Margaret Sevenjhazi

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.

 
Author Archive
 
 
 
Events & Festivals
 
Bossam
Bossam
Bossam

So Much More Than Soju: An intro to Korean alcohol at the Korean Banquet Showcase

When you think of Korean alcohol you probably think of soju. But as Korean Traditional alcohol specialist Julia Mellor would reveal at the 4th Korean Banquet Showcase, aptly titled ‘An Introduction to Korean Alcohol’, there is ...
 
Asia / South East
 
Vietnamese fare flatlay
Vietnamese fare flatlay
Vietnamese fare flatlay

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

The quest for a good Báhn Mì takes you to many fine establishments, invariably titled with a number in the name to mark the year their Vietnamese owners opened shop, emigrated – or just for good luck. Not so with Yellow Fever –...

 
Breakfast
 

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 that taken out, what the hell is left, right?! As an omnivore I eat meat but at the ...
 
Big groups
 
Meals from Upperroom Resto Cafe including whole barramundi, sweet and sour pork and the salt and pepper tofu
Meals from Upperroom Resto Cafe including whole barramundi, sweet and sour pork and the salt and pepper tofu
Meals from Upperroom Resto Cafe including whole barramundi, sweet and sour pork and the salt and pepper tofu

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 say that!” Upperroom Resto Cafe is tucked away at the front of Wesley...
 
Date night
 
tajima 9+ wagyu striploin, served with assorted mushrooms
tajima 9+ wagyu striploin, served with assorted mushrooms
tajima 9+ wagyu striploin, served with assorted mushrooms

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 to the roof, “Grandmother would be crying up there.” For Yukino Ochiai, sake is all about fa...

 
Desserts & Sweets
 
The finished couer a la crème dessert with blueberry, black sesame sponge and lemon balm pictured on a black plate. Created by BlackStar Pastry's Christopher Thé
The finished couer a la crème dessert with blueberry, black sesame sponge and lemon balm pictured on a black plate. Created by BlackStar Pastry's Christopher Thé
The finished couer a la crème dessert with blueberry, black sesame sponge and lemon balm pictured on a black plate. Created by BlackStar Pastry's Christopher Thé

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 of BlackStar Pastry, Christopher Thé, is known for his photogenic...