http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 http://www.corridorkitchen.com/2012/01/cafe-review-allpress-espresso-ponsonby-auckland/ http://www.corridorkitchen.com/2012/01/cafe-review-allpress-espresso-ponsonby-auckland/#comments Thu, 12 Jan 2012 21:35:34 +0000 http://www.corridorkitchen.com/?p=2766 So add this to the list of things for Aussies and Kiwis to fight over - the flat white. Along with lamingtons and pavlova we both lay claim this antipodean beverage, something I always took for granted as the most boring of the espresso-based creations. I never realised the flat white’s controversial origins, nor the fact that it would one day become the coffee of choice for hipsters from New York to London. But the flat white is not the reason I decided to visit Allpress’s flagship store in trendy Ponsonby, Auckland; frankly, I couldn’t care less about flat whites, miniscule coffees are more my scene. I’d been a fan of Allpress ever since I came accross it’s Sydney Roasterie in Zetland. When I first bloogged about them, I cited them as the Kiwi export I’d most like to call my own. So I was excited to check out their teensy Ponsonby store and see what’s what.]]> http://www.corridorkitchen.com/2012/01/cafe-review-allpress-espresso-ponsonby-auckland/feed/ 5 http://www.corridorkitchen.com/2011/11/5-things-i-learned-about-food-bloggers-eatdrinkblog-2011/ http://www.corridorkitchen.com/2011/11/5-things-i-learned-about-food-bloggers-eatdrinkblog-2011/#comments Mon, 07 Nov 2011 10:23:22 +0000 http://www.corridorkitchen.com/?p=2481 1. They hate food fads just as much as you do Macarons. Masterchef. Those over-blogged ‘it’ restaurants. Food bloggers have been there, done that, or at least read it in their mile-long blogroll. At EatDrinkBlog, one food blogger admitted to me, in hushed tones ‘I don’t think macarons are that great, actually.’ I had another prominent food blogger email me to agree that Sydney’s recent night noodle markets were both overrated and lacking in noodles. Chances are your fave food blogger is as sick of hearing about Jamie’s Italian as you are...or soon will be. 2. They’re zeitgeisty, not trendy Food bloggers will break the next big thing months before the more cautious mainstream media. By taking risks, readers feel they get the inside scoop and other bloggers can follow suit and put in their 2 cents. As a rule, food bloggers don’t blog an experience they’re not that enamoured with, unless it’s macarons, possibly served at the night noodle markets by one of the contestants of masterchef, so the initial buzz bloggers create is often well-deserved.]]> http://www.corridorkitchen.com/2011/11/5-things-i-learned-about-food-bloggers-eatdrinkblog-2011/feed/ 24 http://www.corridorkitchen.com/2011/10/cafe-review-%e2%80%93-joe-black-surry-hills/ http://www.corridorkitchen.com/2011/10/cafe-review-%e2%80%93-joe-black-surry-hills/#comments Tue, 11 Oct 2011 05:40:43 +0000 http://www.corridorkitchen.com/?p=2232 I say I don’t like trends or fads, but of course the fact is, I like the ones that suit me. And I recognise that an interior of a café aims to communicate a message. The kind of coffee place I’m drawn to says ‘We take our coffee seriously, but we have a sense of humour. Oh and btw, The shot in your macchiato will be really REALLY short.’ Since I want a veeeery short mach, I ‘read’ the vintage/industrial aesthetic as a guarantee of the kind of ‘product’ I want. This marketing works on me. And I appreciate the aesthetic for its own sake, and of course an interior designer knows that that’s exactly what a customer like me will do. ]]> http://www.corridorkitchen.com/2011/10/cafe-review-%e2%80%93-joe-black-surry-hills/feed/ 3