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Again, Chef @han_lg shows us how his love for local food translates into these dishes he recreated at his one-michelin starred restaurant, and into a version so familiar to me, yet unlike any I've tasted.
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One dish that I liked very much is his rendition of the wasabi prawns. But instead of wasabi, Chef LG made a puree using local victorian nasturtium leaf, in his quest to use local ingredients and local suppliers. In place of deep fried prawns, he used local crayfish fried in thin crisp tempura batter.