Latest news with #Oncore
Sydney Morning Herald
24-06-2025
- General
- Sydney Morning Herald
The secret kitchen wisdom that top chefs and cooks swear by (and you should too)
It's often the tiny differences that improve your cooking. Here's the advice from the experts including Poh Ling Yeow, Donna Hay and Maggie Beer. The best ideas are often the simplest. The same goes for cooking. In our popular column The Dish, we ask some of Australia's most influential people what cooking wisdom they live by – among many other burning questions. Here are the golden nuggets from some of our top cooking talent that you can apply in your kitchen, too. Lennox Hastie, owner-chef, Firedoor, Sydney I always say cook the food you want to eat – it sounds stupidly obvious but it's everything. You have to make yourself happy first. You have to choose the ingredients you want and there's nothing worse than cooking something you don't love. Silvia Colloca, Italian-Australian TV personality and cookbook author It's imperative the pasta is not overcooked. The concept of al dente [resistance to the tooth] matters to Italians, and it matters to me. It's more important than you think and not as snobby as it might sound. It mostly applies to dry pasta. As a rule of thumb, if the packet says 11 minutes, take it out after nine or 10 minutes because it continues to cook with the residual heat. Andrew McConnell, chef and restaurateur Less is more. I wish I had learnt this earlier as a chef, but it's something you learn on the job as your palate matures. It has a lot to do with you as a person and what you like, and not so much the technical aspect of cooking. In the southern countries of the Mediterranean, they do this so well. Brigitte Hafner, owner-chef Tedesca Osteria, Victoria I learned very early on from [Sydney chef] Kylie Kwong about when to season. It's essential, and many people put the salt at the end, but for me, salt is there to extract flavour, not to add anything. I would say you must always season carefully and purposefully. And, of course, taste as you go. Poh Ling Yeow, TV presenter and recipe writer I learnt about balance from my mum – salty, sweet and sour. At the end of cooking a meal, it's all about these three things. Clare Smyth, chef, Oncore It's about buying the best-quality produce you can afford. That rule never gets old. Buy what's in season and keep it simple when you cook. Eat more vegetables is another one – it's better for us and better for the planet. Sarah Wilson, Australian author and podcaster My mum had six kids and was so good with food. The wisdom I got from her is 'do not peel vegetables or fruit'. A lot of the nutrients are in the skin, and that's the same with meats. I use the last little bit of everything. I reuse lemon peels, the skin on chickens and the fat on meat. I also live by this mantra: If in doubt, eat as your grandmother or great-grandmother used to eat. Diana Chan, TV host and writer As simple as it sounds, it has to be 'taste as you go'. Many cooks forget to taste their food, but I am always checking the flavour as I cook. It's important that when the dish hits the table, it should have the perfect amount of seasoning. Donna Hay, tastemaker and recipe writing legend For me, it's about combining simple ingredients that punch above their weight, rather than adding more when you're working on a dish. 'Less is more' is always the key. Maggie Beer, Australian cooking legend Produce is the key, as is simplicity. Make produce shine by using the right cooking technique, and have the confidence to keep it simple. Shannon Martinez, owner-chef, Smith & Daughters, Melbourne Observing my paternal grandmother, Rosa Martinez, in her commission house kitchen is where I learnt a lot about cooking. I would plant myself with her in the kitchen whenever she was by the stove. It's where she spent most of her time. We would talk, and I would observe her gentle style of cooking. As a young chef, you see a lot of aggression in the kitchen, but I liked her passion with a gentle approach. Marion Grasby, TV presenter, food writer and entrepreneur Never wash someone else's wok. A well-seasoned wok's patina is a work of art and a labour of love. Scrub too hard or use harsh detergents and all that love gets washed away. Do the dishes but leave the wok, please. Guillaume Brahimi, French-born chef and restaurateur The best advice I heard as a chef is that seasonal ingredients are everything. It doesn't mean they have to be expensive, but in season is a must when cooking. I don't try to cook with produce that isn't available. I learnt that as a young boy growing up in France with my family – we always shopped from