“Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy.”
Lucien Tendret (1825-1896)
Lucien Tendret (1825-1896)
After spending a small fortune on eating at a decent amount of restaurants in our hometown of Melbourne (one of the best food capitals of the world. FACT) and equating good food to a good life, we have arrived at this point - we think it's a good idea to share our foodie experiences, justify our annoying taking of food photos ("HALT! I NEED TO TAKE A DAMN PHOTO") and explore philosophical thoughts about food and by extension, life (oopsie, just scared myself a little).
We have named our blog 'NEVER too FULL' because it's kind of our motto. That is, to always strive to live life to the fullest and be adventurous. We don't promote over-eating, but every so often, you need to go all out lest you miss out on the real deal (1405 has a pair of "non-judgmental pants" especially for this occasion).
We have many hopes and desires for this little blog, but as long as we can share experiences, thoughts and love for food in all its shapes and forms, we hope that anyone reading will enjoy and take something from it, along with a sudden strong urge to eat something...
