Diving for abalone, visiting farm gates, herding cows and scaring off snakes – it's all in a day's work for these tree-change chefs who've left the bright city lights behind.
Australian chefs have long-held a fascination for XO, but in recent times that obsession has boiled over, spilling beyond the bounds of its Cantonese origins.
The Fitzroy restaurant and delicatessen has become an institution since opening its doors in 2014. And it's not just vegans lining up to get a taste of the plant-based menu. We stop by to find out what all the fuss is about.
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