The Weekend Australian - Travel - - Front Page - MICHELLE ROWE

DUMPLINGS are an ob­ses­sion in the T&I of­fice. Ev­ery na­tion has its own ver­sion — from Nepal’s momo and Poland’s pierogi to Ja­pan’s pop­u­lar gy­oza or the tiny Rus­sian dumplings called pel­meni. Chi­nese are our favourites and we’re not averse to a West­ern­ised ver­sion, such as the fab­u­lous steamed pork buns from Hun­gry Duck mod­ern Asian res­tau­rant in the NSWsouth coast town­ship of Berry. Dave Camp­bell, chef and owner, sources his pork locally, brines it with fen­nel seeds, then braises it in mas­ter stock for eight hours. The fall-apart meat is shred­ded, flavoured with herbs and spices, and stuffed inside his ver­sion of the clas­sic Chi­nese pork bun, made with or­ganic un­bleached flour. Served with Chi­nese red vine­gar and Ja­panese white soy with chilli, it’s to die for. More: hun­gry­duck.com.au.

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