Creating Australian-Asian Fusion Recipes
This Month's Film: Japanese Story
Cuisine: Australian-Asian Fusion
Although it's far from time to get in the kitchen to make my Australian-Asian Fusion menu, I'm already dreaming up the dishes I will serve and how I will prepare them. And since this idea is somewhat novel, there is little precedent to follow. I've yet to find any such recipes, but I have found a few restaurants with some rather progressive dishes on their menu. Although they are not Australian-Asian fusion, they do provide inspiration.
As listed in yesterday's blog, they include Lemon Myrtle Linguine tossed with Local Scallops and Prawns, Native Spinach Fettuccine with Springs Smoked Salmon in a Creamy Bush Tomato and Macadamia Sauce, Kingfish Cutlets with a Peppered Crust in a Lime Dressing, Grilled Tuna with Lemon Myrtle Sauce, Kangaroo Filet Crusted with Mountain Pepper in a Pepper Berry Dressing Over Fresh Leaf Salad, Turkey Liver and Mountain Pepper Pate, Oysters Kilpatrick, Grilled Kangaroo Filet with Red Wine and Muntrie Glaze, and for dessert, Lemon Myrtle Curd Tart and Kangaroo Island Clotted Cream.
So I think if I ruminate on the possibilities of using Australian ingredients within the context of an Asian palate/palette, I will come up with some tasty and original dishes.
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