Epicure
a food processor. My granite mortar
and pestle that I got in Thailand
many years ago is a wonderful
companion in the kitchen.
MDH: Where do you go to eat when
you eat out?
DJ: I like to eat out to be inspired.
I don’t often get a chance, funnily
enough, as I’m generally in the kitchen
or home with my young family. When
I can eat out, I choose to go to
Melbourne and I tend to eat in modern,
professional restaurants where the
chefs are cooking with intent and
passion and pushing food boundaries.
It’s not so much a cuisine that I would
be seeking out, but the restaurant
itself, as I am interested in what they
are trying to achieve in the kitchen
with food and wine. I’m actually flying
to Bangkok to have dinner at David
Thompson’s new restaurant, Nahm
in April. I’m so excited!
MDH: Do you have a favorite spice?
DJ: I can’t choose! Definitely vanilla
and chili, but I also can’t go past
fresh bay leaves.
It’s hard to imagine desserts without
vanilla as it has a beautiful perfume
and adds a depth of flavour to so
many dishes.
Chili gives heat and although all of
the Thai seasonings are great, chili
is the platform to work off. You can
add salty, sour or sweet and with
chili as a base you can flavor a dish in
a way that best suits the ingredients
you are working with.
Bay leaves, again, can be used in
so many ways. Fresh bay leaf is
a wonderful, base spice to add
to dishes, both savoury and sweet.
Now on to Damien’s recipe:
Salad of Pomelo and Prawns
with Lemongrass
(serves 4)
This is a simple and delicious recipe
that can be assembled in around
15 minutes. Best accompanied by
a cold beer or a Riesling! It’s a
beautiful light lunch when served
with steamed jasmine rice.
or not enough of another. If it
tastes like there is too much mint,
then maybe there is. You can make
this salad your own by tailoring it
to your tastes.
You will need to gather the
ingredients first with a visit to
the green grocer. Pomelo is an
Asian citrus fruit that is similar
to grapefruit, but not as bitter.
It can be found at Asian markets,
greengrocers and occasionally,
supermarkets. If you cannot find
pomelo, a good substitute is pink
grapefruit as it is sweeter than
normal grapefruit but still has
the sourness required for this
delicious salad.
2 coriander roots, cleaned,
washed and chopped
2 fresh garlic cloves
pinch Sea salt
2 large fresh red chilies (de-seeded
and chopped a little)
3 large limes, juiced (must be
fresh, with no bitterness)
2 heaped tablespoons white sugar
2 tablespoons Fish sauce (Squid
brand is best)
Half a pomelo peeled and
segmented (you will only need
about half, so save the other half
for breakfast the next day... or
another round of the salad as you
will love it so much!)
Approx 1 dozen fresh prawns,
cooked
2 shallots (peeled and finely
sliced)
One stick of lemongrass, remove
the first 2 cm of the bottom/bulb
end and peel of the first two
layers to revel the softer,
younger heart of the lemongrass
Approx 5 lime leaves, finely sliced
Small handful of mint, washed
Handful of fresh coriander, pick
and wash the leaves (you will use
the roots in the dressing below)
Chop, slice and prepare the
ingredients as above and you
are ready to go! Put all of the
ingredients into a large bowl and
quickly toss and taste before you
add the dressing. Use your own
tastes and preferences to decide if
there is too much of one ingredient
Red Chili Dressing
(Green nahm yum)
Add coriander, garlic, salt and
chilies into a mortar