The Index

SALADS

• Seared tuna with spinach and roasted capsicum caper salad
• Sichuan-spiced duck and seared scallops with smoked eggplant, asparagus and rocket salad
• Smoked eggplant and coriander salad
• Coconut chicken with chilli and spinach salad
• Fragrant beef tartare with pomelo, chilli, lemongrass, roasted rice and pickled green mango
• Cucumber yoghurt salad with nigella
• Seared beef fillet with lemongrass, ginger and pickled green papaya salad
• Grilled Tasmanian ocean trout with roasted chilli, shallot and mint salad, ocean trout roe and fish crackling
• Chargrilled octopus with saffron rouille and roasted onion and pimiento salad
• Crab and coconut salad with chilli and pickled green mango
• Spiced scallops with shaved coconut, basil and shallots
• Prawn fritters with pickled eggplant yoghurt salad
• Chilli and garlic eggplant salad
• Grilled Moreton Bay bug tails with tamarind, chilli, cape gooseberries and trout roe
• Tasmanian salmon escabéche with radish, basil and cucumber salad and salmon roe
• Vegetable salad with lime chilli dressing

SOUPS

• Crab and lemongrass broth with crab cakes
• Tumeric lemongrass broth with noodles and vegetables
• Hot-and-sour prawn soup
• Tofu in miso broth with green onions, mushrooms, and ginger
• Chicken, sweetcorn and noodle soup
• Pumpkin, fenugreek and coconut soup
• Spiced chicken, lemongrass and coconut soup with chilli jam
• Chicken laksa
• Spiced rock lobster and saffron soup with egg noodles, lobster savoury custard and saffron rouille
• Chicken and scallop consommé with scallop won tons and garlic chives
• Oxtail consommé with dumplings, bean sprouts, mint and chilli
• Peppered duck consommé with roast duck and watercress
• Snapper and crab with udon noodles and ginger

FISH AND SHELLFISH

• Stuffed squid with black ink noodles and ponzu dressing
• Fremantle sardine fillets stuffed with pancetta, capers and burghul with salsa verde
• Chilli mudcrab
• Masala lobster
• Satay prawn sugarcane sticks
• Wok-seared tuna with beancurd, asparagus and fragrant curry sauce
• Blue eye with chermoula, preserved lemon and spinach
• Hot-and-sour seafood hotpot with rice pilaf and chilli jam
• Snapper baked with green chilli and coconut
• Deep-fried spanner crab cakes with sweet chilli and cucumber
• Stir-fried prawns and bok choy with sweet pork, basil and shallots
• Rare-roasted tuna with saffron noodles, roasted shallots and turmeric tamarind sauce
• Tea-smoked Tasmanian salmon with pancetta, soba noodles, pickled cucumber and star anise broth
• Baked blue eye with a prawn crust, sticky black rice and chilli tamarind sauce
• Reef fish and bug tails in spiced coconut milk with fried shallots and coriander pesto
• Tuna pepper steak with spinach and anchovy sauce
• Saffron braised scallops with spiced tomato chilli pickle
• Chilli salt squid with sweet grilled eel, black ink noodles and pimiento
• Wild barramundi with saffron potato crust, black mussels, and green masala sauce
• Wild barramundi baked in banana leaf with red chilli paste, fried garlic and rice pilaf
• Coral trout and green mango curry
• Salt-and-pepper oyster fritters with shaved fennel and blackbean dressing
• Spice-crusted salmon with mint chutney
• Garlic clams and mussels with somen noodles

POULTRY

• Chicken livers with pickled lamb’s tongue, mustart spaghetti and garlic sauce
• Duck livers with roasted Jerusalem artichokes and harissa
• Grilled quail with chermoula and tomato mint salad
• Crispy-skinned squab with Chinese spice salt
• Fried tamarind chicken with sambal and turmeric rice
• Chicken, tamarind and coconut curry
• Duck livers with garam masala potato, peas and spinach
• Twice-cooked chicken with chilli and garlic eggplant salad and chilli jam
• Barbecued chicken with sumac, spinach, tomatoes and pine nuts
• Spiced duck-neck sausages with celeriac, mustard and horseradish
• Spiced chicken sausages
• Chicken hotpot with spiced chicken sausage, preserved lemon and creamed parsnip
• Spicy roast chicken with fried onion
• Sichuan-smoked duck with duck livers and smoked eggplant
• Steamed chicken with snowpea leaves and green garlic ginger relish
• Roasted corn-fed chicken with saffron and cashew rice pilaf and tomato cardamom sauce
• Spiced coconut chicken curry
• Red-cooked quail breasts with quail larp, chilli and eggplant salad and fried garlic
• Braised duck with saffron, preserved lemon and harissa
• Red masala chicken

