The Stokehouse - St Kilda

Address: 30 Jacka Boulevard, St Kilda, Victoria 3182
Phone Number: (03) 9525 5555
Functions Phone Number: (03) 9536 1135
Fax Number: (03) 9525 5291
email: stokehouse@theprince.com.au
website: http://www.stokehouse.com.au/

Upstairs
Lunch: 12pm - 2:30pm
Dinner: 6pm - 10pm

Downstairs
7 Days: 12pm - late

Price Range: $17 - $30 for a meal

Reviewer: BEVIS
Date: 6th February, 2007

Review:

Wifey, Sweetums and I took several family members out for dinner on Saturday night, and our restaurant of choice was The Stokehouse. We had a pram with us, and required a table for 12 (in order to cater to the pram - we were actually only 10 people).

The specials board promised a lovely-sounding lamb cutlets dish which we were informed had very small portions of lamb cutlets (instead focussing on the mash to fill the plate), so the seven or so of our number who intended to go with the lamb decided instead to order either the risotto or a gourmet pizza.

Naturally, I opted to go with the pizza option. I ordered ‘The Stokehouse’ pizza, which was basically a Mexicana. Wifey went with the risotto. She told me her meal was delicious and it certainly looked yummy (even to a non-rice eater like myself). Meanwhile, my pizza was spicy and perfect. Just the way I like it.


The Stokehouse, as seen from the beach

We dined ‘downstairs’ (there was a wedding reception being held upstairs), and were placed along a corner table. As we had Sweetums with us, we were eating somewhat early, but this meant we were treated to a beautiful sunset across the water – because the restaurant overlooks St Kilda beach.

The layout and organisation of The Stokehouse is such that after being seated, you make up your mind about your order, then walk to the bar and buy your meal and drinks there, giving the server your table number. When the meal comes, you’re free to eat it at your own pace, returning to the bar to buy more drinks if you want them.

This means that you’re not in a big rush to move on (no one is hovering, waiting to give you your bill), and when you finish your meal you can simply walk out (or stay for dessert if you wish). As for our group on Saturday night, we decided to follow our meal with a leisurely walk along St Kilda beach and an ice cream on the esplanade as a reward for avoiding all the syringes.


The Stokehouse (right) overlooking the beach (left)

The Stokehouse features a charming atmosphere, which – although noisy (the tiled floors make all sounds bounce around, creating quite a din which is not helped by the drunken surfers who were yelling at each other across the table) – really lifts the mood of the meal. There can be no doubt that the view helps a lot.

Parking can be a problem, as you’re in St Kilda and it’s $7 for anything longer than two hours, but if you’re travelling by tram or simply walking, it’s “behind Luna Park and a bit to the right”.


Some people (not us) enjoying
the outdoor dining section

Rating: I give The Stokehouse four out of a possible five stars.

Stars: ****


.

Flower Drum

17 Market Lane Melbourne

How does one approach dining at Melbourne's renowned Flower Drum restaurant? Ideally with a bulging wallet and an empty stomach. I'd heard a lot of things about Flower Drum. Mostly, people coo about the service, and then hurry to add that the food is great too. This sits uncomfortably with the scourers of the Cheap Eat, the denizens of Victoria Street, the late afternoon market shopper. Why would you want to be waited on hand and foot? Doesn't it just get awkward? Especially when you're barely out of the Dishwasher Years yourself.

The first thing that happened, after being seated in the waiting area so our table could be adjusted from Table of five to Table of four when we had an unfortunate late cancellation, was that we were all seated at our table simultaneously. Four seats, four staff, holding four chairs and placing four bottoms on them with the grace of a square dance. Drink orders were taken. So far so good.

There was an awareness of hovering wait staff. Not weightless wait staff mind you, just wait staff who discreetly waited for a break in the conversation or an glass to be emptied and placed on the table to give way for a natural opening to approach the table. I can't decide whether this is too fussy or not. I must say I enjoy familiar and sassy wait staff too - like the waitress at Borsch, Vodka and Tears who took our order by straddling the back of a chair and downing several shots of vodka with us over the course of the evening's indulgences.

The light in the large divided room is quite subdued, and decorated with Chinese prints on the walls and the most immense and elaborate flower arrangement ever in the centre. Tables were placed far enough apart to not be party to neighbouring conversations.

