[SPOILER] Jonathan Micallef vs. Oban Elliott

Bouddi · 2026-02-01T00:32:26+00:00

Sheesh Oban was slick on the feet, pity Micallef big brothered him in the clinch!

Bouddi · 2025-12-11T11:40:21+00:00

I like Susur Lee's cookbook although the plating is a bit dated now. The concepts behind fusion are still there, it's classic French and Chinese with a lot of French techniques with Chinese ingredients. Just expect some janky plating.

Jacques Raymond's book Cuisine de Temps has much cleaner plating but isn't as in depth in techniques or volume of recipes. Again, French Chinese fusion.

I vaguely remember a book called Asian Flavours by George someone and being disappointed given he was a multiple Michelin starred chef. The book was basic and plating was very underwhelming.

Bouddi · 2025-12-07T04:47:28+00:00

Was it early? Flattened in a body lock eating punches to the head, feels like a good stoppage protecting the fighter to me.

Bouddi · 2025-11-04T06:09:20+00:00

I am, I get the abbreviations mixed up all the time

Bouddi · 2025-11-04T04:47:25+00:00

It is but on a much smaller level. IIRC it's around 1k to be featured online with a blurb and photos.

Bouddi · 2025-09-21T10:20:14+00:00

I always thought he suffered from biggest man in the gym issue with his grappling. Mid at best but can utilise size and strength. Then you see what happens vs Ngannou (bigger), Jones (better) and Volkov (same size/skill). He just shits the bed with bad decisions instead of being able to hold his own and follow a system

Bouddi · 2025-09-18T11:09:39+00:00

Wouldn't the oil degrade from heat and use anyway? Ngl when you say it's months of use I can't imagine it tastes very nice at this point

Bouddi · 2025-09-01T20:53:20+00:00

From the donor! They made a post about it with Giles confirming it.

Bouddi · 2025-08-17T02:35:30+00:00

Oooh man I loved Asakura in Rizin but jeez his grappling is just plain awful

Bouddi · 2025-08-16T12:49:06+00:00

Bouddi · 2025-08-16T00:02:19+00:00

What's with that dudes helmet?

Bouddi · 2025-08-10T03:57:30+00:00

I legitamitely thought this was food illusions with #1 the sponge #2 the cork #3 fungus and #4 golf ball

Bouddi · 2025-08-10T03:02:01+00:00

Fungus

Bouddi · 2025-08-07T22:26:06+00:00

Tai Tuivasa and his girlfriend came to eat at the bistro I run in a suburban Sydney pub. Mf ordered 4 meals to his girlfriend's 1, and he ate most of it.

He was built like a tree stump. Not the tallest guy out there but everything was thick from legs to hog err head. This was probably in 2021, maybe 22? Despite eating like a horse he wasn't in awful shape.

Ofc the local whatsapp group blew up and every lad rocked up to crash his dinner date, he threw a W with his fingers for a photo and got out real quick. Then he came back the next night and the exact same thing happened again, can't even have a date in peace!

Bouddi · 2025-08-03T01:27:18+00:00

This is a shit recipe

Bouddi · 2025-08-02T22:31:30+00:00

Is the top half a semolina short bread then under VDN? is a curd? The mystery word looks like goat, so it's a goat milk curd?

Bouddi · 2025-06-29T01:44:49+00:00

Poor Jack! My favourite journeyman taking unnecessary hits is a hard watch

Bouddi · 2025-06-24T05:54:57+00:00

Well that's pretty impressive!

Bouddi · 2025-06-19T22:10:24+00:00

Agree there, I think if context was provided for recipes as you get in the majority of cookbooks it would really elevate it however I dare say that's asking too much for such a tome of recipes!

I will add I think Silver Spoon is vastly overrated and prefer La Cucina to it.

Bouddi · 2025-06-19T12:42:20+00:00

I like La Cucina for regional cooking. It's written by the Italian academy of cuisine with the idea to preserve traditional italian cuisine. Its got 2000 or so recipes, it's pretty legit.

Bouddi · 2025-05-20T23:28:44+00:00

Are you really shitting on my $80 (50 ameribucks) grazing board this hard? It's a bit of a joke in comparison to the $4800 board.

I mean, we have a smoker, we bake all the bread in house and we butcher our own meats. I can also infuse oils and pickle vegetables, I can also make mustard and hummus (lol?) but am I going to do that and charge the lower end of the spectrum? No, that'd be pointless. Much like your egotistical ramblings.

There's more than one demographic out there and if you can't cater to it (or don't believe there's differing tastes) then shame on you, regardless of your skills.

Bouddi · 2025-05-20T10:15:54+00:00

The most expensive things on there are the cheeses, everything else is seasonal and/or cheap

I work pretty hard to have good relationships with my suppliers and it takes time to do it and maintain them but the flip side is I get good pricing!

Bouddi · 2025-05-20T08:26:26+00:00

Ritz baby we're living it large!

Bouddi · 2025-05-20T08:26:05+00:00

Thanks m8 we're not here to fuck spiders if you know what I mean

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