The roots of Australian cooking, The Menu 473 - Radio | Monocle

The roots of Australian cooking

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7 May 2021

Episode 473

30 minutes

A look into the rich and varied influences on what we consider to be Australian food today; a pioneer of Burmese cooking in Hong Kong; and the week’s top food and drink headlines.

7 May 2021

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Chapter 1

16 minutes

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Chapter 1

The roots of Australian cooking

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We hear from Australian chef and writer Ross Dobson who has released one of the best books on Australian cooking so far. ‘Australia: The Cookbook’ covers thousands of years of cuisine, and reveals the richness of the country’s culinary culture.

16 minutes

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The roots of Australian cooking

Chapter 2

2 minutes


Photo: Alamy

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Chapter 2

The Menu news

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The week’s top food and drink headlines.

2 minutes

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The Menu news

Chapter 3

7 minutes


Photo: Gusjer/FLICKR

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Chapter 3

Hong Kong’s pioneer of Burmese cooking

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A conversation with Nelson Htoo who saw a gap in Hong Kong’s restaurant scene and launched the city’s first Burmese restaurant, Club Rangoon.

7 minutes

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Hong Kong’s pioneer of Burmese cooking

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