O Tama Carey's lattice-like fried eggs drowned in a creamy curry sauce are perfect for a hearty breakfast but work just as well at any time of day. Serve them topped with seeni sambol, a Sri Lankan ...
The one thing O Tama Carey wants to achieve with her beautiful golden-coloured cookbook, Lanka Food: Serendipity and Spice, is to have it splashed with food. “Mostly I want it to be a cookbook that ...
On the eve of opening her new hopper restaurant, Lankan Filling Station, Sydney chef O Tama Carey visits Sri Lanka, the land of her heritage, for inspiration. Rich with sweet spices and soured with ...
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