After looking over the extensive menu (which had no marked prices) helplessly for some minutes the waiter suggested the set banquet. For the princely sum of $150 per head one could enjoy three set entrees followed by three set mains, fruit and tea. We negotiated a substitution (steamed dumplings for snapper) and we were off.

After enjoying a fantastic Pinot Gris, first up were the dumplings. Our table had a little side trolley which served as a workstation for our waiter, who assembled much of the food before serving. At the trolley our steamed dumplings were taken from their bamboo steamers and plated. As one would expect, they were translucent and perfect. I'm ashamed to say I've forgotten one of our entrees. But the last was definitely the quail san choi bao, which was perfect but probably out of all our dishes the one I would rate most easily found on par with "lesser" restaurants.

The mains started with the duck. And please indulge me here; after 37 years of eating quite well, and not being a crazed fan of duck, I have never tasted anything like it. If I go back (if I can ever afford to go back) to Flower Drum it will be for the duck. It was assembled side of stage: a soft floury crepe, smeared with a streak of plum hoisin was topped with spring onion, a strip of cucumber and a few pieces of deep crimson lacquered, crispy skinned Peking duck. We were told to "eat it like a sandwich", meaning fingers were allowed. It was heaven. The crepe itself was almost skin like in texture - not at all cold and rubbery, and there was a certain magic in the flavours. I used to dream of dumplings. I will now be dreaming of these little parcels of deliciousness.

By now, after two rounds of duck pancakes, I was beginning to feel quite full. Which was a great pity, as our lobster had just arrived. I turned down lobster. Do you see? I turned it down! I pushed it round my plate like a sulky 10 year old with a plate full of brussel sprouts. This was getting tricky. There was another course to go and I had no idea what it was going to be.

Off to our side of stage I saw our waiter slicing some steaks. Good gravy, surely we couldn't be expected to eat a steak at this late juncture? But indeed we were. Eye fillet, as tender as tofu, seared only enough to brown the outer, was sliced into fat strips and served. I've certainly never tasted anything like it, and it will be the second thing I go back to Flower Drum for. I'm not sure if it was wagyu beef, but it was impossibly succulent. My only regret is that I had eaten too much already and had to leave a portion of it uneaten. Wah!

One of the perks of the intense silver service was the warm damp towels served with each course. Much nicer than say, a shiny paper napkin of dubious absorbency.

If you want to eat at Flower Drum remember that bookings have to be made about three months in advance, which is about how long you should be saving your pennies for. And maybe cut down on the cream cakes for a while as well.

Saffron Cottage

Saffron Cottage
1531 Burwood Highway, Tecoma
9754 8388

"It's a bit pricey for Indian Takeaway", someone grumbled at me when we were discussing Saffron Cottage. And yes, it is a bit more expensive than a cheap'n'cheerful takeaway place with beaded curtains to stop the flies and sticky plastic tablecloths. Then again, it's rather better food than you'd get from such a place. In fact, it's a proper restaurant (proper, in my limited definition, meaning it has linen tablecloths, waiting staff in smart clothes, a decent wine list, and let's not forget: good food).

They offer takeaway at 15% discount on the eat-in prices. Mrs. Banttha and I have two young 'uns, so we tend to eat takeaway far more often than we get to go out to dinner - hence, much of our interaction with Saffron Cottage is via the take-away they offer. Recently, Mrs. Banttha's mother came up to mind the Banttha boys, and we skipped out to enjoy a meal.

The interior decoration is interesting - a mix of rustic (exposed beams and rough wood panelling) and refined (rather swish bar, neatly-set tables, the usual stuff). It's got a cosy feel, despite being quite large. During winter they have the open fires going - the tables near those go really fast. During warm summer nights, the back porch, with its view up to the Dandenong Ranges National Park, is the place to be.

A lot of the menu is standard Indian restaurant fare that any self-respecting Melbournian would know. In my books, this is no bad thing. My sister has more than once accused me of being Lister from Red Dwarf - nothing suits me better than a hot curry and a cold beer. I'm sure she didn't mean that I'm a slob.

