By Adam Liaw · Food / Recipes
RecipesQuick & easyAdam Liaw’s Korean spicy rice cakesAdam LiawSeptember 28, 2026 --- SaveYou have reached your maximum number of saved items. --- Remove items from your saved list to add more. --- PrintShareAdvertisementKorean spicy rice cakes.David LoftuseasyTime:30 mins - 1 hourServes:4Quick & easyRiceEggsKoreanRice & risottoMain courseMidweek dinnerThis version of rice cakes came about when – as the story goes – Ma Bok-rim accidentally dropped a rice cake into her father’s spicy noodles. It’s been loved in Korea ever since. --- 400g Korean rice cakes (tteok) --- 3 eggs --- 3 tbsp gochujang (Korean chilli paste) --- 2 tbsp soy sauce --- 2 tsp mild chilli powder --- 1 tbsp sugar --- 1 tbsp corn syrup or maple syrup --- 1 garlic clove, minced --- 150g fish cakes --- 2 thick spring onions, cut on a diagonal --- ¼ tsp toasted sesame seeds --- If using packaged tteok, soak them in cold water for 15 minutes. Boil the eggs for 10 minutes, then shock in iced water and peel. Set aside. --- Add 600ml of water or stock with the gochujang, soy sauce, chilli powder, sugar, corn (or maple syrup) and garlic in a wide, low pan and mix. --- Bring to a simmer and add the tteok, fish cakes and spring onions (reserving a few of the spring onion’s green parts for garnish). Simmer for 5 minutes, then reduce heat to low and cook for a further 5 minutes. Stir the eggs through, then scatter with the sesame seeds to serve. --- Asian Home Cooking (Hardie Grant Books) by Adam Liaw is out now. --- The best recipes from Australia's leading chefs straight to your inbox. --- SaveYou have reached your maximum number of saved items. --- Remove items from your saved list to add more. --- PrintShareLicense this articleMore: ---
By Adam Liaw · Food / Recipes
RecipesQuick & easyAdam Liaw’s palak paneerAdam LiawSeptember 28, 2026 --- SaveYou have reached your maximum number of saved items. --- Remove items from your saved list to add more. --- PrintShareAdvertisementPalak paneer.David LoftuseasyTime:30 mins - 1 hourServes:4Quick & easySpinach & silverbeetIndianVegetablesMain courseFamily mealsMidweek dinnerSmooth cottage cheese (paneer) is combined with a spiced spinach gravy in this northern Indian staple. --- 200g paneer, cut into 4cm cubes --- 1 onion, roughly chopped --- 2cm ginger --- 4 garlic cloves --- 2 green chillies --- 1 bunch spinach, washed and trimmed --- 10 raw cashews --- 15g butter --- 1 tbsp vegetable oil --- 2 cardamom pods, bruised --- 5cm cassia or cinnamon stick --- 4 cloves --- salt, to season --- ¼ tsp ground turmeric --- 2 tsp kasuri methi (dried fenugreek leaves) --- 100ml pouring cream (optional) --- ½ tsp garam masala --- 10g butter --- 1 clove garlic, thinly sliced --- ½ tsp Kashmiri chilli powder --- Pour boiling water over the paneer, stand for 10 minutes, then drain. Blend the onion, ginger, garlic and chilli to a smooth purée. Set aside. Bring a large pot of water to a simmer and blanch the spinach for a few seconds. Shock in iced water and drain well. Add the spinach to the blender, with the cashews and blend to a smooth purée. --- Heat a saucepan over medium heat and add the butter and oil. Add the cardamom, cassia and cloves and fry until fragrant. Add the onion mixture and fry for about 5 minutes until the oil starts to separate. Season with salt, then add the turmeric, about ¼ cup of water and cook for a further 3 minutes. --- Add the fenugreek leaves and spinach puree and simmer on low heat for 5 minutes. Stir the cream (if using) and garam masala through the spinach gravy, add the paneer, and adjust seasoning. Transfer to a serving plate. --- Make the tadka by heating a small saucepan over medium heat. Add the butter and garlic and fry until the garlic is golden. Add the chilli powder and remove from the heat. Pour the tadka over the paneer to serve. --- Asian Home Cooking (Hardie Grant Books) by Adam Liaw is out now. --- The best recipes from Australia's leading chefs straight to your inbox. --- SaveYou have reached your maximum number of saved items. --- Remove items from your saved list to add more. --- PrintShareLicense this articleMore: ---
Exclusive clubs are making a comeback in Australia, with high-end menus and wine lists tempting members.
