At Super Ling, chef Michael Li plays with classic Chinese flavours for all-in good times.
Is the ma po tofu jaffle a contender for the Aussie-Chinese hall of fame? Michael Li’s version at Carlton’s Super Ling suggests so. His toasted sandwich is the stuff of cravings, a sesame prawn toast for a new generation that starts with everything that makes ma po great – fermented chilli bean paste, garlic, chilli oil, soy, black vinegar, ginger, minced pork, tofu, water chestnut for texture – and then encases it in a jaffle’s essential toasted fluffy white bread shell. Crunch, spice, heat, familiarity, comfort; it’s a cross-cultural snack engineered for maximum happiness.
The same applies to Super Ling as a whole. Owner Iain Ling is a master of mucking with formula while preserving essence. He also knows how to bring the fun. At The Lincoln, a few doors from Super Ling, he seamlessly blends an egalitarian pub atmosphere and attitude with trend-conscious wine, beer and food lists, footy on TV and eclectic playlists. Here at his 30-seat shopfront diner, he and Michael Li combine a gaggle of influences – their Hakka Chinese heritage, the food Li’s mother cooked when he was growing up in Mauritius, modern mid-range Melbourne bistros, classic Aussie-Chinese restaurants – and blend them into a clever whole that’s seriously delicious without being too serious.
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Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.