There are many stories behind each plate of food, from the dish’s origins to the story of the chef who’s preparing it for our table.
Char Kway Teow, literally meaning ‘stir-fried ricecake strips’, was originally sold by fishermen and farmers throughout South-East Asia. At the end of a day’s work, they would fry up any leftover seafood and meat with pork lard and rice noodles and peddle the dish to other workers to supplement their income. It’s still a favourite street food dish throughout Asia, with each country and region having its own version.
It’s ironic that our recipe for this dish comes to us from a fisherman’s daughter, Black Sheep Bistro’s owner/chef Sian Bressoles.
With a diverse career bearing many milestones, including being the first female Executive Chef in Brisbane, part of the start up crew at Versace and the first Chef de Cuisine at Vie, she still carries the real ‘back to basics’ humility of New Zealand chefs who are renowned for their simple, clean dishes using great produce.
Black Sheep Bistro’s menu takes us on a world tour via our tastebuds.
“A taste journey takes people to different places,” Sian tells us. “From New Zealand porterhouse to Pad Thai, popular dishes should taste the way they do in their country of origin – no fusion of flavours; I prefer retaining the purity of the dish.”
“I’ve worked with so many international chefs and gained experience in quite diverse cuisines, but above all, I want freshness. I also want to keep that wholefood feel. Everything should be on the plate for a reason. The ideal dish carries the unique taste of the dish above everything else.”