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Red Lantern Restaurant & Private Dining Room

Latest News & Events

 

Help Mark, Help the Kids

Published: 20 February 2017

Mark is back on his bike raising money for the Starlight Children's Foundation. He will be riding over 800km over 6 days from Albury to Sydney, with 10,855 metres of climb.

While the riders will endure hardship on the ride, those obstacles are nothing compared to the challenges faced by sick kids and their families every day.

Support Mark, click here to DONATE NOW, and help Starlight to help sick kids.

"As many of you know last year wasn't so straight forward for me. I went into hibernation so to speak. I stopped riding my bike and progressively stopped doing many of the things that make life beautiful. I'm happy to report that time is Done!

I'm back on the bike and feeling strong. The fastest way to recovery is to nurture oneself and be charitable to others. I've participated in 2 TdK rides previously riding over 2000km. Most importantly I have raised thousands of dollars in support of the Starlight Children's Foundation who work tirelessly for children in need.

Mark rides again!

I want to make a difference. I'm inspired by the work of Starlight Children's Foundation and wanted to support them by raising money as part of my participation in Tour de Kids 2017.

Please donate to my campaign ¬- anything you can give is a huge help. The more people that know about Starlight Children's Foundation, the greater their impact, so please also spread the word by sharing my page with your friends and family.

Thank you in advance for your generosity, it means a lot!" - Chef Mark Jensen

Click here to DONATE NOW

 

Limited Edition: Secrets of the Red Lantern USB Audio Book

Published: 20 February 2017

A book that is cemented in history, Secrets of the Red Lantern by lady boss Pauline Nguyen is an awe-inspiring tale. Overcoming adverse beginnings to transform her approach to success by re-engineering her beliefs, questioning the status quo and hacking cultural norms.

Secrets of the Red Lantern is a timeless story that won Pauline Debut Writer of the Year, and made her a Best Selling Author.

We are offering a LIMITED EDITION Secrets of the Red Lantern USB Audio Book, written and read by Pauline Nguyen, for the SPECIAL price of $40 (was $70).

Click here to get your audio book now.

HURRY, WHILE STOCKS LAST.

 

Only a Few Seats Left.

Beer & Clam Night with Wayward Brewing

Published: 20 February 2017

Let Chef Mark Jensen and the guys from Wayward Brewing Company teach you about the art of craft brews, while you enjoy a mouth watering five-course shellfish menu, matched with Wayward's unique Australian craft beers.

"Wayward is a fiercely independent, family-owned brewery that creates hand-crafted beers which pay tribute to classic European styles while adding our own Wayward twist. All Wayward beers are unpasteurised, all-natural and contain no preservatives.

Wayward is the ethos of travellers. It's a desire to see what's around the corner, to take the road (or beer) less travelled and to embrace whatever you find. It's that romantic idea of the travel of old, when every departure was an adventure. Put simply, it's the act of getting lost on purpose.

At Wayward, we try to live this philosophy in our beer, our brewery and our people. We're not afraid to go off the beaten track and hope that in doing so, we create something that people are excited to drink and share with friends and family."

Don't miss out!

BOOK YOUR TICKETS NOW

MENU

Five-course shared table experience with matching Wayward Brewing Company craft beers

Natural oysters, Wayward Sourpuss vinaigrette, sourdough bread, Pepe Saya butter

Sourpuss Raspberry Berliner Weisse

-----

Steamed rice flour rolls filled with South Australian mussels, cucumber, beansprouts and chilli, garnished with fried shallots and peanuts

Camperdown 1 Pale Ale

-----

Pan fried scallops in a green mango and lychee salad, Vietnamese herbs, Asian shallots and chilli

Fusami Victory Indian Pale Lager (IPL)

-----

Tua Tua Clams served in a Bier, tomato and palm sugar sauce

with zucchini and asparagus

Keller Instinct Bavarian Bier

-----

Pippis, pork belly and snake beans stir fried with oyster sauce and saw leaf coriander

Charmer Indian Red Ale (IRA)


BOOK YOUR TICKETS NOW

Red Lantern on Riley - Private Dining Room

60 Riley Street, Darlinghurst NSW 2010

6.30pm - Tuesday, 7 March 2017

Seats are extremely limited for this special event.


 

Complimentary Recipe

Barramundi Steamed in Banana Leaf with Soya Beans

Published: 20 February 2017

"Wrapping food in banana leaves for cooking imparts great aroma and flavour to the dish itself. If you can’t get hold of fresh banana leaves, use lotus leaves here, or even baking paper as a last resort. Be sure that your water is rapidly boiling before steaming your fish, as you want the fish to cook quickly and hold its texture." - Luke Nguyen


SERVES 4-6

INGREDIENTS

20g dried glass noodles

1 tablespoon sugar

2 teaspoons fish sauce

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 tablespoons salted soya beans

300g boneless barramundi or other firm white fish fillet, cut into 4 pieces

2 pieces banana leaf, each measuring about 20 cm x 25 cm

1 long red chilli, julienned, plus extra to serve

1 tablespoon garlic oil

soy sauce, for dipping


METHOD

Put the noodles in a bowl, cover with cold water and soak for 20 minutes. Drain and cut into 4 cm lengths.

In a small bowl, combine the sugar, fish sauce, salt and pepper and mix well. Add the soya beans and stir them through. Add the fish to the bowl and turn the pieces to coat with this mixture. Set aside.

Run the banana leaves through an open flame a few times, or place on a medium heated grill, until they darken and become pliable — about 10 seconds on a naked flame, or 30 seconds on a grill.

Place two fish portions in the centre of each banana leaf. Top each with half the noodles and chilli, and drizzle each with half the garlic oil. Fold up the sides to form a parcel and fold the leaf over the fish and noodles.

Half-fill a steamer, wok or large saucepan with water and bring to a rapid boil over high heat. Cover and steam the parcels for 7–10 minutes.

Carefully remove the parcels from the steamer. Serve with steamed jasmine rice, and a small bowl of soy sauce and sliced red chilli for dipping.

