How Fouad Kassab rose from humble beginnings

“Our food is about built-in inherit equality,” said Fouad Kassab as he tries to describe what makes Lebanese food unique. He went on to say that unlike “newly formed cuisines” such as the way Americans and Australians eat “where there’s a massive amount of abundance, but not too high of a quality”, Lebanese food is about “maximisation, equality, and extracting the most amount of flavour … Continue reading How Fouad Kassab rose from humble beginnings

Grab your fork: Helen Yee pokes her way into blogging

With a background in journalism and an eagerness to build her online portfolio like many writers, Helen Yee kick started Grab Your Fork in 2004 after stumbling upon a Hawaiian food blog and realising there was an opportunity for self-publishing. “Writing has always been something I’ve loved doing, and funnily enough, I was already taking photos of my food before I started blogging!” she said. … Continue reading Grab your fork: Helen Yee pokes her way into blogging

Exploring diversity: Thang Ngo’s Sydney food crawl

A favourite pastime for Thang Ngo when he was still living in Vietnam was eating, whether it was pho, pork rolls, sticky rice, or bun bo hue*. “Food was everywhere and anytime,” he said. He also learnt very quickly at a young age his tastebuds were not accustomed to the bitterness of  bittermelon stuffed with pork mince, vermicelli, and mushroom, but since then, with his palette more matured, … Continue reading Exploring diversity: Thang Ngo’s Sydney food crawl

Not Quite Nigella: Lorraine Elliott’s own spin to cooking

The average Australian works a minimum of 48 hours a week. But Lorraine Elliott, otherwise known as Not Quite Nigella (a.k.a NQN), decided to give that up as soon as she realised she was blogging about something people loved reading about: Food. It has been eight years since Elliott first shared with her now-quarter-of-million monthly readers about her love for cake and enthusiasm about food. … Continue reading Not Quite Nigella: Lorraine Elliott’s own spin to cooking