issue no. 107/March 2012

Is Zara worth the hype?/Winter’s key fashion trends/A day in the life of fashion designer Dion Lee

34/Glamour inc. Miranda and other models on the highs (and lows) of the modelling business

Miranda Kerr

46/True blueFinding the perfect pair of jeans

42/Cyber chicOnline fashion’s new players

30/Dressing the partDecoding Sydney’s fashion tribes

thefashion issue

the(sydney)magazine52 the(sydney)magazine 53

eat/drink_

Clockwise from left: golden turmeric pickle and other dishes; grilled split prawns with golden turmeric pickle and puffed rice; Sunny Lusted; red fruits – to be served with masala chai ice-cream, pashmak and rose petal silver biscuits; coral trout steamed Teochew-style with silken tofu; at the lunch table; spanner crab with silken tofu salad, dried persimmon and duck egg.

“Write your menu after you go shopping – you never know what you’re going to find.”

Next month: At home with Amy Chanta from Chat Thai.

So, who is Ross Lusted?If you remember the food scene in pre-Olympics Sydney, you will likely remember a young bloke named Ross Lusted. A former fine arts student who brought an aesthete’s eye to the kitchen, Lusted cooked up a fat resumé heading the kitchens at Rockpool and then the Park Hyatt’s harbourkitchen&bar.

But fans hankering for a Lusted-owned restaurant were disappointed by the chef’s next move: in 2000, Lusted and his hotel-manager wife, Sunny, joined resort chain Amanresorts to develop luxury hotels across the globe. “I’d done everything I wanted to do in Sydney at that point,” he says. The couple set up resorts in India, Sri Lanka, Bhutan, the Caribbean, Greece and Montenegro, working on everything from location choice to crockery design and menus.

But it was while in Canyon Point, Utah, setting up Amangiri in 2009, that he realised he wanted to be back behind the stoves. In Utah he had installed the group’s first open kitchen and, to calm a nervous chairman not yet sold on the concept, agreed to run it for a spell. “I said to Sunny, ‘This is what I’d like to get up in the morning and do instead of planning where I’m flying next.’ ”

Now 40, Lusted has finally given his Sydney fans a city restaurant, opening The Bridge Room last August. “It felt like the right time to come back. I thought, it’s pretty nice waking up on a day off and going down to Bronte.”

And what about The Bridge Room?Co-owned by the Fink Group (Quay, Otto), The Bridge Room sits in the base of a 1938 art deco building and offers an

Asian- and European-inspired menu. Lusted designed the ceramics and felt place mats and has kitted the place out with light oak tables and low retro “deer chairs” for a relaxed mid-century vibe. Is there a signature dish?Inspired by an all-wagyu Kyoto restaurant, Lusted installed a custom-built robata grill. The most popular dish coming off it is raw wagyu beef shoulder with enoki mushrooms smoked on the grill, horseradish and soft-pickled chilli. At home, what are his essential ingredients?Lusted keeps a stock of Asian sauces, including XO sauce. “If you’re making a crab fried rice, or you’re doing a prawn and bean sprout stir-fry, a spoonful of XO really works.” Get it from Chinatown or JJW Gold Supermarket [Shop 3/301-307 Penshurst Street, Willoughby] – be sure it has dried scallops in it, not just shrimp. What about food shopping?“Write your menu after you go shopping – you never know what you’ll find,” says Lusted. “I’ll go into a store, see there are amazing green mangoes, and think, ‘Why don’t we make this?’ ” He buys all his meat from Victor Churchill [132 Queen Street, Woollahra]. How about eating out?Every Sunday is yum cha at Palace Chinese Restaurant [Level 1, 133-145 Castlereagh Street, city] – “They do great garlic chive and scallop dumplings.” Sunny is vegetarian and likes Maya [470 Cleveland Street, Surry Hills] for Indian vegetarian food.

spices). Cool, then chill.Churn in an ice-cream machine according to manufacturer’s instructions.

Rose petal biscuits50g unsalted butter90g caster sugar 2 level tbsp liquid glucose45g plain flour1 tsp currants6 golden raisins, chopped

2 tsp flaked almonds, toasted and crushed

3g edible dried organic rose petals (suitable for consuming, not potpourri)edible silver leaf (optional)

Stir butter, sugar and glucose in a saucepan until mixture is smooth and sugar has dissolved. Add remaining ingredients except silver leaf, if using, and stir well. Remove from heat and refrigerate.

