At his new Spice Temple, Neil Perry calls on the more exotic flavours of China (and plenty of spices) to turn up the heat. Break out the chillies, spark up the wok and start a fire of your own with these hot, hot, hot dishes.
Watermelon granita with ginger syrup
Watermelon granita with ginger syrup
Watermelon granita with ginger syrup
This is a great way to finish a Chinese meal. It’s utterly refreshing and tastes of summer. – Neil Perry
PHOTOGRAPH CHRIS CHEN
Stir-fried salt pork with garlic chives and garlic stems
Stir-fried salt pork with garlic chives and garlic stems
Stir-fried salt pork with garlic chives and garlic stems
Every Chinese province has a version of this simple dish. Here is Spice Temple’s. – Neil Perry
PHOTOGRAPH CHRIS CHEN
Cat’s ear noodles with peppers and chilli sauce
Cat’s ear noodles with peppers and chilli sauce
Cat’s ear noodles with peppers and chilli sauce
This simple noodle dish has been upgraded with what is essentially a gnocchi dough to add silkiness. The spoonful of hot bean sauce enlivens the taste – Neil Perry
PHOTOGRAPH CHRIS CHEN
Stir-fried duck with coriander and black vinegar
Stir-fried duck with coriander and black vinegar
Stir-fried chopped duck with coriander and black vinegar
I originally tasted this dish with pork in a Guangxi restaurant and was reminded instantly of Thai larb. For the restaurant, I decided to add ground duck and lots of coriander to replicate the delicious flavour. The result is extremely satisfying, simple and tasty. – Neil Perry
PHOTOGRAPH CHRIS CHEN
Shredded lamb shoulder with salted chilli
Shredded lamb shoulder with salted chilli
Shredded lamb shoulder with salted chilli
This is a light dish, served like a salad. The salted chillies in this recipe have many applications. Use them as a condiment to add extra flavour to steamed fish, or make them into a dressing similar to this and drizzle them over chicken. – Neil Perry
PHOTOGRAPH CHRIS CHEN
Tingling prawns
Tingling prawns
In China I tasted this dish with chicken, but in the restaurant I found that seafood worked just as well. I was unable to get fresh green Sichuan peppercorns in Australia, so I added green onion and chilli instead. – Neil Perry
PHOTOGRAPH CHRIS CHEN
Spice Temple, Sydney
Spice Temple, Sydney
At his new Spice Temple, Neil Perry calls on the more exotic flavours of China (and plenty of spices) to turn up the heat. Break out the chillies, spark up the wok and start a fire of your own with these hot, hot, hot dishes.
PHOTOGRAPH CHRIS CHEN
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