LBV ~ Le Bon Vivant

Freelance Food, Wine & Travel Writer | Judge |Reviewer | Social Media & Hospitality Consultant |Small Producer, Market & Regional Advocacy |

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Q & A with Chef Leigh McDivitt (Banksia Bistro)

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LBV's 2017 Awards (sponsorship welcome)December 15th, 2017

The big day is here.

Restaurant Reviews

Casual Dining Reviews

LBV Interviews

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Tasting Notes

Featured Producer

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October 2016 Dish of the month

Coal grilled Burrawong Gaian Pekin duck breast at Bishop Sessa

September 2016 Dish of the month

Hand picked crab salad at O Bar and Dining

August 2016 Dish of the month

Confit Duck Leg, parsnip, cherries, pistachio at Otto

July 2016 Dish of the month

Melanda Park free range oven roasted suckling pig at Pilu at Freshwater

June 2016 Dish of the month

Pumpkin & mascarpone tortellini at eightysix

May 2016 Dish of the month

Wagyu heart tartare Pork belly, cuttlefish, sweet corn, kimchi butter & radish cress at Aubergine

April 2016 Dish of the month

Sesame Roasted Broccolini, Fried Summer Squash, Roasted Baby Onion, Dashi Braised Carrot, Buckwheat Custard, Sake Lees Vinegar Dressing at Ume

March 2016 Dish of the month

Scallop Soufflé at Regatta

February 2016 Dish of the month

Marron, young coconut, koji butter at momofuku seiōbo

January 2016 Dish of the month

Scallop. White Bean. Chorizo at Berowra Waters Inn

December 2015 Dish of the month

Homemade orecchiette w Italian sausage & broccoli drizzled w EVOO at DaVinci's

LBV’s Featured Dishes

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November 2015 Dish of the Month

Crispy Skin (Burrawong Gaian) Duck at Billy Kwong

October 2015 Dish of the Month

Squid ink spaghettini w chilli & orange at Fix St James

September 2015 Dish of the Month

White miso-glazed ruby tuna w robata-charred asparagus, Japanese turnips, lemon and quinoa at O Bar and Dining

August 2015 Dish of the Month

Braised pork jowl w lemon balm, caramelised parsnip & fennel salad at ONE6EIGHT

July 2015 Dish of the Month

Cuttlefish Ravioli at Raita Noda

Q & A with Chef Roy McVeigh (Dragoncello)

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June 2015 Dish of the Month

Ravioli w gruyere & porcini butter at LuMi Bar & Dining

May 2015 Dish of the Month

Smoked Eel w Parmesan Gnocchi & Pumpkin at Marque

April 2015 Dish of the Month

Pan fired Coffin Bay Red Mullet, Ink, Spelt, Chorizo & Squid at The Boathouse on Blackwattle Bay

Interview with Miguel Cuevas (Flavours of Spain)

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March 2015 Dish of the Month

Blood macaron, quince & Stilton, A "Tail" of Two Chefs, O Bar and Dining

Interview with Ali Bahmad (Sydney Cove Oyster Bar)

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February 2015 Dish of the Month

Confit leg & roasted breast of Tinder Creek duck, braised red cabbage, caramelised apple & green pepper sauce at Booth Street Bistro

Interview with Dr. William Lumsden (Glenmorangie) and Franz Scheurer

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Interview with Phil Whitmarsh

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January 2015 Dish of the Month

Raw tuna w avocado, apple & pork skin at Fix St James

December 2014 Dish of the Month

Crispy skin barramundi w cauliflower puree, buerre noisette & vadouvan spice at Dragoncello

November 2014 Dish of the Month

Glacier 51 Patagonian Toothfish w peas, confit onion, speck, chicken jus & béarnaise at Guillaume

Interview with Martin Benn & Vicki Wild (Sepia)

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October 2014 Dish of the Month

Sterling caviar w soft poached egg, crispy potato & allemande sauce at Rockpool

LBV Interview with Angelo Sosa

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LBV Interview with Bill Granger

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Latest Tasting Note

1979 KWV Cabernet Sauvignon

LBV Interview with XOCOLATL (Chocolate Brokers)

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LBV Interview with Illawarra Prime Alpaca

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Sepia Book Launch

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LBV Interview with Rowie Dillon (Rowie’s Cakes)

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LBV Interview with Liam Crawley (Dinner with Liam)

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LBV Interview with Beth McMillan (Burrawong Gaian)

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LBV Interview with Jeremy Bentley (The Devonshire)

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LBV Interview with Dylan Carter

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LBV Interview with Adam Moore

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LBV Interview with Rhys Ward (Sydney Cove Oyster Bar)

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LBV Interview with Duff Goldman (Charm City Cakes)

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LBV Interview with Chef Paul Cooper (Bishop Sessa)

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LBV Interview with Eric Lanlard (Cake Boy)

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Recent Posts

LBV’s 2017 Awards
LBV’s Reflections of 2017
Gault&Millau 2017 Awards
Barangaroo House (opening December 2017)

Top Posts

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Disclaimer

This is a foodblog; where all opinions expressed herein are my own personal opinions. While every caution has been taken to provide my readers with the most accurate information and honest analysis, please use your discretion before taking any decisions based on the information in this blog.

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