In this episode of Dining Downunder, Vic Cherikoff visits Echo Point in the Blue Mountains west of Sydney and drops in to the neighbouring Blue Gum and Leura Post Office restaurants. Echo Point attracts visitors from around the world and offers postcard views of the Three Sisters and out across the Jamison Valley.Scientists provide the unimaginative explanation that the Three Sisters at Echo Point were carved from the surrounding sandstone cliffs over thousands of years by erosion which can still be seen in action today during a heavy rainstorm as water gushes down between the cracks between the pinnacles.However the Aboriginal dreamtime story has it that three sisters, 'Meehni', 'Wimlah' and Gunnedoo' lived in the Jamison Valley as members of the Katoomba tribe. The three sisters fell in love with three brothers from the Nepean tribe but their tribal laws forbade their marriage. The three brothers did not accept this law and tried to capture the three sisters by force. This caused a major tribal battle and the lives of the three sisters were thus threatened. In order to protect them, a kaditcha man (the tribal magician) turned the sisters into towering stone pillars intending to reverse the spell after the battle. Unfortunately, he was killed in mêlée and the three sisters remain as the enormous and beautiful rock formations until today standing tall at 922m, 918m, and 906m respectively.After visiting Blue Gum restaurant at Echo Point and delighting in a Wattleseed bread and butter pudding, Vic takes us a short way over to the Leura village and the popular, Leura Post Office Restaurant where chefs Mark and David demonstrate their take on modern Australian cuisine. Drop in for a visit today and enjoy their new menus using native Australian foods. The restaurant is open for lunch and dinner daily.For native Australian ingredients visit http://www.cherikoff.net/shop Episode Information can be found at http://www.dining-downunder.co /index.php?id=51
In this episode of Dining Downunder, our chefs visit Hunters Hill on the Parramatta River, to dine at the well known Banjo Patterson Cottage Restaurant. Classified by the National Trust, "Rockend" is where A.B.'Banjo' Paterson, the Australian poet and bard lived as a young man with his grandmother. This convict-hewn, sandstone block cottage, with its courtyard well, dates back to the 1830's when it started out as an oil refinery and store for river freight. Banjo Patterson who appears on the Australian $10 note, was a well known Australian bush poet and wrote famous poems such as The Man from Snowy River, Waltzing Matilda and Clancy of the Overflow. Now, as a fine dining restaurant, the native garden and appealing surrounds make it a popular lunchtime and evening dining destination. There are good views over the river from the up-stairs dining room and after your meal there's an easy walk along the riverbank as a digestive or to catch the ferry or water-taxi home.For native Australian ingredients visit http://www.cherikoff.net/shop Episode Information can be found at http://www.dining-downunder.co /index.php?id=8
1) SUBSCRIBE to my Channel. http://www.kevhudoba.com2) Check out Alex Diaz's YouTube at: http://www.youtube.com/user/Al xspiderweb3) Buy Alex's CD at: http://www.amazon.com/gp/produ t/B00160KF3U/ref=dm_dp_adp4) Follow me on Facebook at: http://www.kevinhudoba.net5) Follow me on twitter at: http://twitter.com/KevinHudoba6) WATCH MY OTHER VIDEOS!Buffalo Wild WingsFrom Wikipedia, the free encyclopediaBuffalo Wild Wings, Inc.Websitewww.buffalowildwing .comBuffalo Wild Wings Grill & Bar (also commonly referred to as B-Dubs, BWW, B2W or BW3) is a Quick Service Restaurant and sports bar franchise in the United States that is best-known for its buffalo wings.Buffalo Wild Wings was founded in 1982 after James Disbrow and Scott Lowery moved from Buffalo, New York, to Kent, Ohio. Unable to find authentic Buffalo-style chicken wings in their new cabin, they decided to open up their own restaurant first, in Columbus, Ohio, and then one in Westerville, Ohio one year later.