Territory Stories

Sunday Territorian 31 Jul 2016



Sunday Territorian 31 Jul 2016


Sunday Territorian; NewspaperNT




This publication contains may contain links to external sites. These external sites may no longer be active.




Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

Publisher name

Nationwide News Pty. Limited

Place of publication


File type



Copyright. Made available by the publisher under licence.

Copyright owner

Nationwide News Pty. Limited



Parent handle


Citation address


Page content

SUNDAY JULY 31 2016 FOOD FRONTIER 21 V1 - NTNE01Z01MA ADDRESS: The Quarter, Casuarina Shopping Centre PHONE: 8927 3222 OWNER: Kiran Patel CHEF: Mr Bao ENTREES: $10 to $13 MAINS: $17 to $21 OPEN: Lunch and dinner every day STAR QUALITY: 4/5 N ew to Darwin, but certainly not new to Australia, is the latest in the success story of PappaRich. This chain, which started in Kuala Lumpur in 2005, has grown to more than 100 outlets in Malaysia and Australia. The up-market family restaurant stays true to its Malay roots with a huge menu of homegrown favourites. Set in the all-new cosmopolitan annex to Casuarina Square, The Quarter, complete with a kids play area and near to the cinema, this is a family-friendly area, and PappaRich is one of a few larger capacity dining rooms available. Having just opened when I visited, it was packed to the gills with eager patrons either checking out the selections or happy that their favourite food is now in Darwin. With seating inside and alfresco, you can enjoy how you please. I was lucky to have the company of a delightful and interesting young lady. Being lunchtime, we opted for a traditional treat of a kopi o sweet, strong Malay coffee using evaporated milk. Its yummy for those with the acquired taste and the drinks menu as a whole is a wow factor. A number of must haves include teh tarik (milk tea) and iced coconut with red beans. Modern, clean and very KL, this is a place that pumps out volumes of tasty Malay and Indian food quickly and efficiently. It has a novel but semi-personal ordering system where you fill out your order sheet and ring a bell to alert waitstaff you are ready. I loved the fact the Australian menu is virtually the same as the PappaRich weve tried in Penang and KL. I had deja vu throughout lunch, only realising later that this was indeed the same chain as we have enjoyed before. There is a dizzying array of choices. Best decide first whether noodle soup, chicken and rice or roti is the go, then choose from there. I was pleasantly surprised to see asam laksa on the menu. This is a sour version of the famous laska we all know. Asam is a tamarind, tomato and fish-based broth without the richness of coconut milk. Added to this is a thick gooey treacle like shrimp paste. Not stinky like belachan, but rich and shrimpy. The broth is served in a traditional sized bowl big enough to bathe a newborn in. No need to order anything else for lunch like I did, silly me. This was very nice indeed. Was it as good as I had from the family stall in Balik Pulau? No, but an honourable try and I will be back for more whenever I miss Penang. The original is an institution and the best soup of any description ever, so it would be impossible, in my view, to do better. Freshly made roti breads with accompanying curries and pickles are so good. We tried the telur bawang (egg and onion) with a side of beef rendang, dahl and the most delicious onion chilli jam. We were offered a taste of the Malay chicken curry and red curry. The yellow, or kapitan curry, was spot on. Richly spiced with turmeric and coconut milk. A new one for me is the red chicken. Tender chicken tossed with a lightly spiced, not hot, sour and sweet thick gravy. Sen-bloodysational. True Prue. I noted, with a little smile, as I tucked into the food that I was surrounded by many faces I have seen around Darwin, mainly from other eating houses. If PappaRich can maintain the standards set on this visit, I would be concerned if I had to compete with them. Time will tell. In the meantime this is a welcome addition to the stable of great dining options in the suburbs. RECIPE OF THE WEEK Potato and chorizo bake Serves 4 700g red baby potatoes, scrubbed, quartered 5 whole garlic cloves 2 tbsp extra virgin olive oil 1 tbsp lemon juice 2 tsp smoked paprika 1 tsp dried oregano 1 tsp ground cumin 1 red capsicum, coarsely chopped 1 large red onion, cut into 1cm-thick rounds 2 (about 250g) chorizo, sliced 2 sweet corncobs, kernels removed 1/3 cup fresh coriander leaves Sour cream, to serve (optional) Step 1 Preheat oven to 200C/180C fan forced. Place the potato in a heatproof bowl and cover. Microwave on high for 7 minutes or until potato is just tender. Transfer to a colander to drain and cool slightly. Step 2 Meanwhile, crush one garlic clove. Combine the crushed garlic with the oil, lemon juice, paprika, oregano and cumin in a large bowl. Season well. Add the capsicum, onion, chorizo, potato and the remaining whole garlic cloves. Toss to combine. Step 3 Transfer to a large baking dish. Bake, stirring halfway, for 30 minutes or until golden. Stir in the corn. Bake for a further 15 minutes or until vegetables are tender. Sprinkle over the coriander and serve dolloped with sour cream, if desired. RECIPE KATRINA WOODMAN PHOTOGRAPHY JEREMY SIMONS BITE ME THE BEES KNEES 250g/$6, 500g/$10.50, 1kg/$15.95, Parap Fine Foods Local produce at its best, this honey from Humpty Doo Apiaries is produced and packaged in the NT. The busy bees produce honey during the dry from mangroves, stringbarks and wooleybutts. Bee keeping in the NT is difficult thanks to the heat and cane toads, which make this liquid gold even more precious. FLOWER POWER 250g/$12.95, 400g/$19.95 Parap Fine Foods Get creative with cocktails, spruce up sparkling wine and dress desserts with Wild Hibiscus Flowers in Syrup. The ultimate edible garnish, these delicate crimson blooms turn a normal drink into a visual feast with hints of raspberry and rhubarb. wildhibiscus.com DONNA HAYCHOC PEANUT BUTTER CUPS cup (140g) smooth peanut butter cup (50g) coconut oil 100g dark chocolate, melted 2 teaspoons coconut oil, melted, extra black sea salt flakes, to serve Place the peanut butter and coconut oil in a small saucepan over low heat and stir until melted and smooth. Divide the mixture between the holes of a 12 x 1-tablespoon-capacity mini muffin tin lined with paper cases. Freeze for 15-20 minutes or until firm. While the cups are freezing, place the chocolate in a small bowl, add the extra melted coconut oil and mix until smooth. Spoon the chocolate mixture over each peanut butter cup, sprinkle with salt and return to the freezer for 10-15 minutes or until firm. Remove from the tin to serve. Makes 12. COOK THE BOOKS THE PIE PROJECT Phoebe Wood and Kirsten Jenkins $29.99, Hardie Grant Books We all go through cooking phases, and if pastry is the fad in your kitchen right now, The Pie Project will feed the passion. The 60 sweet pie recipes are gloriously bubbly, fruity, caramelised, buttery and fun. Its not about artistry, but a pie mission for the two authors that led to failures (not included) and triumphs that could become part of your regular repertoire. Rustic food, comfy and warm. Must eat Top End chef David Taylor gives you a taste of the good tucker to be found in the Territory Akki Pattel works the roti dough at PappaRich clyde selby DAVID TAYLOR restaurant review PappaRich Asam laksaTelur bawang Kapitan curry Red chicken