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Top chef Shannon Martinez has revealed that her favorite restaurant in Australia is Gumshara - a modest ramen joint in a food court in Sydney

Top chef reveals that her favorite place to eat in Australia is a modest ramen restaurant in a FOOD COURT

  • Top chef Shannon Martinez has unveiled her favorite restaurant in Australia
  • The restaurant owner said she likes to dine in a ramen restaurant in a Sydney food court
  • She said she always visits Gumshara Ramen in Chinatown when she is in Sydney
  • Gumshara Ramen offers a delicious menu with the characteristic ramen noodles
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She usually works in the kitchen to prepare gourmet dishes for her hungry diners – but where does Australian top chef Shannon Martinez go for a great meal?

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The Melbourne owner of vegan restaurant Smith & Daughters has revealed that her favorite place to eat in Australia is a modest ramen restaurant on a food court in Sydney.

& # 39; I'll tell you where I prefer to eat – it's at Gumshara Ramen on the food court in Sydney, & # 39; said the guest judge of My Kitchen Rules Gastronomic traveler at the 2020 GT Restaurant Awards.

& # 39; That's my favorite place to go when I come to Sydney, I go down there. & # 39;

Top chef Shannon Martinez has revealed that her favorite restaurant in Australia is Gumshara - a modest ramen joint in a food court in Sydney

Top chef Shannon Martinez has revealed that her favorite restaurant in Australia is Gumshara – a modest ramen joint in a food court in Sydney

The guest judge of My Kitchen Rules (right) said that every time she is in Sydney she goes to the food court for a delicious meal
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The guest judge of My Kitchen Rules (right) said that every time she is in Sydney she goes to the food court for a delicious meal

The guest judge of My Kitchen Rules (right) said that every time she is in Sydney she goes to the food court for a delicious meal

Hidden in Chinatown's Food World Food Court, Gumshara Ramen offers a delicious menu of Japanese dishes, including the characteristic ramen noodles.

Owner Mori Higashida – a Japanese expat – decided to leave his job to become a student at the famous Muteppou noodle restaurant in Kyoto.

According to The Australian, becoming a qualified window cook takes at least five years of training, but Higashida asked Muteppou founder Shigeyuki Akasako to speed him up.

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Higashida worked 18 hours a day, seven days a week, preparing an average of 180 bowls of windows a day before qualifying in less than 18 months.

He returned to Sydney to open his now popular self-service cutlery restaurant in 2009.

The publication reported that while the restaurant prepares thousands of orders every week, Higashida tastes every bowl of windows before serving to customers.

Gumshara Ramen, hidden in the Food World Food Court in Chinatown, offers a delicious menu of Japanese dishes, including the characteristic ramen noodles

Gumshara Ramen, hidden in the Food World Food Court in Chinatown, offers a delicious menu of Japanese dishes, including the characteristic ramen noodles

Gumshara Ramen, hidden in the Food World Food Court in Chinatown, offers a delicious menu of Japanese dishes, including the characteristic ramen noodles

Gumshara owner Mori Higashida - who is a Japanese expat - decided to give up his high-flying job to become a student at the famous Muteppou noodle restaurant in Kyoto
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Gumshara owner Mori Higashida - who is a Japanese expat - decided to give up his high-flying job to become a student at the famous Muteppou noodle restaurant in Kyoto

Gumshara owner Mori Higashida – who is a Japanese expat – decided to give up his high-flying job to become a student at the famous Muteppou noodle restaurant in Kyoto

While the restaurant sells thousands of orders every week, Higashida tastes every bowl of windows before serving them to customers

While the restaurant sells thousands of orders every week, Higashida tastes every bowl of windows before serving them to customers

Higashida was a student at the famous Muteppou noodle restaurant in Kyoto before opening his own ramen joint in Sydney

Higashida was a student at the famous Muteppou noodle restaurant in Kyoto before opening his own ramen joint in Sydney

While the restaurant sells thousands of orders every week, Higashida tastes every bowl of windows before serving them to customers

Martinez shared her three affordable hero ingredients to improve the taste of every dish every time
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Martinez shared her three affordable hero ingredients to improve the taste of every dish every time

Martinez shared her three affordable hero ingredients to improve the taste of every dish every time

Previously spoken to the Good food, Martinez shared her affordable hero ingredients to improve the taste of every dish every time.

She said dried mushrooms were the perfect addition to enhance the flavors of risotto, stir-fried noodles, and soups.

& # 39; These little boys add an incredible amount of flavor to dishes, last for years in your cupboard and cost around one-eighth the cost of fresh mushrooms, & # 39; she said.

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Other pantries that she always has at hand are rice and noodles.

& # 39; In my opinion, a day without rice or noodles is terrible. But by keeping your pantry filled with these two basic blocks, you can prepare meals whose bulk component is not only cheap, but also healthy and tasty, & she said.

Finally, Martinez said that at the end of the day she always goes to her local market to get the best deals on fresh meat, seafood, fruits and vegetables.

& # 39; All sellers are packing, you can get the last day products for almost nothing & # 39 ;, she said.

& # 39; Bags with fresh produce for one or two dollars and even trays with fresh fish and other meat that only costs five dollars! This is the perfect time to buy and store your freezer. & # 39;

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