Brining wings first will result in more tender and juicy meat and more crispy, caramelised skin. It is so worth...Read more
My new restaurant. Modern Chinese. Inspiration taken from all over the country – Sichuan, Yunnan, Hunan, JiangXi and more. The food is going to be truly beautiful, the service sublime, the wine list incredible – and the design by Bates Smart who did Bar & Grill in Melbourne and our most recent renovation of Rockpool is breath taking.
I won’t divulge too much. I want you to be surprised, but I do intend to baby step you through the renovation process – because it’s just so interesting.
I am just so excited about this new restaurant, it’s hard to sit still for 3 seconds.
It is so original and different to anything else I have done before, and the travel and eating I have suffered in the name of research has been nothing short of inspirational.
I took a small team to China back in April to eat our way through the best the country had to offer. Not high end – not road side stalls – but all those fantastic little restaurants that the locals indulge in on a regular basis. Salted pork with chillies at Di Shui Dong in Shanghai; smoked bamboo and 3 cup chicken at Hengshupena in Beijing – we ate for days, day and night, night and day – and then ate some more, and came home feeling like the proverbial stuffed geese. But what a trip. What an experience. And what an unbelievable cuisine and country.