Word: woks
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...Knoll-that will make style mavens salivate. The cuisine will get your mouth watering too. Devised by British-born chef Michael Moore, who has notched up stints at top Sydney restaurants like Bennelong and Prunier's, the menu celebrates the freshness of Australian produce with signature dishes like wok-fried blue swimmer crab with sansho pepper, and seared king prawns with blue pumpkin pasta rotolo. Talk about a culinary revolution. Lunches start from around $30, dinners from about $50. Reservations are essential...
...Knoll - that will make style mavens salivate. The cuisine will get your mouth watering too. Devised by British-born chef Michael Moore, who has notched up stints at top Sydney restaurants like Bennelong and Prunier's, the menu celebrates the freshness of Australian produce with signature dishes like wok-fried blue swimmer crab with sansho pepper, and seared king prawns with blue pumpkin pasta rotolo. Talk about a culinary revolution. Lunches start from around $30, dinners from about $50. Reservations are essential...
Every great athlete fascinates Rose. Once he used to sit up all night in the car listening to West Coast games; now he keeps his satellite dish as hot as a wok. He peppers his discourses on his own records with Richie Allen's homers and Jim Bunning's shutouts. Rose is no more self-centered than a fried egg. "Sometimes I get the feeling that everyone thinks I spend all of my time working out statistics," he says defensively. As a matter of fact, First Wife Karolyn testifies, "There never was a morning when I didn't see Pete...
Emmanuel Stroobant, chef of Singaporean popular restaurant Saint Pierre, serves a signature wok-fried foie gras with tetaki of Japanese squid, julienne of Parma ham with warm yogurt jelly and black peppercorn reduction. But ask him if he is a fusion chef, and he balks. "I guess I am," he says, "but I don't like the word fusion...
...served in big clay bowls, aromatic and steaming. The chefs begin boiling a huge pot of meat-based broth at 6 a.m. each day. Then a flavoring is added: soy sauce ($5.75) or miso ($7.75). The noodles, which come packaged in dry chunks, are kept cooking in a large wok over an open flame, and are scooped out at serving time and ladled into the broth. The cook adds toppings from small plastic containers: mushrooms, scallions and bits of minced pork...