@chefneilperry @chefneilperryTHEUSEOFspicesliesattheheartofmuchofNeilPerry’scooking.“I love
Moroccan,Chinese,Mexican...it’sthewayI cookathome, and the dishes here
aresomeofthesimplefavouriterecipesthatI cook.”
Thatloveofspiceis notconfinedtothePerryhome.HisSpiceTemplerestaurant
in Sydneycelebratesits10thanniversarythisyear and, says the chef, it “has always
beentruetoitsname– a templeofspice”.
“Fromtheverybeginning,wehaveusedchilliin allitsforms.Wehavealsoloved
Sichuanpepperanditswonderfulnumbingability,aswellastheclassics in
Chinesecooking– cumin,staranise,fennelseedandcassiabark.”
Ever-evolving,SpiceTemplewillbeexploringnativeAustralianspicesand
flavouringsasit entersitsseconddecade.“Welovenativepepperberry,desert
limes,wattleseedsandpaperbark,”saysPerry,“andthinkthatmanyofthe
Australiannativeswithbitter,astringentorsournoteswillworkwellwithourfood
goingforward.”Variety,it seems,is indeed the spice of life for the Rockpool
Dining Group culinary director.MEXICAN-STYLE
BRAISEDSHORT RIBS
SERVES 6
Begin this recipe at least 4 hours ahead.
2.5kgbeefshortribs
2 tbsextravirginoliveoil
1 redonion,finelychopped
1 longgreenchilli,seeds removed,
finelychopped
3 garliccloves,crushed
1 tspeachgroundwhitepepper,
groundcuminandgroundcoriander
(^1) / 2 tspgroundchillipowder
(^1) / 2 tspgroundallspice
(^1) / 2 bunchcoriander,roughly
chopped,plusextrasprigsto serve
400gcancrushedtomatoes
11 / 2 tbspickled jalapeño chillies,
chopped
2 tbsbrownsugar
2 tbsredwinevinegar
3 cups(750ml)chicken stock
Juiceof1 lime
Creamypolenta,barbecuedcornand
smashed avocado, to serve
Placeribsin a heavy-basedsaucepan,
cover with cold water and bring to the
boiloverhighheat.Strain,thenreturn
ribstopanandcoveroncemorewith
freshwater.Bringtotheboilandsimmer,
skimmingoffanyimpuritiesthatcometo
thesurface,for1 hour.Removefromheat
andallowribstocoolin wateratroom
temperature.Oncecooled,drain and
placein a bowl.Setaside.
Preheatovento180°C.Meanwhile,
heatoilin a wide,heavy-basedsaucepan
overhighheat.Addonion,chilli,garlic,
1 tspseasalt,whitepepper,cumin,
groundcoriander,chillipowder,allspice
andchoppedcoriander,andcook,
stirring,for1 minuteoruntilfragrant.
Addtomatoes,jalapeño,sugar,vinegar
andchickenstock.Seasontotaste.Bring
totheboil,reduceheattomediumand
simmerfor6-8minutesforflavoursto
develop.Placeribsina largeroasting
pan,season,thenpour sauce over the
ribs.Turntocoat.
Roastribs,bastingoccasionally,for
2 hoursoruntilmeatis tenderandfalling
offthebone.Transferribstoa serving
platterandspoonoversaucefrompan.
Scatterwithextracoriandersprigsand
drizzlewithlimejuice.Serve with polenta,
corn and avocado.
SLOW-COOKED
PORKSHOULDER CURRY
SERVES 4-6
1.2kgbonelessporkshoulder,
skinremoved,fattrimmed
1 lemongrassstalk,halved
3 cups(750ml)coconutmilk
(^1) / 3 cup(80ml)sunfloweroil
1 largeeggplant, cut into
3cmpieces
4 cups(1L)coconutcream
5 kaffirlimeleaves
2 tbsgratedpalmsugar
(^1) / 4 cup(60ml)fishsauce
3 longredchillies,seedsremoved,
thinlysliced,plusextratoserve
(^1) / 2 bunchThaibasilleaves,shredded,
plusextraleaves to serve
Juice of 1 lime
CURRYPASTE
4 driedlongredchillies,seeds
removed,soakedin warmwater
for 30 minutes,chopped
1 tspfennelseeds
1 tspwhitepeppercorns
1 lemongrassstalk,tough outer leaves
removed, chopped