Top End humidity plus spice noodle soup? They're a more likely match than you'd expect, and queues of hungry diners at the city's laksa market stalls and eateries are proof.
From perfect roast potatoes to the cleaning power of fresh lime, we speak to nine chefs and restaurant operators about the family cooking tips they swear by.
Executive chef Khanh Nguyen has cooked up a menu featuring a Vietnamese-Bunnings sausage sanga mash-up, potato wedges with sour cream remixed, and the ice-cream sandwich of his dreams. And he’s eyeing that 16 June open date, Melbourne lockdown be damned.
From a South Melbourne market stall to Yarraville café Mabu Mabu and now her 130-seater in Federation Square, the self-described “Island girl” has many reasons to celebrate.
The industry talent pool was running dry long before the pandemic, and it’ll take a change in government policy, and self-reflection from restaurants, to make hospitality great again.
The Kakadu plum has been harvested by First Nations people for tens of thousands of years across northern Australia. Now the burgeoning industry is being shaped on country by people with knowledge and ownership of the prized fruit.
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