[2] Originally called Buffalo Wild Wings & Weck, from which the abbreviation BW3 was created, the restaurant became a franchise with more than 430 locations across 37 U.S. states. The original name and acronym, BW3, was intentionally reminiscent of the acronym TW3 popularly used in referring to the television show That Was The Week That Was, a show of which co-founder James Disbrow was a fan. The company later changed its name to Buffalo Wild Wings, but still uses the short name BW3 on occasion due to the common usage by patrons.Buffalo Wild Wings is best-known for their buffalo-style chicken wings and 14 signature sauces. In late February 2006 Buffalo Wild Wings eliminated two sauces, Smokey Southwestern and Thai, while adding Honey BBQ, Parmesan Garlic, Asian Zing and Mango Habanero. The restaurants also feature a full menu of salads, appetizers, burgers, and specialty drinks. The restaurant also commonly features Big Buck Hunter.The "Blazin' Challenge" is offered at some locations to patrons who can finish 12 of the hottest wings offered (wings covered with Blazin' sauce) in less than 6 minutes. The rules are no drinking of any beverages, no eating other foods (such as ranch, bleu cheese, or celery), and no touching the face. Customers who complete the challenge are eligible to have their name and picture placed on the Blazin' Challenge wall and are given a "Blazin' Challenge" T shirt.In early 2007 Buffalo Wild Wings changed some menu items. An "Appetizer Sampler" platter featuring mozzarella sticks, onion rings, ultimate nachos, and boneless wings was added, all burgers went from 1/3-pound to a half-pound, and a complimentary order of ranch, blue cheese, or celery became included with an order of wings.In July 2007 Buffalo Wild Wings introduced three new menu items: Cheeseburger Dippers, the Pulled Pork Sandwich (this sandwich was formerly on the menu and then pulled, it is a returnee without the weck bun), and Chocolate Peanut Butter Pie. On the 25th of February, 2008, Buffalo Wild Wings released a menu that includes french fries with all burgers at no additional fee and two new limited time only burgers: the Queso Burger and the Jack Daddy Burger.Buffalo Wild Wings offers both traditional (bone-in) and boneless wings. Traditional wings come in orders of 6, 12, 18, 24, 50, and 100, whereas boneless come in orders of 8, 12, 24, and 50. Buffalo Wild Wings also offers large MVP platters for parties.Buffalo Wild Wings has selective service; where patrons have the option of ordering from the counter for quick dine-in or takeout, as opposed to sitting in the dining room or bar area and receiving full assistance from a server or bartender. Some locations do offer full service with servers. Each restaurant features multiple large screen televisions viewable from all seats, typically tuned to sports. All locations feature NTN Buzztime, and free wireless internet is available in the majority of Buffalo Wild Wings locations.
Literally minutes from Sydney's Central business district, chef Benjamin Christie explores the famous Bondi Beach and visits the Swiss Grand to try their native Australian menu.In 1851, Edward Smith Hall and Francis O'Brien purchased 200 acres of the Bondi area that embraced almost the whole frontage of Bondi Beach, and it was named the "The Bondi Estate." Between 1855 and 1877 O'Brien purchased his father-in-law's share of the land, renamed the land the "O'Brien Estate," and made the beach and the surrounding land available to the public as a picnic ground and amusement resort. As the beach became increasingly popular, O'Brien threatened to stop public beach access. However, the Municipal Council believed that the Government needed to intervene to make the beach a public reserve. It was not until June 9, 1882, that the Government acted and Bondi Beach finally became a public beach.These days Bondi Beach is a mecca of dining options reaching from one end of campbell parade to the other. During this episode Benjamin visits Epic Brasserie at the 4.5 star luxury all-suite Swiss Grand Resort and Spa Bondi. The Epic Brasserie showcases modern Australian cuisine with a focus on the finest Seafood available and here dishes like Baby Barramundi wrapped in paperbark and Kangaroo fillet with mango chutney are prepared. For native Australian ingredients visit http://www.cherikoff.net/shop Episode Information can be found at http://www.dining-downunder.co /index.php?id=54
So.Unboxing of the Asus Eee PC 900HA netbook computer.So.The full review can be found at http://www.youtube.com/watch?v ASi_LvtvPAM .So.A couple of corrections. First, the slow SSD drive on my previous Eee PC 900 is 16 GB in size, not 8 GB. Second, the screen was already set to 1024x600, but the "Welcome to Windows" program displays its content as 800x600.So.Enjoy the unboxing video.