markets as we needed items. I do that with my work as well. Shopping in season is the most cost-effective. Hugh Allen, chef at Vue de Monde, Melbourne It's a common piece of advice, but starting with incredible produce really makes all the difference. If the base ingredient is exceptional, you don't need to do much to make it shine. Helly Raichura, owner-chef of Enter via Laundry, Melbourne My cooking style is instinctive, and I continue to approach the kitchen in the same way. I hold on to the basics I learnt growing up in an Indian household – like how to cook rice, chapati and vegetables. And in Australia, I go with what is fresh and in season. Stephanie Alexander, Australian cooking royalty
The Age
24-06-2025
- General
- The Age
The secret kitchen wisdom that top chefs and cooks swear by (and you should too)
It's often the tiny differences that improve your cooking. Here's the advice from the experts including Poh Ling Yeow, Donna Hay and Maggie Beer. The best ideas are often the simplest. The same goes for cooking. In our popular column The Dish, we ask some of Australia's most influential people what cooking wisdom they live by – among many other burning questions. Here are the golden nuggets from some of our top cooking talent that you can apply in your kitchen, too. Lennox Hastie, owner-chef, Firedoor, Sydney I always say cook the food you want to eat – it sounds stupidly obvious but it's everything. You have to make yourself happy first. You have to choose the ingredients you want and there's nothing worse than cooking something you don't love. Silvia Colloca, Italian-Australian TV personality and cookbook author It's imperative the pasta is not overcooked. The concept of al dente [resistance to the tooth] matters to Italians, and it matters to me. It's more important than you think and not as snobby as it might sound. It mostly applies to dry pasta. As a rule of thumb, if the packet says 11 minutes, take it out after nine or 10 minutes because it continues to cook with the residual heat. Andrew McConnell, chef and restaurateur Less is more. I wish I had learnt this earlier as a chef, but it's something you learn on the job as your palate matures. It has a lot to do with you as a person and what you like, and not so much the technical aspect of cooking. In the southern countries of the Mediterranean, they do this so well. Brigitte Hafner, owner-chef Tedesca Osteria, Victoria I learned very early on from [Sydney chef] Kylie Kwong about when to season. It's essential, and many people put the salt at the end, but for me, salt is there to extract flavour, not to add anything. I would say you must always season carefully and purposefully. And, of course, taste as you go. Poh Ling Yeow, TV presenter and recipe writer I learnt about balance from my mum – salty, sweet and sour. At the end of cooking a meal, it's all about these three things. Clare Smyth, chef, Oncore It's about buying the best-quality produce you can afford. That rule never gets old. Buy what's in season and keep it simple when you cook. Eat more vegetables is another one – it's better for us and better for the planet. Sarah Wilson, Australian author and podcaster My mum had six kids and was so good with food. The wisdom I got from her is 'do not peel vegetables or fruit'. A lot of the nutrients are in the skin, and that's the same with meats. I use the last little bit of everything. I reuse lemon peels, the skin on chickens and the fat on meat. I also live by this mantra: If in doubt, eat as your grandmother or great-grandmother used to eat. Diana Chan, TV host and writer As simple as it sounds, it has to be 'taste as you go'. Many cooks forget to taste their food, but I am always checking the flavour as I cook. It's important that when the dish hits the table, it should have the perfect amount of seasoning. Donna Hay, tastemaker and recipe writing legend For me, it's about combining simple ingredients that punch above their weight, rather than adding more when you're working on a dish. 