Save Print Share Share this post Facebook LinkedIn Pinterest Email Copy link Make us your preferred source (function() { document.addEventListener('click', function(event) { if (!event.target || typeof event.target.closest !== 'function' || !event.target.closest('.c-preferred-source-btn')) { return; } window.dataLayer = window.dataLayer || []; window.dataLayer.push({ event: 'preferred_source_clicked', source_url: window.location.href }); }); })(); Asides Advertisement :where(.wp-block-group.has-background){padding:1.25em 2.375em} /*# sourceURL=https://www.gourmettraveller.com.au/wp-includes/blocks/group/theme.min.css */ .wp-container-core-group-is-layout-8bb04800{flex-direction:column;align-items:center;} /*# sourceURL=block-support-1-inline-css */ .wp-container-core-group-is-layout-bf211acf{flex-wrap:nowrap;justify-content:center;} /*# sourceURL=block-support-2-inline-css */ Sign up for our newsletter --- Sign up to receive the Gourmet Traveller newsletter and offers we choose to share with you straight to your inbox --- By joining, you agree to our Privacy Policy & Terms of Use --- Are Media Pty Limited collects your personal information through this site to process registrations, send out newsletters, communicate offers, discounts, competitions, or surveys, and to provide you with targeted advertising based on your online activities. Our Privacy Policy contains information on how you can access or correct your personal information, which entities we may disclose your personal information to (including overseas recipients), how to opt out of targeted advertising, and how to lodge a complaint. FOLLOW US: --- Facebook Instagram Pinterest Related --- Walking into The Sandstones Club by Florence Guild in Sydney’s historic Department of Lands building feels like arriving at a five-star hotel. There’s a liveried doorman and concierge welcome, corridors sprinkled with Australian artworks and immaculately restored original details, including marble fireplaces and 19th-century furniture. --- Instead of dealing in overnight stays, though, The Sandstones Club – where annual membership hovers around $30,000 – is Australia’s latest addition to the world of members’ clubs, integrating high-end hospitality and contemporary corporate culture. Far removed from scenes of Chesterfields and crystal decanters, or the aromas of cigar smoke and superiority, these new exclusive spaces encourage mingling between disciplines, diversity of values and a conscious push towards a balanced representation of men and women. --- “I don’t want 100 per cent white, arrogant males – I don’t want wankers,” says Florence Guild founder, Danish-born Soren Trampedach, who opened his first Work Club, in Sydney, in 2013. “If a member comes in and is not aligned to the community we’ve built, the organism spits them out.” As we wander the club, which occupies two levels of The Lands by Capella, the founder repeatedly refers to the community as an organism; a living, breathing unit with its own beating heart. --- Florence Guild’s Work Clubs – of which The Sandstones Club is an elevated cousin – offer members-only bars alongside casual lounges, shared working spaces and private offices, and wellness facilities, all with a mission to deliver members “optimised living” – and exploring what that really means. “We’ve always been hospitality-focused,” says Trampedach. “It’s about experiences and creating community, whether it’s in a restaurant or the members’ bar.” --- The Sandstones Club centres around the Piano Lounge: a stately room with a raw stone bar, library shelves, casual seating areas and a dedicated dining space. A sample menu lists an Oscietra caviar service (caviar is a superfood, after all…), duck liver parfait with accompaniments, and an artisan biltong collection. Menus from Florence Guild’s newly opened Italian restaurant, Spezia, are available in the space too. Set among the building’s arched carriageways and courtyards, Spezia joins Melbourne restaurant Freyja and cocktail bar Valhalla in the group’s portfolio of public-facing establishments. Freyja opened in 2022 in the revamped Victorian-era Olderfleet precinct, which is also home to a level-35 Work Club. Both restaurants offer non-members “a chance to touch the edge of the organism,” says Trampedach. --- He credits executive chef Jae Bang (El Bulli, Arzak in San Sebastián, and Daniel and the Waldorf Astoria in New York) with leading the group’s food and beverage arm. “Jae bought into the ecosystem of what we do,” says Trampedach. “His approach to hospitality is all about