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Bertin Huynh

Reporter

Indexed articles, last 90 days
3
Latest publication
Sep 9, 2026
Outlet visibility, for Aol
Top 10K sites
Earliest in this view
Jul 4, 2026

Latest articles

  1. Article · Sep 9, 2026 · Bertin Huynh

    The first rule of Cookbook Club Naarm? Make friends (opens the original)

    Excerpt · English

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    Tickets to the monthly Melbourne event sell like hot cakes. Then there’s the assigned homework – bring a completed dish from the featured book As someone who’s been blessed with the ability to commune with my ancestors, I have never relied on recipes to cook. How much fish sauce for my nước chấm? Just keep pouring until grandma’s ghost-whispers stop. Unfortunately I have no spiritual connection to Gareth Whitton, the pastry chef behind Melbourne’s Tarts Anon and author of a two-page recipe for p

  2. Article · Sep 9, 2026 · Bertin Huynh

    The first rule of Cookbook Club Naarm? Make friends - AOL (opens the original)

    Excerpt · Critical tone · English

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    As someone who’s been blessed with the ability to commune with my ancestors, I have never relied on recipes to cook. How much fish sauce for my nước chấm? Just keep pouring until grandma’s ghost-whispers stop. Unfortunately I have no spiritual connection to Gareth Whitton, the pastry chef behind Melbourne’s Tarts Anon and author of a two-page recipe for pea and feta tart, which advises to “never underestimate the value of a stick blender” and repeatedly warns to not “overwork” the dough. When it

  3. Article · Jul 4, 2026 · Bertin Huynh

    Australia’s best pie has a Malaysian prawn curry filling – and its bakers have even bolder flavours in mind (opens the original)

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    Ryan and Chan Khun of Country Cob bakery in Victoria have won accolades for their satay fish and Cambodian pork pies, with a Singapore chilli crab filling on its way When Ryan Khun first arrived in Australia from Cambodia in 2012, aged 27, he had never tasted a pie. That is, until his older brother Chan took him to a servo for a meat pie: flaky pastry on the outside, a molten mince slurry in the middle. His first meal in Australia, unfamiliar tastes in a new land. Remembering how he felt after t

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