The curries are great - tender chunks of meat, and full flavour - even in their hottest vindaloo, all of the flavours come through beautifully. When we dined there I had the lamb rogan josh, with a glass of merlot (their wine list includes some decent reds, quite a few of them available by the glass). Mrs Banttha chose the mango chicken - between two such tasty meals, there was a long silence at our table, punctuated only by the clink of cutlery.

Two curries + rice and a serve of roti bread will set you back about $40. Add a couple of glasses of red wine ($5 - $6 per glass) and maybe a couple of entrees, and you'll still come in around $60.

It can get a bit busy at times, so booking a table for a peak night (Friday or Saturday) would be a good idea.

Quick summary: decor inviting, staff friendly, food excellent, wine list decent. Criticisms? I have none.

Menu for Hope

Do you lie awake wondering some nights...

How can I feed the world while potentially earning myself some lush prizes? Wonder no longer. If you have a credit card and as little as $10 (US) to spare you really should go and see the people at Menu for Hope.

I've just parted with 10 shekels and I couldn't be happier - because even if I don't win that 10 course degustation menu dinner at Interlude I will certainly have put food into the mouths of hungry people. Maybe both? Dare to dream.

Last year this innovative online campaign raised US$17,000 for UNICEF in just twelve days. This year we are raising funds to support the United Nations World Food Programme and hope to raise much much more.

The prizes listed below have all been donated or sourced by foodbloggers across the Asia Pacific region. The generosity of individuals and businesses has been heartfelt and amazing. We hope to continue this spirit of goodwill by encouraging you to purchase raffle tickets for the prize/s you are interested in.

Here's what you should do...

1. Go to the donation page at http://www.firstgiving.com/menuforhopeIII.
   
2. Make a donation. Each US$10 will grant you one raffle ticket towards a prize of your choice. Please use the unique prize code to specify which prize or prizes you'd like in the 'Personal Message' section in the donation form. Do tell us how many tickets per prize, and please use the prize code eg. a donation of US$50 could be 2 tickets for AP01 and 3 for AP02.
   
3. For US donors, if your company matches your charity donation, please remember to check the box and fill in the information so we may claim the corporate match.
   
4. Please check the box to allow us to see your email address so that we could contact you in case you win. Your email address will not be shared with anyone.
   
5. Raffle ticket sales end on December 22, 2006. Check Chez Pim on January 15, 2007 when we announce the results of the raffle. Prize drawing will be done electronically. Our friend, the code wizard Derrick at Obsession with Food, is responsible for the wicked application that will do the job.

ASIA PACIFIC PRIZE ROUND-UP

Please check quarantine restrictions for your country before bidding on any food products.

The full round-up of prizes worldwide can be found on Chez Pim here.

The links to "more info" will be gradually updated to direct you to bloggers' specific posts on their individual prizes as they are progressively published.

