Ho Jiak's new Malaysian restaurant, fish curries for autumn, and our favourite goat's cheeses

 
 
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Coming soon to Sydney: Amah, a new Malaysian restaurant from the Ho Jiak group

For the first time in his professional career, head chef Loong Oon is cooking the food of home in tribute to his late grandmother. "The things I'll do are based on memories and observations [of her food]," says Oon, whose CV includes Quay and Mr Wong. "I can be innovative, but I don't want what she did to be lost."
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Fish curries to scale up your comfort cooking
You'll fall for these recipes hook, line and sinker.
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Perfect pear recipes
Apples keep the doctors away, but these roast pears keep them coming back for seconds.
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Sean Moran's mushrooms on toast
When wild mushrooms are in season, the Sean's Panaroma chef likes them sautéed with garlic, apple cider vinegar and a don't-be-shy amount of butter.
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Our favourite goat's cheeses on the market
Just try to curd your enthusiasm. These are GT's picks for cheeses of the tangy, earthy and creamy kind.
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