JENIUS has grown so much since its humble beginnings in 2006 and it really excites me that I am able to launch this monthly e-newsletter which will be a delicious extension of the JENIUS you so often read. Here you can expect to find an overview of stories which you may have missed; ideas on seasonal produce to try; a Q&A section showcasing some popular questions which are directed our way, a re-cap of where we’ve been eating whether it is a favourite from the JENIUS archives or a new eat worth the drive to.

This month was dedicated to ‘Indulgence on a Budget’ because I believe that regular indulgence is necessary and it doesn’t have to be costly. While I adore being pampered at a day spa or fine dining at one of Sydney’s best, nothing is more uplifting than a bit of weekday romance or a long Sunday picnic. You can find these tips and more in our Fresh Stories section. I also had a chance to speak with the marvelous Tomislav Martinovic who is of course the chef/owner of hot new bistro, Tomislav.

All in all, I truly hope you enjoy this first issue and join me again at the next.

Love, Jen :)

• In the press: We made our debut onto TV on Channel 7’s Sunrise
• We caught up with the head chef and owner of hot new bistro, Tomislav
• Attended the Easter Show showbag launch media event!
• Winners announced for our Taste Of Sydney competition plus what we ate at the event
• Re-launch of I Ate My Way Through Affiliate Program

We recently made our debut onto TV and also appeared in 9to5 Magazine’s covery story on our national obsession with all things culinary and the rise of the food blog. Are we savvier or are we obsessed?

Seen other mentions of JENIUS? Let us know.

He has trained at Aria under Matt Moran and worked with the likes of Heston Blumenthal of The Fat Duck. He is, of course, Tomislav Martinovic, the head chef and proud owner of hot new bistro, Tomislav, located at Darlinghurst Sydney. The restaurant is intimate, cool and comfortable and the menu takes on a playful approach to Modern Australian cuisine... And what about the man himself? Well, we just had to find out...

What did you eat as a child growing up in Sydney?
Lots and lots of pork, whether it was on the spit, braised or a selection of cured products, there was always plenty of pork, pickled and braised cabbage. I was also spoilt in the sweet department as my mother baked pretty much every weekend, all sorts of cakes, and an endless supply of biscuits.

What’s your current source of inspiration in the kitchen and why?
I love foods that I grew up with as an Aussie kid or foods that are considered Australian. We recently created a caramel dessert that was inspired by the texture of Yogo and it wasn’t easy! Unlike a panacotta that melts or a crème brulee that it sits and melts in the mouth the Yogo literally coats your whole tongue and sits and sits, a lovely not overly sweet dessert that is a sophisticated adult take on a playful children’s pudding.

Do you read magazines and blogs?
Gourmet traveller, Vogue and New Scientist.

Anything you refuse to use or cook with?
I don’t like using any ingredient that’s been tampered with a little too much. I do not use truffle oil, I don’t think that fresh truffles were actually used in the process.

What do you eat when you crave comfort food?
Apart from mum’s cooking, cheese burgers, vanilla cheesecake, (not baked) suckling pig, pork dumplings and salt & pepper squid.

Where were the last 5 places you ate at in Sydney?
I enjoy eating at places where you can taste the love in the food, A Tavola, Longrain and Bodega. Rockpool Bar & Grill for its Wagyu burger and a Vietnamese place in Newtown.

If you weren’t a chef, what would you have become?
An Olympic swimmer, a 10km swim at 5am would be my ideal start to the day.

Tomislav Restaurant
2/13 Kirketon Road, Darlinghurst NSW
Phone: (02) 9356 4535
Web: www.tomislav.com.au

Just yesterday, we took some Bessemer cookware for a test drive and cooked up a hearty Chicken Pot Roast.

Apart from being very impressed with the steam vent lids (which gives you an oven effect on the stove top), we were delighted to learn that cooking with our Bessemer meant we could save time and money. Plus with a bit of creatively, we hear you can churn out biscuit and cakes on the stove top too!

> Check out our results
> Learn more about Bessener

• We will be in Melbourne for a week. Restaurants booked. F1 Grandstand tickets booked.
  
• The Sydney Royal Easter Show opens as kids head into the school holidays. We went behind the
  scenes to give you a preview of all 302 showbags that will be on sale – check out the video here.
• One of our stunningly delectable photos will be featured in the April issue of National Geographic Traveller, take a guess at which photo!
• We also have a line-up of some tasty giveaways! Stay tuned for the competition details.
  
• Top 50 food bloggers list will be updated!