From chow mein to pad Thai, Chinese BBQ pork to beef and broccoli, Asian recipes dish up favourite and classic ways to put some spice in your culinary life.
Mix and match the ingredients from Thai, Vietnamese, Chinese, Malaysian, Indonesian and Japanese fare to create your own individual Asian adventure.
Here are three recipes sure to wok your world:
Exotic, spicy and fresh, Mahsuri Thai brings a culinary tour of Thailand to the shores of Kingscliff. Nestled in Salt Village, a vibrant dining room filled with warm tones of dark red and cream combined with golden mood lighting, dark wooden fittings and a variety of blossoming green plants, set the mood for an intimate dinner.
Spice up your life with Chef Leoncio Zabala’s green papaya salad - it's a true explosion of flavour and the perfect way to add some heat to any day. As pretty on the plate as the palate, the Thai-style dressing of pineapple, lime, palm sugar, fish sauce, ginger, chilli and garlic adds a sensory dimension to the taste of this dish.
What started as a boat trip through Asia to discover hidden food gems has culminated in a craft beer and foodie heaven known as Kekou, on Bridge Road in Richmond's trendy dining strip. Find a light-filled, chic space inside a 120-year-old building fitted out to preserve its historic charm with polished concrete, rustic brick, splashes of greenery and furniture made from recycled railway sleepers.
Chef Oak Kunnalok delivers this recipe for lobster betel leaf - delicious small bites of lobster tail, with chilli palm caramel sauce, sitting pretty atop betel leaves. The lobster is cooked in a coconut broth made from lemongrass, kaffir lime leaf and galangal and then finished in a vacuum bag and ice bath, before topping the betel leaves drizzled with the sauce.
Grab your spyglass and follow the clues to find Fook Shing restaurant on Piper Street in Kyneton. This venue, named after an infamous Chinese detective posted to the region during Victoria's Gold Rush, celebrates all things Asian, from hanging red lantern lights to exposed brick, polished wooden floors and red table settings.
Chef Danielle Rensonnet shares her signature recipe for five spiced quail - this is a dish you should eat with your hands - it is slightly messy to eat (a finger bowl helps) and looks quite simple when served; however, the preparation takes three different steps.
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