March 5th, 2019 | by Lee Tran Lam | published in Latest, Podcasts | Leave A Comment »
Daniel Puskas started his career slicing tomatoes, but eventually ended up in the kitchen of Alinea, the acclaimed Chicago restaurant known for turning mozzarella curds into balloons filled with tomato foam. His experience there was part of his Josephine Pignolet Young Chef of the Year prize. It’s one of many honours he’s earned throughout his […]
May 29th, 2013 | by Lee Tran Lam | published in Favourites, Restaurants | 2 Comments »
Here’s how to escape to the country without arguing over maps, stockpiling snacks for the road trip or overthinking which songs should be played through the car speakers. Farmhouse Kings Cross in Rushcutter’s Bay is a shortcut to rural charm that’ll save you on travel time, keep you extremely well fed and, in fact, has […]
September 4th, 2012 | by Lee Tran Lam | published in Uncategorized | 4 Comments »
As I write this, there are probably Sydney Good Food Award-winners still toasting their victories and (rightfully) testing how much celebrating their liver can take. There was a whirlwind of new hatted entries at this year’s event (and, accordingly, in the new 2013 edition of the Good Food Guide) – major congrats to all of […]
August 23rd, 2012 | by Lee Tran Lam | published in Restaurants | 6 Comments »
Here’s a confession of guilt: I’ve declared war on some unending to-do lists and I’m not sure if I’m winning. So, being time-poor, here’s the laziest blog post I’ve come up with: a recap of recent meals via that hazy-coloured memory prop, Instagram. Youeni Foodstore, Surry Hills. The wedges, roasted with rosemary, thyme and Parmesan […]
March 26th, 2012 | by Lee Tran Lam | published in Favourites, Restaurants | 3 Comments »
Sixpenny in Stanmore may be named after faded currency, but this new restaurant has plenty of sparkle and worth. It’s the long-awaited venture for Daniel Puskas and James Parry, the brilliant prize-winning chefs who last created course-by-course magic together at Oscillate Wildly. They’ve been wanting to open their own establishment since they left that fine […]