To make biscuits, remove mix from fridge and allow to come to room temperature. Preheat oven to 170°C. Line baking trays with baking paper.

Roll mixture into small balls about the size of a small walnut and press them into discs about the size of a 20-cent piece. Place on trays, leaving room for spreading. Bake biscuits for about 7 minutes or until cooked. Press silver leaf (if using) into biscuits. Curl biscuits onto a rolling pin or thin bottle while hot. Leave biscuits on mould to cool.

Fruitseeds of 1 pomegranate2 figs, sliced

100g watermelon, chopped

4 medjool dates, soaked in warm water for 5 minutes then peeled and seeded8 mint leaves

pashmak (also called Persian fairy floss, optional)

Combine fruit and mint in a bowl.

To serve, place fruit in serving bowls, add a scoop of ice-cream and top with a few strands of pashmak, if using. Serve with rose petal biscuits. Serves 6

Coral trout steamed Teochew-style with silken tofu 1 whole coral trout, cleaned and scaled, or 4 coral trout fillets8 slices silken tofu

1 large pickled mustard green (gai choy)

8 fresh shiitake mushrooms, stems removed, finely sliced

2 tomatoes, peeled and sliced

2cm piece fresh ginger, cut into julienne

2 long red chillies, finely sliced

3 salted plums, rinsed, seeded and sliced 10g rock sugar1 tbsp rice wine

50ml light soy sauce

Chinese parsley leaves, to garnish

picked bean sprouts, to garnish

finely sliced green (spring) onions, to garnish

Place fish in a steamer with tofu.

Soak mustard green in cold water to remove some of the salt, then drain and slice finely. Place mustard green in a bowl with mushrooms, tomatoes, ginger, chillies and plums. Pound rock sugar in a mortar and pestle and add to vegetables. Stir to combine, then place on top of fish and tofu. Drizzle rice wine over fish and vegetables, then rest in fridge for 30 minutes for flavours to develop.

Steam for about 4-5 minutes or until fish is just cooked. Remove from steamer and sprinkle with soy sauce and top with parsley, sprouts and onion. Serves 4

Spanner crab with silken tofu salad, dried persimmon and duck egg200g silken tofu, cut into 4 pieces

200g picked crab meat or 2 large live spanner crabs, steamed and meat picked

2 hard-boiled duck eggs (available at Asian food stores), peeled and sliced

1 small knob fresh ginger, finely sliced

1 green (spring) onion, finely slicedcoriander leaves

4 slices dried persimmon, sliced into fine strips

Dressing100ml peanut oil4 tbsp light soy sauce1 tsp sesame oiljuice of ½ lemon

½ tsp roasted chilli soybean oil

In a small bowl, place dressing ingredients and whisk well. To serve, place a piece of bean curd in each bowl and place crab meat beside it. Add some duck egg and garnish with ginger, onion and coriander. Drizzle dressing over salads and top with dried persimmon. Serves 4

Grilled split prawns with golden turmeric pickle and puffed riceStart this recipe the day before.

100g jasmine rice

vegetable oil, for shallow-frying8 raw (green) king prawnspeanut oil, extra

coriander leaves, to garnish

Golden turmeric pickle1 carrot, finely chopped

1 large Lebanese cucumber, finely chopped

2 brown shallots, quartered

1 long red chilli, seeded and finely sliced2 small bird’s-eye chillies

1 stick lemongrass, finely sliced10 black peppercorns2 cloves garlic1cm piece fresh ginger1cm piece fresh turmeric100ml peanut oil100ml white vinegar50g white sugar5g salt

Cook rice in 1½ cups boiling water until just tender. Drain and set aside to cool. Preheat oven to 80°C. Spread cooled rice on a lightly greased oven tray to a thickness of about 5mm. Place rice in the oven until totally dried. This may take 5-6 hours.

Heat vegetable oil in a wok and break dried rice into small pieces. Shallow-fry rice in batches until puffed. Drain on absorbent paper. (Leftover rice can be stored in an airtight container for 2-3 weeks.)

For pickle, place carrot, cucumber, shallots, chillies and lemongrass in a medium bowl.

Place peppercorns, garlic, ginger and turmeric in a mortar and pestle and pound to a paste. Heat 100ml peanut oil in a medium saucepan over low heat. Add paste and stir until fragrant and lightly browned. Add vinegar, 100ml water, sugar and salt and bring to the boil.