RECIPE from Luke Nguyen's The Food of Vietnam. Click here to purchase the book now

 

Only 8 Days To Go!

RED LANTERN and VICTORY STUDIOS PRESENTSPHEONIX UPRISING WITH ANYA HURWOOD

Published: 20 February 2017

Red Lantern will play host to an event like no other. Join us for delicious food, fashion and music in one distinctly unique experience.

We are excited to feature three exclusive runway fashion shows from boutique local designer Anya Hurwood showcasing a range of her most gorgeous hand crafted pieces.

As a guest you will also have the opportunity to order bespoke pieces by Anya Hurwood at exquisitely affordable prices.

We can't wait for the special performance by soulful musician Emalia, who will soothe us with her sexy voice.

CLICK HERE, for more information, to view the full menu and to BOOK YOUR TICKETS NOW

Limited number of tickets available. Don't miss out.

Red Lantern on Riley

6.30pm - Tuesday, 28 February 2017

 

SPECIAL EVENT:

Beer & Clam Night with Wayward Brewing Company

Published: 13 February 2017

We're excited for another mouth watering Beer & Clam Night. This month, we've invited our mates at Wayward Brewing.

Let Chef Mark Jensen and the guys from Wayward Brewing Company teach you about the art of craft brews, while you enjoy a mouth watering five-course shellfish menu, matched with Wayward's unique Australian craft beers.

"Wayward is a fiercely independent, family-owned brewery that creates hand-crafted beers which pay tribute to classic European styles while adding our own Wayward twist. All Wayward beers are unpasteurised, all-natural and contain no preservatives.

Wayward is the ethos of travellers. It's a desire to see what's around the corner, to take the road (or beer) less travelled and to embrace whatever you find. It's that romantic idea of the travel of old, when every departure was an adventure. Put simply, it's the act of getting lost on purpose.

At Wayward, we try to live this philosophy in our beer, our brewery and our people. We're not afraid to go off the beaten track and hope that in doing so, we create something that people are excited to drink and share with friends and family."

Tickets to our Special Beer & Clam Nights always sell out. Don't miss out!

BOOK NOW to avoid disappointment.

Red Lantern on Riley - Private Dining Room

6.30pm - Tuesday, 7 March 2017 

 

Complimentary Recipe

Langoustines with Mango & Dijon Dressing

Published: 13 February 2017

"The combinations of flavours — salty, sweet, sour, mustardy and spicy — work in great harmony here. You can serve the mango and snow peas on the side, or peel the cooked seafood and turn this dish into a salad." - Luke Nguyen

SERVES 4

INGREDIENTS

120g snow peas

2 tablespoons vegetable oil

1/2 red onion, thinly sliced

2cm knob of fresh ginger, peeled and thinly sliced

2 teaspoons sambal oelek

4 large langoustines

2 limes, juiced

2 x 300g semi-ripe mangoes, flesh peeled and julienned

coriander sprigs, to garnish

DRESSING

2 teaspoons dijon mustard

2 teaspoons rice wine vinegar

1 tablespoon vegetable oil


METHOD

Bring a saucepan of water to the boil. Add the snow peas and blanch for 1 minute. Drain and briefly refresh in cold water, then drain again. Slice the snow peas lengthways and place in a large mixing bowl.

Whisk together the dressing ingredients until well combined. Season with sea salt and freshly ground black pepper, then toss the dressing through the snow peas.

Heat a wok over medium heat. Add the vegetable oil and stir-fry the onion and ginger for 3 minutes, or until golden. Add the sambal oelek and langoustines and stir-fry for 2 minutes, or until the langoustines are just cooked.

Deglaze the wok with the lime juice, then add the mixture to the snow peas. Gently toss the mango through. Season to taste with sea salt and freshly ground black pepper.

Transfer to a serving platter, garnish with coriander and serve.

Recipe from Luke Nguyen's France - A Gastronomic Journey. Click here to purchase the book now. 

 

Help Mark, Help the Kids

Published: 13 February 2017

Mark is back on his bike raising money for the Starlight Children's Foundation. He will be riding over 800km over 6 days from Albury to Sydney, with 10,855 metres of climb.

While the riders will endure hardship on the ride, those obstacles are nothing compared to the challenges faced by sick kids and their families every day.

Support Mark, click here to DONATE NOW, and help Starlight to help sick kids.

"As many of you know last year wasn't so straight forward for me. I went into hibernation so to speak. I stopped riding my bike and progressively stopped doing many of the things that make life beautiful. I'm happy to report that time is Done!

I'm back on the bike and feeling strong. The fastest way to recovery is to nurture oneself and be charitable to others. I've participated in 2 TdK rides previously riding over 2000km. Most importantly I have raised thousands of dollars in support of the Starlight Children's Foundation who work tirelessly for children in need.

Mark rides again!

I want to make a difference. I'm inspired by the work of Starlight Children's Foundation and wanted to support them by raising money as part of my participation in Tour de Kids 2017.

Please donate to my campaign ¬- anything you can give is a huge help. The more people that know about Starlight Children's Foundation, the greater their impact, so please also spread the word by sharing my page with your friends and family.

Thank you in advance for your generosity, it means a lot!" - Chef Mark Jensen

Click here to DONATE NOW

 

The Perfect Valentine's Day Gift

Pheonix Uprising with Anya Hurwood

Published: 6 February 2017

Looking for the perfect gift this Valentine's Day? Look no further than tickets to our very SPECIAL EVENT: Red Lantern and Victory Studios presents Pheonix Uprising with Anya Hurwood.

Red Lantern will play host to an event like no other. Join us for delicious food, fashion and music in one distinctly unique experience.

We are excited to feature three exclusive runway fashion shows from boutique local designer Anya Hurwood showcasing a range of her most gorgeous hand crafted pieces.

Every woman deserves to rise like a Pheonix. Guests will have the opportunity to order bespoke pieces by Anya Hurwood at exquisitely affordable prices.

Click here to view our promo video.

