– Signature dishes for the corporate gastronomer
Cha ca is a Vietnamese-style rice noodle dish perfect for the cooler winter months. Featuring snapper sourced from the pristine reefs off Mooloolaba and mussels from the cool waters of southern Australia, it is The Balfour Kitchen’s tribute to Vietnamese fish ‘curry’. The subtle use of dill is a hat tip to the French influences on Vietnamese cuisine, while the textural contrasts between the soft mussels and firm white flesh of the snapper complement the complex flavours of the nuoc mam cham.
Spicers Tamarind Retreat, Australia, Daniel Jarret