Green curry with prawns

Gastronomer’s guide
– Signature dishes for the corporate gastronomer

This fragrant curry has been a favourite within our kitchen for years, with its spicy yet sweet flavours loved by all who try it. Green curries are typically popular amongst Australians and, although this recipe contains prawns, you can opt for beef, chicken or fish, so it’s a very versatile dish. Its beautiful green colour comes from the turmeric and green chillies, which are grown from our very own market garden and, if you’re like me and prefer to accompany most meals with a drink, a chilled glass of Riesling will go just perfectly with this flavoursome dish.


Spicers Tamarind Retreat, Australia, Daniel Jarret
A French-trained chef, Daniel’s career spans more than 18 years and has seen him immerse himself into challenging cuisines. Previously executive chef at Ebb Waterfront Dining & Cellar, and head chef at The Tamarind between 2012 and 2014, Daniel has now returned to The Tamarind as executive head chef after operating his own restaurant in Maroochydore for the last 15 months. His passion for food combined with his outstanding ability has seen him receive many accolades, including an impressive number of Chef Hat awards in the Brisbane Times Good Food Guide, which is known as the go-to guide for foodies across Australia.