Duncan Green
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Manpreet Sekhon
Born:
Ludhiana, Punjab.
History:
History:
It was with my mum that I first began to learn the intricacies of Indian cuisine. I pursued hotel management and had the pleasure of working with some great chefs at Park Plaza, a five star Hotel in Punjab.
I have been awarded by Jiggs Kalra, also known as the "Czar of Indian Cuisine" and "Taste maker to the Nation" and Master Chef Sanjeev Kapoor an Indian chef and entrepreneur.
Have you always wanted to be a Chef?
I have been awarded by Jiggs Kalra, also known as the "Czar of Indian Cuisine" and "Taste maker to the Nation" and Master Chef Sanjeev Kapoor an Indian chef and entrepreneur.
Have you always wanted to be a Chef?
I have always wanted to be a chef because I had a fire for the food and I was always ready to do the hard work. I am born to cook and learning the best way to eventually be a chef is just something that comes naturally to me.
How would you define your style?
Kiss principle: keep it simple, cook with skill and let the natural flavours shine through.
What is your feature flavour these days?
Freshly made garam masala.
Obsessive compulsive about?
How would you define your style?
Kiss principle: keep it simple, cook with skill and let the natural flavours shine through.
What is your feature flavour these days?
Freshly made garam masala.
Obsessive compulsive about?
Fresh local produce and quality ingredients.
Your greatest culinary inspirations/influences:
My mother is my greatest inspiration from whom I learned the intricacies of Indian cuisine.
What do you love about this business?
It’s my dream project. Cooking food for others has always made me happy. I want to provide a dining out experience that our patrons will want to enjoy time and time again. So let me take you on a journey of unmatched authentic culinary excellence. You’ll discover why Indians treat each meal as a celebration of life.
An ingredient you can’t live without?
Coriander and my own garam masala.
Most ‘eyebrow raising’ menu item?
Punjabi butter chicken.
Signature dish:
Lamb Rogan Josh: this is Eastern Spice’s signature dish, leg of lamb slow cooked with fennel seed, black cardamom, bay leaf and cloves.
Your greatest culinary inspirations/influences:
My mother is my greatest inspiration from whom I learned the intricacies of Indian cuisine.
What do you love about this business?
It’s my dream project. Cooking food for others has always made me happy. I want to provide a dining out experience that our patrons will want to enjoy time and time again. So let me take you on a journey of unmatched authentic culinary excellence. You’ll discover why Indians treat each meal as a celebration of life.
An ingredient you can’t live without?
Coriander and my own garam masala.
Most ‘eyebrow raising’ menu item?
Punjabi butter chicken.
Signature dish:
Lamb Rogan Josh: this is Eastern Spice’s signature dish, leg of lamb slow cooked with fennel seed, black cardamom, bay leaf and cloves.
Eastern Spice
Sharing the spirit of India in the heart of Geelong, mark a date to join a lively atmosphere and relish in the tantalising aromas at Eastern Spice restaurant on Bellerine Street. Immersing guests in welcoming surrounds, Eastern Spice offers views across the park and glimpses of Geelong’s glistening, Eastern Beach to enjoy from stylish surrounds. Fresh, locally grown ingredients are sourced for a tantalising menu that is sure to excite the palate, featuring authentic inspired dishes and contemporary creations. Perhaps begin with street food surprises like Indian nachos and salsa, continue with classic curries and popular favourites such as beef korma, accompanied by naan from the tandoor, and be sure to leave room for housemade desserts like a refreshing saffron, mango and cardamom lassi.
