I love looking back at old technology.  When we think of how far we have come, in what I regard quite a short time, it’s amazing.  Just think where we will be in another 40 years time?

Have you ever wondered who ordered the first home delivery meal via computer?  It happened back in 1974, from Michigan State University’s Artificial Intelligence Laboratory.  Donald Sherman ordered a pizza.  Donald lives with the neurological disorder Moebius Syndrome which results in impaired speech among other challenges.  Without using this system designed by John Eulenberg and J. J. Jackson, incorporating a Votrax voice synthesizer, Donald would never have been able to make this historic home delivery order.

I love the fact they chose pizza.  Who hasn’t ordered a pizza on line via their computer or even mobile device?  Though these days we don’t even have to talk to anybody.  Unfortunately for Domino’s Pizza, their staff taking the order lost interest four times and hung up on Donald.  Eventually it was Mr Mike’s Pizza that had the patients to take Donald’s order and played their part in making history.

I wonder if the team at MSU watching this historic event could of envisaged ordering a pizza via an Ap, on a a phone smaller than their hand, which we can do today?

Do tell dear Belly Rumbles reader, would you of hung up on Donald?

Sara xxx

Information via Boing Boing & John Eulenberg

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Pavlova, something I regard as quintessentially Australian.  Most New Zealanders would argue with me until blue in the face, and they may have a point from what I have read.  But, being quintessentially Aussie, is not about ownership of the original recipe.  It is about a dessert that is as part of growing up an Australian, as sand in your cossie bottoms down at the beach (I am sure we didn’t event that either).  I could not tell you how many BBQ’s, dinner parties, lunches, picnics and family gatherings where the humble Pav appeared.

I was approached by the PR company representing Australian owned Queen Fine Foods, and asked if I would like to try some of their new make-at-home Sorbet and Gelato mixes.  It’s summer, my readers love road tests, of course I was going to take them up on the offer.

I had many ideas dancing through my little brain of how to take the base mix and individualise it Belly Rumbles style.  With Australia Day fast approaching, pavlova ice cream seemed an obvious choice. Read more →

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Since my parents, waved farewell to Sydney and moved to live on the Gold Coast I spend quite a bit of time up here each year.  It also happens that two girlfriends I have known since school have made the GC their home as well.  Besides having quality time with my parents on each visit, it has become mandatory that I have a girly dinner out with my friends Ms S and Ms K.

We sit there for hours chatting, it starts as soon as we lay eyes on each other and I pity the poor wait staff that usually have to come back two or three times to take our orders.  We are generally the last ones to leave the restaurant.  Then the ritual of hugs, kisses and goodbyes usually takes place at least two times in the car park.  Our dinners are the perfect example of three good friends, defragging about life and enjoying good food and each others’ company, a perfect combination.

I am back up on the Gold Coast and I realise that I have yet to write about any of the restaurants that we have visited together.  I actually feel quite bad about this, as they both know about Belly Rumbles.  A restaurant is picked that they think I will like (we generally try something new).  Ms S and Ms K sit patiently while I take photos, they know about ‘the rules’ when dining out with a food blogger, God bless them.  They are forgiving when I am rude and quickly make notes on my iPhone.  These two woman are truly wonderful about my restaurant antics, but yet, I am to write about one of our dinners. Read more →

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Summer in Australia is hot, don’t let anybody tell you differently.  It’s also the time that we Aussies love to entertain.  Long BBQ’s at home, accompanied with cooling beverages, lasting until the heat of the day is put to bed by the arrival of evening.  Our hot Summer days do cry out for BBQs, but cooling dishes for entertaining are also an essential requisite for any serious home cooks’ repertoire.

Another recipe that I am not 100% sure when I nabbed it from, maybe Delicious?  I made these for Christmas Day 2012, but they are perfect for any entertaining occasion.  I made them as shots, but you could prepare larger versions as a cool entree to start a Summer dinner party.

Not sure if you like chilled soup?  Quite a few people are put off by the idea.  This is a great recipe to make and see if chilled soup is for you.  This recipe is full of flavour and the crab gives you the required texture to add some interest for your palate. Read more →

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“Ahh, that is where Cafe Pacifico is” I exclaim, another restaurant on my ‘to eat’ list.  This exclamation comes as I scour Riley Street for our food destination for the evening, Food Society.  After spotting Cafe Pacifico, Food Society was hard to miss, it sits right next door.