Anya says, "Clothing for me is an outlet for expression. My global experience in the fashion industry has allowed me to empower women of all body types to express themselves freely through my designs. I work with my own hands and make sure every piece is stitched to perfection. Women love to express themselves freely and embrace their bodies and that is exactly what I let them do."

Anya's pieces will be accompanied by Michal Negrin’s enchanting, vintage-inspired handcrafted jewellery. For the last 20 years, Michal Negrin has inspired women across the globe with his original pieces made by the finest materials. Michal's creations are timeless, and exude unique individuality and style.

We can’t wait for the special performance from soulful musician Emalia, who will soothe us with her sexy voice.

To view the full menu, and to BOOK YOUR TICKETS - CLICK HERE.

Limited number of tickets available. Don't miss out.

Red Lantern on Riley

6.30pm - Tuesday, 28 February 2017

 

Valentine's Day Specials

Published: 6 February 2017

Celebrate Valentine's Day at Red Lantern. We are offering a SPECIAL DESSERT of Black Sticky Rice Chocolate-Filled Dumplings with Seasonal Fruit.

Let us spoil you with COMPLIMENTARY Champagne on Arrival.

Valentine's Day is not just about Lovers. In many parts of the world, Valentine’s Day is a special time to show appreciation for the people they love and adore. Also known as ‘Friends’ Day’ or ‘The Day of Love and Friendship’, it is a day to show gratitude and honour our friends rather than just focusing solely on our romantic partner.

On Valentine’s Day, Red Lantern is celebrating the day of LOVE & FRIENDSHIP.

So dine with your Lover or invite your closest friends and celebrate each other with our Special Dessert and Complimentary Champagne on Arrival.

Click here to book now or call 02 9698 4355.

 

Lady Boss Pauline Chats to BoyEatsWorld

Published: 6 February 2017

"Proud to know this beautiful soul. Had a great time hanging with Raffles and his family over Lunar New Year. He is something else.

His gorgeous mum Aleney is a famous travel writer and he himself has a massive following at BoyEatsWorld.

Raffles is a travel host for Accor and has his own show on Welcome TV in Asia - a version of which is also shown on inflight for several major Asian airlines.

I enjoyed so much getting to know this little man and sharing this interview with him. We dug deep! Check out the interview and enjoy." - Pauline Nguyen

Click here to read more.

 

Complimentary Recipe

Spicy Fish Cakes Grilled in Banana Leaves

Published: 6 February 2017

"This classic street snack is found all over Jakarta and is also very common in Malaysia. It’s basically a kind of fishcake formed into a long, flat rectangle, wrapped in banana leaf and grilled. I come across it in Chinatown, where an elderly woman walks through the crowds, carrying a beautiful bamboo tray stacked neatly with hundreds of them. She yells ‘otak otak’ as she goes, to attract customers. She’s got several types; one that’s pretty much just plain mackerel, pale in colour and infused with the distinctive, smoky flavour of the banana leaf. Another type is golden inside and richly flavoured with aromatics like turmeric, makrut leaves and chilli. I love both styles but the recipe I’ve done here is for the spicy version. It’s a perfect dish for a barbecue; prep lots and serve them as a snack on their own or eat them with some rice, a sambal and a few other favourite dishes." - Luke Nguyen


MAKES 20

INGREDIENTS

2 large banana leaves, central ribs removed

500g snapper or mackerel fillets, roughly sliced

2 eggs

250ml coconut milk

2 teaspoons rice flour

3 kaffir lime leaves, finely sliced

1 teaspoon sea salt

1 teaspoon sugar

SPICE PASTE

8 red asian shallots, peeled

3 garlic cloves, peeled

4 fresh red chillies

4 dried red chillies

2 lemongrass stems, white part only

3cm piece of galangal, peeled and chopped

3cm piece of turmeric, peeled and chopped

1 1/2 tablespoons shrimp paste


METHOD

Cut each banana leaf into ten 6 x 10 cm pieces and soak in hot water for 5 minutes to soften. Wipe dry and set aside.

Put the fish, eggs, coconut milk, rice flour, kaffir lime leaves, salt and sugar in a food processor and blend to form a rough paste. Transfer to a bowl and set aside.

Add the spice paste ingredients to the same food processor and blend together well, then return the fish paste to the food processor and blend the two pastes together until well combined.

Spread 3–4 heaped tablespoons of the fishcake paste mixture in the middle of each banana leaf piece. Now fold the sides of the leaf over tightly as you would a parcel, tucking both ends underneath and securing each with a toothpick.

Repeat with the remaining fishcake paste mixture and banana leaf pieces.

Bring a half-filled large steamer, wok or saucepan to a rapid boil over a high heat and heat a barbecue chargrill or chargrill pan to medium–high. Place the parcels in your steamer basket, seam side down, and steam, covered, for 10 minutes, then transfer to the chargrill and cook for a further 5 minutes on each side (this will give the fishcakes a nice, smoky flavour).

Unwrap the leaves and serve hot.

Recipe from Luke Nguyen's Street Food Asia. Click here to purchase the book now

 

Special Event

Red Lantern and Victory Studios presents Pheonix Uprising with Anya Hurwood

Published: 1 February 2017

"What I LOVE about Anya Hurwood is that her designs are not exclusive to beautiful Russian Goddesses like top model Victoria Gordeets (in the video).

Anya can also make a short arse Asian like myself feel AMAZING in her sexy creations. I had so much fun playing dress up in Anya's dresses.

Join us for Pheonix Uprising on February 28th for a unforgettable night of fun, fashion and frivolity. All guests have the opportunity to order bespoke pieces handmade by Anya herself." (Pauline Nguyen)

CLICK HERE TO VIEW OUR PROMO VIDEO.

Red Lantern will play host to an event like no other. Join us for delicious food, fashion and music in one distinctly unique experience.

We are excited to feature three exclusive runway fashion shows from boutique local designer Anya Hurwood showcasing a range of her most gorgeous hand crafted pieces.

As a guest you will also have the opportunity to order bespoke pieces by Anya Hurwood at exquisitely affordable prices.

