En­ter­tain­ing

delicious - - CONTENTS - PHO­TOG­RA­PHY ADRIAN LANDER STYLING LEE BLAYLOCK & GEMMA LUSH

The Chin Chin crew re­vive over an Asian-style brunch with a kick.

As en­dur­ing Mel­bourne su­per­star Chin Chin gets set for its Syd­ney de­but, owner Chris Lu­cas and ex­ec­u­tive chef

Ben Cooper help you blow away last night’s cob­webs with a fast and fiery Asian-style brunch from their lat­est book, Feed Me.

owner Chris Lu­cas and group ex­ec­u­tive chef Ben Cooper. On top of open­ing Chin Chin Syd­ney in the city’s Surry Hills this month, the pair are launch­ing their sec­ond cook­book, Feed Me. “It’s the same con­cept as the ‘Feed Me’ op­tion at Chin Chin, where we try to make choos­ing the right dishes fun and re­lax­ing,” says Chris.

“We’ve come up with sce­nar­ios when you might want to cook for fam­ily and friends, and rus­tled up a menu to match the oc­ca­sion,” says Ben. Here, that’s a Chin Chin-style brunch – fast, fresh and big on chilli, it’s guar­an­teed to leave the pre­vi­ous night a dis­tant mem­ory!

Feed Me (Story Mat­ters Most, RRP $49.95) is avail­able from Oc­to­ber from Chin Chin in Syd­ney and Mel­bourne, and at chinch­in­restau­rant. com.au

CLOCK­WISE: salted sar­dines with tomato nahm prik; Viet­namese cof­fee; crab omelette; tom yum Bloody Mary; dumpling noo­dle soup; stir-fried noo­dles, sausage & broc­col­ini.

CLOCK­WISE: ar­riv­ing guests are greeted with tom yum Bloody Marys. OP­PO­SITE: tom Yum Bloody Mary (recipe p 52).

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