You’ve been living in Darwin for 29 years now – how did you first come to Darwin? I was running three restaurants in Melbourne and I was always on the hunt for beautiful ingredients. Growing up in Sri Lanka, we’d always buy silver barramundi. I looked all across Australia for it but, back then, there was only brown barramundi. Eventually, I found Billy Boustead, who was breeding silver barra here in Darwin, and came here for it. Soon after I arrived, I stayed and opened Hanuman – I’ve been here ever since. Now every restaurant I open has a silver barramundi dish on the menu.
What are your food memories of growing up in Sri Lanka? My father ran a Chinese restaurant and was one of the first to make fresh egg noodles in Sri Lanka. He brought the first machine over from a Chinese expo, and I used to make 30 kilos of egg noodles for the restaurant and to sell every day. He used to put smiles on people’s faces, and that’s what I wanted to do.
هذه القصة مأخوذة من طبعة June 2020 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة June 2020 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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