Waste not, want not: this resourceful (and delicious) dish is a strong argument for further adventures in Scandinavian-Chinese cookery.
David Sutcliffe was 22 when he first began fishing for abalone. More than three decades later, he remains passionate about celebrating – and protecting – the ocean.
Delicious and refined, this new-school steak tartare remix encapsulates the brilliance of Singapore’s favourite modern barbecue restaurant.
Reflecting on the last 15 years, the proud “copycat” chef speaks frankly about Thai food, America’s dining scene and where the two – as well as Pok Pok – intersected.
Born in Seoul but adopted by a Danish family, a young Kristian Baumann – in the...
A decade and one Covid-19 pandemic later, the couple are hatching bold plans for their flagship, starting with not reopening the restaurant. But don’t be alarmed. They’re closing Bo.lan for a very good reason.
In honour of Bourdain Day, we’ve asked friends of The Local Tongue to share memories of the great man and stories about the influence he’s had on their lives.
His hit-list of names to look out for is a mix of the big-name and the small, the emerging and established. It is a snapshot of everything that’s great about Australia’s vibrant wine landscape.
We sit down with the Chef’s Table star to talk about his new restaurant, his public reputation and what he really thinks about awards and rankings.