Spice Temple’s Some Like It Hot Dinner
Showcasing the fiery fruit in dried, fresh, salted, pickled and fermented forms.
May 26, 2014
Behind the mysterious billowing silk that marks Spice Temple's iconic entrance is a shrine to the chilli to which every lover of the sweet burn must make pilgrimage, and there's never been a better time to do so than Wednesday, May 28.
Masters of the chilli Neil Perry and Andy Evans are presenting a one-night-only Some Like It Hot dinner, showcasing the fiery fruit in dried, fresh, salted, pickled and fermented forms in a menu that's set to sizzle. From crispy chicken laced with heaven-facing chillis to red braised pork belly with dried chillis and quail eggs to whole fried chillis with lap yuk and Sichuan black beans, one thing's for sure: this dinner is not for the faint of heart.
Since even the most seasoned aficionados will feel the fever-pitch heat, there's a carefully matched boutique beer flight and a flavoursome green apple granita to cool you right back down. For bookings or further details contact Donna Tsakonakas at Spice Temple Sydney on (02) 8078 1888 or visit rockpool.com.