From the coconut plantations of Sri Lanka via the kitchens of northern Italy, chef O Tama Carey brings us a cracking autumnal lunch leavened with sultry spice and characteristic flair.
With credit cards in other names and a strict no-photo policy, this restaurant critic has kept her identity secret from restaurant staff for more than a decade. And she’s still not ready for her close-up.
Cime di rapa, a variety of turnip popular in Italy (where it translates to turnip tip), is a hardy green that's ideal for tossing through pasta for a quick and nutritious meal.
After three months of renovations, the Sydney stalwart is ready to open its doors. Has Quay hit the reset button on fine-dining or simply tweaked a winning formula?
.jpg?width=690&height=388&mode=crop&scale=both&anchor=middlecenter&quality=75)
