SBS Food • 11th November 2025 Japan's evolving kissaten coffee culture You don't expect time machines to come with a serving of coffee, but that's the power of kissatens. In Japan, these old-school cafes can send you back decades through a freshly brewed cup.
6th November 2025 Culinary Archive podcast Listen to season one and two of the Powerhouse Museum's Culinary Archive podcast, hosted by Lee Tran Lam.
SBS Audio • 6th November 2025 Should You Really Eat That? Are olive oil shots a good idea? Is soy really “the most dangerous food for men?” and is chocolate actually a health food? Lee Tran Lam untangles the mixed messaging about the food and drinks we consume.
LIMINAL • 6th November 2025 Liminal profiles Lee Tran Lam I loved being interviewed by Colin Ho for this in-depth Q&A (Teresa Tan's photos are also a joy).
BBC • 6th April 2023 One hundred years of Vegemite Vegemite started out as a response to a wartime shortage of Marmite. It's now a symbol of Australia that's spread onto toast, added to curries and even churned into ice-cream.
Art Guide Australia • 1st April 2025 Of art and appetites There's a hunger for pushing art beyond conventional spaces – leading to culinary walking tours, live cooking demonstrations, recipe swaps and much more.
The Guardian • 8th October 2025 Strong flat white for Batman: should I use a ‘coffee name’? Batman, 123 or Tom? From convenience to cultural reasons, here’s why people use ‘coffee names’ (a story inspired by own conflict over whether to use my 'difficult ethnic name' or something 'easier').
Atlas Obscura • 1st July 2024 A Gastro Obscura Guide to Sydney 65,000 years of Indigenous knowledge is palpable in everything from bush teas to wattleseed desserts. I'm proud to have contributed to this series, which won a James Beard Award.
The Sydney Morning Herald • 1st March 2024 Comic craze captures Superman’s latest battle - what to have for lunch In Superman Vs Meshi, Lex Luthor isn’t a planet-destroying villain, but an annoying online food influencer who uses too many hashtags (which may actually be worse). This manga – like Oishinbo and The Solitary Gourmet – is a culinary comic to savour.
12th November 2025 Seekae: The Sound of Trees Falling On People The Sound of Trees Falling On People is not the soundtrack for a home-video show that turns injuries into punchlines. Instead, it’s an album that’s as ambient and mesmerising as an iced-over forest.
Australian Financial Review • 31st October 2019 The Japanese artist redefining womanhood one brushstroke at a time Getting trapped in the dark with ghost paintings isn’t a typical childhood punishment – but that’s what artist Fuyuko Matsui faced when she was in trouble. So it's fitting that her work will appear at Japan Supernatural.
12th November 2025 Firepop’s Olive-Oil-Splashed Panna Cotta Is a Sydney Go-To Whether you’re a panna cotta sceptic or swear you’re truly too full to consider dessert, this restorative meal-ender will emphatically change your mind.
Good Food • 16th August 2025 Review: This condiment is ‘one of the best things I’ve tasted this year’ The tahini at this Iraqi bakery is fortifying, spectacularly nutty and lines your mouth like liquid velvet. It has more complexity and character than entire bookshelves.
Gourmet Traveller • 20th November 2019 All aboard: dining through Catalonia and Lake Geneva by Eurail Eating and drinking with a town-hopping train pass from Spain’s Catalonia region to Lake Geneva in Switzerland.
SBS Food • 18th November 2025 Jollof rice brings people together and inspires international fights From #jollofwars to “Ted Lasso” battles and rivalries amongst countries, this West African staple sparks memorable reactions.
12th November 2025 When the Matcha Runs Out, Where Will Cafes Turn? When Marie David opened Lola’s Coffee Bar in 2023, “I would only make one matcha beverage a month,” she says. Two years later, whisking Japanese green tea powder is a constant activity.