Anya says, "Clothing for me is an outlet for expression. My global experience in the fashion industry has allowed me to empower women of all body types to express themselves freely through my designs. I work with my own hands and make sure every piece is stitched to perfection. Women love to express themselves freely and embrace their bodies and that is exactly what I let them do."

Anya's pieces will be accompanied by Michal Negrin’s enchanting, vintage-inspired handcrafted jewellery. For the last 20 years, Michal Negrin has inspired women across the globe with his original pieces made by the finest materials. Michal's creations are timeless, and exude unique individuality and style.

We can’t wait for the special performance from soulful musician Emalia, who will soothe us with her sexy voice.

Don’t miss this major event at Red Lantern to kick off what will be an electrifying start to the New Year.

CLICK HERE to view the full menu and to BOOK YOUR TICKETS NOW - http://bit.ly/pheonixuprising

Limited number of tickets available. Don't miss out.

Red Lantern on Riley

6.30pm - Tuesday, 28 February 2017

 

Valentine's Day Specials

Published: 1 February 2017

Head into Red Lantern this Valentine's Day and let us spoil you with Complimentary Champagne on Arrival.

We are also offering a Special Dessert of Black Sticky Rice Chocolate-Filled Dumplings with Seasonal Fruit.

Valentine's Day is not just about Lovers. In many parts of the world, Valentine’s Day is a special time to show appreciation for the people they love and adore. Also known as ‘Friends’ Day’ or ‘The Day of Love and Friendship’, it is a day to show gratitude and honour our friends rather than just focusing solely on our romantic partner.

On Valentine’s Day, Red Lantern is celebrating the day of LOVE & FRIENDSHIP. So dine with your lover or invite your closest friends and celebrate each other with our Special Dessert and Complimentary Champagne on Arrival.

Click here to book now or call 02 9698 4355.

 

Moi Moi by Luke Nguyen

Published: 30 January 2017

JUST OPENED! Moi Moi by Luke Nguyen, Central Hong Kong. If you're heading to Hong Kong don't forget to drop by big boss Luke's new restaurant. Currently in its soft opening stage, experience some delectable Vietnamese food.

Be sure to book - www.moimoi.hk

 

Complimentary Recipe

Crisp Tofu Cooked in Tomato-Pepper Sauce

Published: 30 January 2017

"Ethnic minorities in Sapa rarely eat meat; their staple diet is mainly vegetables and tofu. You can find delicious, steaming-hot, freshly pressed tofu being sold at the Sapa markets. If you are not a tofu fan, please give this recipe a go. It will convert you forever." - Luke Nguyen

SERVES 4-6

INGREDIENTS

200ml vegetable oil

500g silken tofu, drained and cut into 3 cm cubes

1 tablespoon garlic, crushed

1 tablespoon red asian shallot, finely diced

1 bird’s eye chilli, thinly sliced

4 ripe tomatoes, roughly chopped

1/2 teaspoon sea salt

2 teaspoons sugar

2 tablespoons fish sauce

3 spring onions, cut into 1 cm lengths

1 teaspoon freshly ground black pepper

coriander sprigs, to garnish

METHOD

Add the oil to a large wok or deep frying pan and heat to 180°C, or until a cube of bread dropped into the oil turns brown in 15 seconds.

Pat the tofu dry with paper towels. Working in two batches to ensure the oil stays hot, carefully add the tofu to the hot oil and cook for 5 minutes, or until crisp. Remove the tofu with a slotted spoon and drain on paper towels.

Transfer the deep-frying oil into a deep bowl, cool and keep to use another time, leaving about 1 tablespoon of oil in the wok.

Add the garlic, shallot and chilli to the wok and stir-fry over medium heat for 1 minute, or until fragrant.

Add the tomatoes, salt, sugar and fish sauce. Stir and allow the tomatoes to break down.

Pour in 100 ml water, bring to the boil, then reduce the heat to a low simmer for 10 minutes. Stir in the spring onion and simmer for 1 minute more.

Arrange the tofu on a serving plate, then spoon the tomato mixture over. Garnish with coriander and serve.

RECIPE from Luke Nguyen's The Food of Vietnam. Click here to purchase the book now. 

 

Lunar New Year Specials

Published: 24 January 2017

"For me growing up as a kid, Lunar New Year was like Christmas. For us the main thing was food – coming together and cooking as a family and a massive feast. For us it was whole birds, whole fish and long, slow-cooked sticky rice cakes." - Luke Nguyen

Many Vietnamese families prepare for Lunar New Year by cooking special holiday dishes, cleansing the house, and visiting relatives and temples. This is done to wash away the troubles of the previous year, while hoping and wishing for a more prosperous and joyous year head.

Certain dishes are eaten during the Lunar New Year because of their auspicious meaning with a special emphasis on bringing luck in the coming year.

Wholeness is an important concept. Not only does it mean a good beginning and end to the year, it signifies completion in work and life.

We are excited to serve you three of our most Special Lunar New Year dishes -

Mud Crab Wok Fried and Tossed with Red Lantern XO sauce

Steamed Whole Murray Cod with Black Bean and Ginger Sauce

Goolwa Pipis Wok Tossed with Oyster Sauce, Chilli and Basil

Please mention our Lunar New Year specials when making a booking. Limited availability, don't miss out! Only available until 27th January to 5th February 2017.

Click here to book now or call 02 9698 4355.

 

1st Night Sold Out. 2nd Night Released.

Red Lantern and Rare Wine Co presents an Exclusive Food & Wine Matching Masterclass

Published: 24 January 2017

Educate your Palate and Awaken your Senses with Rare Wine. Enjoy a sensorial evening as we match the delicious award winning food of Red Lantern with unique Rare Wines hosted by Sommelier, Scott Evers from Rare Wines Co and Red Lantern's very own, Pauline Nguyen.

