Newspaper article The Observer (Gladstone, Australia)

Buns on a Budget; with Country Chef Shannon Newley

Newspaper article The Observer (Gladstone, Australia)

Buns on a Budget; with Country Chef Shannon Newley

Article excerpt

I CAN clearly remember the first time I had a steamed pork bun or char sui bao.

I was at uni and like most students, was pretty poor. I decided to treat myself to dinner because I had a late class but with only a few dollars to my name, there wasn't much on offer.

There was a really nice noodle shop on campus but my budget wouldn't allow for a main meal so I got a collection of little dim sum type morsels a steam dim sims, spring rolls etc a including a delicious steamed pork bun.

The bun itself was dense but also fluffy, and a little bit sweet. The filling was shredded pork with the classic Chinese flavours, mixing sweet and savoury but perfectly balanced.

Since then I have also had some not so great versions where the pork has been dry or the bun too thick.

This was my first attempt and while the bun construction left a little to be desired, they tasted amazing. …

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