His latest venture is the Café Royce in Penrith, where he cooks classic and contemporary Australian food. Australian food is a consumer’s utopia; a bit from here, a bit from there, something from the past and something from the now. The food is more about ‘hot and numbing’ (from the use of Sichuan pepper) than it is chilli hot, which is more typical of Asian food, further south. Sadly, this is not seen too much these days in large overseas cities I’ve visited, unless it is an Asian food market. Many recipes in the book from lamingtons to snapper pie may get people broadening any pre-existing perceptions they have about Australian cuisine.

Source: Forbes March 18, 2021 17:03 UTC