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.
Denne historien er fra June 2020-utgaven av Gourmet Traveller.
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Denne historien er fra June 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
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.
