Not fancy gyoza or intricate xiao long bao. Just rough, hand-pressed dough circles, filled with nothing more than the charred corn, a whisper of chilli, and a nugget of that lemon myrtle butter. He pleated them imperfectly, like a carpenter’s hands would, and steamed them in a makeshift bamboo basket he’d borrowed from the pantry weeks ago and never returned.
Then Justin. He placed his plate down. The silence stretched. masterchef australia season 13 winner
And somewhere in Wollongong, his dad fired up the Weber, just in case. Not fancy gyoza or intricate xiao long bao