'Less is more' is always the key. Maggie Beer, Australian cooking legend Produce is the key, as is simplicity. Make produce shine by using the right cooking technique, and have the confidence to keep it simple. Shannon Martinez, owner-chef, Smith & Daughters, Melbourne Observing my paternal grandmother, Rosa Martinez, in her commission house kitchen is where I learnt a lot about cooking. I would plant myself with her in the kitchen whenever she was by the stove. It's where she spent most of her time. We would talk, and I would observe her gentle style of cooking. As a young chef, you see a lot of aggression in the kitchen, but I liked her passion with a gentle approach. Marion Grasby, TV presenter, food writer and entrepreneur Never wash someone else's wok. A well-seasoned wok's patina is a work of art and a labour of love. Scrub too hard or use harsh detergents and all that love gets washed away. Do the dishes but leave the wok, please. Guillaume Brahimi, French-born chef and restaurateur The best advice I heard as a chef is that seasonal ingredients are everything. It doesn't mean they have to be expensive, but in season is a must when cooking. I don't try to cook with produce that isn't available. I learnt that as a young boy growing up in France with my family – we always shopped from markets as we needed items. I do that with my work as well. Shopping in season is the most cost-effective. Hugh Allen, chef at Vue de Monde, Melbourne It's a common piece of advice, but starting with incredible produce really makes all the difference. If the base ingredient is exceptional, you don't need to do much to make it shine. Helly Raichura, owner-chef of Enter via Laundry, Melbourne My cooking style is instinctive, and I continue to approach the kitchen in the same way. I hold on to the basics I learnt growing up in an Indian household – like how to cook rice, chapati and vegetables. And in Australia, I go with what is fresh and in season. Stephanie Alexander, Australian cooking royalty
Sydney Morning Herald
25-05-2025
- Entertainment
- Sydney Morning Herald
Celebrity chef Rick Stein to open flagship restaurant in Sydney
When formulating dishes, Stein prefers a simple, straightforward approach to cooking, allowing local produce to sing. He draws on a lifetime of memories and influences – growing up in the UK, travelling throughout Europe and India for his television shows, eating at some of Neil Perry's first restaurants; and dinner parties with his wife in Sydney. There's a fish curry, influenced by his time in Goa; a tuna crudo, marinated with passionfruit, lime and green chilli, which he made for a New Year's Eve potluck in Sydney 15 years ago; and the fish pie, which gives the British staple an Aussie spin. 'We want to serve fantastic food, but we also think it's vital to have very good restaurant managers,' Sarah says. 'It's important to us that everyone, no matter who they are, feel as though they're treated with the same warmth and friendliness.' The Steins plan to visit the restaurant at least three times each year, as they split their life between Australia and the UK. It's an approach that's worked for other British restaurateurs in Australia – namely, Clare Smyth, who operates three-hatted Oncore by Clare Smyth from afar, with visits to the Barangaroo restaurant at least every six months.
The Age
25-05-2025
- Entertainment
- The Age
Celebrity chef Rick Stein to open flagship restaurant in Sydney
When formulating dishes, Stein prefers a simple, straightforward approach to cooking, allowing local produce to sing. He draws on a lifetime of memories and influences – growing up in the UK, travelling throughout Europe and India for his television shows, eating at some of Neil Perry's first restaurants; and dinner parties with his wife in Sydney. There's a fish curry, influenced by his time in Goa; a tuna crudo, marinated with passionfruit, lime and green chilli, which he made for a New Year's Eve potluck in Sydney 15 years ago; and the fish pie, which gives the British staple an Aussie spin. 'We want to serve fantastic food, but we also think it's vital to have very good restaurant managers,' Sarah says. 'It's important to us that everyone, no matter who they are, feel as though they're treated with the same warmth and friendliness.' The Steins plan to visit the restaurant at least three times each year, as they split their life between Australia and the UK. It's an approach that's worked for other British restaurateurs in Australia – namely, Clare Smyth, who operates three-hatted Oncore by Clare Smyth from afar, with visits to the Barangaroo restaurant at least every six months.
Man of Many
23-05-2025
- Business
- Man of Many
12 Best Restaurants in Barangaroo
