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We are all forever chasing the perfect hangover cure. Whether it’s the hair of the dog, the magical powers of Korean pear juice, or a greasy burger, we all have a go-to cure that eases a headache, settles a stomach, and can make you feel alive again after a long night of overindulgence.
For chefs, curing a hangover is a ritual. Surprisingly, their go-to dishes are far from what they are used to serving in their restaurants.
Chefs Dan Hong, Toby Worthington, and Mike Eggert dish out their hangover rituals.
Then, when I get home — just before I go to bed — I drink 1L of water and have a Kwangdong Raison Power drink. It’s made from raisin concentrate and a few other things and is a legit wonder cure for hangovers.
As for what to eat the day after, I live in Chinatown, so a noodle soup or any kind of healing broth is my go-to. Here are my favourites.
Ho Dac Biet with an extra crispy skin chicken leg on the side from Tan Viet in Darling Square.
Happy Chef, for my favourite “number 1” Cambodian-style noodle soup with extra braised tripe and beef tendons.
Gumshara Ramen, for the most chronic Tonkotsu ramen in Sydney. I like the one with the huge pork rib.
If I can’t be bothered going out for my noodle fix, it’s instant noodles for sure. I prefer the Korean ones like Shin Ramyeon, Chapaghetti and Nongshim Kimchi Bowl.
If my hangover happens to fall on a Sunday, I’ll chuck whatever is in the freezer into my Air Fryer — chips, hash browns, dumplings, nuggets — and wash it down with a stack of Coke Zero while watching the UFC.
Number one on the list is a full English breakfast fry-up like they do at the pubs in London, and always with a hair-of-the-dog — either a nice, spicy Bloody Mary or a crisp, cold lager.
For the fry-up, we’re talking crispy, smoked bacon, good pork sausages, two fried eggs sunny side up on decent toast, black pudding if possible, mushrooms, grilled tomato, some baked beans and a wee bit of HP sauce. It’s enough to either put you to bed or set up another night to remember.
Second, on my list is fried chicken. Any fried bird will suffice, but KFC is the OG — it’s proper, dirty delicious. I always get the original chicken, soft buns and potato and gravy. It’s the ultimate chicken, gravy and double carb scenario, guaranteed to send me straight into sweet, glorious coma mode.
I only get to experience Christmas ham sandwiches on the days following Christmas each year, but I always look forward to it, especially on Boxing Day. Thick slices of left-over ham carved straight off the bone (including as much of the glazed fat as you can get away with) with an excessive amount of butter, Dijon mustard, salt and pepper on some nice, white bread. Then, take a bowl of left-over gravy from the Christmas roast and dunk away.
Being Kiwi, we love our pies, and I can never say no to a local homemade mince and cheese pie. The best ones down here are from the Tilba Bakery, about a 20-minute drive from Narooma, and are well worth the drive, even if the head is throbbing. Always with tomato sauce, because obviously. And finally, Berocca — orange flavour —with ice and a side of ibuprofen.
My hangover cures revolve around the following pillars: fat, salt, sugar, and carbs. It’s not a groundbreaking formula, but it works.
I like to start the healing journey on the ride home from the night out and strongly believe that getting something into your stomach before you go to bed is crucial for recovery. Anything will do at this stage — a kebab, fries, a Mrs. Mac sausage roll from the servo — as long as it ticks off a few of the pillars above.
The next morning, I have a really cold, lime Gatorade and press the bottle onto my head for additional soothing benefits. I always ensure I have the Gatorade at home before I go out, in addition to Kettle Chips, which I devour alongside.
My default option is salted-fish fried rice with extra egg if it’s a low-grade hangover. I usually get it at Eaton in Ashfield, but many places do.
If my hangover is more chronic, it has to be fried chicken. If you’re not lucky enough to have a Korean joint or a KFC nearby — shame — then a chicken schnitzel dipped in gravy will suffice. Maggi Roast Meats gravy satchels should live in your cupboard always for these specific purposes.
Enjoy the above on your couch while watching The Sopranos.
The cold weather in most parts of Australia coinciding with EOFY celebrations is the closest thing that we’ll get to snowy Christmas vibes. And if you’re in dire need of some festive cheer after the first six months of 2023, grab your ugly sweater and head to your nearest Red Rooster for Xmas in July deals.
From June 29 – July 31, 2023, Red Rooster is serving up free food items, a chance to win $10,000 or one of 10 merch packs valued at $400 and other fun prizes. All you have to do is sign up as a Red Royalty member and spend $5 on at a location near you or online.
Each week there’ll be new delicious deals and prizes to win. The week one deals have already dropped and they’re looking pretty tasty. You can get access to them via your Red Royalty account. The more you purchase, the more chances you have to win.
Spoiler alert: you can get 10 chicken nuggets for free, right now. Brb running to Red Rooster.