Bloggers' banquet, Melbourne

Last night (12 Nov) saw a get-together of some of the Melbourne foodblogging population. What a lovely bunch! I arrived late due to work commitments, so a good deal of the savoury edibilia had already been lifted from the long long table of goodies which people had (mostly) cooked up. The pics (from other bloggers) show all the stuff I missed and one or two that I actually got to sample. It was great to put names and faces to the people behind Eating with Jack, Deep Dish Dreams, The Day of the Expanding Man, Melbourne Gastronome, A Goddess in the Kitchen, Where's the Beef, Vida, Get Real!, 1001 Dinners 1001 Nights, Ned-with-impending-blog and numerous others who I didn't get to do more than smile at.

My own contribution to the long long table of goodies was a box of salted caramel macarons (macarons being a type of almond meringue, properly known as macarons de Paris, with two discs sandwiching a creamy filling of any flavour you might like). The photo is, alas, not mine, but sourced from the photos others took of the Bloggers' Banquet.

- DM

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45 responses to “Bloggers' banquet, Melbourne”

  1. grocer

    Hi Duncan,
    I never got to try the macarons – you may have heard me asking if they were macarons and then got distracted with barramundi and chocolate & banana pizza. they were truly beautiful aesthetically and am sure they tasted even better.
    It was lovely to meet you.

  2. Vida

    Hey Duncan, lovely to meet with you last night… thanks for the macaroons too, I sadly only got one but it will stay with me for a long time, too delicious… Vida x x x

  3. Ed

    Good to meet Duncan. I only ate one (I think) but they were amazing. i didn't get to ask you about them. Did you make them or buy them? Where can I get more?

  4. Cindy

    Yep, those were lovely macarons! I've previously only tasted a few over-sweet, over-coloured ones but now I get what the fuss is about.

  5. Jack

    Hi Duncan
    Great to meet last night. Your macaroons were fabulous, up their with my Laduree macaroon experience in Paris.
    I promise I only had one, but I wish I had three!

  6. Jon (Melbourne foodie)

    Hi Duncan, Cannot recall whether we formally met last night. I did see your macaroons, but didn't try one, sigh :( they looked great though.

    Was great to meet a whole pile of people and put names to faces.

    Cheers, Jon!

  7. Josh

    Hi Duncan,

    Lovely to meet your macaroons… I mean you, sorry, yes lovely to meet you. I agree, great to put names to faces. Did you do anything with the left over tart shells for the other flavour??

    All the best,


  8. Vida

    Duncan, I just read tagged bit and I think we were seperated at birth!!!! The fish thing, the chocolate thing, I mean really I think we are long lost twins!!!! Vida x

  9. Vida

    Well, there goes my next questions (re: address, and there is no need to call me a monster)… Nobody ever knows what I am talking about, not even me!!! I have spent ages reading your blog and I think if I knew before what I know now, I doubt I would have ever spoken to you!?!?! Please be kind in your review of me as Eglish is my second language… No birth certificate I am afraid, it's back in the "old country" so you will have to take me at my word… isn't that enough, you should never doubt your family… Vida x

  10. Elliot

    Hi Duncan
    Oh boy what a night. It stimulated more than saliva. It also stimulated a deluge of comments and blogging activity.
    I must confess to having two of those absolutely remarkable salted macaroons Sorry if it caused anyone to miss out.
    It was great to meet you all

  11. stickyfingers

    Ooh I'm chuffed that you picked my snap. Les Macarons: Little moments of heaven and the filling unexpectedly magnificent – tres fantastique! You were all I expected and more. Hope to have more time to chat again.

  12. mutemonkey/claire

    Nice to meet you, Duncan, and I'll echo the others in saying well played on the macaron front. Muito bom! :)

  13. Ed

    Gosh, now I'm on a guilt trip in case I did eat more than I claim. The whole night is a blur now. I think quite possibly those macarons may have to be the best thing I ate this week for next Tuesday HS. Any chance you can blog the recipe so we can all try it at home?

