The Silk Road dinner at Spice Temple

The Silk Road was a vast and ancient network of trade routes linking many regions of the ancient world between 130 BCE–1453 CE. Established by the Han Dynasty, it opened trade between the East and West, bringing valuable silk and other commodities from China up through to Europe and Africa. Now, Melbourne’s own Spice Temple seeks to reopen the Silk Road and take patrons on a culinary journey from east to west, through many diverse and exciting flavours China’s regions have to offer.

Over six courses – each with a matching and complementary wine – Spice Temple Executive Chef Andy Evans aims to “celebrate some of the classic and unique dishes found along the Silk Road, all of which are as rich in flavour as they are in history and cultural significance.”

Beginning far to the East in Hangzhou, the banquet starts with Spencer Gulf prawn and iceberg salad, with salted olive and black bean dressing, followed by fresh belly bacon with garlic and lemon. Moving on further inland to Guangzhou, we have superior chicken and pork and fungi bean curd rolls before heading to Peking and enjoying some deliciously sweet and savoury pork and shallot buns with hoisin sauce, accompanied by a 2016 Pinot Blanc from Ökonomierat Rebholz. Next is Shaanxi (Xian) and the region’s spicy pickled cucumbers paired with red braised pork belly with wood ear fungus.

In entering the home stretch, we approach Anxi (Yumen) and their hand-made turmeric noodles known as lamian, with wagyu brisket and chilli from David Blackmore, before ending our journey in Kashgar (Xinjiang), one of China’s westernmost cities located near a border with the likes of Afghanistan and Pakistan. Here we are treated to tender charcoal grilled lamb shashliks, baked fennel buns, and a refreshing chickpea and tomato salad. For dessert, the seasonal eating continues with a pistachio nougat parfait, almonds and juicy pomegranate seeds providing a bit of crunch to the melt in your mouth parfait.

As each course progresses to the next, the journey east to west is evident in how the flavours and style of cuisine evolves, moving from the familiar and traditional Chinese fare to dishes more exotic and surprising as we explore some of China’s lesser known regions. This dedication to culinary exploration is key to the ethos of Spice Temple, providing patrons with new flavours and dishes from regions previously unknown and untasted.

The Silk Road is open once again. Let Spice Temple be your guide.

Spice Temple
Crown Complex, Southbank
spicetemple.com.au/melbourne/home