Scott Evers draws on over 20 years of industry experience, including such roles as Sommelier at the world renowned Berowra Waters Inn Restaurant and wine importer specialising in wines from the Northern Hemisphere. Scott is a highly regarded global fine wine expert, and is passionate about sharing his knowledge of wine and food. He has a Graduate Diploma in Wine Business, Oenology, Viticulture & Sensory Evaluation; an Advanced Certificate at WSET (Wine & Spirit Education Trust); and is currently being trained and mentored as a Master Wine Authenticator by the world’s leading Wine Authenticator, Maureen Downey. Once completed, Scott will be the only person in the Southern Hemisphere to hold such a skill and title. WOW!

With your hosts, the first hour is learning about the principles of food and wine matching (including wine sampling). The last 2 hours will be a 5 course degustation with matching wines, utilising the principles learnt in the first hour. You cannot get the experience elsewhere! Your friends will be SUPER impressed with your new knowledge and skills and you will ROCK your next dinner party!

Click here to BOOK NOW.

Menu

Five-course tasting menu with matching Rare Wines

On Arrival

NV Paul Dethune Grand Cru - Ambonnay, Champagne, France

-----

Wok fried zucchini flowers stuffed with roasted eggplant and tofu, served with a tomato and chilli jam.

2013 Bott Geyl Gris Les Elements - Alsace, France

-----

Char grilled Moreton Bay bugs with spicy saté sauce

2012 Pithon-Paille Pierribise Chenin Blanc - Loire Valley, France

-----

Steamed Murray cod with tamarind sauce

2014 Collemattoni Rosso di Montalcino - Tuscany, Italy

-----

Tea smoked duck breast salad with Sichuan pickled cucumbers and black mushrooms

2011 Francesco Rinaldi Barolo - Piedmont, Italy

-----

Char grilled Wagyu beef sirloin, asparagus and flavours of pho

2014 Font du Loup Chateauneuf du Pape Rouge - Southern Rhone Valley, France


Click here to BOOK NOW.

Limited number of tickets available. Don't miss out.

Red Lantern on Riley - Private Dining Room

60 Riley Street, Darlinghurst NSW 2010

6.30pm - Thursday, 2nd February 2017

 

Complimentary Recipe

Three Cup Chicken

Published: 23 January 2017

"Here’s a dish that originated in south China’s Jiangxi Province and one that has become incredibly popular in Malaysia. It’s served as ‘confinement food’, fed to women in the weeks before and after they have given birth, to build up their strength and help them properly recuperate. In Malaysia, as in China, there’s an entire repertoire of these confinement dishes and even today, serving them to expectant and new mothers is taken very seriously. This dish is called ‘three cup chicken’ because, originally, cooks used a cup each of soy sauce, rice wine and sesame oil in the dish. Traditionally it is cooked in a clay pot and this definitely adds another flavour dimension to the chicken. Even though the clay pots look rather fragile, you can actually put them over a naked flame; the trick is, you need to give them a long, overnight soaking in cold water before you first use a new one, otherwise it will most likely crack. Once soaked though, your clay pot will last for years." - Luke Nguyen

SERVES 4-6, as part of a shared meal

INGREDIENTS

2 tablespoons sesame oil

6 garlic cloves, peeled

8cm piece of fresh ginger, peeled and very finely sliced

450g chicken drumsticks, chopped into 4 cm pieces through the bone

2 tablespoons light soy sauce

1 1/2 tablespoons kecap manis

3 tablespoons shaoxing rice wine

1 large handful, Thai basil leaves

3 spring onions, sliced into 4 cm lengths, to garnish

steamed jasmine rice, to serve

METHOD

Place a 4 litre clay pot on the stove over a high heat. Add the sesame oil and whole garlic cloves and stir-fry for 30 seconds, then add the sliced ginger and sauté until fragrant.

Add the chopped chicken to the pot and stir-fry on a high heat for 2 minutes or until browned on all sides, then add the light soy sauce, kecap manis and 2 tablespoons of shaoxing rice wine and stir-fry for another 2 minutes. Cover with a lid, reduce the heat to medium–low and cook for 5–8 minutes, until the liquid has reduced to a glossy, sticky sauce and the chicken pieces are cooked through.

Return the heat to high, add the remaining 1 tablespoon of shaoxing rice wine and stir in the basil leaves. Remove from the heat.

 Serve the chicken in the clay pot, garnished with the spring onion pieces and accompanied by steamed jasmine rice.

RECIPE from Luke Nguyen's Street Food Asia. Click here to purchase the book now. 

 

Lunar New Year Specials

Published: 18 January 2017

"For me growing up as a kid, Lunar New Year was like Christmas. For us the main thing was food – coming together and cooking as a family and a massive feast. For us it was whole birds, whole fish and long, slow-cooked sticky rice cakes." - Luke Nguyen

Many Vietnamese families prepare for Lunar New Year by cooking special holiday dishes, cleansing the house, and visiting relatives and temples. This is done to wash away the troubles of the previous year, while hoping and wishing for a more prosperous and joyous year head.

Certain dishes are eaten during the Lunar New Year because of their auspicious meaning with a special emphasis on bringing luck in the coming year.

Wholeness is an important concept. Not only does it mean a good beginning and end to the year, it signifies completion in work and life.

We are excited to serve you three of our most Special Lunar New Year dishes -

Mud Crab Wok Fried and Tossed with Red Lantern XO sauce

Steamed Whole Murray Cod with Black Bean and Ginger Sauce

Goolwa Pipis Wok Tossed with Oyster Sauce, Chilli and Basil

Please mention our Lunar New Year specials when making a booking. Limited availability, don't miss out! Only available until 27th January to 5th February 2017.

Click here to book now or call 02 9698 4355.

 

1st Night Sold Out. 2nd Night Released

Red Lantern and Rare Wine Co presents an Exclusive Food & Wine Matching Masterclass

Published: 17 January 2017

Educate your Palate and Awaken your Senses with Rare Wine. Enjoy a sensorial evening as we match the delicious award winning food of Red Lantern with unique Rare Wines hosted by Sommelier, Scott Evers from Rare Wines Co and Red Lantern's very own, Pauline Nguyen.

