Let me set the scene – the vibrant, a largely Asian suburb of Darra in Brisbane western suburbs, the big Hai Au restaurant on a street corner. Down one side is a long grill station, where fans are directed at the burning mangrove wood to make it more intense, and the air is filled with smoke and incredible cooking smells. I’m delighted Ben and his mum Mai have shared this beautifully simple recipe and surprised that something that tastes so exotic has golden syrup and barbeque sauce as ingredients!

Sugar Cane Vermicelli Salad

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