Longtime will remain open as a function space, but the restaurant concept is moving down the road with an open kitchen, new dishes and an upstairs bar.
As he readies to open his Italian restaurant CicciaBella with the Icebergs crew, the Sydney chef talks Chinese Bolognese, chokos and the early days of instant messaging.
It’s expanded from Salisbury to Unley and enjoyed a glowing New York Times write up in between, but this Mexican eatery is still doing what it does best.
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.
.jpg?width=323&height=242&mode=crop&scale=both&anchor=middlecenter&quality=75)
