The February issue

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Australia's top 20 rieslings
22.02.2017

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

Yama Kitchen & Bar's Taiwanese fried chicken


"Too many late, possibly drunken nights in Melbourne have meant too many late-night stops at Hot Star Large Fried Chicken," says Ryan. "But, as late-night fried chicken goes, it's very good. This is our version done, as is the theme of our restaurant, in a style that is easy to share. We wanted a dish that was a great way to get the evening started or, equally, a great drinking snack." Start this recipe a day ahead to marinate the chicken.

You'll need

2 tbsp usukuchi soy sauce (see note) 1½ tsp sake 1½ tsp finely grated garlic (about 3 garlic cloves) 1 tsp caster sugar ¾ tsp five-spice powder 4 skinless chicken breasts (about 200gm each), cut into thin strips 35 gm (¼ cup) cornflour 1 egg yolk 150 gm (1 cup) sweet potato flour (see note) Vegetable oil, for frying Chilli sauce (optional), to serve   Chicken seasoning 2 tsp five-spice powder ⅛ tsp ground white pepper 1½ tsp caster sugar

Method

  • 01
  • For marinated chicken, combine soy sauce, sake, garlic, sugar and five-spice powder in a plastic container, and stir until sugar dissolves. Add chicken and toss to coat (chicken should just be coated, not soaked, with marinade), then cover and refrigerate overnight to marinate.
  • 02
  • For chicken seasoning, combine ingredients and 1½ tsp fine salt in a bowl and set aside.
  • 03
  • Mix cornflour and egg yolk with chicken mixture, then remove chicken from marinade and coat in sweet potato flour. Place on a tray lined with baking paper and stand for 15 minutes at room temperature.
  • 04
  • Heat oil in a deep saucepan to 180C. Carefully add chicken pieces in small batches (be careful, hot oil will spit) and deep-fry, turning occasionally, until golden and cooked (4-5 minutes). Drain on paper towels, then season to taste with chicken seasoning and serve hot with chilli sauce.
  • 05
  • Note: Sweet potato flour is available from Korean food stores and select Asian supermarkets. Usukuchi soy sauce is available from Japanese grocers; it’s lighter in colour and flavour, and saltier than regular soy sauce. If it’s unavailable, use regular soy sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A Martini made with Mountain Pepper Gin (at Yama they serve their own house-made gin; any mountain pepper gin will work), vermouth and orange bitters.

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