Modern Australian cuisine involves the mixing of completely different ethnic traditions. Potent Asian flavours such as lemon grass, coriander, chili, and cardamom can be blended into many European dishes. Chef Asanka, the newest addition to MLH’s kitchen brigade will bring out this unique dining experience.
Having gained his cooking experience in Australia, Chef Asanka had a flair for modern Australian cuisine and is inspired by Matt Moran – a top celebrity Chef from Australia. After being an Executive Chef in a star class property in Melbourne he decided to head home and indeed to MLH.
As strange as it may sound, sometimes it is possible to be too creative. No where is this more evident than at MLH when these modern flavours can be experienced. Chef Asanka creates his own recipe than refine another chef’s recipe which has proven itself to be liked by guests the world over. As a consequence, odd recipes like asparagus/wild mushroom and cabernet find their way onto dinner tables when really they should find their way into another cooking style. The philosophy behind his cooking style is: simple, fresh with flair.
He has worked with Ashley Mark Benson – Roxborough Park Hotel in Melbourne, Virendra Bisht – Smoken Joes Café in Moonee Ponds, Warren King – Ivanhoe Hotel in Ivanhoe, Michael Lambi – Taxi Dining Room – Modern Australian and Japanese cuisine. Variety is the spice of life is the motto of modern Australian cuisine. Combining a blend of Mediterranean and Asian ingredients with original recipes in imaginative ways is Chef Asanka’s verdict on his cooking style. MLH indeed thrives on the statement the “world at our doorstop” when they surface world class cooking styles for you to experience. It’s not surprising that modern Australian cuisine is the ultimate fusion of Asian and Australian flavours. Visit MLH on January 26th and 29th and enjoy a complete range of fabulous modern Australian recipes with Chef Asanka when he will be the main highlight on Slow Food Australian Style and the Great Australian BBQ — you won’t be disappointed.