Pour hot mixture over vegetables, stir to combine and set aside to cool. When cool, transfer to a jar and seal. (Pickle can be stored in jar, refrigerated, for a week.)

For prawns, use a sharp knife to cut down length of each prawn and flatten slightly with the back of your hand. Brush prawns

Words/Joel Meares Photography/Joe WigdahlRecipe testing/Lynne Mullins

Q &A_

ı cook

Chef Ross Lusted’s career has taken him from Sri Lanka to Utah – and he draws on his travels to create a sumptuous, exotic lunch.

an Asian-inspired lunch

“It felt like the right time to come back [to Sydney].”

on both sides with extra peanut oil and grill over charcoal (or on a grill plate), turning occasionally, until just cooked.

To serve, spoon pickles over prawns and crumble puffed rice over. Garnish with coriander sprigs. Serves 4

Red fruits with masala chai ice-cream, pashmak and rose petal silver biscuits300ml milk1 tsp fennel seeds3 green cardamom pods6 whole cloves1 cinnamon stick1cm piece fresh ginger60g brown sugar1 tbsp Darjeeling tea500ml pouring cream4 egg yolks75g caster sugar

For ice-cream, warm milk in a saucepan. Add fennel seeds, cardamom, cloves, cinnamon, ginger, brown sugar and Darjeeling tea and stir until hot. Remove from heat and stir in cream, then set aside for about 20 minutes for flavours to develop.

In a bowl, whisk egg yolks with caster sugar until pale and thick, then whisk in milk mixture gradually. Return to saucepan and cook over low heat until mixture is thick enough to coat the back of a wooden spoon. Do not boil. Remove from heat and strain (discarding

For two extra recipes – Lotus rice with water chestnuts and Chinese sausage, and Bean sprout salad, prawn floss and sesame seeds – please email us at thesydneymagazine @smh.com.au.

the(sydney)magazine52 the(sydney)magazine 53

eat/drink_

Clockwise from left: golden turmeric pickle and other dishes; grilled split prawns with golden turmeric pickle and puffed rice; Sunny Lusted; red fruits – to be served with masala chai ice-cream, pashmak and rose petal silver biscuits; coral trout steamed Teochew-style with silken tofu; at the lunch table; spanner crab with silken tofu salad, dried persimmon and duck egg.

“Write your menu after you go shopping – you never know what you’re going to find.”

Next month: At home with Amy Chanta from Chat Thai.

So, who is Ross Lusted?If you remember the food scene in pre-Olympics Sydney, you will likely remember a young bloke named Ross Lusted. A former fine arts student who brought an aesthete’s eye to the kitchen, Lusted cooked up a fat resumé heading the kitchens at Rockpool and then the Park Hyatt’s harbourkitchen&bar.

But fans hankering for a Lusted-owned restaurant were disappointed by the chef’s next move: in 2000, Lusted and his hotel-manager wife, Sunny, joined resort chain Amanresorts to develop luxury hotels across the globe. “I’d done everything I wanted to do in Sydney at that point,” he says. The couple set up resorts in India, Sri Lanka, Bhutan, the Caribbean, Greece and Montenegro, working on everything from location choice to crockery design and menus.

But it was while in Canyon Point, Utah, setting up Amangiri in 2009, that he realised he wanted to be back behind the stoves. In Utah he had installed the group’s first open kitchen and, to calm a nervous chairman not yet sold on the concept, agreed to run it for a spell. “I said to Sunny, ‘This is what I’d like to get up in the morning and do instead of planning where I’m flying next.’ ”

Now 40, Lusted has finally given his Sydney fans a city restaurant, opening The Bridge Room last August. “It felt like the right time to come back. I thought, it’s pretty nice waking up on a day off and going down to Bronte.”

