Japanese (and Japanese-inspired) ways with chicken
The land of the rising sun has some winning chicken recipes.
How to make nukazuke (bran-fermented Japanese pickles) with Rough Rice
Master fermenter Adam James, of Hobart’s Rough Rice, on how to make crisp and refreshing nukazuke pickles.
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Miso recipes that we keep coming back to
Sure, the Japanese soy bean paste packs an umami punch, but it also works wonders in desserts.
A quiet place to experience a Japanese-style tea ceremony in inner-city Melbourne
In a city known for its boutique coffee, there's a place that's offering specialty green tea sourced from a seventh-generation plantation near Kyoto.
Pork and spring onion yakiton with tare
These barbecued Japanese pork skewers will keep you coming back for more, especially when glazed with the sweet and sticky tare sauce.
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Sokyo and Lee Ho Fook chefs to collaborate on a new Japanese-Chinese restaurant
And they’ve nabbed a beautiful waterfront location.
Trout and daikon rice bowl
Part chirashizushi, part poke bowl, all-round fresh and fast flavour.
What are Hida Beni?
It's vividly scarlet on the outside, and beautifully streaked with red and white on the inside. Quay chef Peter Gilmore explains the history of the unique Japanese vegetable.
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Kazuki’s, Melbourne review
A one-time Daylesford favourite, Kazuki’s is bringing small-town charm to Carlton with clever cooking and no shortage of technical prowess.
Hartsyard re-opens with new owners
With a new look, new cheese puffs, and a kind-of new menu.