CORPORATE DINING
GA STRONOMER’S GU IDE
Daniel Jarrett, executive chef at Spicers Tamarind Retreat in
Australia, shares the delicious details of his signature dish
THE CHEF THE DISH
Daniel Jarrett Green curry with prawns
A French-trained chef,
Daniel’s career spans more than 18 years and
has seen him immerse himself into challenging
cuisines. Previously executive chef at Ebb
Waterfront Dining & Cellar, and head chef at
The Tamarind between 2012 and 2014, Daniel
has now returned to The Tamarind as executive
head chef after operating his own restaurant in
Maroochydore for the last 15 months. His passion
for food combined with his outstanding ability
has seen him receive many accolades, including
an impressive number of Chef Hat awards in the
Brisbane Times Good Food Guide, which is known
as the go-to guide for foodies across Australia.
“This fragrant curry has been a favourite within our
kitchen for years, with its spicy yet sweet flavours
loved by all who try it. Green curries are typically
popular amongst Australians and, although this
recipe contains prawns, you can opt for beef,
chicken or fish, so it’s a very versatile dish. Its
beautiful green colour comes from the turmeric
and green chillies, which are grown from our very
own market garden and, if you’re like me and
prefer to accompany most meals with a drink, a
chilled glass of Riesling will go just perfectly with
this flavoursome dish.” S
Our thanks to Daniel and Spicers Tamarind Retreat, Australia. Spicersretreats.com
April/May 2018 | Chief of Staff 39