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.
This story is from the June 2024 edition of Gourmet Traveller.
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This story is from the June 2024 edition of Gourmet Traveller.
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