O Tama Carey’s recipes
From the coconut plantations of Sri Lanka via the kitchens of northern Italy, Lankan Filling Station chef O Tama Carey brings us a cracking autumnal lunch leavened with sultry spice and characteristic flair.
Lankan Filling Station, Sydney review
O Tama Carey finally has a permanent site to show off her own brand of Sri Lankan food, and the result is all killer, no filler.
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An eating tour of Sri Lanka with O Tama Carey
On the eve of opening her new hopper restaurant, Lankan Filling Station, Sydney chef O Tama Carey visits Sri Lanka, the land of her heritage, for inspiration.
Where to eat, stay and drink in Colombo
Sri Lanka's capital is a boomtown of skyscrapers but its soul endures in heritage neighbourhoods, writes Kendall Hill.
World view: Weligama Bay, Sri Lanka
Photographer Tom Parker shares the story behind this aerial shot of a fishing village in Sri Lanka.
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O Tama Carey’s black braised brisket
Rich with sweet spices and soured with tamarind, this black braised brisket dish is robust and hot. Serve it with O Tama Carey’s cabbage mallung and rhubarb achcharu.
O Tama Carey’s pipis with bay leaves and gentle curry sauce
"This is a delicately spiced curry dish with lots of green flavours - bay leaves, green chilli - and a light curry powder," says Carey. "This dish uses some of my favourite flavours from both Italy and Sri Lanka."
O Tama Carey’s fried eggs with seeni sambol, coconut and turmeric
O Tama Carey's lattice-like fried eggs drowned in a creamy curry sauce are perfect for a hearty breakfast but work just as well at any time of day. Serve them topped with seeni sambol, a Sri Lankan sweet-spiced caramelised onion relish.
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O Tama Carey’s cabbage mallung
Fresh coconut and warm spices feature in O Tama Carey's cabbage mallung, a common dish in Sri Lankan meals. Serve it alongside her black braised brisket.
Egg hoppers with green sambol and coconut gravy
Hoppers are thin bowl-shaped pancakes found in Sri Lanka. Made with rice flour, they're excellent for someone with gluten intolerance and their shape makes them perfect to hold an egg and tasty curry gravy.