Chef Thi Le wows the crowds at her Melbourne restaurant, Anchovy, with her bright, bold take on South East Asian flavours, expressing traditions with a modern Australian accent. Meet our Best New Talent.
"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced."
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