EAT OUT AND SLEEP WELL
	BRISBANE: Dining voucher for AU$200 kindly donated by Baguette Restaurant: enjoy classic modern Australian fare with Asian and European influences at this picturesque bistro owned and run by the Domenech family for nearly 30 years. More info: Grab Your Fork Code: AP08
	HONG KONG: Dining voucher for two kindly donated by Felix, a Hong Kong landmark on the 28th floor of The Peninsular Tower. Designed by Philippe Starck, it's as famous for its killer interiors and views as it is for its food. Felix's new chef, American Jason Oakley, has a stunning pedigree. Formerly from the French Laundry and Alex at Wynn's Las Vegas, Oakley's own contemporary cuisine is putting Felix back on the culinary map. More info: Chubby Hubby Code: AP03
	KUALA LUMPUR: RM500 dining voucher kindly donated by El Cerdo in Tengkat Tong Shin, Kuala Lumpur, Malaysia. Chef Werner is at the helm of El Cerdo which specializes in porcine delights, and Babe thoroughly recommends the pork knuckle for two: "It's slightly different from the usual knuckle; the skin is rubbed and topped with herbs and garlic so in addition to being crispy, there is a fragrant herb aroma with a subtle hint of garlic. It tastes just wonderful." More info: Babe in the City - KL Code: AP29
	MELBOURNE: Win a AU$50 dining voucher kindly donated by Chilli Padi, Melbourne Central (two vouchers available in separate raffle draws). Feast on modern Asian cuisine or try their ever-popular Chilli Malam to satisfy cravings for a late night feast of hawker-style food. More info: A Few of My Favourite Things Code: AP23
	MELBOURNE: Win a AU$50 dining voucher kindly donated by Chilli Padi, Melbourne Central (two vouchers available in separate raffle draws). Feast on modern Asian cuisine or try their ever-popular Chilli Malam to satisfy cravings for a late night feast of hawker-style food. More info: A Few of My Favourite Things Code: AP24
	NEW! MELBOURNE: Win a AU$150 dining voucher kindly donated by Gingerboy. Savour all the sweet, sour and chilli bite expected in Asian food and just the right amount of kick. "The chilli might sting your aunty but it won't ruin your date," says Ed. Gingerboy has a great cocktail list and really bustles, even on a Tuesday lunchtime. With a somewhat pricey menu, this is your chance to experience it for the price of a raffle ticket. More info: Tomato Code: AP45
	MELBOURNE: Degustation dinner for two with matching wines* kindly donated by Interlude (valued at AU$400). British chef Robin Wickens worked in a number of top London restaurants including Pied a Terre, Bibendum and The Glasshouse before arriving in Melbourne in 2000. Awarded "Best Young Chef" by the 2005 Age Good Food Guide, Interlude offers modern French with innovative twists. *Please note Winning voucher not valid on Saturday evenings. More info: At My Table Code: AP18
	PHNOM PENH: Dinner at Romdeng in February 2007 accompanied by Karen Coates, author of Cambodia Now. Karen is keen to take you to Romdeng, a fantastic, elegant nonprofit restaurant serving classic Khmer food. Run by the NGO Mith Samlanh (Friends), this program helps street kids in just about every aspect of life. The Romdeng staff all came from the streets, and they're learning to work as chefs, waiters and waitresses. More info: Rambling Spoon Code: AP19
	SINGAPORE: Dining voucher for four with wines kindly donated by Iggy's (valued at S$1200). An intimate 28-seater on the third floor of the Regent in Singapore, Kevin Gould from The Guardian considers it "the subtlest, most satisfying east/west cuisine" he's ever eaten. More info: Chubby Hubby Code: AP01
	SINGAPORE: Weekend stay in a suite plus dining voucher kindly donated by The New Majestic Hotel. This cutting-edge boutique hotel offers 30 different rooms each designed by upcoming Singaporean artists. The Majestic Restaurant offers modern Cantonese. This is hip, funky and utterly chic. More info: Chubby Hubby Code: AP06
	SYDNEY: 10-course degustation menu for two people with matching wines kindly donated by Becasse Restaurant (valued at AU$320): 'Restaurant of the Year' and with two hats awarded by the Sydney Morning Herald Good Food Guide 2007, head chef Justin North and the team at Becasse serve Modern French food in warm yet elegant surroundings. The Swarovski crystal chandeliers are something else too. More info: Grab Your Fork Code: AP09
	SYDNEY: AU$200 dinner voucher for two kindly donated by Ocean Room: head chef Raita Noda promises modern coastal cuisine with Japanese and Mediterranean influences using only supremely fresh seafood. You have to go just to check out his amazing fishtanks! More info: Grab Your Fork Code: AP10
