So you’re down with Sydney’s ‘newfangled’ Chinese regional cuisines, and you’ve dabbled in the odd degustation? Before coming to this six course Wine & Dumpling Degustation ($69/head) I suggest you cast your mind backwards to recall what made those eschewed Cantonese meals of yesteryear so great.
Back to the Future of Food
Writing this column on the cusp of History Week (September 3rd-11th) had me thinking about the ways we all eat our food history. What we call comfort food are those dishes we ate as children, and each time we eat them they somehow magically transport us back to a time when things were simpler. But what do you really know about the dishes your ancestors ate?