sustainability, not just in the sense of environment, but relationships with suppliers and team members.” --- The first Australian branch of international fine wine club 67 Pall Mall, boasting the most expansive wine selection in the country, is due to open its first phase later this year. Founded in London in 2015 by reformed financier Grant Ashton, 67 Pall Mall now spans Verbier and Singapore, with Bordeaux, Beaune and Shanghai clubs in development. Its members-only restaurants and bars in Melbourne will be steered by chef Martin Benn and Vicki Wild (Tetsuya’s, Sepia, Society). “We’re keen to ensure that we’re operating at the highest end of hospitality,” says 67 Pall Mall’s Australia general manager Sam Herde. “Working with Martin and Vicki was key in that vision.” --- When the four-storey club is in full swing, it will have a casual club room listing 1000 wines by the glass from a 16,000-bottle cellar. Upstairs, a modern grill restaurant will operate alongside a glitzy seafood bar (which will also host breakfast) with an outdoor terrace, while the crowning layer will be a rooftop bar specialising in rare whiskies and cocktails. “Martin will tap into his background with Japanese-influenced dining, so there’ll be a focus on raw seafood and oysters,” explains Herde. --- As well as offering wine lovers the chance to engage at regular events including tastings, masterclasses and BYO dinners, 67 Pall Mall encourages ongoing discovery and education; the most affordable membership ($1750 annually, plus $2250 joining fee – for now) is for wine industry professionals. Fostering talent in-house is also a goal, says Herde: “We want to have a front-of-house team comprised of sommeliers, and Martin will be training Australia’s next generation of top chefs, moving them through the four kitchens.” --- Also with roots in London, Soho House returned to private ownership in January, the US$2.7 billion deal encompassing the operation of its global locations, including Tokyo which opened in July. This year, the brand (which courts creatives and is known for its celeb-friendly no-photos policy and spicy Margaritas) will introduce sites in Milan, Los Cabos, its first ranch in Sonoma and several additional properties in New York state. Australia’s first Soho House is due to open in Sydney’s Surry Hills in 2028 and, while details are slim, it’s slated to incorporate a bar, restaurant and cabaret room. Whether they’ll be publicly accessible – like oceanfront restaurant Scorpios in Mykonos, or purely for members like the Nancy Silverton-led restaurant The Garden at the West Hollywood location – remains under wraps. A Melbourne site is being scouted, too. --- In the Sydney CBD, members of the 2025-launched club The Pillars enjoy a $3000 credit at the Bentley Restaurant Group’s venue Eleven Barrack, on the ground floor, with their annual fee of around $20,000. Upstairs, members dine on menus by executive chef Chris Lees (Frantzen in Stockholm, Quay, Printhie Wines) and are attended to by a team led by general manager Kieron Hunt (The Murray Hong Kong, Shangri-La Group, Kokomo Private Island), both of whom were appointed this year as the club overhauled its hospitality arm. --- “Private members’ clubs are defined by the details,” Hunt said in a statement. “Dining is one of the most powerful ways we bring members together, and Chris’s philosophy of thoughtful, produce-driven cooking perfectly reflects the environment we are creating.” On- and off-site events programming also leans heavily into premium hospitality experiences like whisky tastings, high-end wine dinners, caviar education sessions and Champagne vintage launches. --- Beyond their food and beverage focus, the new clutch of members’ clubs in Australia is also reinventing what it means to be exclusive when many of the country’s oldest are ostensibly struggling with notions of progress. The Australian Club (the oldest of its kind in the country) voted against accepting female members in 2021. At Sydney’s women-only Queen’s Club “denim… is not permitted at any time in the public rooms”, and the 1894-founded Melbourne Savage Club does not allow the use of mobile phones on the premises. --- “Australia hasn’t really adopted the more progressive members’ clubs that you find overseas, so a lot of the misgivings are particular to the Aussie market,” says Herde, pointing instead to the unifying ethos at 67 Pall Mall. “You don’t have to come from a private school background, you don’t have to have achieved a certain level of success. What’s wonderful about that is you