The exclusive supper series saw some of Australia's most talented chefs whipping up mouth-watering, three-course feasts inspired by Red Rock Deli's new limited-edition range. And when we say exclusive, we mean it — only 20 lucky guests got to tuck into each lavish dinner.
On Thursday, August 8, Shanghainese chef Chris Yan put up a feast. After guests were picked up from Central Station's Grand Concourse entrance and whisked away to a mystery location, Yan's dished up plates inspired by Red Rock Deli's Thai red chilli and creamy coconut chips.
In the first two courses, Yan made both chilli and coconut heroes in with his crispy pork hock with Thai chilli and red braised beef brisket with Thai chilli and coconut cream. While his dessert of jasmine tea sago with rhubarb and pink grapefruit incorporated the creamy texture of coconut.
Sounds like a meal that shouldn't have been missed but, if you did — or you went and want to recreate the magic at home — check out Yan's recipe for the crispy pork hock here.