Sunday Herald Sun - Stellar - - Delicious. On Sunday -

Crispy chicken skin is now the cool kids’ crack­ling of choice. At Sydney’s Bar Brose, Analiese Gre­gory loads it on chicken cooked in vin jaune. Bird’s Nest in Brisbane is serv­ing torikawa, a whole skewer of the crispy stuff, and at Mel­bourne’s lat­est mod­ern Turk­ish restau­rant Tu­lum – the hottest cui­sine right now – the most talked-about dish is a poached egg on smoked yo­ghurt with burnt but­ter crumbs and shards of baked chook skin (be­low).

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