Despite the south-western Sydney suburb being tagged with the dreaded “COVID hotspot” label, restaurant owners are doing their best to stay upbeat during the worst of lockdown.
It's the food, and so much more: Indonesian aunties who ply you with sweets, staff who know your child's favourite booster seat. For these chefs, these restaurants and pubs double as a second home.
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.
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