And what about The Bridge Room?Co-owned by the Fink Group (Quay, Otto), The Bridge Room sits in the base of a 1938 art deco building and offers an

Asian- and European-inspired menu. Lusted designed the ceramics and felt place mats and has kitted the place out with light oak tables and low retro “deer chairs” for a relaxed mid-century vibe. Is there a signature dish?Inspired by an all-wagyu Kyoto restaurant, Lusted installed a custom-built robata grill. The most popular dish coming off it is raw wagyu beef shoulder with enoki mushrooms smoked on the grill, horseradish and soft-pickled chilli. At home, what are his essential ingredients?Lusted keeps a stock of Asian sauces, including XO sauce. “If you’re making a crab fried rice, or you’re doing a prawn and bean sprout stir-fry, a spoonful of XO really works.” Get it from Chinatown or JJW Gold Supermarket [Shop 3/301-307 Penshurst Street, Willoughby] – be sure it has dried scallops in it, not just shrimp. What about food shopping?“Write your menu after you go shopping – you never know what you’ll find,” says Lusted. “I’ll go into a store, see there are amazing green mangoes, and think, ‘Why don’t we make this?’ ” He buys all his meat from Victor Churchill [132 Queen Street, Woollahra]. How about eating out?Every Sunday is yum cha at Palace Chinese Restaurant [Level 1, 133-145 Castlereagh Street, city] – “They do great garlic chive and scallop dumplings.” Sunny is vegetarian and likes Maya [470 Cleveland Street, Surry Hills] for Indian vegetarian food.

spices). Cool, then chill.Churn in an ice-cream machine according to manufacturer’s instructions.

Rose petal biscuits50g unsalted butter90g caster sugar 2 level tbsp liquid glucose45g plain flour1 tsp currants6 golden raisins, chopped

2 tsp flaked almonds, toasted and crushed

3g edible dried organic rose petals (suitable for consuming, not potpourri)edible silver leaf (optional)

Stir butter, sugar and glucose in a saucepan until mixture is smooth and sugar has dissolved. Add remaining ingredients except silver leaf, if using, and stir well. Remove from heat and refrigerate.

To make biscuits, remove mix from fridge and allow to come to room temperature. Preheat oven to 170°C. Line baking trays with baking paper.

Roll mixture into small balls about the size of a small walnut and press them into discs about the size of a 20-cent piece. Place on trays, leaving room for spreading. Bake biscuits for about 7 minutes or until cooked. Press silver leaf (if using) into biscuits. Curl biscuits onto a rolling pin or thin bottle while hot. Leave biscuits on mould to cool.

Fruitseeds of 1 pomegranate2 figs, sliced

100g watermelon, chopped

4 medjool dates, soaked in warm water for 5 minutes then peeled and seeded8 mint leaves

pashmak (also called Persian fairy floss, optional)

Combine fruit and mint in a bowl.

To serve, place fruit in serving bowls, add a scoop of ice-cream and top with a few strands of pashmak, if using. Serve with rose petal biscuits. Serves 6

Coral trout steamed Teochew-style with silken tofu 1 whole coral trout, cleaned and scaled, or 4 coral trout fillets8 slices silken tofu

1 large pickled mustard green (gai choy)

8 fresh shiitake mushrooms, stems removed, finely sliced

2 tomatoes, peeled and sliced

2cm piece fresh ginger, cut into julienne

2 long red chillies, finely sliced

3 salted plums, rinsed, seeded and sliced 10g rock sugar1 tbsp rice wine

50ml light soy sauce

Chinese parsley leaves, to garnish

picked bean sprouts, to garnish

finely sliced green (spring) onions, to garnish

Place fish in a steamer with tofu.

Soak mustard green in cold water to remove some of the salt, then drain and slice finely. Place mustard green in a bowl with mushrooms, tomatoes, ginger, chillies and plums. Pound rock sugar in a mortar and pestle and add to vegetables. Stir to combine, then place on top of fish and tofu. Drizzle rice wine over fish and vegetables, then rest in fridge for 30 minutes for flavours to develop.

Steam for about 4-5 minutes or until fish is just cooked. Remove from steamer and sprinkle with soy sauce and top with parsley, sprouts and onion. Serves 4

Spanner crab with silken tofu salad, dried persimmon and duck egg200g silken tofu, cut into 4 pieces

200g picked crab meat or 2 large live spanner crabs, steamed and meat picked

2 hard-boiled duck eggs (available at Asian food stores), peeled and sliced

1 small knob fresh ginger, finely sliced

1 green (spring) onion, finely slicedcoriander leaves

4 slices dried persimmon, sliced into fine strips

Dressing100ml peanut oil4 tbsp light soy sauce1 tsp sesame oiljuice of ½ lemon

½ tsp roasted chilli soybean oil

In a small bowl, place dressing ingredients and whisk well. To serve, place a piece of bean curd in each bowl and place crab meat beside it. Add some duck egg and garnish with ginger, onion and coriander. Drizzle dressing over salads and top with dried persimmon. Serves 4

Grilled split prawns with golden turmeric pickle and puffed riceStart this recipe the day before.

