Latest news with #EP&LP
The Age
3 days ago
- Business
- The Age
The $5 tool that will elevate your Thai cooking, according to a star chef
Martin Boetz reckons Thai cooking is getting better in Australia. Or more sophisticated, at least. 'There are better restaurants around using proper ingredients,' Boetz says. 'Even your local Thai restaurant is putting Thai basil in the curries, rather than nothing, like they used to.' Boetz should know. He's partly responsible, given his creation of Longrain in Sydney in 1999. It was such a hit it inspired a second restaurant in Melbourne (which is still a going concern, now under the stewardship of Scott Pickett) and went on to influence a raft of others, from Chin Chin in Melbourne to EP & LP in Los Angeles and Longtime (now Same Same) in Brisbane. Often, it was Boetz's former Longrain lieutenants heading up the kitchens in these venues, such as Louis Tikaram at EP & LP or Ben Bertei at Longtime.
Sydney Morning Herald
3 days ago
- Business
- Sydney Morning Herald
The $5 tool that will elevate your Thai cooking, according to a star chef
Martin Boetz reckons Thai cooking is getting better in Australia. Or more sophisticated, at least. 'There are better restaurants around using proper ingredients,' Boetz says. 'Even your local Thai restaurant is putting Thai basil in the curries, rather than nothing, like they used to.' Boetz should know. He's partly responsible, given his creation of Longrain in Sydney in 1999. It was such a hit it inspired a second restaurant in Melbourne (which is still a going concern, now under the stewardship of Scott Pickett) and went on to influence a raft of others, from Chin Chin in Melbourne to EP & LP in Los Angeles and Longtime (now Same Same) in Brisbane. Often, it was Boetz's former Longrain lieutenants heading up the kitchens in these venues, such as Louis Tikaram at EP & LP or Ben Bertei at Longtime.
