Chase Kojima chef of Sokyo

At the table with: Chase Kojima

Chef and restauranteur Chase Kojima has been making headlines in Australia since opening his own restaurant Sokyo at The Star in Sydney. Born and raised in San Francisco, Kojima grew up working at the family kitchen that served up traditional Japanese food. All before hitting 30, he has also headed up kitchens of the Nobu restaurant group in Las Vegas, Dubai, London, and LA. Who … Continue reading At the table with: Chase Kojima

pasteis de nata, typical Portuguese egg tart pastries

Around the world: Portuguese

Portuguese cuisine is heavily influenced by the Mediterranean. Common ingredients that form of the basis of most Portuguese cooking include olive oil, garlic, and fresh herbs such as coriander and parsley. Given that the country has a well developed fishing industry, fish and seafood make it to the table too whether it’s fried, grilled, boiled, or stewed. Meats such as pork and chicken are favourites, … Continue reading Around the world: Portuguese

At the table with: Richard Ptacnik

At the table with: Richard Ptacnik

Executive chef of Sydney’s Otto Ristorante Richard Ptacnik draws on the roots of Italian classics when he is cooking modern Italian in the kitchen. He draws on his skills from having worked in some great kitchens in Berlin, Switzerland, and his home city, Prague. He originally joined Otto in 2003 as a sous chef, and assumed the role of head chef in late 2009. Who … Continue reading At the table with: Richard Ptacnik

Vicky Brown busy buzzing at The Urban Beehive

Vicky Brown and her business partner Doug Purdie have their eyes set on Saturday 29 August as the open day of their first bee shop in Mascot, Sydney. The pair behind The Urban Beehive has been working tirelessly to open up the shop in hope that it will help further spread the importance behind beekeeping. “[The business] is getting to a point at where I … Continue reading Vicky Brown busy buzzing at The Urban Beehive

Jabaida Juthi channels creativity in the kitchen

She’s a mum, a seamstress, a volunteer, a school principal, and now Jubaida Juthi has turned from being a home cook to a stallholder at the local Lakemba markets in Sydney selling her homemade Bangladeshi chutneys and pickles. Juthi said the pickles and chutneys made from ingredients including tomatoes, apples, and mangoes are what she’d often serve to family and friends when they come over … Continue reading Jabaida Juthi channels creativity in the kitchen