  14. Ned

    Hi Duncan,

    It was good to meet you at banquet. Bite size macarons were great way to test all senses. Remember that movie "Como agua para chocolate"?

    Cheers mate.

  15. Thanh

    Macaroons…..goood. I only had two, so I don't think I overate my share.

    I hardly got to talk to you all night Duncan, just a few general group discussions. Next time if we all meet up again, I will find out more about you.

  16. Vida

    December, who can wait til december, and mid december, could it not be the beginning of december… Vida x

  17. Vida

    No patience and no virtue here, just a desire for macaroons, sorry… V x

  18. Ed

    Ditto. I've found a few recipes but I'm not sure i can match duncan's level of detail. I gather Laurent are meant to sell some sort of macarons but I haven't tried any yet.

  19. Anna

    Those macarons were SERIOUSLY delicious. Forget wishing for a never-ending packet of Tim Tams, gimme that salted caramel tang any day.

  20. pg

    I cannot tell a lie.

    I ate 2.

    And would have scoffed several more, if I had not reached a similar level of repleteness as Mr Creosote in Monty Python's Meaning of Life!!!

  21. Amelita (Squishy)

    You guys sound like you had an awesome time. I am so jealous. I wish I knew of more NQ bloggers so we could have a get together to :(

  22. grocer

    Duncan, you told Nathan and I where you live!!!

    for the right price I might reveal this detail to you vida…

    as i didn't sample (damn the barra, damn the banana pizza), could someone please fill me in on "salted caramel"…

    apparently this blog post is a great reference to the macaron contemporary… credit to soisbelle at for this link.

  23. grocer

    I should hope so too! I look forward to it.
    okay so I get it. it's not salty salty. not like danish salt licorice.
    it makes sense if you think about the balances of sweet salt acid fat and heat…

    can i put an order in for christmas? do they travel?

  24. Thanh

    Ok I'm waiting eagerly for the December Macaroon post too.

    I'm with Vida, can't you post it early December. That way, I can perfect them before handing them out as Christmas presents to everyone.

  25. Vida

    Ok, ok, ok… Vida x

  26. Vida

    Shannon, err sorry, I mean Duncan, I have a serious question to ask (please don't answer in your squeaky voice) about the macaroons… how do you get them so uniform in shape, does that just happen, they are neve put into a pan like muffin or any shaped tin so how are they so uniform in shape??? Are you absolutely exact in your measuring out of the "spoonfuls"… or do they just take form in the oven??? Vida x x x

  27. Vida

    Duncan, I will be your guinea pig this time! Another question, have you ever been to the Harvest Picnic in Werribee?? Is it worth going? I say every year that I will go and then I don't so I could do with a little push to go or not to go. Vida x

  28. grocer

    please also include the defining distinction between a macaron and a macaroon as i still don't quite get it.

  29. Vida

    Duncan, I was thinking of driving there anyway. Do you not drive? Vida x

  30. Ed

    Duncan, please don't ruin a good thing by trying any new recipes. Please! BTW, I have been unfaithful with a pistachio macaron at Baker D Chirico. Good but not that good.

  31. Stickyfingers

    Noisette near Chateau Sticky in Port Melbourne make a yummy range of the petite Macarons in a range of pastel couloured flavours. The Patissier was Laurent's head man until he opened his own venture in Bay Street.

  32. LeeLin

    I am not a food blogger but definitely a big fan reader of food blogsites.. a true food lover will know that the pleasure is not just the end result but the journey taken to reach there..
    New in Melbourne (about a year) and find these Melburnian blogs very helpful ie places to eat, food tips, recipes, etc
    Love your style of writing and insightful reviews. However that knife looks a bit scary :-)

  33. clb

    Just found your fantastic website through David Lebovitz! The macaronicite you pulled together is really brilliant!

    For the salted caramel macarons, do you just make plain shells? No additional flavoring? What is sprinkled over the top – crystalized sugar? At what point to you sprinkle over the shells to make them adhere? Thanks so much for any additional information you can provide.



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