can walk into one of our events and ask anyone what’s in their glass? What have they been drinking lately?” Just over a year after opening, the average age of a member at The Pillars is 45, and around 40% are women. --- As Florence Guild continues to expand, Trampedach says developing a hospitality-focused forum for conversation and education, inspired by his Danish compatriot, Noma founder and chef René Redzepi’s MAD Symposium, is also in the works. “[It will] be a place where all stakeholders in hospitality can come and learn – investors, operators, suppliers. We want to bring people together.” --- Georgia is an experienced food and lifestyle journalist based in Sydney. After launching her career in marketing and public relations for hospitality clients in Brisbane while completing a Master of Communication, she transitioned to media as the Brisbane editor, and then Sydney editor, of Urban List. With family ties to the beef, prawn, cane and hotel industries, Georgia is passionate about supporting and spotlighting Australia’s primary producers, and considers a visit to a small-town pub or bakery equally as exciting as a booking at a top chef’s latest opening. At Gourmet Traveller, Georgia covers restaurant, hotel and events news online and in the magazine. ---
SubscribeLoginSubscribeLoginSubscribeLogin{"@context":"https://schema.org","@type":"Article","mainEntityOfPage":{"@type":"WebPage","@id":"https://www.broadsheet.com.au/sydney/food-and-drink/article/best-noodle-spots-top-chef-recommendations"},"headline":"Where Chefs Eat: 12 Top Chefs on Their Go-To Sydney Noodle Spots (and What To Order)","description":"Want comfort food you can slurp? 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To help narrow down your options, and figure out what to order once you get there, we asked the city’s best chefs for their recs. Junda Khoo, Ho Jiak I get takeaway noodles from Happy Chef – I go from Haymarket to Town Hall, and it’s in the middle. I get the pork noodles with extra pig blood. The snack is the pig’s blood – like a blood pudding – I pay $2 and they give me so much for it. I’m a happy man. Emiko Davies, cookbook author Ramen Auru in Crows Nest is so, so good. From the ticket machine where you choose your ramen to the tatami mats, it feels like I’m in Tokyo. My favourite is the yuzu shio ramen, which is a brothier and lighter style soup rather than a thicker, richer one. Plus, I love the uplifting scent of yuzu. Stefano Marano, Avia A quick ramen bowl at Gaku Robata in Darlinghurst. Danielle Alvarez, cookbook author Banh Cuon Ba Oanh, a Vietnamese [place] in Marrickville. It is incredible, I love the fresh rice noodles. Neil Perry, Margaret, Cafe Margaret and Gran Torino I love a bowl of ramen at Chaco Ramen on Crown Street. Chicken chilli coriander is my go-to. Khanh Nguyen, King Clarence, Ashe and Vespertine Happy Chef, menu item 37. Spicy beef, tripe and wonton noodles with egg noodles – add extra braised beef and tendon. It’s a dry, saucy noodle with soup on the side. The honeycomb tripe is always cooked perfectly and the beef is super tender. It’s quick, reliable and full of flavour. I love offal, so this dish ticks all the boxes for me. Ines Vasconcelos, Effie’s Ryo’s in Crows Nest. I order tonkotsu ramen wherever I go, and theirs is so good. Joy Liu, Aenza and Amuro Pho at An Restaurant in Bankstown. Sometimes me and my friend, we just drive all the way there just for that and then come back. [Aenza venue manager Aki Ueda] and I went to one in Mascot called King of Pho. It’s a different style, and they have it in a very hot stone pot. Nik Hill, Porcine and L’Avant Cave 1919 Lanzhou Beef Noodle, for sure. There are a few locations. I get the hand-pulled noodles with braised beef and pickled cabbage. Toby Wilson, Ricos Tacos I’d have to say Chaco Ramen – that’s where I had my first date with my fiancé (she still contests it was a date). Yuzu scallop ramen with John Dory wontons? Who wouldn’t fall in love. Robin Butler, Nest I’m going to have to say Gumshara in Haymarket. For me, it’s always been incredible – the ramen is some of the best I’ve ever had. It’s a classic for a very good reason! Måns Engberg, Mister Grotto Flat egg noodle laksa from Happy Chef in Haymarket. Very soothing and comforting, many different ways to go about it. I usually just get the puffed tofu and vegetable combination. Once you’ve had your noodles, find out where Sydney’s chefs head for special occasions and long lunches, a quick takeaway or coffee, and when they’ve got a hot date.","publisher":{"@type":"Organization","name":"Broadsheet","logo":{"@type":"ImageObject","url":"https://broadsheet.com.au/assets/image/logo-full-white.png","width":520,"height":53}},"inLanguage":"en-AU"}(self.