Mr Wong executive chef Dan Hong’s inventive cooking videos were a lockdown staple for the country’s foodies last year. This week he brought them back with a Yakiniku “taco party” where Sydneysiders can follow along with his cooking instructions from their homes.
“I have a bit of spare time and I know people loved them. Chefs take a lot of cooking techniques for granted – I like sharing some chef secrets so home cook eyes can be opened,” he said.
“My team and I are a lot more positive this time around than last lockdown. We know what we’re in for and I’m just trying to keep people engaged. I know the community will support restaurants as soon as they’re able.”
In the inner-west, Leichhardt’s Golden Gully bar is dishing out takeaway cocktail kits from their shopfront window from Thursday to Saturday in an initiative they’re calling “Gully’s Takeaway Tavern”.
The bar is getting inventive with cocktails such as From Where You’d Rather Be, a vodka and tequila-based drink, and an Auspresso Martini with vodka, coffee and wattleseed syrup.
Before the lockdown set in, the Golden Gully was inviting patrons to bring in any kind of “vessel” and they’d fill it up with a takeaway cocktail to be enjoyed at home.
Owners Daniel McBrad and Dynn Szmulewicv are grateful to have the Leichhardt community rallying behind them throughout the restrictions and are hoping to return the favour by “supporting the wider Australian community” throughout this period, Mr McBrad said.
The pair source their products from other local Australian businesses. “We’re directly supporting Australian distilleries such as Poor Toms, West Winds and Starward,” Mr McBrad said.
With Monica Attia
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