MEAT

• Spiced lamb with cardamom rice pilaf and hot-and-sour coconut sauce
• Lamb masala
• Peppered kangaroo fillet with nori omelette, wasabi potato pikelet and horseradish cream
• Slow braised beef brisket with spiced potato, preserved lemon and saffron cous cous
• Roasted rib of beef with chilli cumin dal
• Beef and potato rendang
• Milk-fed veal with pancetta, sweetbreads, foie gras and pepper glaze
• Veal brain fritters with tomato ginger chutney
• Lamb’s brains-and-spinach dumplings with crispy pork sausage, green onions and green garlic ginger relish
• Glazed pork neck with sweet potato pastries and mandarin sauce
• Steamed pork belly with star anise consommé
• Lamb with roasted cumin crust, smoked eggplant purée and spicy masala sauce
• Kangaroo fillet with pepper crust, pickled beetroot and horseradish
• Seared venison with celeriac gratin and mushroom mustard sauce

VEGETABLES

• Chilli cumin dal
• Spiced eggs in coconut milk
• Vegetable korma
• Eggplant masala
• Stir-fried chilli vegetables with peanut lime sauce
• Smoked eggplant purée
• Vegetable sambar
• Chilli salt beancurd with steamed vegetables and blackbean sauce
• Vegetable pakoras with eggplant pickle
• Garam masala potato
• Potato, pumpkin and turnip gratin with chat masala
• Pumpkin, sweet potato and cauliflower with chana dal, fenugreek and coconut
• Pickled spiced beetroot

NOODLES AND RICE

• Saffron and cashew rice pilaf
• Cardamom rice pilaf
• Aromatic sticky black rice
• Turmeric rice
• Coconut rice
• Yoghurt rice
• Spiced chicken biryani
• Saffron prawn risotto
• Chicken and prawn congee
• Squid ink paella with shellfish and pimiento
• Curried coconut scallops and yabbies with rice noodles
• Black truffle and porcini risotto
• Braised five-spice duck with shiitake mushrooms, garlic chives and rice noodles
• Soba noodles with mushrooms and asparagus
• Spicy chicken noodles with beancurd
• Chilli and basil chicken with rice noodles
• Cassia beef noodles with spinach and garlic chives
• Fried rice noodles with pork, prawns and clams
• Hot-and-sour prawns with flat egg noodles
• Chilli prawns with somen noodles and bean sprouts
• Seaweed noodles with Pacific oysters and coriander pesto
• Roast duck with star anise noodles and green garlic ginger relish
• Soy-braised chicken with sesame noodles, eggplant, mint and watercress
• Cuttlefish, green peppercorns and asparagus with pepper noodles
• Stir-fried octopus, sesame noodles and green chilli with coriander, cucumber and watercress salad

PASTRIES

• B’stilla – spiced pigeon pastries
• Chicken and potato curry puffs
• Spiced potato and pumpkin samosas with coriander yoghurt sauce
• Popiah
• Chickpea and potato samosas with cucumber yoghurt salad
• Deep-fried sweet potato pastries stuffed with prawn, crab and water chestnuts with sweet chilli sauce
• Spiced ricotta and spinach pastries
• Quail breasts stuffed with shiitake mushrooms and water chestnuts deep-fried in beancurd skins with coriander yoghurt sauce
• Spiced eggplant and spinach beancurd-skin pastries with coriander yoghurt sauce
• Scallop and coriander won tons with sweet chilli sauce
• Crab and pork rice-paper rolls with chilli
• Garlic and pepper tiger prawn spring rolls
• Lamb böreks
• Barbecued duck and cucumber pancakes
• Five-spice duck and shiitake mushroom pies
• Chicken breasts stuffed with spinach, water chestnuts and ginger deep-fried in beancurd skins
• Spiced nut pastries

BREADS

• Parathas
• Parathas – another version
• Chappatis with garam masala
• Onion nigella bread
• Curry crackers
• Pepper sourdough
• Pepper crackers
• Chilli cornbread
• Flatbread with za’atar
• Spiced sticky buns
• Spiced fruit bread
• Saffron bread
• Spiced almond brioche
• Cardamom brioche with cumquat marmalade

DESSERTS

• Vanilla ice-cream
• Candied ginger ice-cream
• Tangello cardamom ice-cream
• Star anise ice-cream
• Cassia ice-cream
• Mace and sambuca ice-creams with liquorice
• Kulfi ice-cream
• Cinnamon baked apples with cassia ice-cream
• Saffron pears
• Spiced blood plum sauce
• Brandied cherries
• Peaches, nectarines, plums and cherries with tokay pepper syrup
• Sauternes peaches
• Spiced ginger pears
• Spiced quinces
• Pears poached in spiced red wine
• Strawberries and pomegranate seeds with rosewater syrup
• Apple cardamom butter
• Baked plum and pistachio pastries with spiced plum sauce
• Spiced plum crumble with cinnamon clotted cream
• Gingerbread with pears and caramel sauce
• Apricot meringue with cardamom cream
• Orange, date and cardamom tart
• Baked quince and cinnamon galettes
• Spiced pineapple
• Glazed pineapple and star anise tarts
• Ginger crème brulées with lychees
• Fig and raspberry compote
• Cinnamon chocolate mousse cake
• Steamed date and candied ginger sponge puddings with ginger custard
• Pina colada mousse with spiced pineapple and coconut wafers