It may sound like a bit of a misnomer, but the days of Instagram actually being “instant” are fairly long gone. With professionals and multinational companies jumping in on the game, Instagram is no longer just about taking happy snaps and slapping a filter on it. #nofilter
So with that in mind, here are my Top 4 Apps to Boost Your Instagram Game, to help you make your beautiful pictures even better.
Heirloom Tomato Salad, $15
Having mostly studied/worked near Haymarket, I’ve always been spoilt for choice when it comes to lunch options in the city. But Sam, working on the CBD side of things, isn’t quite so lucky.
Which is why long lunch queues can either be the bane of the short lunch break, or a shining beacon of a quality lunch spot that can be the new go-to.
Beef Brisket Sandwich, $13
We ordered the Heirloom Tomato Salad, $15, and Beef Brisket Sandwich, $13, to eat in. The sandwich seemed to me like a sub-par reuben – I need me some cured beef! – but the salad was truly truly delightful. The small, multicoloured tomatoes were lightly dressed with sweet balsamic and fruit olive oil, with pops of savouriness provided by sea salt flakes. The creamy mozzarella ball soaked up the flavours nicely, and made for a fantastic tri-colour bite each time. $15 did seem a bit pricey, but hey, its the CBD.
The service was also cordial and efficient, though not particularly individual, but given how busy it was, I wasn’t expecting the moon.
Now to try that Friday night bar menu…
Answer: They always arrive overdone.
Geddit? Okay, we might have to go through a few rounds of Sweeney Todd.
But truly. I have a love/hate relationship with scrambled eggs. When cooked correctly, they can be a veritable dream to eat, creamy, silly and luscious, lightly flavoured with the barest hint of salt and pepper.
Too often though, it arrives wayy over cooked, dry and tough, with the yolks and whites splitting into swirls in the solid slab of egg on a plate. And Taste Baguette, unfortunately, is no different.
Free range scrambled eggs, smoked salmon, creme fraiche, crusty baguette, $15
What really gets my goat, is that I specifically ordered the eggs to be underdone. So no reason to assume that the customer is somehow afraid of undercooked eggs, or that it would create an ease of eating-to-go, because, well I was eating in.
SO WHY WERE THEY SERVED AS THIS OVERDONE MESS???
And for this to be one of the pricier items on the breakfast menu, I expect the cook to be able to undercook eggs when the restaurant has maybe 2 other patrons. Not cool, man, not cool.
Pork and fennel chipolatas, caramelised onion, baguette, $7.50
The Pork and Fennel Chipolatas with Caramelised Onions were actually pretty decent, but by this time I’d been rendered so livid by the state of the eggs that I could hardly enjoy it.
Maybe it’s time to start curling up under the covers and return to my depressing Netflix binge. The eggs and I are just not meant to be.
Before I came to Australia, hot cross buns were a completely foreign idea to me. Most of the bread I had growing up was savoury, so needless to say when I got exposed to fruit breads, I became obsessed because now it felt like there should be sultanas in EVERYTHING. So I decided to combine my love for bread pudding – it runs in my family, I swear! – and newfound appreciation for the hot cross bun, into a next level dessert to warm you up this winter.
And of course, what’s dessert without a little secret ingredient?