A Quote by Ainsley Harriott

The great thing about coming to Melbourne is that people talk about Sydney being the food capital but Melbourne is a lot more; it has that residential feel, a feeling of homeliness. When you go to restaurants, it's known as a creative, artistic city. That's what you get with the food.
I really miss Melbourne food; Melbourne is very snobbish about their caffe culture, and I feel like I've become a snob, too.
At first I moved from Sydney to Melbourne, because most of the comedy was shot in Melbourne, and then from Melbourne to Los Angeles - and you have to sacrifice stuff.
I have visited Australia several times, and I always try to make a point of going to Melbourne because it's almost my favorite city there, Melbourne and Sydney. But I shouldn't say that because I haven't been everywhere-and I'm very fond of Perth too!
Melbourne is my type of city, much more so than Sydney.
And always Melbourne, Melbourne, Melbourne, over and over the same photo in glaring greens and reds, of a tram, huffy, blunderous, manoeuvring itself with pole akimbo round the tight corner where Bourke Street enters Spring.
Melbourne is where the Crown story started. It's a testament to the vision and work of Lloyd Williams and Jeff Kennett - our resort helped transform Melbourne and put the city on the map for international tourists.
I had a list of about 35 restaurants, 25 of which were fast-food joints all around Los Angeles and I didn't get a quarter through the list. It just became me thinking about going to these places and wanting to enjoy the food and food just not being enjoyable anymore.
I'm an Australian - I grew up in Melbourne and Sydney - but as a kid you don't learn much about the Kimberley.
I performed in Sydney some years ago for the Sydney Festival and I am just so pleased to be returning to the wonderful Sydney Opera House and also performing in Melbourne for the first time.
Often when we talk about food and food policy, it is thinking about hunger and food access through food pantries and food banks, all of which are extremely important.
The most special Slam is Wimbledon, of course. But where I feel the best is Melbourne. And you're happy that you're playing. When you get to the middle of the season, everything is week after week, and it's all routine. But when it's Melbourne in January, you are fresh and you want to play. It's nice.
I like a lot of independent brands - Melbourne's Kloke, Handsom and Neuw Denim, and Bassike in Sydney. It's easier to be proud of what you're wearing if you've met the people behind the brand and there's more of a personal story.
While Melbourne and Sydney fight about who wears Australia's cultural crown, Canberra just gets on with it.
The entire trendy foodie world - food writing, food television, celebrated restaurants - is all about food for the rich. But the most important food issue is how to feed the poor or the hardworking middle class.
I probably spend more on food than a lot of people, and I feel good about the whole food chain I'm supporting when I'm doing it. But even I have to remind myself. I'm always complaining about the prices at the farmer's market.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
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