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A photo of pappardelle with tomatoes, crabmeat, and chives (image by Sharyn Cairns)

A (Very Fancy) Pasta Pit Stop

Ange Seen Yang, SBS & Diversity in Food Media Australia, August 2022

'This was fun,' she says, 'I haven’t been to a fancy restaurant with so many courses before.'

'We went out for banquet last week!' I exclaim. I think of steamed fish, sizzling pork and a seafood claypot rotating around the lazy Susan of the Chinese restaurant we were at, a collection of courses which dwarfed tonight’s three-course meal.

'It's not the same – you know what I mean.' She gestures dismissively.

It makes me pause.

(Notes: this piece won the written category in this year's SBS and Diversity in Food Media Australia Competition. Explore Diversity In Food Media Australia’s many cool projects and check out Yang's newsletter vegemite in my congee.)

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