	NEW! SYDNEY: Dining voucher worth AU$200 kindly donated by Perama. Enjoy the various tastes of Greece through the ages. Head chef David Tsirekas is happy to design a menu for you and match it with some of the best boutique wines in Greece; or choose your own, from a menu that includes the Moorish flavours of the Byzantine and Ottoman Empire, with dishes like Honey Peppered Figs or Pork Belly Baklava with Date and Mastic Sauce. They also offer caramel baklava ice cream and their olive oil ice cream is unbelievably tasty. More info: Grab Your Fork Code: AP46
	SYDNEY: 10-course degustation menu for two people with matching wines kindly donated by Tetsuya's: Wakuda Tetsuya is renowned for his progressive state-of-the-art dishes that marry Japanese philosophy with classic French technique. Tetsuya's was recently awarded 5th best restaurant in the world. An amazing dining experience. Tetsuya promises that he'll prepare a very special meal for the winner. More info: Chubby Hubby Code: AP02
TASTY TREATS AND KITCHEN TOOLS
	Two knives: a Kasumi 20cm chef's knife and a Hattori HD 17cm Santoku knife kindly donated by Razorsharp. Both knives are made in Seki city, Japan, famous for its knifemaking expertise, with superb cutting edges that stay sharper for longer. More info: Chubby Hubby Code: AP04
	NEW ZEALAND ONLY: NZ$100 gift voucher kindly donated by Truffle Food & Wine. An emporium of hard-to-find imported gourmet goodies, this is your chance to treat yourself to Nielsen Massey vanilla extracts, Poddi Tartufi truffle products and more. Please note that shipping cannot be made to post office boxes or addresses outside of New Zealand. More info: Laughing Gastronome Code: AP07
	Wagashi Japanese sweets making-kit kindly prepared and donated by Obachan, containing: 1 packet mochiko rice flour; 2 packets shiro-an sweetened white bean paste; flat picks, serving plates and Japanese paper for serving; 4 cookie/vegetable cutters in the shape of a maple leaf, cherry blossom, ginkgo leaf and plum blossom; and recipes in English for making ichigo daifuku (strawberry and sweet bean paste in rice cake) and nerikiri sweets. Photo courtesy of Obachan More info: Obachan's Kitchen and Balcony Garden Code: AP16
	Half-kilo bag of Cambodian Kampot peppercorns kindly donated and sent straight to you by Phil. Describing pepper as decadent seems to be something that was lost in the High Middle Ages; a decadence that the manganese rich soils of Kampot have managed to retain. "Never in my life have I been tempted to eat a spoonful of unadulterated peppercorns straight out of their plastic bag," says Phil. The vacuum-packed bag will be posted straight from Kampot, and if you're in Phnom Penh, he will also add a meat tray to the value of 80,000 riel or your choice of Cambodian beer to the same value. More info: Phnomenon Code: AP17
	Two 500g jars of honey, 300g pack of honeycomb and a beeswax parcel kindly donated by Malfroy's Gold (valued at AU$30). This new company has been set up by a migratory bee-keeping family, and although based in the Hawkesbury/Blue Mountains region they move 1000 hives all over the state to find the best 'honey flow' for their bees. All products are 100% natural and made only from what their bees produce. Specialists in pure Eucalyptus honeys, they also sell premium raw beeswax 'bullions' - perfect for use in furniture polish, woodworking, candle making, and natural cosmetics. If you pick up your prize from their stall at the Blackheath Farmers Market, they'll throw in something extra as well! More info: Grab Your Fork Code: AP22
	Cupcake/cake decorating kit kindly created and donated by Santos (valued at US$60). This personally created kit includes a selection of seasonal cupcake liners, mini espresso cups, mini cutters, a set of three decorating icing tips with disposable plastic cones, food colour gels, various sugar decorations (including edible glitter, coarse sugars and shapes), chocolate sprinkles and nonpareils, and other edible novelties. Photo courtesy of Santos. More info: The Scent of Green Bananas Code: AP25
	Japanese bento box starter kit kindly created and donated by Santos (valued at US$60). This personally created kit contains a copy of Eric Gower's "The Breakaway Japanese Kitchen" cookbook, one bento box container, a set of chopsticks in a handy travel case, and various essential bento supplies like decorative cups and papers, plastic soy sauce containers, mini cutters and rice molds. Photo courtesy of Santos. More info: The Scent of Green Bananas Code: AP30
