Spice Temple brings native ingredients to its regional Chinese table

Regional Chinese cuisine meets native Australian ingredients at Spice Temple in April when special customer dinners in Sydney and Melbourne celebrate this extraordinary culinary marriage.

Neil Perry, Spice Temple Executive Chef Andy Evans and Spice Temple Melbourne Head Chef Neisha Woo will co-host a multi-course dinner in Sydney on Monday, 8 April and in Melbourne on Tuesday, 9 April, fusing native ingredients with regional Chinese flavours and cooking techniques.

The unique dining experience will make way for a continued exploration of native ingredients across Spice Temple’s menus, in the first directional change for the restaurant in a decade.

The multi-course dinner ($99 pp and an additional $55 pp for matched wines) is in the final stages of development and will reflect the following menu:

      •   Warrigal green crystal dumpling with finger lime dressing Salt bush and garlic chive cake
  •   Pipis with bush pepper, muntries, bush tomato and desert limes 
  •   Steamed Coral Trout with superior soy, aged Shaoxing and oyster plant
  •   Spicy lemon myrtle-scented wallaby tail soup with ramen noodles 
  •   Crisp pork belly with sweet-sour quandong sauce Stir-fried kangaroo, macadamia nuts, cumin and fermented chillies 
  •   Lemon myrtle cream, wattle seed and Sichuan pepper meringues

Spice Temple, Melbourne

Rockpool Dinging Group Culinary Director Neil Perry has a history of using native ingredients, including at Rockpool Bar & Grill where finger limes feature in a crudo of Stripey Snapper and Hiramasa Kingfish; a dish of fried calamari includes macadamia tarator, saltbush and Kampot pepper; Davidson Plum sits alongside Kingfish with lemon and black sesame; and wattleseed is used in caramel slice. 

“Over the last ten years, we have realised how important it is to incorporate our native ingredients as they define what Australia is. The fact is, we have 60,000 years of food culture in this country and it’s time we took that unique flavour and used it in our various styles of cooking,” Neil said. 

“At Spice Temple around a dozen native ingredients will be embedded both flavourfully and texturally into the menu, bringing a new dimension to our very distinct take on regional Chinese cuisine.” 

“This is a new approach at Spice Temple and these customer dinners in each city will be an exciting starting point for an ongoing exploration of native ingredients across Spice Temple’s menus.” 

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