As we contemplate the arrival of Autumn Down Under, it’s Springtime in Japan and that means the much-anticipated cherry blossom season.
Known as one of the most beautiful flowers in the world, cherry blossoms – or Sakura – have been around for centuries and are Japan’s national flower.
In March, everyone awaits the arrival of the pink, fragrant blossoms around the country, in fact there is even a countdown as to when the first blooms will appear.
This week, we turn our attention to everything Japanese as we celebrate blossom season – we tell you where to find the best restaurants, dish up easy recipes to make at home and educate you on cooking with Japanese ingredients.
Fast, fresh and flipping delicious! 7-Eleven Japan challenges you to reconsider everything you know about convenience store food, don’t miss Marie-Antoinette Issa’s 10 delicious foods you should try at 7-Eleven Japan from egg sandwiches to cheesecake.
Eating sushi, especially nigiri, is an art form and there’s a certain etiquette that comes with it. To ensure you don’t accidentally offend your Chef, Marie-Antoinette spoke with Erik Ortolani – Head Chef at Ito – about the dos and don’ts of sushi dining.
Number one on the list according to Erik is: "Please use chopsticks to eat your sushi! No forks or hands.”
Krish Dutt’s culinary journey began in the vibrant islands of Fiji, where the rich flavours and local ingredients first sparked his passion for cooking. At 20, this passion led him to the Cook Islands, where he spent two transformative years honing his skills and diving deep into Pacific cuisine.
"My journey took an extraordinary turn when I was appointed Private Chef de Cuisine for the Royal Family of Jordan,” he tells AGFG. "This prestigious position allowed me to work alongside world-renowned Michelin-starred Chefs at their restaurants, absorbing invaluable knowledge and techniques from true masters of the craft.”
Krish now finds himself King of the Kitchen at TUNKI – Ceviche and Woodfire Grill in West Lakes, where a fusion of Japanese and Peruvian ingredients comes together to bring Nikkei cuisine to Adelaide.
Sharing his recipe for tuna tataki with aji Amarillo, passionfruit and charred sweet corn, he says this was the first Japanese cooking style he learnt and totally fell in love with.
‘Eat Your Heart Out’ at Nel Restaurant in Sydney next month with an 11-course menu taking you on an adventurous culinary journey of foraging to something a little more ear-y.
To celebrate the exclusive Paramount+ launch of the Emmy®-nominated series Yellowjackets‘ third season, Paramount+ Australia is partnering with acclaimed Chef Nelly Robinson to unveil a first-of-its-kind feast.
From Tuesday, March 4 to Friday, March 7, the Chef-hatted venue will transport guests into the remote northern wilderness of Yellowjackets - providing an epic backdrop for the divisive degustation.
We also taste test Matthew McConaughey’s Pantalones Organic Tequila which launches Down Under this week, bringing good times and good clean fun to all who drink it!
Cheers to blossoms and bottoms up!
