"It’s never a good start when there are complications with ordering. The pasta ordered wasn’t available. The fish of the day wasn’t available. Hmmm…," writes dining reviewer WENDY JOHNSON.
Wendy Johnson
Wendy Johnson: Food reviewer for Canberra CityNews magazine since 2004, covering stories for true foodies to digest.
"This is a take-away food operation, plain and simple, but it’s a great way to feast with family or friends (goodbye junk food)," writes dining reviewer WENDY JOHNSON.
"Italian is the name of the game and it’s fun that the pizzas are named in honour of the streets in the area," writes dining reviewer WENDY JOHNSON.
Some like it hot... medium or mild. Food reviewer WENDY JOHNSON files from Bateman's Bay.
"Clementine is Yass Valley’s first hatted restaurant, offering local wines and modern dining with predominantly French and Italian influences," writes dining reviewer WENDY JOHNSON.
"Rizla’s food is amazing, or 'ridiculously amazing' as one of our party pronounced. And everything on the compact but impressive menu looked interesting." WENDY JOHNSON is one very happy dining reviewer this week.
"At Le Bon Mélange, a beautiful French Patisserie in Gunghalin, you absolutely want to eat everything. And I mean absolutely everything," says dining reviewer WENDY JOHNSON.
"Ostani's amazing fit-out, by award-winning design studio, Capezio Copeland, is inspired by the Australian alpine landscape," writes food reviewer WENDY JOHNSON
"Frugii has created butter chicken, seafood laksa, bacon and beer ice creams. One of creator John Marshall’s faves was salted duck egg yolk ice cream." Dining reviewer WENDY JOHNSON reports from a dessert laboratory in Braddon.
"The dishes at Ogawa came out randomly. We would have preferred to build flavours and start with the carpaccio but it came out last. Certainly not the end of the world," writes dining reviewer WENDY JOHNSON
“Monster recently launched a new menu. We were looking forward to the adventure,” writes dining reviewer WENDY JOHNSON.
Winter is a peak season for oysters farmed in the pristine, turquoise waters the Eurobodalla coast is so well known for. The unique microclimate and clean waters create the oyster’s signature taste and appeal (salty, sweet, creamy),” writes WENDY JOHNSON.
