Why cooking good food is enough for Adrian Graham

Many people think it’s every chef’s dream to work in a Michelin Star restaurant or to own one. At one point Adrian Graham, 32, thought about it but soon realised it wasn’t for him. Instead, Graham, who’s currently on a working visa from the UK, is pretty content with working in the kitchen of the Riverview Hotel located in Sydney’s inner western suburb of Balmain. “I … Continue reading Why cooking good food is enough for Adrian Graham

Headshot of BBR festival director Vincent Hernandez

At the table with: Vincent Hernandez

Vincent Hernandez is the festival director of the BBR festival — otherwise known as the Bleu Blanc Rouge festival — that will be taking place in Sydney on 14-17 July. Who is your inspiration? Shinsuke Nakatani, a Japanese chef mastering French cuisine in Paris. What’s currently in your pantry? Fresh herbs – parsley, garlic, onions, ginger; dried fruits; and about six different oils and as … Continue reading At the table with: Vincent Hernandez

Kaisern Ching on Din Tai Fung to building Chefs Gallery

Kaisern Ching may have started his career with Macquarie Bank, but these days he’s constantly thinking about how to impress his diners at Chefs Gallery. Ching founded Chefs Gallery shortly a year after bringing Tapei’s first Din Tai Fung restaurant to Australia just over six years ago. He said after moving from Singapore to Australia he realised Australia’s definition of Chinese food was partial, with … Continue reading Kaisern Ching on Din Tai Fung to building Chefs Gallery

The Sydney Connection shares a piece of home with visitors

Since relocating to Sydney 10 years ago from Auckland, Maree Sheehan has familiarised herself with the inner-city, and her knowledge is so vast  she now runs tours in the area. But unlike traditional walking tours that point out city icons, Sheehan’s version, The Sydney Connection, brings tourists together around the dining tables of local eateries in Elizabeth Bay, Surry Hills, Darlinghurst, and Potts Point. Sheehan … Continue reading The Sydney Connection shares a piece of home with visitors

Japanese deep fried pork "Tonkatsu"

In the pantry: Panko

Panko is a Japanese-style breadcrumb made usually with white bread that has been processed into flakes and then dried. If the panko is looking a little tan, it just means a whole loaf of bread – crust included – has been processed. It can be used for any kind of deep-frying, giving any dish a light, airy, and crispy texture. These days it is also … Continue reading In the pantry: Panko