Whenever Japanese food is discussed in Australia the focus tends to be on the ubiquitous sushi or sashimi, so for this year’s Crave Sydney International Food Festival we decided to…

Chef’s Armoury was invited by President Oikawa from Oigen Foundry to see first hand how Nambu Tekki is made. Nambu refers to the ancient name for the area around Iwate…

International chef Marcus Wareing of The Berkeley, London, presented alongside Peter Doyle, Alex Stupak, Tetsuya Wakuda and Peter Gilmore in the Contemporary Creative programs of this year’s World Chef Showcase…

Photo: Lumiere Photographie Tofu is a super healthy form of protein that is low in fat, low in calories and when eaten the same day it’s made, tastes unbelievably good.…

Tofu is a humble, healthy staple of Japanese cuisine and is enjoyed by millions around the globe. Unfortunately here in Australia there isn’t a tofuya in every suburb so sourcing…

We catch up with Wylie Dufresne – famed contemporist, kitchen alchemist and Chef / Restaurateur of WD-50, New York at the WD ~ Bentley showcase dinner. Wylie and Leigh talk…

Attempting to recount the dinner at Bentley for the Wylie Dufresne event is no mean feat. The food was generous and sumptuous, the wine pairings marvellous and the service impeccable.…

Janice Wong – Chef / Restaurateur of 2am:dessert bar, talks about her career to date, her food vision and upcoming high tech gastro Lab which is set to open in…

Food fantasies about Japanese mayo? Kewpie – the number one brand of mayonnaise in Japan with die hard fans all around the world – Are you one of them? ……..…

Takoyaki is one of the most popular street foods in the Kansai region of Japan. Traditionally these balls are filled with octopus (tako) but in recent times ingredients such as…