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Tony Tan to open cooking school in Trentham Ardyn Bernoth Photo: Kristoffer Paulsen You can tell a lot about Tony Tan by his char siu. This barbecued pork dish is a treasure of Cantonese cuisine, and the streets of Guangdong, its birthplace, and Hong Kong, are basted in its aromas. Tan s version competes with the best I have eaten. He cooks it for me at his soon-to-open cooking school in Trentham, in regional Victoria, and we chat about how the cuts of pork and breeds of pig in Australia differ greatly to those in China. For the next three days Tan thinks and scribbles and rewrites his signature take on the dish. I was thinking that Chinese pork is so much fattier and suddenly had the idea that instead of using pork neck, I should use pork belly. I experimented with a method of freezing the belly then cutting the top layer of fat off and well, now, I am really very happy with my recipe.

South australiaHong kongNew south walesAmanda martinTony tanKristoffer paulsenMonash universityTony tan cooking schoolStudio martinGood foodதெற்கு ஆஸ்திரேலியாஹாங் காங்புதியது தெற்கு வேல்ஸ்அமண்டா மார்டின்டோனி பழுப்புகிறிஸ்டோஃபர் பால்சென்