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Chuck a wallaby on the BBQ

BY ALEC SMART The summer scent of pork, beef, lamb and chicken frying on Aussie barbecues may one day be a thing of the past, replaced by healthier native delicacies, like possum, wallaby and emu, if chefs promoting indigenous cuisine influence our eating habits. Kangaroo meat has already undergone a resurgence in the nation’s palate […]

Lotus @ The Galeries

From slickly modern private dining rooms, to texture-rich ceramics and stone, highlighted by natural light flooding into what must have been a difficult u-shaped space, DS17 have taken the lessons of Alpha and outdone themselves. Equally so, in Head Chef Chris Yan’s hands, the now-extensive menu builds upon the ideas germinated in Lotus’s initial Walsh Bay outlet, but far surpasses them.