Palisa Anderson's Water Heart Food
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25:17In Thailand, foraging for wild ingredients and living off what the land provides is a big part of the way people live. In Byron, Indigenous woman Arabella Douglas forages for native ingredients and supplies chefs such as Josh Lewis of Fleet Restaurant. After Josh cooks Palisa a dish using emu eggs, she heads to collect pip...
25:01Palisa visits two well-known Byron-based chefs to explore the idea of combining traditional cooking methods with the use of the local ingredients. Ben Devlin of Pipit restaurant experiments with the Thai concept of fish sauce, making a variety of unusual garums. Jason Saxby adapts traditional Italian recipes by using local...
24:37Palisa meets two well-known Sydney-based chefs to explore how cuisines from different countries can mingle and influence each other. Barbados-native Paul Carmichael uses two ingredients often used in Thai cuisine - coconut and pandan - to make a Cuban-inspired dessert, and Martin Boetz makes a Chinese-style Thai duck soup.
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Palisa meets up with two old friends - fellow second-generation Thais Ari Walpole and Mahalia Barnes. They visit the Sydney Fish Market, reminisce about their childhood in Sydney over a sumptuous Thai lunch, and cook some delicious Thai-inspired recipes. 25:03 Expired
Thailand is home to many incredible food markets that sell an abundance of fresh and seasonal fruit and vegetables, the type of produce Palisa now grows on her farm and supplies to many top-end chefs and restaurants in New South Wales. One of these is the renowned Peter Gilmore of Quay restaurant, who uses Palisa's incredi... 06:06Winter melon (actually in season spring-summer) has a mild taste that absorbs the flavour of this deeply aromatic broth. Add into the mix earthy shiitake mushrooms and duck, and you have one soothing, aromatic concoction.
07:13Light and airy chiffon cake is the perfect vehicle for allowing the sweet herbaceous aroma and vibrant green colour of pandan to shine. Topped with coconut, a classic flavour combination for pandan, this is a wonderfully tropical dessert.
05:27Davidson plums are a distinctive, deep purplish-red fruit from Northern NSW. In this recipe, they lend a uniquely Australian sour tang to a quintessentially Thai dish. If boning and butterflying the mackerel is a little daunting, then Tasmanian ocean trout fillet is an excellent substitute.
06:28This elegant make-ahead dessert is an explosion of tropical flavours, with fragrant guava sorbet and sliced fresh guava, zesty lime curd and tapioca-flecked coconut cream.
05:58This impressive-looking salad, topped with matchsticks of asparagus, brings together a small but mighty list of ingredients. A delicate balance of lemon and creme fraiche enhances the sweetness of the mud crab.