@broadsheet_au: “You won’t find classic Thai dishes like pad thai or massaman curry on the menu,” says Taarn Kasemra, head chef at Joe Taylor. Instead, she leans into homestyle cooking with a refined, contemporary touch. You can see her approach most clearly in the spanner crab tartlet. In this episode of How It's Made, we head inside Joe Taylor's kitchen to see her savoury reworking of traditional thong muan – a crisp wafer cigar filled with crab, young coconut and nashi pear. 📍 7 Errol Street, North Melbourne

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Monday 08 June 2026 22:00:09 GMT