Spice Temple (out of print)
'I can think of no other chef that understands the nuances of Asian, and in particular Chinese cooking, better than Neil.' - Heston Blumenthal. Neil's knowledge and love of Chinese cuisine is celebrated in his stable of Spice Temple restaurants, which showcase regional Chinese food in a dark, intimate atmosphere where the spotlight is literally on the food. Devotees of Perry and Spice Temple will be delighted by this collection of more than 130 Spice Temple recipes. The stylish, harmonious and balanced dishes draw inspiration from the provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xingjiang, and the book includes information on Asian ingredients and specialist techniques. This is exciting, masterful food created by one of Australia's most influential chefs and will be an essential addition to the library of anyone who loves to cook and eat modern Asian food.
Neil started eating in Asian restaurants in the back streets of Sydney under his parent's influence at the age of seven. He thought feasts of braised pork, chilli mud crabs and dried abalone were quite normal for an Aussie kid. It wasn't until a few years later that he realised most Australians had only ever experienced the sweet and sour pork, chicken chow mein and fried rice style Asian cuisine. Starting out at the age of 19, Neil worked his way around some of Sydney's to restaurants, honing the skills and techniques that have be his personal style. Since the opening of Rockpool, his flagship restaurant in the heart of Sydney, his ventures have traced the trends in modern Australian dining - from Wockpool, Rockpool's younger Asian sister, to the cafe at the Museum of Contemporary Art. Neil Perry has also pioneered restaurant-quality in-flight catering for Qantas - and continues to set the trends in modern Australian dining.