Restaurant ReviewsChaco Bar: Restaurant reviewTo have the complete Chaco Bar experience one must surrender all inhibitions at the fabric-draped door.Now to love|Oct 24, 2021
Chefs' RecipesKazuki's prawn and chive dumplings, sake butter and ponzuPlump prawn parcels, enriched with that sake butter, and balanced with that citrus-y ponzu.Now to love|Oct 07, 2021
Chefs' RecipesKazuki's cucumber, two ways (with almond miso, and horeseradish cream)An elegant starter.Now to love|Oct 06, 2021
Chefs' RecipesYoko Dining's mochi ice-creamCome for the mochi, stay for the ice-cream. This dessert creation is a one-two hit of chewy and creamy textures.Now to love|Sep 13, 2021
Browse All RecipesWafu pasta: Fettuccine with prawns, tomato and sake-soy butterAn umami-packed combination that just works.Now to love|Jul 14, 2021
Food & CultureHow Australia fell in love with Japanese foodExorbitant Kewpie mayonnaise prices, yakisoba made with spaghetti, and fish without the fat. Australians may have a love affair with Japanese cuisine but for the chefs who were first on the scene, it wasn't always easy.Now to love|Jul 09, 2021
Chefs' RecipesWatch: how to make okonomiyaki with Sokyo's Chase KojimaThe Sokyo chef puts his Osaka okonomiyaki down, flips it and reverses it.Now to love|May 25, 2021
ExplainersHow to make dashi (and chawanmushi)Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.Now to love|May 13, 2021
Restaurant NewsBrunswick Heads' Fleet is taking a sabbatical and transforming into a ramen barAnd its incoming Tokyo-born head chef has no qualms about charging $40 per person for the Japanese noodle soup experience.Now to love|May 07, 2021