	Traveller's dark chocolate sampler kindly collected and donated by Chika who is currently traveling through the US and Europe. Your sampler set will contain 5 or 6 exquisite plain dark chocolate bars, each 2-4 oz / 50-100 g with minimum 70% cacao, from selected American and European chocolatiers. These may include such devoted chocolate makers as Recchiuti Confections of San Francisco, US, and Bonnat of Voiron, France. She will also include one or two extra tasting pieces of milk, white or flavored chocolate. More info: She Who Eats Code: AP31
	'Boite a biscuits' tin French storage tin filled with trinkets kindly donated by Y. This adorable little biscuit tin was purchased from The Bay Tree (value AU$45) and will be filled with a surprise selection of handpicked items, mostly biscuit-related and will also include things like Y's favourite tea. More info: blog.lemonpi.net Code: AP36
	EXTRA PRIZE! Hamper filled with Fair Trade products kindly purchased for donation by Georgia and an autographed copy of Simple Chinese Cooking by Kylie Kwong, who is a Fair Trade Ambassador. Included in your Fair Trade hamper are 3 x vacuum packs of coffee, 3 x 100g bars of chocolate, honey, jasmine rice, a handwash pump pack and a handbag as well! All products have been produced by people who were paid fairly for their goods. Photo of hamper courtesy of Mocktale More info: Mocktale Code: AP40
	NEW! Tonfisk designer ceramic teapot and tea kindly donated by T Connection (valued at S$195). This stylish Tonfisk teapot exudes Scandinavian elegance - all Tonfisk products are handmade in their workshop in Helsinki, Finland. The oak veneer-wrapped holder allows you to handle the teapot easily and helps keep your tea toasty warm as well. Test it out straight away with a cup of T Connection's Sunset Boulevard blend of loose leaf Earl Grey tea - the pack provided will provide many afternoons of sipping bliss. More info: Grab Your Fork Code: AP42
	NEW! $100 voucher kindly donated by Koko Black. Founded by Shane Hills, Koko Black produces some of the best chocolates in Melbourne. Their hot chocolate has been voted the best in Melbourne by the Herald Sun but that's not all they do well--the house truffles are on the favourites list for locals too. With three stores in Melbourne to choose from, there's plenty of choice and opportunity for the discerning chocoholic. More info: A Few of My Favourite Things Code: AP43
	NEW! SINGAPORE: Six-course high tea for six people kindly created by Julia. Pamper your family, friends or workmates with a sumptuous high tea. Choose from a menu that includes as fried beehoon, kimbap (Korean-style futomaki), hiyashi chuka (Japanese cold noodles), steamed savoury pumpkin cake, mini pies, Indonesian kueh-kueh (pastries), and chocolate-covered strawberries. Starters, light main courses and dessert will be packed in microwave-proof plasticware and ready to serve. Please note: This voucher can be claimed from March 1, 2007 to November 30, 2007, at a date mutually agreeable by both the winner and Julia. Please allow at least 3 days notice. The prize is self-collection in Outram area, or delivery can be arranged at a transport charge of S$15.00. Photo of hamper courtesy of Aroma Cookery More info: Aroma Cookery Code: AP48
LIFT YOUR SPIRITS
	Bottle of handmade cherry vodka kindly made by tankeduptaco to an authentic Polish recipe, with only the care and attention a dedicated foodie could give. Made from sun-kissed sour cherries, sugar and a mixture of distilled spirits, this liqueur is the essence of cherries with a distinctive cherry kernel flavour. Fantastic by itself or even drizzled over ice cream, it is the perfect liqueur for every occasion and valued at over AU$50. Photo courtesy of Tomato. More info: At My Table Code: AP12
	AU$100 gift voucher kindly donated by The Prince Wine Store, one of the more serious wine shops in Victoria, Australia, with tastings of local and imported wines every weekend. Up-and-coming wineries are featured along with established stars, and their imported wine list is second to none. Wine education courses are available as well as special wine dinners, often with the winemakers. More info: At My Table Code: AP33
	Reference book: Wine Atlas of Australia by James Halliday kindly donated by Hardie Grant Books (valued at AU$79.95). This is the first book to comprehensively map all the wine regions – and there are over seventy – in Australia. A definitive work on Australian wine by one of the country's top wine writers, Halliday examines the types of grapes grown, soil, climate and winegrowing history, and also introduces the most famous and respected wineries, winemakers and their signature wines. More info: Tomato Code: AP37
