A lifelong fixation with pho made this chef's dream of opening his own Sydney restaurant possible. But it also made a wish come true for his grandmother, too.
“My mum is kind of the Donna Hay of Israel. So one day I just started flicking through her books and toyed with the idea of making really simple, fresh dinners...
Ready for a feast? Adetokunboh Adeniyi from Sydney's Little Lagos restaurant can help. He's an expert at Nigerian dishes that can feed 30 people at a time.
For Lotus Dining head chef Chris Yan, his grandma's red–braised pork belly is a dish that sends him back decades to a bucolic childhood in rural China.
