The many shapes and flavours of the Dragon Boat Festival's beloved rice dumplings
2026
Dragon Boat Festival has inspired countless versions of zhang or rice dumplings, from China to Singapore. I spoke to 3 people about their version of these dumplings. Published in SBS Food
Why Colombian food is finally on the rise in Melbourne (and where to find it)
2026
Compared to Mexican, Argentinian and Peruvian cuisine, Colombian food is relatively unknown in Australia, but that’s starting to change. A feature for The Age.
From rice bowls bathed in green tea to smoky, tea-infused meats, chefs across Australia are rethinking tea as a culinary ingredient rather than just a drink. A feature for SBS Food.
Where everyone eats together: inside the Sikh tradition of langar
2026
Sikh gurdwaras across Australia are quietly feeding thousands each week — guided by a centuries-old belief in equality, service and shared meals. A feature for SBS Food.
What is bakso? A guide to Indonesia’s iconic meatball
2025
Whether eaten as a snack or a complete meal, bakso's versatility is what makes it a beloved comfort food for many Indonesians. A reported feature for SBS Food.
‘Cheese tea’, bubble and not a tea bag in sight: The new-wave tea shops worth queuing for
2025
Specialty tea shops, many originating in Taiwan and China, have exploded in Australia in the past five years. What’s behind their popularity in a coffee-loving country? Published in The Age.
In India, new year comes in April with harvest festivals – and an abundance of food
2025
From Poila Baisakh in Bengal to Vishu in Kerala, many parts of the Indian subcontinent celebrate New Year during the northern hemisphere springtime, to celebrate harvest season. A reported story for SBS Food.
The unexpected ways pasta has found a home in other cuisines
2025
A deep dive into how Italian pasta has been used to create delicious dishes in many other places, from a Malaysian laksa made with spaghetti to Somalian penne. Published in SBS Food.
On the Thailand-Malaysia Border, Food Defies Nations
2024
A long form feature exploring the food in the border towns between Thailand and Malaysia though the lens of history, politics and culture. Published in Eater.com
Communing with spirits and coping with death: Grief food in three cultures
2024
A write up about how rituals around preparing and eating ‘grief food’ bring comfort to mourners – from Russia to Sri Lanka – and connect them to the dead. Published in Al Jazeera
Everything You Ever Wanted to Know About Southeast Asian Sugar
2023
A deep dive into sugars such as rock sugar, palm sugar and muscovado which give the region’s desserts, dipping sauces, and even curries their signature flavor. Published in Eater.com
Finding fufu: Australia’s growing appetite for West African food
2022
A piece on how diners are embracing the joys of jollof, but chefs cooking West African food in Australia still have to make some creative substitutions. Published in The Guardian
A bite of history: the growers preserving Australia’s heirloom apples
2022
While a few varieties dominate supermarket shelves, Australia is home to more than 200 kinds of apple – with huge variance in colour, size and taste. Published in The Guardian
Sweet, tart and spooky-cheap: six things to cook with Australia’s pineapple surplus
2021
With hospitality demand declining, pineapples are up to 40% cheaper this season. From ferments to granitas, here’s what to do with them. Published in The Guardian
Malaysian toddy, tuak and tapai keep tradition alive
2021
A feature on Malaysia's local alcohol (rice wine, coconut wine) for Whetstone Journal, and how religion & colonisation shaped it. Published in Whetstone Journal
Australians eat lots of lamb but we don't fancy goat. Why?
2021
A feature on goat meat consumption in Australia. About 90% of Australia’s goat meat is exported but fans say it deserves a place on local plates. Published in The Guardian
