O Tama Carey’s cashew curry for Sri Lanka
The Lankan Filling Station chef-owner is doing her bit to help, one curry at a time.
Chef or cook
On the pass: Andy Evans on Spice Temple’s 10th birthday
With the Chinese eatery celebrating a decade on the Sydney restaurant scene, head chef Andy Evans reflects on near misses with vats of chilli oil and nicknames for his knives.
Exit interview: chef Ali Currey-Voumard farewells The Agrarian Kitchen Eatery
The chef on late night lamb souvlakis, her favourite playlist and what’s next.
O Tama Carey’s recipes
From the coconut plantations of Sri Lanka via the kitchens of northern Italy, Lankan Filling Station chef O Tama Carey brings us a cracking autumnal lunch leavened with sultry spice and characteristic flair.
How Ben Shewry’s near-death experience inspired an Attica dish
For the Melbourne chef, when you've nearly drowned three times in your life, you plate the experience.