100g jasmine rice

vegetable oil, for shallow-frying8 raw (green) king prawnspeanut oil, extra

coriander leaves, to garnish

Golden turmeric pickle1 carrot, finely chopped

1 large Lebanese cucumber, finely chopped

2 brown shallots, quartered

1 long red chilli, seeded and finely sliced2 small bird’s-eye chillies

1 stick lemongrass, finely sliced10 black peppercorns2 cloves garlic1cm piece fresh ginger1cm piece fresh turmeric100ml peanut oil100ml white vinegar50g white sugar5g salt

Cook rice in 1½ cups boiling water until just tender. Drain and set aside to cool. Preheat oven to 80°C. Spread cooled rice on a lightly greased oven tray to a thickness of about 5mm. Place rice in the oven until totally dried. This may take 5-6 hours.

Heat vegetable oil in a wok and break dried rice into small pieces. Shallow-fry rice in batches until puffed. Drain on absorbent paper. (Leftover rice can be stored in an airtight container for 2-3 weeks.)

For pickle, place carrot, cucumber, shallots, chillies and lemongrass in a medium bowl.

Place peppercorns, garlic, ginger and turmeric in a mortar and pestle and pound to a paste. Heat 100ml peanut oil in a medium saucepan over low heat. Add paste and stir until fragrant and lightly browned. Add vinegar, 100ml water, sugar and salt and bring to the boil.

Pour hot mixture over vegetables, stir to combine and set aside to cool. When cool, transfer to a jar and seal. (Pickle can be stored in jar, refrigerated, for a week.)

For prawns, use a sharp knife to cut down length of each prawn and flatten slightly with the back of your hand. Brush prawns

Words/Joel Meares Photography/Joe WigdahlRecipe testing/Lynne Mullins

Q &A_

ı cook

Chef Ross Lusted’s career has taken him from Sri Lanka to Utah – and he draws on his travels to create a sumptuous, exotic lunch.

an Asian-inspired lunch

“It felt like the right time to come back [to Sydney].”

on both sides with extra peanut oil and grill over charcoal (or on a grill plate), turning occasionally, until just cooked.

To serve, spoon pickles over prawns and crumble puffed rice over. Garnish with coriander sprigs. Serves 4

Red fruits with masala chai ice-cream, pashmak and rose petal silver biscuits300ml milk1 tsp fennel seeds3 green cardamom pods6 whole cloves1 cinnamon stick1cm piece fresh ginger60g brown sugar1 tbsp Darjeeling tea500ml pouring cream4 egg yolks75g caster sugar

For ice-cream, warm milk in a saucepan. Add fennel seeds, cardamom, cloves, cinnamon, ginger, brown sugar and Darjeeling tea and stir until hot. Remove from heat and stir in cream, then set aside for about 20 minutes for flavours to develop.

In a bowl, whisk egg yolks with caster sugar until pale and thick, then whisk in milk mixture gradually. Return to saucepan and cook over low heat until mixture is thick enough to coat the back of a wooden spoon. Do not boil. Remove from heat and strain (discarding

For two extra recipes – Lotus rice with water chestnuts and Chinese sausage, and Bean sprout salad, prawn floss and sesame seeds – please email us at thesydneymagazine @smh.com.au.

14

editorial_

the(sydney)magazine is on Facebook. Our contributors share secret haunts, new openings, weekend ideas and more.

the(sydney)magazine

Editor’sletter

As the editor of a glossy I shouldn’t really admit this, but I can be a bit lazy when it comes to fashion. For several months, I religiously wore dresses to the office. Less effort involved than

separates, I reasoned, but still polished enough. That’s the thing about fashion: it’s a fine line between knowing your

look and falling into a rut. Which is why I commissioned our fashion director, Penny McCarthy, and writer Joel Meares to go a-hunting and track down three very different Sydney looks: the ladies of Double Bay, the tattooed boyz ’n the hood and some Surry Hills hipsters (page 30). Those interviewed all had very clear ideas about why they wore what they wore, and it’s illuminating to see how identity and belonging combine with aesthetics to produce a person’s “individual” look.

