The spicy, fragrant notes of Sichuan cuisine have followed the writer and cook for decades. As the rest of the world catches up, she charts the course of a lifelong love affair.
Along a 300-metre stretch of Newtown's main drag, three restaurants are dishing up some top-notch fried chook. On a wing and a prayer, Tristan Lutze tries them all.
We asked some of the country’s top chefs for their go-to cold-weather dishes. The result? Big, hearty braises, nourishing soups, rich meat sauces, and roasts to set and forget.