__next_s=self.__next_s||[]).push([0,{"children":"\n const fusetag = window.fusetag || (window.fusetag = { que: [] });\n window.__fuseInitPath = window.location.pathname;\n fusetag.que.push(function() {\n fusetag.pageInit({\n blockingFuseIds: [\"96225910\"],\n pageTargets: [{\"key\":\"sessionalcohol\",\"value\":[\"any\"]},{\"key\":\"sessionautomotive\",\"value\":[\"any\"]},{\"key\":\"sessionfinance\",\"value\":[\"any\"]},{\"key\":\"sessiontechnology\",\"value\":[\"any\"]},{\"key\":\"sessiontravel\",\"value\":[\"any\"]},{\"key\":\"pagetype\",\"value\":[\"article\"]},{\"key\":\"campaign\",\"value\":\"\"},{\"key\":\"sponsor\",\"value\":\"\"},{\"key\":\"sponsorcategory\",\"value\":\"\"},{\"key\":\"sponsorname\",\"value\":\"\"},{\"key\":\"tags\",\"value\":[]},{\"key\":\"suburb\",\"value\":\"\"},{\"key\":\"vertical\",\"value\":\"Food & Drink\"},{\"key\":\"city\",\"value\":\"sydney\"}]\n });\n });\n ","id":"load-publift"}]){"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@type":"Thing","name":"Sydney","@id":"https://www.broadsheet.com.au/sydney"}},{"@type":"ListItem","position":2,"item":{"@type":"Thing","name":"Food & Drink","@id":"https://www.broadsheet.com.au/sydney/food-and-drink"}}]}SydneyFood & DrinkWhere Chefs Eat: 12 Top Chefs on Their Go-To Sydney Noodle Spots (and What To Order)Ramen Auru·Photo: Yusuke ObaWant comfort food you can slurp? Chefs including Danielle Alvarez, Neil Perry, Toby Wilson and Emiko Davies share their picks for the best noodle places in town.Words by Jo Walker · Published on 24 Sep 2026 --- Read laterThere’s no shortage of noodle purveyors in Sydney, which is both a blessing (so many bowlfuls of joy!) and a curse (choice paralysis!). To help narrow down your options, and figure out what to order once you get there, we asked the city’s best chefs for their recs. --- I get takeaway noodles from Happy Chef – I go from Haymarket to Town Hall, and it’s in the middle. I get the pork noodles with extra pig blood. The snack is the pig’s blood – like a blood pudding – I pay $2 and they give me so much for it. I’m a happy man. --- Ramen Auru in Crows Nest is so, so good. From the ticket machine where you choose your ramen to the tatami mats, it feels like I’m in Tokyo. My favourite is the yuzu shio ramen, which is a brothier and lighter style soup rather than a thicker, richer one. Plus, I love the uplifting scent of yuzu. --- A quick ramen bowl at Gaku Robata in Darlinghurst. --- Banh Cuon Ba Oanh, a Vietnamese [place] in Marrickville. It is incredible, I love the fresh rice noodles. --- I love a bowl of ramen at Chaco Ramen on Crown Street. Chicken chilli coriander is my go-to. --- Happy Chef, menu item 37. Spicy beef, tripe and wonton noodles with egg noodles – add extra braised beef and tendon. It’s a dry, saucy noodle with soup on the side. The honeycomb tripe is always cooked perfectly and the beef is super tender. It’s quick, reliable and full of flavour. I love offal, so this dish ticks all the boxes for me. --- Ryo’s in Crows Nest. I order tonkotsu ramen wherever I go, and theirs is so good. --- Pho at An Restaurant in Bankstown. Sometimes me and my friend, we just drive all the way there just for that and then come back. [Aenza venue manager Aki Ueda] and I went to one in Mascot called King of Pho. It’s a different style, and they have it in a very hot stone pot. --- 1919 Lanzhou Beef Noodle, for sure. There are a few locations. I get the hand-pulled noodles with braised beef and pickled cabbage. --- I’d have to say Chaco Ramen – that’s where I had my first date with my fiancé (she still contests it was a date). Yuzu scallop ramen with John Dory wontons? Who wouldn’t fall in love. --- I’m going to have to say Gumshara in Haymarket. For me, it’s always been incredible – the ramen is some of the best I’ve ever had. It’s a classic for a very good reason! --- Flat egg noodle laksa from Happy Chef in Haymarket. Very soothing and comforting, many different ways to go about it. I usually just get the puffed tofu and vegetable combination. --- Once you’ve had your noodles, find out where Sydney’s chefs head for special occasions and long lunches, a quick takeaway or coffee, and when they’ve got a hot date. --- About the author --- More like this --- MORE FROM BROADSHEET --- VIDEOS --- 04:33 --- 01:00 --- 02:18 --- More Guides --- RECIPES ---
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