February 9th, 2022 | by Lee Tran Lam | published in Latest, Podcasts, Restaurants | Leave A Comment »
The best dish in the world, according to chef David Chang, could be found at Golden Century – the Sydney institution that Billy Wong’s family ran in Chinatown for more than three decades. There was more to Golden Century than the XO pipis, though (despite Chang’s major endorsement of the dish). The restaurant’s fan base […]
March 31st, 2021 | by Lee Tran Lam | published in Latest, Podcasts, Restaurants | Leave A Comment »
“I literally got here and the first two weeks, everybody quit.” Despite this challenging start to becoming Momofuku Seiobo’s executive chef, Paul Carmichael has since scored many awards (both Gourmet Traveller and Time Out named him Chef of the Year) and he’s been called one of the world’s greatest chefs by his boss, David Chang. […]
October 24th, 2020 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
Reporting from murder scenes and interviewing Lorde live at the Grammys – that’s what Joanna Hunkin did before she became editor at Gourmet Traveller. Enduring these high-pressure situations meant she wasn’t too shaken by her first year at the magazine – which has been incredibly eventful and challenging, and involved her relocating from Auckland to […]
October 19th, 2020 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
They’re not obvious candidates for making beer: wattle blossoms, strawberry gum and leftover sourdough from Ester. Topher Boehm turns to flower cuttings and other NSW-only ingredients to create wild ales for Wildflower, the Sydney brewery he runs with brother-in-law Chris Allen. They’ve named beers after their children – including the wild-raspberry-flavoured St Phoebe, which was selected […]
June 20th, 2020 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
Natalie Paull once pointed a brûlée torch flame in the wrong direction – and accidentally set a whole docket rail of dessert orders on fire. She’s endured brownie explosions and baking disasters, too. But people rightly associate Natalie with oven-baked triumphs – like the brilliant sweets from her popular Beatrix bakery in Melbourne. Think passionfruit […]
May 12th, 2020 | by Lee Tran Lam | published in Latest, Podcasts, Travel | Leave A Comment »
Shinobu Namae runs one of Tokyo’s best restaurants: L’Effervescence. It has two Michelin stars and is known for its sustainable focus (nearly everything served to diners comes from Japan, even the cheese) and the menu is inspired by everything from McDonald’s fried apple pie to world peace. Even the dish names are memorable (you can […]
March 26th, 2020 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
Charlotte Ree once ate 30 different kinds of croissants during a trip to France – then got a croissant tattoo afterwards. She’s so dedicated to pastries that she’ll stay up until 5:30am to finish a baking marathon. Pulling 120 cakes out of the oven during the hours people reserve for sleeping – and then going […]
December 23rd, 2019 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
Angie Prendergast-Sceats once was an olive oil judge, where she had to watch out for vintages that tasted like “rancid feet” and “baby vomit” (such references really did appear on the flavour chart that’s deployed in these contests). But for the last three years, she’s been the culinary director and head chef of Two Good, […]
November 30th, 2019 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
“I was the guy who had the cream gun explode, trying to top the iced coffee.” Monty Koludrovic‘s early days in hospitality were “pretty calamitous”, but one triumph was ending up in the kitchen of The Boathouse at Blackwattle Bay. It was a meal there, at age 12 (that he can still recap with incredible […]
September 15th, 2019 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
Josh Niland can make fish scales taste like sugary cereal and fish eyeballs resemble prawn crackers. In his hands, seafood can become Christmas ham, mortadella and caramel slice. He can even turn calamari sperm into something you’d want to eat (no really)! His creative, waste-free approach to using every fin and scale is a response […]