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Spice Temple’s Some Like It Hot Dinner

Showcasing the fiery fruit in dried, fresh, salted, pickled and fermented forms.
By Sarah Lux-Lee
May 26, 2014
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By Sarah Lux-Lee
May 26, 2014
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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.

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