute in some way.
Well done Rita. Love it. Only had time for a quick look, but cant wait to find time to really get into it.
Congratulations and well done, Rita!
I particularly like the recipe by that funny old duck with the red hair.
MKD
Some good ideas there Rita, but the site is visually a bit dull. It's a bit like flicking through someones school notes. I guess it's still a "work in progress"?? Keep up the good work tho.
Rick
Congratulations Rita you have produced a serious website with great potential. I like Zelda's suggestion of including links to other informative reviews of restaurants that have appeared on your blog site(e.g. the Hobart Restaurant Bitch's review of Me Wah).
I look forward to seeing how your web site develops.
Cheers
Pedro
Thanks all.
Rick - yours is the kind of comment I really appreciate. I need your help here. How do you suggest I do away with that look that you say it has - like looking at someones school notes? I am genuine here, too, BTW, and not being sarcastic.
There will be loads more photos, but apart from that, visually, can you suggest more?
MKD - it's a great recipe, isn't it, and that funny old duck with the red hair is one engaging and delightful old duck - as you would well know!
Christina - I'd also be glad your your feedback once you have time to check it out.
Pedro - glad you're still out there, taking it all in! Yes - links to other blogs will assist people with their decisions regarding choices of restaurants etc.
It's interesting that I've already had a response on the website from someone in NSW coming to Hobart for holiday next week, having read the website, found it way more informative than the general touristy restaurant info sites, and asked me for guidance in where to go etc for great butchery and grocery items, as well as fresh crays and various restaurants.
That's, to me, the exact use of this site - and I am elated to have been of use to this guy.
What a lovely browse I just had. Well done, Rita. Easy to navigate and no bells and whistles.
Great!
Kzee
Argh! The font makes me sad.
Otherwise I really like the layout, very straight forward and easy to access the information you are looking for.
Well done. Though any site that shares my distain for The Taste is also going to be well thought of.
Thanks Kzee and Forde.
Forde - why does the font make you sad? Which font would you prefer?
Congratulations Rita, its looking good and I am sure it will develop into something huge.
International man of mystery? How shagadelic baby!!No more whites in the kitchen for me, oh no, strictly a tuxedo from now on.
Welcome madam, the names Touche- Cartouche.
Thanks Touche - er, Cartouche!
I'm sensing the James Bond lookalike there in your restaurant kitchen!
Yersh, moneypenny.
Well, probably not, more likely I look like one of the villains.
Rita - have you considered in the events section putting in the "specials" nights some of the resturants do? I'm sure Natalie at Montys would love to put in their degustation nights, and 373 at one stage were doing cooking nights.
Zelda - that's exactly the reason I popped that page in there. I'm hoping places like Montys and Boathouse will feel like they can add those special nights to the site.
They can insert those nights themselves on that page, and after inputting the relevant data, it will go onto the site immediately, as opposed to the other pages where currently I write the data, send it as a word doc to my programming friend who then formulates it and adds it to the website.
Well done with the new site, Rita.
But where do we go for your new pieces and responses?
Technology conspires again to keep me in the dark...not that I'm paranoid but.
Sir G - I will still operate the blog - and that's where you can go for the new pieces and responses, as per usual.
The website will just tidy up what's on the blog site, and provide extra info.
Ah..light bulb goes on in Grumpy cranium.
Thanks, Rita.
Just as well I've got both on me favourites then.
Rita, the graphic designer that I use will be back from holidays soon, I'll find out what the trendy 'font of the moment' is for you. Font is to design as crockery is to food. Not really vital but can be off-putting (much like the 'plates' at the taste, they work fine but somethings just not right).
Hi Rita,
Just thought I'd check in on the second day of our Huon tour.
Didn't get away until 2ish yesterday so found ourselves at Kingston Beach wanting some lunch. It wasn't until hubby had ordered fish and chips from the corner takeaway that I realised Juiced was practically next door.
So I can now tell you about both as I wasn't going to waste a chance to experience Juiced.
The chips were great, the flake lovely and thick, the hamburger in batter {erk} not so great. Cooked to order, not greasy, chips and fish.
Juiced served me up a Duck Breast and Fig Salad with lime and soy dressing which, for $11.50, was wonderful. Can't wait to try this place again as the menu was brilliant.
Today we breakfasted at the Margate Train. A totally passable egg and bacon roll, filled with bacon, a lovely runny egg and some delicious capsicum and a coffee for $7.00. Not too bad at all.
Sat outside and enjoyed it in the sunshine. A great day makes even passable realy good.
And now for the great news!
Had lunch at Divinge.
Hubby had the squid salad and is still raving about it. I feasted on the most sublime chicken liver pate. I actually wiped the dish clean. $25.00 for lunch and it was superb.
After we'd eaten I mentioned that we had visited on your recomendation and Danie said "Oh you must be Christina". A lovely conversation ensued and again I can't wait to get back.
Had booked in to Pear Ridge for dinner tonight, but got scared, and unbooked. Not sure what's happening now, but have already booked into the Farm Gate for breakfast on Sunday and Pecora for a late lunch.
I will keep you posted.
Thanks for that Forde. I'm really interested in this font you talk about.
Yay Christina - it all sounds like it's going according to plan! Juiced sounds fabulous - I'm off there tomorrow!
Glad you loved Danie & Peter at Divinge. That squid salad is truly superb, isn't it?
Hope you get to read my Farm Gate review before you brekky there on Sunday - and hope you love Pecora like I do.
Hi there, Love your column... I was just hoping you might review Mures Upper Deck soon. I've been there twice recently and found it disappointing. You would expect the "a la carte" to be truely amazing considering how it is promoted. My experience was that the food was really not up to standard, we waited too long and they apparently do not employ a barrister (which I would expect them to have). Sure, the renovations are much better but dirty cutlery and bread plates are not my idea of a good restaurant.
Hi Anon - thanks and welcome! I didn't have Mures Upper Deck on my 'to go to' list but have added it.
Sorry you've found them lacking, lately. I haven't been there for about 3 years now, so it's time I returned.
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