Comments on: Two years of Syrup & Tang… it's an anniversary!

By: Anna

Anna — Sun, 05 Apr 2009 10:56:02 +0000

Happy blog birthday! (Blirthday? Blogday?) I am an absolute blog voyeur who reads Melbourne food blogs avidly but can't quite seem to find the time to blog myself – although I'm thinking of skipping the blog and moving straight to Twitter I would love the chance to try out your fabulous macaroons and the tasty tidbits of other Melbournians possessed of the myriad skills required to successfully blog. Maybe it's time for a a bloggers and readers get together? Or maybe a mini blogger's-market, where you make batches of hundreds of macaroons and we pay you $2 for the priveledge of eating them?

Regardless, keep up the good work and be sure to shout loudly when you require a food science grad (me) to assist you in setting up the maracoon shop!

By: Little Red Dot

Little Red Dot — Tue, 31 Mar 2009 01:09:22 +0000

Duncan,

Congratulations on S&T's Anniversary. I really appreciate the effort that you put in to ensure that there's always something good to read here, and also for regular news updates from the old country.

From a non-blogger, it has also been great getting to meet you here (Singapore) and in Melbourne.

Hope you keep up the excellent work!

By: Y

Sun, 29 Mar 2009 23:55:05 +0000

Yeah, you'd better! I'll swap you with something I've made.

By: Duncan

Duncan — Sun, 29 Mar 2009 12:25:58 +0000

@Elra and Felicia. Thanks! Yes, beeswax is part of the story, and as for the different moulds… I'm using both and will tell more in due course:) Felicia, navigate around the site a bit and you'll find more opinions about macarons in Melbourne.

@Lucy: getting more non-bloggers involved? I dunno. It's tricky. The recent blogger get-together elicited a few enthusiastic responses from non-bloggers, so there's clearly interest.

@Y: I'll keep you in mind on my next trip to Sydney

And thank you to all the rest of you too! So kind!

By: Aparna

Aparna — Sat, 28 Mar 2009 12:50:16 +0000

A Happy Blog Anniversary. I think I discovered your blog while searching for pasteis de nata. I also appreciate what you and Mark are doing over at the Gastronomer's Shelf.
More grease to the elbows (does this term exist anymore?)

By: Felicia

Felicia — Sat, 28 Mar 2009 08:06:34 +0000

Happy Birthday Syrup and Tang! You are totally awesome and inspiring!

I love your blog Duncan! It really inspired me to start my own food blog, but being a busy Uni student leaves me with no spare time. I'm a macaron addict and I'm always trying to find good ones in Melbourne, so far I think Noisette is kinda good. What do u think? I'm from Singapore and back home there's a crazy obsession with macarons currently.

Continue to excellent work and I'm looking forward to reading more about your experiments with making canele. Btw are u using the traditional mould or the new silicon ones?

Cheers!

By: YKWM

YKWM — Fri, 27 Mar 2009 02:10:32 +0000

Hi Duncan, I'm a bit late saying Happy Birthday to Syrup and Tang, so please excuse. You inspire others to try and of course some people get to taste the goodies and those baddies too; not a fan of burnt cannele. Maybe some perfected samples will come my way some time.
Happy Birthday S & T.

By: Steve

Steve — Thu, 26 Mar 2009 11:08:37 +0000

Two years is a long time in blog years Duncan, kinda like cat or dog years I reckon, so well done! Keep posting & I'll keep reading.
Cheers Steve

By: Thanh

Thanh — Thu, 26 Mar 2009 08:47:41 +0000

Duncan/Douglas, keep up the good work my friend.

It's been a pleasure to get to know you through our food blogs. Who said blogging was anti-social.

Canneles eh, they sound like yet another macaron roller coaster. I'll wait for you to perfect them first, then I'll give them a try.

By: kathryn

kathryn — Thu, 26 Mar 2009 07:38:43 +0000

Happy, happy birthday Duncan. Well done you. Looking forward to reading more and more and more and more of your writing, recipes – as well as following what's happening on Gastronomer's Bookshelf.

Hope you have a macaron or two to celebrate.