Scott Evers draws on over 20 years of industry experience, including such roles as Sommelier at the world renowned Berowra Waters Inn Restaurant and wine importer specialising in wines from the Northern Hemisphere. Scott is a highly regarded global fine wine expert, and is passionate about sharing his knowledge of wine and food. He has a Graduate Diploma in Wine Business, Oenology, Viticulture & Sensory Evaluation; an Advanced Certificate at WSET (Wine & Spirit Education Trust); and is currently being trained and mentored as a Master Wine Authenticator by the world’s leading Wine Authenticator, Maureen Downey. Once completed, Scott will be the only person in the Southern Hemisphere to hold such a skill and title. WOW!

With your hosts, the first hour is learning about the principles of food and wine matching (including wine sampling). The last 2 hours will be a 5 course degustation with matching wines, utilising the principles learnt in the first hour. You cannot get the experience elsewhere! Your friends will be SUPER impressed with your new knowledge and skills and you will ROCK your next dinner party!

Click here to BOOK NOW.

Menu

Five-course tasting menu with matching Rare Wines

On Arrival

NV Paul Dethune Grand Cru - Ambonnay, Champagne, France

-----

Wok fried zucchini flowers stuffed with roasted eggplant and tofu, served with a tomato and chilli jam.

2013 Bott Geyl Gris Les Elements - Alsace, France

-----

Char grilled Moreton Bay bugs with spicy saté sauce

2012 Pithon-Paille Pierribise Chenin Blanc - Loire Valley, France

-----

Steamed Murray cod with tamarind sauce 

2014 Collemattoni Rosso di Montalcino - Tuscany, Italy

-----

Tea smoked duck breast salad with Sichuan pickled cucumbers and black mushrooms

2011 Francesco Rinaldi Barolo - Piedmont, Italy

-----

Char grilled Wagyu beef sirloin, asparagus and flavours of pho

2014 Font du Loup Chateauneuf du Pape Rouge - Southern Rhone Valley, France

Click here to BOOK NOW.


Limited number of tickets available. Don't miss out.

Red Lantern on Riley - Private Dining Room

60 Riley Street, Darlinghurst NSW 2010

6.30pm - Thursday, 2nd February 2017

 

Summer Zucchini Flower Special

Published: 17 January 2017

Wok Fried Zucchini Flowers Stuffed with Roasted Eggplant and Tofu, served with a Tomato and Chilli Jam.

Did you know zucchini flowers are high in calcium and iron? They are also jam packed with vitamins A and C.

Light and delicate, our chefs have stuffed the beautiful zucchini flowers with a creamy roasted eggplant and tofu blend, accompanied by a spicy and tangy tomato and chilli jam.

Don't miss out on our Summer Zucchini Flower Special, they will sell out fast! Please mention our 'Zucchini Flower Special’ to pre-book this special dish.

Only available until Sunday, 29th January 2017.

Click here to book now or call 02 9698 4355.

 

Complimentary Recipe

Chargrilled Salmon with Glass Noodle Salad

Published: 16 January 2017

"A perfect salad to prepare and serve at your next barbecue, this colourful and tasty noodle dish can be served as an accompanying side salad, or as a main course. Glass noodles are made from mung beans, and are also known as cellophane noodles. Be sure not to mistake them for vermicelli rice noodles." - Luke Nguyen

SERVES 4-6

INGREDIENTS

400g salmon fillet

watercress sprigs, to garnish

SALMON MARINADE

1 garlic clove, crushed

2 teaspoons soy sauce

2 teaspoons fish sauce

1 teaspoon sugar

1/2 teaspoon sesame oil

GLASS NOODLE SALAD

100g glass noodles

1 small handful mint leaves

1 small handful basil leaves

1 small handful vietnamese mint leaves

4 cherry tomatoes, quartered

1 red onion, sliced

SALAD DRESSING

45g grated palm sugar

80ml lime juice

2 tablespoons fish sauce

2 tablespoons soy sauce

1 garlic clove

1 tablespoon chilli oil

1 tablespoon sliced lemongrass, white part only

1 small handful coriander leaves

2 tablespoons olive oil

METHOD

Mix all the salmon marinade ingredients together in a bowl. Add the salmon and coat well. Cover and marinate in the refrigerator for 20 minutes.

Meanwhile, start preparing the salad. Soak the glass noodles in hot water for 20 minutes. Strain, then dry with paper towel. Cut the noodles into 4 cm lengths and place in a mixing bowl. Add the herbs, cherry tomatoes and onion.

Put all the salad dressing ingredients in a food processor and blend to combine. Set aside.

Heat a chargrill pan to medium–high. Add the salmon and cook for 2–3 minutes on each side.

To serve, toss the dressing through the noodle salad, then lay a bed of salad on a serving platter or in a large serving bowl. Break the salmon into large bite-sized pieces and scatter over the salad. Garnish with the watercress and serve.

RECIPE from Luke Nguyen' France. Click here to purchase the book now. 

 

1st Night Sold Out. 2nd Night Released!

Red Lantern and Rare Wine Co presents an Exclusive Food & Wine Matching Masterclass

Published: 13 January 2017

Educate your Palate and Awaken your Senses with Rare Wine.

Enjoy a sensorial evening as we match the delicious award winning food of Red Lantern with unique Rare Wines hosted by Sommelier, Scott Evers from Rare Wines Co and Red Lantern's very own, Pauline Nguyen.

Scott Evers draws on over 20 years of industry experience, including such roles as Sommelier at the world renowned Berowra Waters Inn Restaurant and wine importer specialising in wines from the Northern Hemisphere. Scott is a highly regarded global fine wine expert, and is passionate about sharing his knowledge of wine and food. He has a Graduate Diploma in Wine Business, Oenology, Viticulture & Sensory Evaluation; an Advanced Certificate at WSET (Wine & Spirit Education Trust); and is currently being trained and mentored as a Master Wine Authenticator by the world’s leading Wine Authenticator, Maureen Downey. Once completed, Scott will be the only person in the Southern Hemisphere to hold such a skill and title. WOW!

With your hosts, the first hour is learning about the principles of food and wine matching (including wine sampling). The last 2 hours will be a 5 course degustation with matching wines, utilising the principles learnt in the first hour. You cannot get the experience elsewhere! Your friends will be SUPER impressed with your new knowledge and skills and you will ROCK your next dinner party!

