Thai Tide serves regional dishes from all over Thailand, many of them contributed by our staff. They share their family recipes and we develop them in Melbourne, using Australian ingredients and Thai cooking techniques. We are always looking for the balance between pushing boundaries while still ensuring locals find our food tasty and approachable.
One of the main differences between having a Thai restaurant in Thailand and one in Australia is the fondness for vegetables. We love herbs and garden produce in Thailand but we don’t see vegetarian dining so much. Sometimes we even surprise ourselves with how good classic Thai dishes can be when we make them plant-based. The Cauliflower Massaman Curry here is just one example.
Thai cooking can be complex but don’t fear a long ingredients list. Once you stock your Thai pantry, you have the base of almost all these dishes. There’s no shame in buying chilli jams and sauces but when you do have time to tackle your own base preparations, you’ll appreciate your own personal touch even more.”
Merica Charungvat is the owner of Thai Tide in Melbourne. For her guide to Phuket see page 134. thaitide.com.au
YUM MA KUER YAO
Grilled eggplant salad
SERVES 4 AS A SIDE OR ENTRÉE // PREP TIME 20 MINS // COOK 30 MINS (PLUS COOLING)
“An Isaan dish, this is best with firm young eggplant. Grill the skin until it’s charred,” says Thai Tide’s Merica Charungvat.
هذه القصة مأخوذة من طبعة June 2024 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 2024 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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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
