Tag: Spice Temple

Why celebrate 15 years of Spice Temple

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In the bustling culinary landscape of Sydney, Spice Temple stands as a beacon of gastronomic excellence, celebrating 15 years of crafting unforgettable dining experiences. With a dedication to sourcing only the finest ingredients and a commitment to culinary artistry, Spice Temple has solidified its reputation as a dining institution that captivates the hearts and palates of Sydney’s discerning diners. A legacy of exceptional suppliers Throughout its illustrious history, Spice Temple has curated a selection of exceptional suppliers, each chosen with care and a shared vision of quality and excellence. From the renowned David Blackmore Wagyu to the artistry of Velluti’s, Spice Temple’s dedication to working with the best in the industry is evident in every dish served. By fostering close relationships with suppliers like Bruce Collis, Nicholson & Saville, Andrews Meat’s, and Poulos Bros, Spice Temple ensures that only the finest ingredients grace its menu. The heart of Spice Temple: quality above all For Executive Chef Evans, the heart of Spice Temple lies in the relentless pursuit of quality. By engaging directly with fishermen, growers, and farmers, Evans ensures that only the freshest and most exceptional produce finds its way onto the menu. This dedication to quality is non-negotiable, with Evans emphasizing, “If it’s not the best we can buy, it doesn’t go on the menu.” This commitment to excellence resonates through every aspect of Spice Temple’s culinary offerings, setting a standard of uncompromising quality that defines the dining experience. A badge of honour: Sydney’s culinary gem With its unwavering dedication to quality, Spice Temple… Read More

Where to celebrate Chinese NY

Chinese food

Spice Temple is not just honouring, but wholly immersing itself in the Chinese tradition of welcoming propitious times with special feasts containing dishes of good omen, exclusively curated for the forthcoming Lunar New Year celebrations. The restaurant’s Executive Chef for Sydney and Melbourne locations, Andy Evans, along with Melbourne’s Head Chef Maggie Chan, have put together exceptional banquet menus in celebration of the Year of the Dragon, which begins on Saturday, 10th February, with traditional festivities continuing for up to 16 days. These specially crafted Lunar New Year banquet menus, priced at $149 per person, are on offer from Monday 5th February to Sunday 18th February, for both lunch and dinner services at Spice Temple in Sydney and Melbourne. As Chef Andy explains, “We have included some of our most special dishes reserved for celebratory occasions, and have also developed completely new dishes that feature ingredients known to bring prosperity, happiness, peace, love, and other aspects of good fortune.” In the Sydney location, the Chinese New Year banquet menu highlights purse-shaped pipis symbolising fortune, tea eggs for fertility, noodles for longevity, and red ingredients such as baby tomatoes for prosperity. The Melbourne menu, on the other hand, features golden bao buns and abalone representing wealth and power, along with classic dishes usually consumed during Lunar New Year feasts, such as the raw fish Yu Sheng salad, colloquially known as ‘Prosperity Toss’, which stands for good luck in the coming year. “Diners are encouraged to toss the shredded ingredients of the salad high into the air;… Read More

Why you need to go back to Spice Temple: Crabs!

Spice Temple crab noodles

Spice Temple, the much-loved regional Chinese restaurant in Melbourne and Sydney, is celebrating Mud Crab season in true style, offering a feast featuring Australia’s native crabs – affectionately known as ‘Muddies’. These sumptuous crustaceans are at their seasonal best, boasting luxurious, irresistibly sweet flesh. As a quintessential ingredient in Chinese cooking and a star of the banquet style of dining at Spice Temple, the live Mud Crabs, sourced directly from Queensland, are cooked to order and dressed in delicious authentic sauces. The spice of the season, until Sunday, 31st December, is the $99 price point on all Mud Crab dishes – a value-packed proposition for a flavour-packed dish that promises to be a show-stopper at any group gathering over the summer, holiday and festive celebrations. Under the expert guidance of Spice Temple’s Executive Chef Andy Evans, the Mud Crabs are steamed to perfection to ensure their sweet, delicate flesh remains tender and untainted. Diners can choose from a variety of five traditional sauces to accompany the delectable crab meat. As the Mud Crab season progresses and the summer heat intensifies, Spice Temple’s menu will also feature Blue Swimmer Crabs and Snow Crabs, each adding their own unique flavours to the mix. For Chef Andy, Mud Crabs and live seafood are the epitome of Chinese dining and offer a unique opportunity to present the regional Chinese flavours that Spice Temple is famous for. In his words, “Mud Crabs are often considered a luxury, but the real treat for our guests this season is the limited-time $99… Read More