Barangaroo is a shipping hub turned hotspot for all things good food and fun. It's no surprise that the best restaurants in Barangaroo are also some of the best in Sydney, with state-of-the-art architecture and unparalleled views of Sydney Harbour. This is one of our favourite places to pair the perfect backdrop with a memorable dining experience on birthdays and special occasions, like Vivid Sydney, which touches down here in May each year. If you're yet to explore the precinct, these are our favourite restaurants to get you started. Best Restaurants in Barangaroo at a Glance Highlights from our list include the following options: Now you've read our favourites, let's check out the complete list. Oncore by Clare Smyth | Image: Supplied / Crown 1. Oncore by Clare Smyth One of the world's most acclaimed chefs (three Michelin stars), Clare Smyth, is bringing her expertise to Sydney's foreshore at Barangaroo's Oncore. Before you even sit down at the table you know you're at one of the best Barangaroo restaurants with a view, housed on the 26th floor of the Crown Tower we think it's the best view in the city. Once seated, guests can expect a gastronomical experience that challenges any in the world – ingredients are sourced from local sustainable produce and the Potato and Roe is as good as anyone will tell you it is. Food is accompanied by a 3,000 strong restaurant wine cellar. Our hot tip – for Oncore's Chef's Table experience, book a table at the bar. Read our interview with Clare Smyth for more insights about her Australian journey here. Address: Crown Sydney, Level 26/1 Barangaroo Ave, Barangaroo Phone: (02) 8871 7171 Rekodo Restaurant & Vinyl Bar | Image: Supplied / Bea 2. Rekodo Restaurant & Vinyl Bar One of the most exciting new restaurant openings in Sydney last year, Rekodo Restaurant & Vinyl Bar is the brainchild of Matt Moran alongside the team at Solotel. If the idea of casual mid-to-high-end dining sounds like it's up your alley, then head upstairs at Barangaroo House to check it out. The perfect Friday night after work sport, Rekodo features Japanese-inspired flavours, with sake, cocktails, and wine to please even the snobbiest of all drinkers. With share plates taking centre stage, including fresh seafood, the vinyl DJs set the mood for an outstanding dinner spent with friends and family. Grab some edamame, Wagyu steak, and Yuzu cocktail, and you're in for a great time. Located in: Barangaroo House Address: Level 1/35 Barangaroo Ave, Barangaroo NSW 2000 Hours: Tues 5-10pm, Wed & Sun 12-10pm, Thurs & Sat 12-11pm, Fri 12-11:30pm Phone: (02) 8587 5400 a'Mare | Image: Crown Sydney 3. a'Mare If you're on the hunt for a Barangaroo Italian restaurant to satisfy those endless pizza and pasta cravings, a'Mare has you sorted. Headed by Chef Alessandro Pavoni, this eatery guarantees an authentic Italian experience with a menu that features favourite classics of ours – built around hand-made pasta, the wagyu beef carpaccio antipasti and homemade pesto is a highlight. All this is set against a luxurious interior, and we're happy to report that the Negroni is more than satisfactory, it's one of the best in the city. Priced from around $160 per person, the a'Mare Experience for two or more people is a no-brainer in our eyes, Spaghettini tonno, arancio e bottarga (yellowfin tuna) is simply outstanding. Located in: Crown Sydney Address: Crown Sydney, Level 1/1 Barangaroo Ave, Barangaroo NSW 2000 Hours: Thurs-Mon 12–2:30 pm, 5:30–9 pm, Tues-Weds 5:30-9pm Phone: (02) 8029 0887 Woodcut | Image: Supplied / Crown 4. Woodcut Woodcut is the best restaurant in Barangaroo if you're looking for a steak. A great experience being situated at the bottom of the Crown, it's great if you want to be up close and personal with both the harbour and the kitchen. Woodcut restaurant boasts four open kitchens that are on full display for diners, showcasing the skills and flavours of culinary power couple Ross and Sunny Lusted. You will be able to visit every day and not get bored, with the menu changing daily. Favourites of ours include the Wagyu Black Angus cross 6+ Rib eye for fairly obvious reasons. Located in: Crown Sydney Address: International Tower, Level 1/1 Barangaroo Ave, Barangaroo Hours: Tues-Sun 12 pm–12 am, Mon 5:30 pm–12 am Phone: (02) 8871 7171 5. Nobu Another fine dining experience gracing Crown Sydney in Barangaroo, Nobu is the much-anticipated product of chef Nobu Matsuhisa and actor Robert DeNiro, who began the Nobu empire in New York City in the 1990s. Sydney is one of the last cities for the team to venture into, and now that they've finally made it, we're glad to see a few familiar menu items to choose from. Nobu is the perfect fusion of traditional Japanese cuisine with local produce and favourites of ours have to include the famous Crispy Rice with Spicy Tuna (we could eat 100) and the Black Cod Miso. Cocktails are great as expected, making this a true Sydney dining destination. Located in: Crown Sydney Address: Crown Sydney, Level 2/1 Barangaroo Ave, Barangaroo NSW 2000 Hours: Mon-Thur 12–3 pm, 6–9:30 pm, Fri-Sat 12–3 pm, 5:30–10:30 pm, Sun 12–3 pm, 5:30–9:30 pm Phone: (02) 8871 7188 Belles Hot Chicken Barangaroo | Image: Supplied / Belles Hot Chicken 6. Belles Hot Chicken Barangaroo For