Sri Lanka

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.

O Tama Carey finally has a permanent site to show off her own brand of Sri Lankan food, and the result is all killer, no filler.

On the eve of opening her new hopper restaurant, Lankan Filling Station, Sydney chef O Tama Carey visits Sri Lanka, the land of her heritage, for inspiration.

Sri Lanka's capital is a boomtown of skyscrapers but its soul endures in heritage neighbourhoods, writes Kendall Hill.

Photographer Tom Parker shares the story behind this aerial shot of a fishing village in Sri Lanka.

O Tama Carey's lattice-like fried eggs drowned in a creamy curry sauce are perfect for a hearty breakfast but work just as well at any time of day. Serve them topped with seeni sambol, a Sri Lankan sweet-spiced caramelised onion relish.