The Menu

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

Cover art for The Menu

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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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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