Elsewhere in our special fashion issue, Stephanie Wood talks to a genuine supermodel – Miranda Kerr – as well as other working but less phenomenally successful models about the highs and lows of working in an industry that offers enormous opportunities, but which can sometimes extract its pound of flesh (page 34).

It’s a tricky time for bricks-and-mortar retailers, especially fashion stores, as consumers clamp down on spending and become accustomed to deep discounting. But as writer Shelley Gare discovered when she interviewed three fashion internet entrepreneurs (page 42), it’s not exactly a cinch selling clothes online, either.

And one for the boys. If you are at the point where staff writer Dominic Rolfe was and your jeans have literally started to disintegrate, then peruse his exhaustive guide to finding the perfect pair of jeans (page 46).

I hope you enjoy the issue … I’m off to DJs to nab some skirts.

Michelle Hurley

Penny McCarthyTribal Colours (page 30) Winter Fashion (page 58)Tracking down members of Sydney’s tribes for Tribal Colours had its ups and downs for Penny McCarthy, the(sydney)magazine’s fashion director. “Surry Hills was easy because it was full of hipsters,” she says, “but I felt like a stalker trying to find the ‘boyz ’n the hood’ – no one was out on the street.” With creative control for the fashion pages, however, McCarthy ensured things ran a lot more smoothly. “We were very lucky to get blue sky and sunshine as we wanted the buildings to really shine and reflect,” she says. “The pictures have a real strength to them.”

Stephanie WoodFace value (page 34)When deputy editor Stephanie Wood scored an interview with Miranda Kerr, she pulled out her passport. “Miranda’s diary is nuts and for a while it seemed I might have to head to Wellington or Los Angeles for my audience with her,” says Wood, who ended up interviewing Kerr on home ground, as well as several other beautiful Sydney models for her article about the profession. “My self-esteem is in tatters. Hanging out with a bunch of fashion models can have that effect.”

Charles Purcell The Ticket (page 69)Charles Purcell, the(sydney)magazine’s new film, stage and music writer, knows how to put his body on the line in the name of entertainment journalism. “I’ve performed stand-up, donned platform shoes for an air-guitar competition and offered my services as a nude model,” he says. Purcell has interviewed Woody Allen, Graeme Murphy and K.D. Lang but it was Eric Bana who taught him to never judge a book – or a DVD – by its cover. “Looking at Romulus, My Father, I assumed it was a feel-good comedy,” says Purcell, “only to be gently rebuked.”

Lucy CarrollOn the Clock (page 74) Take It to the Street (page 24)Lucy Carroll spent a frantic day with a rising star of the Australian fashion scene, designer Dion Lee. “It was a month out from his London Fashion Week presentation,” says Carroll, who soaked up the design process in his studio. “Dion, the pattern makers and seamstresses are constantly adjusting garments; the fashion evolves in front of you.” For Take It to the Street, Carroll experienced fashion in a different way at high-street retailer Zara. “It was packed with 20-somethings. I even had to stop the photographer from trying on an orange turtleneck.”

Contributors

Behind the scenes of the March issue.

Reader Event When Ross Lusted opened The Bridge Room in August last year,

Sydney Morning Herald restaurant critic Terry Durack gave it a remarkable 16/20 and described it as “a rare thing, a restaurant with grace; something

that comes from having good bones, a well-honed sense of hospitality, an eye for every detail and food that is both aesthetically pleasing and deeply rewarding to eat”.

To see what the fuss is about, please join us for this special wine dinner. Lusted’s food will be matched with award-winning NSW wine from five of our hottest young winemakers, in celebration of the NSW Wine Festival: Jeff Byrne of Audrey Wilkinson, Jason Brown of Moppity Vineyards, Bill Calabria of Westend Estate, Ed Swift of Printhie Wines and Peter Logan from Logan Wines.

Reader EventHot Dinner

Join us as chef Ross Lusted expertly pairs his food with the finest wine NSW has to offer.

Don’t forget, the next issue of the(sydney)magazine is out on March 29.

To be reminded when each issue is out, register at smh.com.au/thesydneymagazine

Book now for.... Ross Lusted reader event (see below)

Where: The Bridge Room, 44 Bridge Street, city. When: Monday, March 26, at 6.30pm.Cost: $130 for a five-course menu, including matching wines. Bookings: 9247 7000.