Carrots have traditionally been the stuff of side dishes and crudités, but now kitchens around the country are exploring the creative potential of this humble root vegetable.
Kylie Kwong’s Sydney restaurant Billy Kwong has closed its doors after 19 years. It’s a time for reflection, but also a chance to look ahead to new beginnings.
Perth expat Dave Pynt is transplanting the barbecue good times of his Michelin-starred Singapore eatery to a luxury beachside resort, which spans three islands.