Click here to BOOK NOW.

Menu

Five-course tasting menu with matching Rare Wines

On Arrival

NV Paul Dethune Grand Cru

Ambonnay, Champagne, France (Biodynamic)

-----

Wok fried zucchini flowers stuffed with roasted eggplant and tofu, served with a tomato and chilli jam.

2013 Bott Geyl Gris Les Elements

Alsace, France

-----

Char grilled Moreton Bay bugs with spicy saté sauce

2012 Pithon-Paille Pierribise Chenin Blanc

Loire Valley, France

-----

Steamed Murray cod with tamarind sauce

2014 Collemattoni Rosso di Montalcino

Tuscany, Italy

-----

Tea smoked duck breast salad with Sichuan pickled cucumbers and black mushrooms

2011 Francesco Rinaldi Barolo

Piedmont, Italy

-----

Char grilled Wagyu beef sirloin, asparagus and flavours of pho

2014 Font du Loup Chateauneuf du Pape Rouge

Southern Rhone Valley, France

$230pp


Click here to BOOK NOW.

Limited number of tickets available. Don't miss out.

Red Lantern on Riley - Private Dining Room

60 Riley Street, Darlinghurst NSW 2010

6.30pm - Thursday, 2nd February 2017

 

Special Event

Red Lantern and Rare Wine Co presents an Exclusive Food & Wine Matching Masterclass

Published: 12 January 2017

Educate your Palate and Awaken your Senses with Rare Wine. Enjoy a sensorial evening as we match the delicious award winning food of Red Lantern with unique Rare Wines hosted by Master Sommelier, Scott Evers from Rare Wines Co and Red Lantern's very own, Pauline Nguyen.

Scott Evers draws on over 20 years of industry experience, including such roles as Sommelier at the world renowned Berowra Waters Inn Restaurant and wine importer specialising in wines from the Northern Hemisphere. Scott is a highly regarded global fine wine expert, and is passionate about sharing his knowledge of wine and food. He has a Graduate Diploma in Wine Business, Oenology, Viticulture & Sensory Evaluation; an Advanced Certificate at WSET (Wine & Spirit Education Trust); and is currently being trained and mentored as a Master Wine Authenticator by the world’s leading Wine Authenticator, Maureen Downy. Once completed, Scott will be the only person in the Southern Hemisphere to hold such a skill and title. WOW!

With your hosts, the first hour is learning about the principles of food and wine matching (including wine sampling). The last 2 hours will be a 5 course degustation with matching wines, utilising the principles learnt in the first hour. You cannot get the experience elsewhere! Your friends will be SUPER impressed with your new knowledge and skills and you will ROCK your next dinner party!

Click here to BOOK NOW.

Menu

Five-course tasting menu with matching Rare Wines

On Arrival

NV Paul Dethune Grand Cru

Ambonnay, Champagne, France (Biodynamic)

-----

Wok fried zucchini flowers stuffed with roasted eggplant and tofu, served with a tomato and chilli jam.

2013 Bott Geyl Gris Les Elements

Alsace, France

-----

Char grilled Moreton Bay bugs with spicy saté sauce

2012 Pithon-Paille Pierribise Chenin Blanc

Loire Valley, France

-----

Steamed Murray cod with tamarind sauce

2014 Collemattoni Rosso di Montalcino

Tuscany, Italy

-----

Tea smoked duck breast salad with Sichuan pickled cucumbers and black mushrooms

2011 Francesco Rinaldi Barolo

Piedmont, Italy

-----

Char grilled Wagyu beef sirloin, asparagus and flavours of phở

2014 Font du Loup Chateauneuf du Pape Rouge

Southern Rhone Valley, France


$230pp

Click here to BOOK NOW.

Limited number of tickets available. Don't miss out.

Red Lantern on Riley - Private Dining Room

60 Riley Street, Darlinghurst NSW 2010

6.30pm - Wednesday, 1st February 2017

 

Complimentary Recipe

Chicken, Taro & Glass Noodle Spring Rolls

Published: 9 January 2017

"I’m still in the Muslim eatery off Tanee Road and at every turn I feel like this food is taking me to a different part of the world. In a lovely sunlit spot I see a man making spring rolls, which he stacks so beautifully, forming a perfect pyramid of them on a big tray. I’m reminded that this might ‘just’ be street food, but people take such great care with it, and have incredible pride in everything they produce. These spring rolls make me feel like I could be in Saigon – they’re very similar to what I eat there. They’re halal though, so chicken is used for the filling, amped up with some glass noodles, carrot and taro, and seasoned with sugar, white pepper and fish sauce.

Just like in Vietnam, you eat these deep-fried morsels wrapped, with herbs, in a mustard green leaf and dunked into nuoc cham. Mustard green leaves have a great peppery flavour but at home you can just use butter lettuce leaves if you prefer. Once prepared, the spring rolls can be stored in the freezer and cooked when required; from frozen, they will take 7–8 minutes to cook." - Luke Nguyen

MAKES 50

INGREDIENTS

 25 x 22 cm spring roll papers, (about 1 packet)

1 teaspoon plain flour, mixed with 1 tablespoon water

vegetable oil, for deep-frying

Filling

80g glass noodles

50g dried black fungus strips, (wood ears)

400g minced chicken

100g carrots, grated

150g taro, peeled and grated

1/2 onion, finely diced

1 tablespoon sugar

3 teaspoons salt

2 teaspoons fine white pepper

1 tablespoon fish sauce

To Serve

25 mustard green leaves or butter lettuce leaves

1 bunch mint leaves

1 bunch thai basil leaves

250ml Nuoc Cham dipping sauce


METHOD

For the filling, soak the noodles and mushroom strips separately in cold water for 20 minutes, then drain and dry. Cut the noodles into 4 cm lengths, then combine with the remaining filling ingredients in a large bowl and mix well.

Arrange the spring roll papers in a stack and cut diagonally to form two triangles, then separate the papers into single sheets.

