Since David Chang tapped Christina Tosi to become his pastry chef and later open Momofuku Milk Bar, the chef has continued to surprise and delight us with her playful, sugar-laden creations. Betty Crocker on acid? Maybe. But we're not complaining.
Plant-powered dishes from across the country are in no way just making up the numbers, combining crunch, char, sauciness and depth of flavour with aplomb. Here are 10 of the best.
Marrickville and the CBD are catching up but Surry Hills continues to be ground-zero for Sydney's café scene. Here are our favourites for brews, food and everything in between, as seen in Gourmet Traveller Restaurant Guide, published in August 2017.
Since David Chang tapped Christina Tosi to become his pastry chef and later open Momofuku Milk Bar, the chef has continued to surprise and delight us with her playful, sugar-laden creations. Betty Crocker on acid? Maybe. But we're not complaining.
A rework on the classic Anzac biscuit by Pat Nourse, a dyed-in-the-wool fan who tried and tested several methods to come up with his best version of the original.
The chef of award-winning Sydney restaurant Saint Peter isn't content with shaking up the seafood restaurant genre. With his new fishmonger, Fish Butchery, he plans to transform the way fish is sold, bought and cooked at home too.
Figs pair well with almost any soft cheese; we’ve gone with ricotta whipped with mascarpone. A drizzle of the orange-honey syrup is the icing on the cake, so to speak.
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