A recent industry survey found 63 per cent of restaurant operators are in favour of compulsory vaccines for staff. In the kitchens though, opinion is mixed about the best way to balance individual rights and responsibilities.
At Melbourne's Sunda, chef Khanh Nguyen melds the spirit of Southeast Asian cooking with native Australian ingredients, but it’s the staff meals where the real magic happens. He shares the dishes his team return to again and again.
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