Great ideas aren’t plucked out of nowhere, especially those involving food. Our past experiences are a constant source of inspiration, from golden roast chickens cooked by mum to bowls of spicy noodles chosen at random from a street stall in a far-off land. Our memory palate is filled with flavours, aromas and good times spent at the table. Great chefs aim to take us back to those moments, using flavour and technique to re-imagine new dishes, creating new moments inspired by the old. We’re going back to the roots of all that’s delicious this Good Food Month, that’s where the magic happens.
Throwback Image Credit – A special thanks to Mitch Orr – Acme, Rushcutters Bay
We weigh in on a savoured Sydney ritual as it stands to date, and those working hard to keep it credible.
We all have memories of meals gone by. Fleet’s multi-talented chef-slash-co-owner shares some of his most memorable food experiences that still linger in his mind.
We dissect Acme’s hit retro snack, the baloney sandwich, layer by layer.