From rudimentary wooden lunch receptacle for Japanese farmers in the 5th Century, to luxurious aluminium boxes containing nutritional ‘packed’ lunches for wealthy school kids post-World War I, and disposable polystyrene boxed meals sold in convenience stores, supermarkets and train stations, the prestige of the beloved bento box has varied greatly over the years but its purpose of providing a convenient, all-inclusive, balanced lunch has remained consistent. The word bento means convenience or convenient, which aptly describes these single-portion, home-packed meals for individuals to take with them to school or work, or their store-bought, takeaway equivalents. They’re perfect for people on […]
Plump dumplings and bite-sized buns are an aspect of China’s culinary heritage that is impossible not appreciate, be it for the intricate workmanship involved, their delicate aesthetics, or the sheer eating enjoyment. They come pan-fried, boiled, deep fried or steamed and common filling combinations include prawns, vegetables, garlic chives, and pork, including the jammy BBQ variety. A favourite at Cantonese den of indulgence Jade Temple are xiao long bao, or soup dumplings, which are hand-made by Dumpling Master Moon Kuen Ng. Xiao long bao take their name from the traditional xiao long, or small, round bamboo steaming baskets that they’re […]
This is the best meal the chef has had all year. And it wasn’t at a Michelin-starred restaurant. It was near the beach on the NSW North Coast with three passionate people at the helm.
Chirashi is the type of sushi that most of us have never heard of, despite it being on the scene since the 18th Century, or for as long as its maki sushi (sushi roll) cousins. The word chirashi means scattered, which describes the way in which piles of primarily raw fish, or sashimi, and colourful garnishes known as gu are arranged on top of a bowl of rice, albeit artistically. Toppings vary by region in Japan: from simple to elaborate, seafood to vegetarian, raw to cooked. The beauty of the chirashi bowl lies in its versatility and variety: there are […]
It’s that time of the year again, when reviewing season is almost done and dusted for another year. For those who dine out frequently, and fervently, restaurant reviews in The Sydney Morning Herald Good Food Guide, The Age Good Food Guide, the Australian Gourmet Traveller Restaurant Guide and other such publications are an important point of reference and recommendation. The guides are collections of restaurant reviews, each scored or ranked on a scale of worthiness after troops of reviewers have painstakingly sifted their way through each city’s throng of restaurants. Reviewing season typically starts in February and may continue through […]
Get a nice little Asian pantry going with these few important ingredients – many can happily live in the cupboard for some time before needing to be replaced. Add a bit of fresh meat, poultry or seafood, some vegetables and herbs, and create wonderful dinners in a flash.
It’s a rare honour to be the sole, in-house butcher at one of Australia’s finest and most awarded, steakhouses. Indeed, it is quite possibly a peerless vocation for Bobby Matic, who is fondly dubbed ‘Bobby the Butcher’ by his Rockpool Bar & Grill Sydney family. Hand-picked for the role by culinary luminary Neil Perry, Matic is arguably one of the best meat handlers in the business. He is entrusted with a dry ageing vault valued at around $90,000 as well as the confidence of customers who expect an extraordinary dining experience every time. Here he gives a sneak peek into […]
The essence of true hospitality is generosity. People who are really good in this business are nurturers. Yes, we put plates on the table and pour wine but it’s all about creating a lasting memory – and that’s where generosity comes in. In essence, being a great restaurateur is nothing more than motivating your staff to carry out the philosophy of the restaurant.