Good Food • 21st August 2023 Review: Variety is the spice of life at Ambi’s Chai Bar in Pennant Hills Owner Ambi Thind can make up to 28 kinds of chai and each ginger-charged, pepper-buzzing flavour is named after someone he knows.
12th November 2025 Wafia: Live at St Stephens Church for Sydney Festival Wafia’s career has blown up so quickly, it’s like someone’s thrown accelerant on it.
The Guardian • 12th November 2024 The ‘real’ food critics? Australian chefs on the toughest restaurant reviewers of all My mother, in all the decades we’ve dined out, has never liked a single restaurant I’ve taken her – even though I’ve written about food for nearly 20 years. Then we went to Yan, an Asian smokehouse in Sydney.
The Sydney Morning Herald • 24th October 2025 Putting the gross in ‘gross earnings’: Box office talk is ruining the movies What is it about movies that turns everyone into number-crunching accountants? We don’t talk about books or other art forms this way.
Good Food • 14th January 2025 Review: This prized crispy rice dish is often fought over, but here it’s all yours Tida Persian Food specialises in sandwiches formed from tahdig – an oven-scorched foundation of bronzed, dimpled bread that's worth fighting for.
ABC News • 7th October 2025 I've read 63 books so far this year. Here's how I did it There's a Japanese word that describes your pile of unread books: tsundoku. It dates back to the 1800s but feels especially relevant today — after all, we're reading less than we used to.
ABC News • 7th October 2020 'I did not want to be Chinese': Lindy Lee struggled growing up in Australia – then she found art Buddhism led to her bronze sculptures, which resemble flung-ink paintings, too. Except she uses 1,200-degree molten liquid that burns through to the bone, instead of traditional ink.
Gourmet Traveller • 8th February 2018 Lee Tran Lam on her obsession with podcasts You hear some wild stories when recording podcasts. There was the time Annabel Crabb accidentally baked her laptop. The nine-month period when sommelier Glen Goodwin used his brother’s passport to work and travel in Paris. And the party trick LP’s Quality Meats chef Luke Powell recalls his first boss having (hint: it involved a hand and batter).
SBS Food • 18th November 2025 Jollof rice brings people together and inspires international fights From #jollofwars to “Ted Lasso” battles and rivalries amongst countries, this West African staple sparks memorable reactions.
LIMINAL • 6th November 2025 Liminal profiles Lee Tran Lam I loved being interviewed by Colin Ho for this in-depth Q&A (Teresa Tan's photos are also a joy).
The Guardian • 8th October 2025 Strong flat white for Batman: should I use a ‘coffee name’? Batman, 123 or Tom? From convenience to cultural reasons, here’s why people use ‘coffee names’ (a story inspired by own conflict over whether to use my 'difficult ethnic name' or something 'easier').
Art Guide Australia • 1st April 2025 Of art and appetites There's a hunger for pushing art beyond conventional spaces – leading to culinary walking tours, live cooking demonstrations, recipe swaps and much more.
Eater • 20th July 2023 The 38 Essential Restaurants in Sydney There’s much more to Sydney’s dining scene than avocado toast, which the late Bill Granger made famous at his inner-city Darlinghurst cafe in 1993.
12th November 2025 Seekae: The Sound of Trees Falling On People The Sound of Trees Falling On People is not the soundtrack for a home-video show that turns injuries into punchlines. Instead, it’s an album that’s as ambient and mesmerising as an iced-over forest.
12th November 2025 Firepop’s Olive-Oil-Splashed Panna Cotta Is a Sydney Go-To Whether you’re a panna cotta sceptic or swear you’re truly too full to consider dessert, this restorative meal-ender will emphatically change your mind.
6th November 2025 Culinary Archive podcast Listen to season one and two of the Powerhouse Museum's Culinary Archive podcast, hosted by Lee Tran Lam.
