Page 71 - Tropic Magazine Issue 11

Lifestyle
Food

DRY RED CURRY OF PORK NECK,
Q&A with APPLE EGGPLANT, KAFFIR LIME LEAF
AND THAI BASIL
Ben Wallace Serves 2 people
Oaks Kitchen & Garden
Cooking School INGREDIENTS
• 150g Pork neck
How did you come to open a cooking • 1 long red chilli
school in oak beach? • 1 Thai apple eggplant
We have always wanted to able to grow • 4 pea eggplants
our own Asian produce. So, when we • 2 small shallots
arrived in Oak Beach we saw an • 1 clove garlic
opportunity as the weather conditions • ½ stalk lemongrass
are perfect at our place for growing what • 5 dry long red chilli's (soaked in
we wanted. water over night to make soft)
Our background is in South-East Asian • 1 tsp galangal
restaurants and we still wanted to • 1-2 coriander roots
continue cooking South-East Asian • ½ tsp salt
food, so we saw a great opportunity to • ½ tsp coriander seed
grow our own produce and incorporate • ½ tsp cumin seed
it into our cooking. That’s when we came • 8 white peppercorns
up with the idea of the Cooking School • 2 tbs vegetable oil
in Oak Beach. • 2 Kaffir lime leafs
• 2 tsp fish sauce
How much local produce do you use in • 1 ½ tsp shaved palm sugar
your menus? • 150 ml coconut cream
I would say most of the fresh produce we • 5 Thai basil leaves
use is local as we grow most of the • Fish sauce 10 ml
vegetables and herbs ourself. We have • Pinch fried shallot
an awesome seafood supplier in Port
Douglas, who lets me know regularly METHOD
what’s available and we adapt our menu • First, prep the Pork Neck by slicing
around that. And the majority of the into thin ½ cm slices and put aside.
meat we source is from up on the • De-seed and slice long red chilli,
Tablelands. slice Thai apple eggplant and pick
pea eggplant. Put aside for later.
Why is it important to use local • For the curry paste, dry roast
produce? coriander seed and cumin. Place
I think it’s very important to use local your roasted spice in a mortar and
farmers and suppliers as it helps support pestle with the white peppercorns
the local area with work. It’s always good and pound to a powder.
to know exactly where your produce has • Now remove soaked dry long red
come from, you know it hasn’t travelled chilli from the water.
far so it's going to be a lot fresher and it can sometimes force you to bump your • Place shallot, garlic, lemongrass,
better all-round produce. menu prices up more then you dry long red chilli, salt, coriander
anticipated. That can cause chefs to root and galangal into the mortar and
What are the challenges facing local outsource cheaper, lower quality produce pestle and pound to form a paste.
chefs trying to use local produce? to keep their menu prices down. • Place a small pan on a low heat
I think one of the major challenges with vegetable oil then add your curry
facing chefs using local produce is Are there any items of produce you were paste and two kaffir lime leaves.
costing. Buying local produce can be surprised to discover is grown in fnq? Cook out curry paste until fragrant,
more expensive so when you’re creating One of the things I was most surprised to which takes about 4 minutes.
a menu and working with local produce find was the native ginger plants and • Add shaved palm sugar to curry
lemongrass. They are awesome. We paste and melt down, then add fish
found they work great incorporated into sauce and mix all together.
iced teas and drinks as the flavour is a • Add pork and coat nicely in the
little milder than the Asian varieties. curry paste. Next add red chilli, apple
eggplant, and pea eggplant.
Do you have a favourite local product or • Add the coconut cream, mix it all
food item? together and bring up to a light
My favourite local product I have been simmer for 2 minutes. Check
using would have to be the local scallops seasoning.
from Snapper Island. I love how small • Place curry in serving dish. Garnish
and sweet-tasting they are. They work with Thai basil leafs and a little
great as a little starter size dish. Also, I'm coconut cream then sprinkle over
really liking the Thai apple eggplant that
Produce from Oak Kitchen and Garden grows so amazingly well up here. fried shallots. Enjoy!