Saturday, 12 September 2009

24 comments:

steve said...

You can tell that chefs sits on his blot all day, look at the size of the lard arse! Colette on the other hand is a picture of svelte elegance. Nice to catch up too!

Christina said...

Oh! You lucky thing!
Eggs looked great. Butter on the toast too Rita!!!

Victor said...

Great pose, Chef.

reb said...

But were there any DONUTS??!!

Anonymous said...

Toast actually looks a little burnt at the top.... :)

Anonymous said...

And a chef who wears jeans to work... Sheesh, where are the lovely comfy chef pants?

Anonymous said...

Sorry but where are you, who are they?

hrv said...

Scumper you have too much time on your hands.

Rita said...

Reb - the greatest disappointment of my day - NO, there weren't any bloody doughnuts! There was some pathetic excuse made about someone (else) turning the deep fryer on too high, but I instantly dismissed this questionable logic for the lack of much-anticipated doughnuts!

Anon 7.59 - it was at Red Velvet Lounge in Cygnet, and the two pictured are Steve Cumper (owner of RVL, and food blogger extraordinaire) and Colette Barnes (owner of Ut Si's Cafe in Perth, and fellow food blogger).

Anonymous said...

The buzz is: Red Velvet Lounge is doing the best food in Tasmania at present. So Rita, you are vindicated!

Stephen Estcourt said...

Wow what a handsome guy. I bet he can cook!

Susannah said...

Hi Rita

on a trip back south I called in to Ut Si at Perth and, once again, enjoyed a late breakfast (about 1 pm) of perfectly poached eggs. Also worth a mention is the great toast - which is so good that I have a standing request from the family to bring home a loaf of it when I pass through Perth.

A great spot indeed.

Anonymous said...

We went for breakfast Sunday and it was beautiful and there was a big pile of doughnuts of which we purcased two and had them when we got home delicious!!
Heidi.

reb said...

"The buzz is: Red Velvet Lounge is doing the best food in Tasmania at present."

Not just that, it's unpretentious food 'cooked from the soul' - something that's hard to find elsewhere, and it's good value too.

And that's something that's hard to find anywhere else.

ut si said...

You guys are like therapy. What a fab way to spend 3 hours. (And, thank you both for tolerating the Prof's banging on about splitting the atom to save planet earth).
x
ps Your secret is safe with us Chicken Man!

Victor said...

Oh, what secret?? SC - Head Chef at Moorilla, same team with Andy and maybe add Justin? I will definitely make a special trip there twice a month - even if it means driving an hour to get there!

Anonymous said...

I'm not sure if SC would suit Moorilla- he seems so much at home at RVL. RVL- A much nicer way of life and a better venue to go to, and a much better outlook on life! SC why would you leave?

Anonymous said...

Certainly not for the job prospects! Don't do it SC or PF. Stay where you are and enjoy what you do. Far too many problems at Moorilla from what I have heard. So many unhappy staff all wanting to leave, and a few already have.

Manwell said...

And now for something completely different . . . the what waiters this of you awards.

Anonymous said...

Oh good Lord, what a desperate grab for attention by the last commentor-You have a blog dearie, use it.

lemon curd said...

Lets spare a thought while we take in the loss of Patrick Swayze, of Keith Floyd who died from a heart attack at 65 on Monday. Not everyones cup of tea, but certainly one of those pioneer 'celebrity chefs' who got me interested and excited about food. RIP chef.

Anonymous said...

I'll raise a glass or two to Kieth, I'm sure he would approve.

Cartouche

sir grumpy said...

Another passing tonight...maggie Beer and Simon on the ABC. I won't miss Maggie's verjuice, chestnut flour, dried blood orange peel and fowl barely cooked through (still looking runny red at the joints).
Novelty is fine, but these ABC types seem to go out of their way to be less than a help to home cooks. (Try finding the bloody ingredients).
But I will miss Simon's spicy offerings.

Maggie said...

Dear Anon 9.09am,

I take offense to your suggestion that I would log into Rita's blog under a pseudonym in order to link to my own journalism.

Yes thank you, I do have a blog. And I do use it. I also have no idea who Manwell is (hi mate thanks for the link) but it was certainly not an attempt to garner publicity for myself.