NewsBite

Good Food's new columnist, chef Rosheen Kaul.

Recipe collection

Introducing Good Food's new recipe columnist Rosheen Kaul

Originally from Singapore, 30-year-old Rosheen Kaul is head chef at one of Melbourne's best restaurants, Etta in Brunswick.Kaul was born to parents of mixed Asian heritage (Kashmiri, Peranakan Chinese, Filipino) and she grew up moving between between Australia, Malaysia, China, and Indonesia.For her first recipe column for Good Food, she starts where her journey with food began, with the dishes that connect her to her parents.

6 recipes
Rosheen Kaul hopes that the concept of Australian cuisine will always remain fluid and unfixed.

Going for gold: Chef Rosheen Kaul on the many flavours of home

  • Rosheen Kaul
Glutinous rice log stuffed with youtiao (Chinese doughnut) and pickled mustard greens at Blissful Station, Box Hill.

Suburb guide: Chef Rosheen Kaul's Box Hill haul

  • Sofia Levin
Rosheen Kaul's rogan josh.

Kashmiri rogan josh

  • 30 mins - 1 hr
  • Rosheen Kaul
Green bean omelette.
EASY

Rosheen Kaul's green bean omelette

  • < 30 mins
  • Rosheen Kaul
Claypot rice with chicken and choy sum.

Rosheen Kaul's claypot rice

  • 1-2 hrs
  • Rosheen Kaul
Char kway teow, the smoky, slippery, rich and delicious hawker-style noodles from Chinese-ish.

Six delicious recipes from Rosheen Kaul's cookbook Chinese-ish

  • Rosheen Kaul

Original URL: https://www.watoday.com.au/goodfood/recipes/introducing-good-foods-new-recipe-columnist-rosheen-kaul-20221107-h27o5n.html