We enter the grand entrance of this Eastern European, home-style restaurant, to be greeted warmly by staff.  We are led down the red carpeted steps to the cosy basement, and one of many wooden tables with mismatched chairs.  Food Society’s style is homely, with lots of bric-a-brac, meets designer chic.

We have an early reservation of 6.30 and the restaurant is basically empty.  This all changes around 9pm when the establishment is packed to the rafters and the only seating available is at the bar.

Being of Latvian decent, Eastern European cooking is close to my heart and makes up part of my soul.  It is the food my grandmother would make for me.  I am delighted to see family favourites on the menu as well as modern light twists. Read more →

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What is so extreme about N2?  Well, they just happen to make their gelato using liquid Nitrogen.  Not a new concept and has been around for a while.  The first time I came across this method was on a trip to New York a few years ago.

Why make gelato with liquid Nitrogen?  Liquid Nitrogen freezes the liquid gelato 10 times quicker than a conventional gelato batch maker.  This results in finer ice particles and leaves you with a very smooth creamy gelato.

What also makes N2 stand out from the crowd is your gelato order is made fresh for you.  Fresh herbs, aromatics and other ingredients can be added at the last moment, giving the customer the freshest gelato in town.

N2 is decked out like a chemistry lab crossed with a kitchen.  There are beakers containing the gelato ingredients, funky coloured Kitchen Aids lining the steel bench and a giant caged vat of liquid Nitrogen safely out of the way of the action. Read more →

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There is definitely a solid and thriving underground/guerilla dining scene in Sydney.  The concept has proved so popular that it has gone mainstream.  I give you guerilla dining’s offspring, the pop-up restaurant.  Once announced theses events are almost immediately sold out.

The difference between guerilla dining and a pop up restaurant,  is the former isn’t a off shoot of a normal restaurant, nor does it involve a trained chef.  Generally a underground/guerilla dining experience is a restaurant that is set up for one night, in somebody’s home, vacant warehouse or other non-restaurant site.

How do you find out about these events?  Social media, word of mouth or being on a mailing list.  Generally as soon as a dining event is planned, the coveted spaces are nabbed up pretty quickly.

I attended one such event for a Thanksgiving dinner at Mi Casa Su Casa.  Mi Casa Su Casa, literally means ‘my home is your home’ in Spanish.  This is exactly how our hosts, SarahKate and Andy, make us feel, very relaxed and at home.

I have only ever attended one other Thanksgiving dinner before.  I was 16 years old and cruising the Nile in Egypt.  Having quite a few Americans on board for Thanksgiving, the crew made sure to make a special effort for them.  Needless to say, the food wasn’t typical for a Thanksgiving meal, but was a fun evening nonetheless. Read more →

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Concrete Blonde had been on my ‘to eat’ list for quite a while.  So when an invitation was extended by Concrete Blonde’s PR representative, Wassamedia, to attend a Sunday Jazz lunch with other bloggers, I didn’t hesitate to say yes.

On Sundays, Executive Chef Ian Oakes, has designed the perfect menu to accompany the smooth sounds of Jazz in the ‘balcony’ area of this sleek restaurant.  The menu is great value, 2 courses $40/3 courses $48.  It’s location on the 1st floor allows you to capture those soft cooling summer breezes while busy Bayswater Road bustles away below.   With the three piece Jazz band playing away in the background, order some cocktails, and have a very enjoyable afternoon indeed. Read more →

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Happy New Year to my wonderful readers and welcome to a belly rumbling 2013!

It was a conversation with Ms Lily a month ago that led the question “what are Belly Rumble’s stats for the year?”.  My response was a blank look and “what do you mean my stats?  Page views etc?”.  “No, no, no.  How many words have you written?  How many posts?”.

My instant reaction to that conversation was, you have to be kidding me.  Ms Lily has a ‘thing’ for numbers and stats, more so than I.  All I could see coming from that conversation was a lot of number crunching and work.

Over the weeks leading up to New Year’s Eve, I kept thinking about that conversation.  The idea slowly grew on me.  As I was having a quiet New Year’s Eve at home, I decided to crunch the numbers while enjoying a glass or two of Piper-Heidsieck Champagne.  With numbers crunched, I sent a Happy NYE message including the stats through to Ms Lily.  The response…… ‘What was your most popular post?’.  My response……. ‘seriously dude!’ Read more →

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