Australian Gourmet Traveller - (06)June 2020 (1)

JimmyShu’sTasteofthe

Territoryis availabletostream

on SBS On Demand now.

Wecan’ttravelfora littlebit,butif you
couldgoanywhereintheworldwhere
wouldyougo?I’vealwayswantedtogo
toPeru– togotothehomeofceviche
wouldbeamazing.ThenI’dlovetogo
backtoJapan– theyunderstandseafood
sowell.Theyhavefine-tunedeverything

• theyappreciateeverythingfromlittle
  anchovies to unagi and sea urchin.

Darwinalsohasanabundanceoffruit
thankstoitsclimate.Whataresomeof
yourfavourites?Pawpaworgreenpapaya
salad is loved here. I also love how many

differentkindsofmangoswehave

here.Makinggreenmangosalad,

mangolassis,orFilipino-stylepancake

withlasagne-likelayersofcustardand

mango.Wealsohavejackfruit– eaten

ripeonitsown,orusingtheyoung

onesina curry.It replicatesthetexture

similar to meat – it’s beautiful.

Yourrestaurantcombinesflavoursfrom

Thailand,Malaysia,ChinaandSriLanka.

What’syourapproachtocreatingthose

combinations?Sometimesthere’stoo

much going on with fusion food, but

theredoesn’thavetobe.It canreally

gobacktobasics,tomakebeautiful

foodwithdifferentideas.Therecan’t

beinnovationjustforthesakeofit

• it shouldbeforthepalateandhave
  a purpose. It’s all about fine-tuning.●

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