FEASTS FOR THE EYES
	A collection of 7 cookbooks and travel books kindly donated by Editions Didier Millet. The set includes: Hot Chefs Hip Cuisine (original recipes from from 34 of the world’s most daring chefs, including Charlie Trotter, Ferran Adria, Michel Troisgros, Gordan Ramsay and Tetsuya Wakuda); New Chinese Cuisine (chronicling how the chefs at the respected Tung Lok Restaurant group are revamping classic dishes from Sichuan, Hunan, Beijing and Canton); The Six Senses Cookbook (featuring innovative fusion cuisine from resorts and spas in the Maldives, Thailand and Vietnam); and four books from the the Chic series: Shanghai Chic, Singapore Chic, India Chic, and South Africa Chic (history, culture and reviews and listings of each desination's coolest hotels, restaurants, spas, shops and bars). More info: Chubby Hubby Code: AP05
	Cookbooks: Let it Simmer by Sean Moran and Where the Heart Is by Karen Martini (value AU$110) kindly purchased for donation by stonesoup. Karen Martini is known to many for her weekly cooking features in Sunday Life magazine and her regular segment on Better Homes and Gardens. Sean Moran is the head chef and owner of Sean's Panorama at Bondi. More info: stonesoup Code: AP11
	Unique personalised food history for the winner's day of choice kindly crafted by The Old Foodie. This would include commentary on food-related historic events for the day, at least one historic menu and a selection of old recipes that fit the various themes. It would be anything from 4-8 pages, and could be emailed or mailed. A uniquely personal birthday treat for yourself or a food-loving friend. More info: The Old Foodie Code: AP13
	Cookbook: Taste Favourites published by Taste Magazine, New Zealand (valued at NZ$35) kindly purchased for donation by winosandfoodies: a compilation of 70 recipes that includes easy finger foods, recipes for entertaining and plenty of ideas for mid-week meals, baking and desserts. More info: winosandfoodies Code: AP14
	Non-Fiction: A Cook's Tour of New Zealand by Peta Mathias (valued at NZ$59.95) kindly purchased for donation by Arfi: a food lover's tour of New Zealand with an A-Z of favourite producers and suppliers, and accompanied by recipes and beautiful photos. More info: Homemades Code: AP15
	Non-Fiction: Cambodia Now: Life in the Wake of War, signed and donated by the author Karen Coates, a freelance journalist who is an Asian correspondent for Gourmet and author of Rambling Spoon. Reviewer Andy Brouwer describes Cambodia Now as "a must-read for anyone seeking to delve below the flimsy veil of idyllic Cambodian life that most of the tourist hordes see and believe is the real Cambodia." More info: Rambling Spoon Code: AP20
	Cookbook: Instant Entertaining by Donna Hay (valued at AU$49.95) kindly purchased for donation by Anh: this latest cookbook from Donna Hay offers simple yet stylish recipes to cover a range of occasions. Impress your dinner guests with modern dishes that look great on the plate but don't take hours to create! More info: Food Lover's Journey Code: AP21
	Cookbooks: Set of six mini books on Malaysian cuisine kindly donated by Babe. Published by Periplus, this set includes: Malaysian Favourites by Wendy Hutton; Malaysian Cakes and Desserts by Rohani Jelani; Nyonya Favourites by Lee Geok Boi; Eurasian Favourites by Wendy Hutton; Homestyle Malay Cooking by Rohani Jelani and Delicious Asian Seafood by Lee Geok Boi. More info: Babe in the City - KL Code: AP26
	Cookbooks: Two books with a Nyonya theme kindly donated by Babe. Nyonya Flavours: A Complete Guide to Penang Straits Chinese Cuisine is jointly published by The State Chinese (Penang) Association and Star Publications (M) Bhd showcasing the history, cuisine and recipes of Penang Nyonyas. The second book, Hawker's Kuih-Muih Favourites, published by Famous Cuisine, is a bilingual edition in Chinese and English. Although not specifically Nyonya, the abundance of cakes and sweets is fitting. More info: Babe in the City - KL Code: AP27
	Cookbooks: Two cookbooks on vegetarian cuisine kindly sponsored by Babe's hubby KK. Azrah Kamala Shashi's Vegetarian Feasts (Celebrity Chef's Cookbooks series) is published by Times Edition and includes mouthwatering Chinese, Indian, Malay, Thai and Western recipes. Also included is Over 80 Great Vegetarian Cuisines published by Famous Cuisine, a Chinese-English bilingual edition that focuses mainly on Chinese style vegetarian fare. More info: Babe in the City -KL Code: AP28
