Curry of Oz

Daintree National Park, Queensland: an inspiration for fusion

Far north Queensland is a tropical paradise with hints of the continent on which it sits:   lang lang-like sugarcane plantations line the endless roads. Magically gigantic tree palms amply shade your rainforest walks, where adorable whiptail wallabies disappear into the forest fridges. Breathlessly beautiful sun-kissed beaches skirt oceans streaming with stingers.

Is it any wonder than that its restaurants have mastered the art of uniquely blending Asian spices with Australian home grown produce? And that Bistro3 in Port Douglas serves the crème de la crème in this art form?

Deserving special mention is the trendy bistro’s astounding take on the red curry. Six generous halves of tender succulent Morton Bay bugs swam in a mildly sweet and spicy, smoothly refined orangey Thai-influenced gravy, afloat with tantalizingly fresh and crisp baby bamboo shoots and snow peas. The symphony of flavours rivals Strauss’s waltzes.

Giving Bistro3 a run for its money is an Aussie fish monger’s creative wife. The fresh produce she uses for her lip-smacking green curry is just as unusual:  hearty tender chunks of white fish hauled in by her hubby and blistered cherry tomatoes overflowing with hot juicy pulp. My only quarrel with her recipe is her decision on a mass-produced green curry paste as base. Swapping that with a special selection of needed wet market fresh herbs and spices, personally processed just when I need it, aromatizes this curry with a full bodied twang from the land of smiles.