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Chef Martin Boetz creates a sweet and spicy combination of pork and prawn, wrapped in a delicate egg net. Highly-acclaimed as one of the flagships of “modern Thai” in Sydney, Longrain is a smart space in Sydney’s Surry Hills – big bar, communal tables, fresh, innovative food.
The creative forces of chef and co-owner Martin Boetz combine Thai and Southern Chinese influences. German-born Boetz was significantly influenced by David Thompson at Darley Street Thai (now closed) and later at Sailors Thai, which Martin ran for several years.
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Keeping champagne fizzy
If you want to keep champagne fizzy to drink the next day try placing a silver spoon in the neck of the bottle (handle pointing into the liquid). They have been doing this for decades in France and many swear by it!
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Juniper Berries
A tangy, aromatic dark red-purple berry used to flavour meat marinades and stews. It is also used to make gin.
