Oysters delivered to your door and online tutorials from the world’s top chefs - the pandemic has been catastrophic for our hospitality sector, but for some there have been bite-sized upsides to the lockdown
Every cup, mug and glass in the house has been on high rotation, making the dishwasher the best-loved appliance in the kitchen. Thank god dishwasher tablets didn’t go the way of toilet paper.Eating chef-prepared food at home has been a highlight of isolation, and sometimes the condiments have brought as much joy as the main event. In Melbourne, Sunda chef
soy chilli caramel, to be heated to a ferocious bubble then poured over poach-in-bag barramundi, inspired us to make our own – now and forever more.We learnt to chuck everything onto a roasting tray, toss with olive oil and bake on high. Pumpkin, onion and sausages. Kale, onions and chickpeas. Chicken, potatoes and tomatoes.
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