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Margaret Sevenjhazi

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Overgoogling recipes. Freezing bones for stocks. Creating a turducken at age 12. Weeping emotionally at the thought of a delicious pastry and abandoning a 5 year career in advertising and art direction - these are all things Margaret has done for her love of food. Now in culinary school, Margaret permanently has her ear to the ground of Sydney’s food scene and the world’s best chefs.

So Much More Than Soju: An intro to Korean alcohol at...

When you think of Korean alcohol you probably think of soju. But as Korean Traditional alcohol specialist Julia Mellor would reveal at the 4th...

Rolling in Redfern: Báhn Mì and Rice Paper Rolls at Yellow...

The quest for a good Báhn Mì takes you to many fine establishments, invariably titled with a number in the name to mark the...

Vibrantly Vegan: oFarm Organic Café

Sure, I’ve eaten at vegetarian places before but never somewhere vegan that is completely dairy free, gluten free, meat free and raw. With all...

Hidden Sydney CBD Gem: Upperroom Resto Cafe

"This place is such a hidden gem,” I told Tisna, one of the owners of Upperroom Restocafe. He replied, "You’re not the first person to...

Kanpai! Previewing Tokonoma’s World Sake Day Dinner

“Never use the microwave to warm sake!” Australia’s first and only sake educator told us with a smile and a waggly finger. She pointed...

Unveiling BlackStar Pastry’s latest creation with Nikon

If you feel like you’ve seen BlackStar Pastry’s watermelon strawberry cake before, that’s probably because it’s the most Instagrammed dessert in the world. Owner...

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