UNIBIRYANIWITHRAINBOW
SASHIMIANDCAVIAR
JessiSingh
(DaughterinLaw,MrBrownie
andMrsSingh,Melbourne;
Don’tTellAunty,Sydney)
Healthexpertsarealwaystellingus
toeattherainbow,somethingchefand
restaurateurJessiSinghthinkswewill
takeevenmoreseriouslyinthefuture.
Hisfuture-focusedfoodis a riotofcolour
andflavour,packedwithallthenutrients
thatgowithtechnicolouringredients.
“I’llcookbasmatisellaricewithsea-urchin
juiceandlightlyspicedwithfennelpowder,
greenmangopowder,andpomegranate
powderfortheirsweetandsourtaste,”he
says.“Itwillbeservedwithtamarindand
mint,corianderchutneyandtoppedwith
mahi-mahi, salmon and scallop sashimi.”VITAMINFOODPLATE
MichaelRantissi(KeposStreetKitchen,Sydney)
Healthconcernsandlesstimetocookwillleadto
useatingplatesofpillsinplaceofactualfoodinthe
future,accordingtoMichaelRantissi,co-ownerand
chefatKeposStreetKitchen.“Servedona plateof
choppedwheatgrass,there’llbea tabletforvegetables,
anotherforprotein,andanotheroneforcarbs,”hesays.
“Theperfectmealforwhenwe’resotime-poor!”MYSTERYMICROWAVEMEALS
JakeKellie
(LeighStreetWineRoom,Adelaide)
“I havethiscrazyideathatrestaurantswill
allhavemicrowavesonsteroidsontheir
tables,”saysJakeKellie,whotookonthe
roleofheadchefatAdelaide’sLeighStreet
WineRoomthisyear,aftertopgigsatMimi’s
inSydneyandBurntEndsinSingapore.
“You’dgetthispackagethesizeofa Pop
Tart,putit inthemicrowavejukeboxand
pressplay;thenit blowsupandit’sready,”
hesays.“It’sconvenient,easyandwith
restaurantsshuttingdownleft,rightand
centre,mightbecomea reality.”Hepauses.
“I mean,that’dbea terriblewayforthings
togo,obviously.I hopeandbelievethat
we’llalwayshavea placefortheartof
hospitalityandtobenurturedbypeople
wholovewhattheydo.Butmaybethere’s
room for a couple of microwaves in there.”●66 GOURMET TRAVELLER