Myffy Rigby's pathway towards being Chief Food and Drink Critic at Time OutSydney magazine was not so obvious: she grew up as a vegetarian, dropped outof school early and soon found herself producing kilos of batter a day forPancake At The Rocks. It took her a long while (and a few career detours) tofigure out that she wanted to be writing about food.As someone who covers the most noteworthy places to drink and dine in thiscity, Myffy talks about the upsides and downsides of being a food critic(yes, there are downsides) and the most memorable meals she's had – the onesat the greatest restaurants in the world and also one experience so violentlystomach-churning that it gives her a little post-traumatic stress disorderjust thinking about it. Myffy also discusses the Time Out Food Awards, theBar Awards, the secret identities she assumes when out reviewing and also herfavourite places to eat and enjoy a glass in Sydney (the ones she can talkabout, anyway).Thanks to the excellent (and superhumanly patient) Alex Watts for producingthis podcast and FBi radio for lending us the studio space.You can follow Myffy Rigby on Twitter or pick up Time OutSydney every month from newstands.
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