Spice Temple brings native ingredients to its regional Chinese table

Tuesday, 26 March 2019: Regional Chinese cuisine meets native Australian ingredients at Spice Temple in April when special customer dinners in Sydney and Melbourne celebrate this extraordinary culinary marriage.

Neil Perry and Spice Temple Executive Chef Andy Evans will co-host a multi-course dinner in Sydney on Monday, 8 April and in Melbourne on Tuesday, 9 April, fusing native ingredients with regional Chinese flavours and cooking techniques.

The unique dining experience will make way for a continued exploration of native ingredients across Spice Temple’s menus, in the first directional change for the restaurant in a decade.

The multi-course dinner ($99pp and an additional $55pp for matched wines) is in the final stages of development and will reflect the following menu:

Warrigal green crystal dumpling with finger lime dressing

Salt bush and garlic chive cake

Pipis with bush pepper, muntries, bush tomato and desert limes

Steamed Coral Trout with superior soy, aged Shaoxing and oyster plant

Spicy lemon myrtle-scented wallaby tail soup with ramen noodles

Crisp pork belly with sweet-sour quandong sauce

Stir-fried kangaroo, macadamia nuts, cumin and fermented chillies

Lemon myrtle cream, wattle seed and Sichuan pepper meringues

Rockpool Dinging Group Culinary Director Neil Perry has a history using native ingredients, including at Rockpool Bar & Grill where finger limes feature in a crudo of Stripey Snapper and Hiramasa Kingfish; a dish of fried calamari includes macadamia tarator, saltbush and Kampot pepper; Davidson Plum sits alongside Kingfish with lemon and black sesame; and wattleseed is used in caramel slice.

“At Spice Temple around a dozen native ingredients will be embedded both flavourfully and texturally into the menu, bringing a new dimension to our very distinct take on regional Chinese cuisine,” Neil said.

“This is a new approach at Spice Temple and these customer dinners in each city will be an exciting starting point for an ongoing exploration of native ingredients across Spice Temple’s menus.”

For bookings visit: spicetemple.com.au.
Media enquiries: Rockpool Dining Group PR Manager Rachel Lebihan: 0438 701 573 | [email protected].



Tell your friends: Share this link on facebook or twitter

Explore our brands



    Bar Patrón by Rockpool

    Bar Patrón by Rockpool

    Rockpool Bar & Grill




    Spice Temple






    The Cut


    Saké Restaurant & Bar

    Manly Sydney

    The Rocks Sydney

    Eagle Street Pier Brisbane

    Double Bay Sydney

    Hamer Hall Melbourne

    Flinders Lane Melbourne

    Fratelli Fresh

    Entertainment Quarter

    Crows Nest

    Westfield Sydney

    Walsh Bay Sydney

    Darling Harbour Sydney

    Bridge St Sydney

    Alexandria Sydney

    El Camino Cantina

    Byron Bay

    Bowen Hills

    Manly Wharf

    The Rocks

    Munich Brauhaus

    South Bank Brisbane

    The Rocks Sydney

    South Wharf Melbourne

    The Bavarian

    Showground Bowen Hills

    Westfield Coomera

    Toowoomba QLD

    Sunshine Plaza QLD

    Tea Trea Plaza SA

    Highpoint VIC

    Castle Towers

    Rouse Hill Town Centre

    Stockland Wetherill Park

    Stockland Shellharbour

    Charlestown Square

    Westfield Tuggerah

    Woden Canberra

    Westfield Knox O-Zone


    World Square Sydney

    Westfield Penrith

    York St Sydney

    Miranda Sydney

    Entertainment Quarter Sydney

    Eagle Street Pier Brisbane

    Chatswood Sydney

    Broadbeach QLD

    Bondi Beach Sydney

    Manly Sydney


    The Bavarian Beerhaüs, York Street

    Bavarian Beerhaus Bowen Hills