In our new video series, we step into the kitchens of Australia's best chefs and find out what it takes to dish up some of the finest food in the country.
From the coconut plantations of Sri Lanka via the kitchens of northern Italy, Lankan Filling Station chef O Tama Carey brings us a cracking autumnal lunch leavened with sultry spice and characteristic flair.
On the eve of opening her new hopper restaurant, Lankan Filling Station, Sydney chef O Tama Carey visits Sri Lanka, the land of her heritage, for inspiration.
Rich with sweet spices and soured with tamarind, this black braised brisket dish is robust and hot. Serve it with O Tama Carey’s cabbage mallung and rhubarb achcharu.
"This is a delicately spiced curry dish with lots of green flavours - bay leaves, green chilli - and a light curry powder," says Carey. "This dish uses some of my favourite flavours from both Italy and Sri Lanka."
O Tama Carey's lattice-like fried eggs drowned in a creamy curry sauce are perfect for a hearty breakfast but work just as well at any time of day. Serve them topped with seeni sambol, a Sri Lankan sweet-spiced caramelised onion relish.
Fresh coconut and warm spices feature in O Tama Carey's cabbage mallung, a common dish in Sri Lankan meals. Serve it alongside her black braised brisket.