SBS Audio • 6th November 2025 Should You Really Eat That? Are olive oil shots a good idea? Is soy really “the most dangerous food for men?” and is chocolate actually a health food? Lee Tran Lam untangles the mixed messaging about the food and drinks we consume.
Good Food • 16th August 2025 Review: This condiment is ‘one of the best things I’ve tasted this year’ The tahini at this Iraqi bakery is fortifying, spectacularly nutty and lines your mouth like liquid velvet. It has more complexity and character than entire bookshelves.
SBS Food • 11th November 2025 Japan's evolving kissaten coffee culture You don't expect time machines to come with a serving of coffee, but that's the power of kissatens. In Japan, these old-school cafes can send you back decades through a freshly brewed cup.
12th November 2025 Wafia: Live at St Stephens Church for Sydney Festival Wafia’s career has blown up so quickly, it’s like someone’s thrown accelerant on it.
The Guardian • 12th November 2024 The ‘real’ food critics? Australian chefs on the toughest restaurant reviewers of all My mother, in all the decades we’ve dined out, has never liked a single restaurant I’ve taken her – even though I’ve written about food for nearly 20 years. Then we went to Yan, an Asian smokehouse in Sydney.
Atlas Obscura • 1st July 2024 A Gastro Obscura Guide to Sydney 65,000 years of Indigenous knowledge is palpable in everything from bush teas to wattleseed desserts. I'm proud to have contributed to this series, which won a James Beard Award.
SBS Food • 12th November 2025 Visiting the oldest tea shop in Japan Tsuen Tea in Kyoto is remarkable in many ways – it’s been offering loose leaf and soothing brews since the 12th century.
The Sydney Morning Herald • 24th October 2025 Putting the gross in ‘gross earnings’: Box office talk is ruining the movies What is it about movies that turns everyone into number-crunching accountants? We don’t talk about books or other art forms this way.
ABC News • 7th October 2025 I've read 63 books so far this year. Here's how I did it There's a Japanese word that describes your pile of unread books: tsundoku. It dates back to the 1800s but feels especially relevant today — after all, we're reading less than we used to.
Good Food • 14th January 2025 Review: This prized crispy rice dish is often fought over, but here it’s all yours Tida Persian Food specialises in sandwiches formed from tahdig – an oven-scorched foundation of bronzed, dimpled bread that's worth fighting for.
The Sydney Morning Herald • 1st March 2024 Comic craze captures Superman’s latest battle - what to have for lunch In Superman Vs Meshi, Lex Luthor isn’t a planet-destroying villain, but an annoying online food influencer who uses too many hashtags (which may actually be worse). This manga – like Oishinbo and The Solitary Gourmet – is a culinary comic to savour.
Good Food • 11th December 2023 First Nations, born and bread at Native Foodways I could rate this bread highly just for being a multi-fragrant oxygen supply I couldn’t stop inhaling, but it’s also brilliant when slipped into a toaster, slathered with Vegemite or dipped into leftovers.
Good Food • 21st August 2023 Review: Variety is the spice of life at Ambi’s Chai Bar in Pennant Hills Owner Ambi Thind can make up to 28 kinds of chai and each ginger-charged, pepper-buzzing flavour is named after someone he knows.
BBC • 6th April 2023 One hundred years of Vegemite Vegemite started out as a response to a wartime shortage of Marmite. It's now a symbol of Australia that's spread onto toast, added to curries and even churned into ice-cream.
Gourmet Traveller • 14th May 2019 The food documentaries to watch at the Sydney Film Festival “Someone once said that curating a film festival is like cooking for a dinner party,” says Jenny Neighbour, documentary programmer for Sydney Film Festival. “Because you don’t just cook what you like.”
The Sydney Morning Herald • 9th November 2022 Stop insulting VFX artists! They’re making movies better In The Matrix, the iconic code streams down the screen in glowing waves. But did you know this digital rain comes from sushi recipes? There's an artistry to visual effects that is often overlooked or misunderstood.