Spice temple in Sydney
Last week we had our 43 wedding anniversary dinner at the Spice Temple in Sydney. This is one of my favourite Asian restaurant in Sydney. We have been there before but there is always something we haven’t tried . There are excellent reviews about Spice Temple on the Web.
Pickles: Cabbage and radish.
The black stuff on the pickle is a spoonful of blackened chillies.
I wondered how the cabbage obtained that rosy colour?
Even if the carrots did bleed..it would not be that colour.
Yummy and morish dish
Fish drowned in heaven facing chillies and sichuan peppercorns
This is not my favourite dish as it was too hot and numbing to taste.
It killed my taste buds.
The leatherjacket fillets and sliced celery was first cooked in a broth. Then the wok dried chillies and sichuan pepper corns was place on top of the cooked dish. Then very hot oil was poured on top. The waiter who served the dish ..used a scoop and strainer to scoop out the most of the chillies and pepper corns.
Kevin had the watermelon gratin with ginger juice.
We could not taste the ginger… it did not matter as it was refreshing after the numbing experience of heavenly chillies and sichuan peppercorns