one of the best restaurants in Barangaroo with a more casual feel, Belles is the place. Whilst it may not encapsulate fine dining, you can't go past the delicious fried chicken and hearty eats on offer here. Inspired from the streets of Nashville, you can rest assured what you're getting is the real deal. Think mouth-watering tenders and delectable sambos. For something a bit fancy to balance it out, they have a great selection of natural wines on offer. If you're a lover of spicy food, there's a spice here to knock your socks off (just ask). Located in: The Streets of Barangaroo Address: 5/33 Barangaroo Ave, Barangaroo NSW 2000 Hours: Sun-Thur 11:30 am–9 pm, Fri-Sat 11:30 am–9:30 pm Phone: (02) 7253 1919 Yoshii's Omakase | Image: Supplied / Crown 7. Yoshii's Omakase at Nobu Nestled within Crown Sydney's Nobu restaurant is Yoshii's Omakase, and just like the Mario Kart character, this eatery is as iconic as ever. The Japanese word 'omakase' translates to 'I'll leave it to you', allowing the chef to select an entire menu for their guests which changes daily based on seasonal availability. This means what you're eating will not only be fresh, but innovative and unique. We suggest getting Yoshii's signature saikyo miso-marinated toothfish, and shiitake mushrooms smoked in cedar. Located in: Crown Sydney Address: Crown Sydney, Level 2/1 Barangaroo Ave, Barangaroo Hours: Tues-Sat 6–11 pm Phone: (02) 8871 7188 | Image: Supplied / 8. is one of the best restaurants in Barangaroo with a sustainable focus at its core. The menu is full of, you guessed it, seafood, and it's all fresh, locally and sustainably sourced, prepared with simple techniques that make it the star of the show. The epic waterfront location goes hand in hand with the menu, for a fresh, ethical fine dining experience like no other. Address: 7/23 Barangaroo Avenue, Wulugul Walk, Barangaroo NSW 2000 Hours: Mon-Sat 11:30 am–3 pm, 5–9 pm, Sun 11:30 am–3 :30 pm Phone: (02) 8077 3700 Anason | Image: Supplied / Anason 9. Anason One of the very first permanent restaurants to grace Barangaroo, Anason can fairly be considered a leader of the fine dining precinct. The menu takes a Mediterranean and Turkish spin on things, the chef hailing from Sydney's Balmain Efendy, perhaps the most prolific Turkish restaurant in the harbourside city. You can expect all the Turkish classics, plus some innovative twists, along with plenty of traditional Raki and Turkish wine, of course. Favourites of ours include; Oyster, tarama, squid ink cracker, beach succulents, as well as, Lamb pie, fillo pastry, ground lamb, yoghurt, sumac. Address: 5/23 Barangaroo Ave, Barangaroo NSW 2000 Hours: Mon-Sun 11:30 am–10 pm Phone: (02) 9188 1581 Ume Burger | Image: Supplied / Ume Burger 10. Ume Burger Ume Burger is fondly known by Sydneysiders, with its OG Japanese-inspired burger bar on Bourke Street a long-time favourite. The second Ume Burger at Barangaroo had a lot to live up to, but it's safe to say it has achieved just that – with a twin menu to the original Bar Ume's, but with a few additional burgers and, an ever more extensive drinks list as well as a soft-serve machine- what more could you want? Located in: The Streets of Barangaroo Address: 33 Barangaroo Ave, Barangaroo NSW 2000 Hours: Sun-Tues 11:30 am–2:30 pm, Wed-Sat 11:30 am–2:30 pm, 4:30–9 pm Phone: 0481 951 920 Lotus Barangaroo | Image: Supplied / Lotus Barangaroo 11. Lotus Barangaroo Lotus is the go-to Barangaroo Chinese restaurant, with a tasty menu and outdoor dining, it's fresh, delicious and perfect for any occasion. The menu has a strong seafood focus, perfectly complemented by its stunning location right on the Barangaroo waterfront. We recommend the lobster, scallop, prawns and squid ink dumplings and their pipis cooked in garlic butter and saltbush, for something a bit different to your typical Chinese fare. Address: 8/9 Wulugul Walk, Barangaroo NSW 2000 Hours: Mon-Sun 12–3 pm, 5:30–9:30 pm Phone: (02) 7227 0050 Spiced by Billu's | Image: Supplied / Spiced by Billu's 12. Spiced by Billu's Serving up some of the best North Indian cuisines in Sydney and undoubtedly one of the best restaurants in Barangaroo for a curry, Spiced by Billu's is perfect for cold, winter days. The interior is beautifully decorated with hanging lamps and terracotta tiles to create that Indian-inspired ambience. In terms of the menu, expect all your favourite classics along with some new additions. Our favourite has to be the goat curry – don't diss it until you try it! Located in: The Streets of Barangaroo Address: 7/33 Barangaroo Ave, Barangaroo NSW 2000 Hours: Sun-Weds 9:30pm, Thurs 12-10pm, Fri-Sat 12-10:30pm Phone: (02) 9046 0979
