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Our restaurant critics' picks of the latest and best eats around the country right now.
Curries, soups and the comfort of custard – it’s time to hunker down for soul food packed with flavour.
This makes a big batch, so if you don't have an extra-large saucepan, halve the recipe. It keeps well refrigerated for several days and also freezes well.
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This ramen stock has been inspired by a David Chang recipe in his book Momofuku.
Note Shichimi togarashi, a Japanese condiment, and kombu, a dried kelp, are available from Japanese grocers.
This ramen is inspired by the flavours in David Chang's Momofuku cookbook and by GT favourite Ichiban Boshi, a ramen shop in Sydney's CBD. Typically, ramen noodles are served in a dashi-based stock flavoured with mirin, sake and soy. Chang makes his using a pork stock base (he also adds smoked bacon for extra flavour). Here we've combined the two bases to get the best of both worlds, but you could easily use just one.