Humans bite back: Japanese restaurant serves gourmet fried piranha

Annie Churdar Contributor

By Annie Churdar in New Food and Packaging on Thursday 2 May 2013

Piranhas are some of the most vicious little creatures in the animal kingdom. They may be small, but we shiver at the idea of swimming in the Amazon River and feeling one nibble on our toes. The killer fish can strip something as big as a cow to its bones in a matter of minutes. But now […]

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Twenty and Six Espresso: the best coffee in Melbourne?

Ainslie Wills Reader Find

By Ainslie Wills in Cool Travel on Tuesday 9 April 2013

This is where I get my daily caffeine fix in North Melbourne. Set up by a couple of designers turned cafe owners, they make, in my opinion, the best coffee in Melbourne without the coffee snobbery and they also have an impressive menu to boot.

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The only underwater bar in the world: Israel’s Red Sea Star

Annie Churdar Contributor

By Annie Churdar in Cool Travel on Thursday 4 April 2013

Welcome to the only underwater bar in the world! Enjoy exotic seafood and meat dishes in style as you wine and dine under the sea at the Red Sea Star. Plan your next party there. Be the talk of all your friends. Or maybe go above, then beyond, to propose to that special someone. It’s the […]

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Slappy Cakes, Portland

The Urban Grocer Contributor

By The Urban Grocer in Cool Travel on Wednesday 21 April 2010

Think your pancake-flipping skills can rival those of the greatest line cooks? Head over to Slappy Cakes Restaurant — another killer concept born in foodie-friendly Portland, Oregon — and you can find everything you need to put your abilities to the test. Choose from a variety of batters and toppings, then get to work at […]

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Beast, Portland, Oregon

The Urban Grocer Contributor

By The Urban Grocer in New Food and Packaging on Wednesday 21 October 2009

Like its name, Beast is straightforward and simple. This Portland-based restaurant offers up prix-fixe six-course menus of uncomplicated yet refined dishes. Each week the cuisine changes according to apparent inspiration from the fields, forests, and moods of the owner and her culinary team. Foie gras bons bons may share the menu with pork, pork liver, and sour cherry pate.

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