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…
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…
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.
Aesthetically beautiful, adorably bite-sized, and a result of painstaking skill and precision, sushi is an ancient culinary art form that that been globalised and hybridised, yet still bears the stamp of time.
House red, white or rosé, we’ve all seen the nondescript wine on the menu and forwent the experience. To be successful, the trick is to approach this differently or just do them better – both methods are firmly in evidence in the partnership between Ross Hill Wines and Fratelli Fresh. Here, co-owner of Ross Hill Wines James Robson explains how this partnership works for everyone.
Most people believe that the guest comes first and this is true in many ways. At Rockpool Dining Group, we believe our guest’s experience is dependent on a number of important factors that we cultivate internally: care for each other, our suppliers, pride of place, care for our community and, of course our guests. We refer to these five pillars as our philosophy of CARE.
Among the excitement at the World’s 50 Best 2017 event, we caught up with some of the big fish involved in the winning restaurants. We handed them a deck of The Rockpool Files playing cards covering 52 different themes, from terroir to creativity, wine, collaboration. This is what they had to say …