	Cookbook: Air Tangan Tengku Puan Pahang: Masakan Tradisional Pahang - a book of traditional Malaysian recipes kindly donated by Robyn. Printed in both English and bahasa Malaysian, this compilation by the wife of the Pahang Crown Prince features 155 recipes from 11 districts of Pahang state. Richly illustrated with photographs and accompanied by unusual and delicious recipes not published elsewhere, this hardcover book is perfect for the coffee table and a must-have for anyone interested in regional Malaysian cooking. More info: Eating Asia Code: AP32
	Non-Fiction/Cookbooks: Autographed set of four books by Anthony Bourdain including Nasty Bits, A Cook's Tour, Kitchen Confidential and Anthony Bourdain's Les Halles Cookbook. If you have yet to be acquainted with the no-nonsense style of writing by Bourdain this is your chance. If you have, I bet you don't have an autographed copy! More info: Cha Xiu Bao Code: AP34
	Non-Fiction/Cookbook: Sunday Lunch by Gordon Ramsay kindly donated by Hardie Grant Books (valued at AU$45). Ed says "What surprised me [is] this really is a practical down-to-earth cookbook. Lots of books from top-rated chefs border on the pretentious and suffer from requiring too many difficult-to-search-out ingredients. Not this one. It's brilliant." More info: Tomato Code: AP38
	NEW!Cookbook: Menu Degustation - Tasting Menus of New Asia Cuisine by Anderson Ho kindly donated by Joone (valued at US$30). Singaporean chef Ho is famous for his innovative splicing of Eastern and Western technique. Perhaps you live too far from his restaurant Le Papillon to visit, but you can certainly live vicariously through this degustation-style cookbook which includes recipes for green pea cappuccino with green tea sorbet, and Earl Grey tea ice cream with churros. More info: Nibble and Scribble Code: AP41
DELICIOUS EXPERIENCES
	UPDATED! SYDNEY: Complimentary place in the six-week Writing About Food short course (valued at AU$345) hosted by acclaimed food journalist John Newton and kindly donated by the UTS Centre for New Writing. This six-week program is a perfect introduction to food journalism and food writing, with a feedback component for student assignments. Please note This prize is valid for the first 2007 session of this program commencing Tuesday January 30. Classes will be held every Tuesday 6pm-8pm 30 Jan-6 March at the UTS City Campus near Railway Square, Broadway. More info: Cucina Rebecca Code: AP35
	MELBOURNE: Biscuit tin containing a voucher for a midweek Retreat Facial kindly donated by Bodyfreedom Urban Retreat (valued at AU$120). This 75-minute luxury pampering includes a cleansing footbath, relaxing back and neck massage, and facial (deep cleansing, double exfoliation, skin type-specific mask and lymphatic drainage face massage) before your body is gently rewoken with ritualistic Balinese body palming as well as a scalp and feet massage. More info: Tomato Code: AP39
	NEW! BANGKOK: Custom tour of Bangkok including transport and meals hosted by Austin (valued at US$150). An American ex-pat who has been living in Thailand since 1999, Austin can speak, read and write fluent Thai. He will take you to two of Bangkok's most vibrant markets, a couple of well-respected restaurants and street stalls, as well as other interesting non food-related sights. This is a unique opportunity to experience the marvels of Bangkok with a multi-lingual foodie who takes amazing photos to boot. Photo courtesy of Austin More info: Real Thai Code: AP44
	NEW! Creative Zen V Plus 2Gb mp3 player kindly donated by ST. Perfect to store and display all your food photos, you can also play all your favourite tunes whilst you cook, or watch videos whilst you wait in the supermarket queue. Features a 1.5 inch full colour OLED Display, built in FM radio and many other features, packed into a tiny device that will fit inside almost any pocket. ST will also include a mystery food-related bonus: it may be a cookbook, tools or food. More info: Cheat Eat Code: AP47
	NEW! Ricoh Capilo R3 Digital Camera (used) with accessories kindly donated by Ivan (he has recently upgraded). This one-year-old 5.1 megapixel camera boasts 7.1x optical zoom, 28-200mm wide angle zoom and the ability to take macro photos from 1cm distance - perfect for the budding foodblogger! Ivan will even include a tripod (new), camera bag (new), camera case (used) and a 5-piece cleaning kit (new). Check out a professional review of this camera here and some of his photos here and here. Photo courtesy of Ivan More info: food.recentrunes.com Code: AP49

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