Funviralpark You gave 2022 a well-deserved send-off, but you were blown away by last night’s celebration. It’s been a year and now it’s your head that needs to be dusted off.
Entering: In the hospitality industry, employees know how to party, and they also know how to get through the next day’s fog in the most delicious way possible.
We asked hospitality folks, from chefs and sommeliers to front desk staff, about their favorite dishes, meals, and drinks after a night of binge eating.
Rupal Batikal: Biryani with Potatoes
For me, nothing cures a hangover like a plate of leftover biryani. That means you need to plan ahead and make sure you have a few in your fridge before your big night out.
A double cab delight of warming spices, slow-cooked meats, caramelized onions, basmati rice and potatoes all round it up! Even better if you have a local Indian or Pakistani restaurant open late at night.
Rupal Bhatikar is the chef at Nomad Melbourne.
Samantha Payne: Watermelon, ice cold
Watermelon, as cold as possible. If you’re one step below your coma, just slice and eat. If you have the ability to stand, blend it with frozen berries, spinach and coconut water. It revives your mood, tastes like summer, and infuses your dusty body shell with pure, cool moisture.
Samantha Payne is a sommelier and wine communicator based in Sydney.
Coco Cox: English mustard, very spicy
If I have to go to work that day, I make a bacon sandwich with too much hot English mustard. The heat from the mustard just hits your face. I may not feel better, but at least I am awake. But if you’re out of nowhere, take a store-bought potato gnocchi, place it on a tray garnished with chopped sausage, tomatoes, mozzarella and cheddar cheese, and put it in the oven. does not take
Coco Cox is Africola’s Front of House Manager in Adelaide.
Rosheen Kaul: Noodles, Spam, and Sleep
If you can muster up the ability to cook after a big night, it’s always quick, delicious, and typically consists of pantry staples. I let Then I’m ready for a nap.
Rosheen Kaul is head chef at Etta in Melbourne and co-author of Chinese-ish.
Analise Gregory: soft eggs, rice, steam
A hangover at home is a combination of carbs, eggs and juice. Make a rice bowl with a fluffy omelet, togarashi, and condiments you can think of (there are many). Then a blackcurrant shrub with soda water. But if you’re in Hobart, lobster rolls or banh mi. Either way, I try not to make big life decisions! Then follow up the snack session with a nap and sauna.
Analiese Gregory is a Tasmanian-based chef and author of How Wild Things Are.
Hamed Allahyari: mint tea, wonderfully sweet
Just make peppermint tea and add ginger powder and saffron crystal sugar nabat for a sweet tea. Then, when my blood sugar is up and I can stand up, I start making simple egg dishes, like the feta omelet you get at the café.
Hamed Allahyari is the owner-chef of Salamatea in Melbourne and co-author of Salamati.
Eun Hee Ahn: Orange Juice, Haejangguk
Orange juice from McDonald’s, large, must be ice. Freshly squeezed juice with pulp is too healthy to drink. Must be McDonald’s juice concentrate. It’s sour – it’s too refreshing.
In Korea, there is a dish called Haejangguk, also known as “hangover soup.” Filled with wonbok (green part), fermented soybeans, and braised pork, it’s very hearty, silky, and soothing to the stomach. Just sweating it out with the hot soup will make you feel like you’ve been to a sauna.
I ordered from Ymone Haejanggook in Strathfield when I was in Sydney. In Melbourne, I couldn’t find a restaurant that serves haejangguk, but KT Mart grocery store offers haejangguk for takeout. I actually opened a café on New Year’s Day and they serve haejangguk, which he stewed for five hours with pork spines.
Eun Hee An is the chef and co-owner of Moon Mart in Melbourne.
Ella Stening: kimchi cheese, tomato soup
Whenever I have a hangover, I crave summer tomatoes and seaweed. I can’t explain why. That’s why I often eat seaweed and tomatoes.
One morning I went to Sydney’s Rising Sun Workshop and noticed a menu item that would change my history forever: miso tomato soup, kimchi cheese toast. Soup full of umami. tomato, sweet perfect symmetry. Toast topped with kimchi, cheddar cheese tongs and crispy seeded bread. I dipped my sandwich in the soup.
A few weeks later I returned and found it off the menu. And the journey to reproduce this yourself began. Years of slow tweaking, tweaking, playing, failing, but doing it. At Hangover House, make your own miso tomato soup served with crunchy kimchi cheese toast. sip. HP recovery.
Ella Stening is Group Wine Trainer at Anyday Group in Brisbane and a founding member of Women and Revolution.
Jess Ho: just add water
Add 2 Hydralytes to the glass. add water. bottom up. Fill a 2 liter plastic bottle with water. Drink at least 3 bottles. When you start to feel human, eat fruit.
Jess Ho is a former bar owner and author of Raised By Wolves.
