We believe great food should be celebrated in its many forms, whether genuinely old and authentic or the good old-fashioned bastardised cuisines of the kind we grew up on in Australia, like Chinese-Australian food, Chinese-American, and so on, which Bangkok-based Adelaide-born chef Jess Barnes calls ‘trashy Chinese’. He loves the stuff and so do we, … Read more
The Grand Gelinaz Shuffle on 9th July 2015 saw 37 of the world’s best chefs swapping kitchens for a few days to produce a unique menu inspired by the restaurant they were sent to for one dinner service only. We were fortunate to be the only media covering the Noma takeover of Nahm in Bangkok. … Read more
Burmese cuisine, as most writers tend to label the cuisine of the country formerly known as Burma, now formally known as Myanmar, is complex. Burmese cuisine is also bloody delicious and reason alone to get to Myanmar now. One of the real delights of travelling around Myanmar is the opportunity a trip affords to sample … Read more
Contemporary Australian cuisine is best exemplified in the inventive dishes served in its best restaurants, where in recent decades a unique form of fusion cuisine has emerged, rooted in Australia’s multicultural heritage, global flavours and techniques, and beautiful home-grown produce. It all starts with a sublime sashimi of Corner Inlet rock flathead, Tasmanian trumpeter, salt cured wild oyster cream, … Read more
The Worlds 50 Best Restaurants List has attracted controversy once again, with criticisms that it is too “insidery”. But industry insider advice is exactly what you want when seeking restaurant tips. There appears to have been a lot of sour grapes about the Worlds 50 Best Restaurants List from people who don’t know how the awards … Read more