Adam Liaw’s roast chicken noodle soup
An already cooked chook is the perfect shortcut for this simple but hearty soup.
- 1-2 hrs
- Adam Liaw
One of the easiest ways to simplify your cooking is with soup, says Adam Liaw
Beat the chill with a comforting bowl of spiced roast vegetable soup.
- 1-2 hrs
- Adam Liaw
- Review
- Lidcombe
This Korean ‘hangover soup’ is one of the most soothing liquids in Sydney
No matter what night of the week you visit, a line for Yeodongsik is inevitable. Callan Boys joins the queue.
- Callan Boys
This Italian wedding soup is a marriage of flavours, and you’ll be making it on repeat
This hearty meatball and pasta soup is sure to be love at first spoonful.
- 30 mins - 1 hr
- Danielle Alvarez
Ready to take stock: We’re declaring soup season open already
Please sir, can I have some soup, asks Terry Durack. Plus his favourite serving suggestions.
- Terry Durack
- Exclusive
- Just open
Enter this pasta shop via a back lane to discover Thornbury’s classy and discreet new diner
Two nights a week, the Umberto team’s pasta shop Pastificio Sandro moonlights as a restaurant, with charry mortadella skewers and a fancy version of nonna’s soup.
- Tomas Telegramma
Brisbane’s best-known ramen chef has launched a classy izakaya
Come for “posh” edamame, wagyu garlic steak and sous vide chicken liver sashimi. There’s also a refreshed drinks menu – and, yes, you can still order noodle soup.
- Matt Shea
A ‘piping hot portion of salmonella’ sends another MasterChef contestant packing
It’s masks on for the blind cube taste test, followed by an elimination that pushes things to the pink chicken brink.
- Ben Pobjie
- Review
- Surry Hills
Bagels, babka and matzo balls star at TV chef Ed Halmagyi’s new bakery
The former Better Homes and Gardens presenter returns to his baking roots at Avner’s in Surry Hills.
- Lenny Ann Low
- Review
- Perth
Brilliant prawn noodles, supple chicken rice, and deep-fried milk at Hey Hawker
Brilliant prawn noodles, supple chicken rice, an intriguing deep-fried milk dessert masquerading as an appetizer.
- Max Veenhuyzen