Issue 28

Recently, I was fortunate enough to travel to Hong Kong with chef Neil Perry – our Chef in Action in this issue showcasing his Chinese restaurant, Spice Temple. In addition to Neil’s offerings, we visited the Sydney suburb of Hurstville, with its thriving Chinese community, and also looked to be inspired further by Asian American chefs, such as David Chang and Roy Choi, who are mixing the flavours of their American childhoods with the traditions and ingredients of their family backgrounds.

Recently, I was fortunate enough to travel to Hong Kong with chef Neil Perry – our Chef in Action in this issue showcasing his Chinese restaurant, Spice Temple. In addition to Neil’s offerings, we visited the Sydney suburb of Hurstville, with its thriving Chinese community, and also looked to be inspired further by Asian American chefs, such as David Chang and Roy Choi, who are mixing the flavours of their American childhoods with the traditions and ingredients of their family backgrounds.