For many children returning from school, afternoon tea often takes precedence over breakfast. While a simple Vegemite sandwich might suffice for the average primary student, Australia’s esteemed chefs recall indulging in more sophisticated fare during their youth.
Junda Khoo, chef and co-owner of Ho Jiak restaurants in Sydney, reminisces about sharing instant noodles with his brother after long school days. Their favourite, Indomie, was often enhanced with a homemade crustacean oil. This nostalgic dish, originally a staff meal, quickly became a bestseller at his restaurant.
Palisa Anderson, chef and owner of Chat Thai, recalls a memorable moment from her teen years when she crafted a poached chicken and mango salad, featuring garden herbs, fish sauce, and lime. Her mother’s delighted response to the dish, likening it to airline food, remains a cherished memory.
In contrast, Jung Eun Chae, who runs Chae in Melbourne, learned to whip up fried rice with spam and eggs while caring for herself after school. Mastering the technique of using day-old rice and controlling the heat, this dish became her signature offering.
Rowena Chansiri, co-owner of Ama and Ickle Coffee in Sydney, fondly remembers her upbringing in Bangkok, where canned sardines were a staple. She created a refreshing Thai salad to accompany her sardines, a dish she still enjoys today, embodying the essence of home-cooked comfort.