Menu Shake Up @ Spice Temple
August 27th, 2009. Posted by luane
Spice Temple menu change is in full swing from today. Some really delish dishes. Love it when a plan comes together!
We are stir frying Mark Eather’s scallops with cat’s ears noodles and hot bean paste. Sweet and sour pork ribs are a great chew off the bone. The hot and numbing dry Wagyu is chewy, silky and succulent as well as hot and numbing all at the same time – its destined to be a classic here as it is in Sichuan – only they don’t use David Blackmore’s full blood Wagyu to make it.
Flounder with black beans and salted chilli, spicy, soft and sexy – a real treat, the flesh so juicy by the bone.
Egg noodles tossed with a dressing of dried chillies and black vinegar, great crunch to the noodles, lots of peanuts, really hot and impossible to stop eating.
Hot and fragrant prawns. Yes, eat the whoel prawn, crunch away at shell for a yummy Hunan style dish that rocks.
A great morning’s work! Now it’s off to Rockpool to finish playing around in the kitchen with Phil, working on the new salt crusted lamb dish, this is really starting to look good.
All up a great week of menu changes in the restaurants. Don’t forget to swing by and see us, and be the first to taste the amazing new dishes.
~ Neil
Tags: Neil Perry, Phil Wood, Rockpool Sydney, Spice Temple