Place one spring roll paper on a plate with the base of the triangle facing you. Spoon a tablespoon of the mixture onto the centre of the base edge, then fold the two adjacent sides, one on top of the other into the centre to cover. Now roll up the sheet away from you towards the tip of the triangle to form a nice firm roll and secure with a dab of flour mixed with some water. Repeat until you have filled all of the papers.

Pour enough vegetable oil for deep-frying into a wok or deep-fryer and bring to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Add the spring rolls to the hot oil in small batches and deep-fry for 4–5 minutes, or until golden brown and crisp. Drain on paper towels.

Serve hot, wrapped in the lettuce and herb leaves, with a bowl of nuoc cham for dipping.

RECIPE from Luke Nguyen's Street Food Asia. Click here to purchase the book now. 

 

Summer Zucchini Flower Special

Published: 2 January 2017

Wok Fried Zucchini Flowers Stuffed with Roasted Eggplant and Tofu, served with a Tomato and Chilli Jam.

Did you know zucchini flowers are high in calcium and iron? They are also jam packed with vitamins A and C.

Light and delicate, our chefs have stuffed the beautiful zucchini flowers with a creamy roasted eggplant and tofu blend, accompanied by a spicy and tangy tomato and chilli jam.

Don't miss out on our Summer Zucchini Flower Special, they will sell out fast! Please mention our 'Zucchini Flower Special’ to pre-book this special dish.

Only available until Sunday, 29th January 2017.

Click here to book now or call 02 9698 4355.

 

Complimentary Recipe

Kaffir Lime & Lemongrass Crème Brûlée

Published: 2 January 2017

"The classic crème brûlée has to be one of my favourite French desserts — but steaming the brûlée instead of baking it, and flavouring it with kaffir lime and lemongrass, takes it to another level." - Luke Nguyen


SERVES 8

INGREDIENTS

750ml pouring cream

1 vanilla bean

8 kaffir lime leaves, thinly sliced

3 lemongrass stems, finely chopped, white part only

115g caster sugar, plus extra for sprinkling

12 free-range egg yolks


METHOD

Pour the cream into a saucepan. Split the vanilla bean lengthways using a small sharp knife, then scrape the seeds into the cream. Add the lime leaves and lemongrass and bring to the boil, then turn off the heat. Cover the pan and allow the flavours to infuse for 10 minutes.

Beat the sugar and egg yolks together in a mixing bowl until creamy. Pour the infused cream over the egg mixture, whisking constantly until combined. Strain the mixture into a large jug, discarding the solids, then pour into eight 125 ml Asian teacups, filling each about two-thirds full.

Bring a wok or saucepan of water to a rapid boil. Place the teacups in a metal or bamboo steamer and cover with the lid.

Reduce the heat to low, then sit the steamer over the wok and steam for 25–30 minutes, or until the custards are just set; they will still be slightly wobbly in the middle. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours, or until set.

Just before serving, evenly distribute a teaspoon of caster sugar over the top of each custard, and then caramelise with a kitchen blowtorch or under a hot grill for a few minutes.

RECIPE from Luke Nguyen's France: A Gastronomic Adventure. Click here to purchase the book now

 

Do not miss this most glamorous and exclusive event

Red Lantern and Victory Studios presents Pheonix Uprising with Anya Hurwood

Published: 29 December 2016

Wednesday the 18th of January, Red Lantern will play host to an event like no other. Join us for delicious food, fashion and music in one distinctly unique experience.

We are excited to feature three exclusive runway fashion shows from boutique local designer Anya Hurwood showcasing a range of her most gorgeous hand crafted pieces.

As a guest you will also have the opportunity to order bespoke pieces by Anya Hurwood at exquisitely affordable prices.

Anya's pieces will be accompanied by Michal Negrin’s enchanting, vintage-inspired handcrafted jewellery. For the last 20 years, Michal Negrin has inspired women across the globe with his original pieces made by the finest materials. Michal's creations are timeless, and exude unique individuality and style.

We can’t wait for the special performance from soulful musician Emalia, who will soothe us with her sexy voice.

Don’t miss this major event at Red Lantern to kick off what will be an electrifying start to the New Year.

What you will experience:

• Three exclusive runway shows by top designer, Anya Hurwood

• An up close and personal experience with Anya and her models

• The opportunity to order unique bespoke pieces by Anya Hurwood at exquisitely affordable prices

• Featured original, hand-crafted pieces by Michal Negrin Jewellers

• A special performance by soulful musician Emalia

• A delicious four-course traditional Red Lantern shared table experience with matching wines

Click here to view the full menu and to BOOK YOUR TICKETS NOW

Limited number of tickets available. Don't miss out.

Red Lantern on Riley

6.30pm - Wednesday, 18th January 2017

 

Complimentary Recipe

Pan-Fried Rice Cakes with Egg & Spring Onions

Published: 26 December 2016

"This is the Vietnamese version of a Singaporean dish called carrot cake, which doesn’t contain carrots at all. But that’s another story. The Vietnamese one is made with a rice flour- and wheat starch-based batter, which is steamed then cut into pieces and pan-fried. You eat the little fried ‘cakes’ with a lightly sweetened soy-based chilli sauce and the whole effect is a delicious snack for any time of the day. What’s great about this dish are all the various textures – it’s chewy, soft and moist, plus the frying gives the exterior a crispness that’s addictive." - Luke Nguyen

SERVES 4, as part of a shared meal

INGREDIENTS

60g rice flour

30g wheat starch

3 tablespoons vegetable oil

1 tablespoon kecap manis

1 large egg

1 spring onion, finely sliced

sea salt

freshly ground black pepper

4 tablespoons crushed roasted peanuts, to serve

DIPPING SAUCE

1 1/2 teaspoons light soy sauce

1 1/2 teaspoons dark soy sauce

3/4 teaspoons rice vinegar

1 1/2 teaspoons sugar

1 teaspoons sriracha chilli sauce


METHOD

Mix the dipping sauce ingredients together in a mixing bowl. Set aside.

Line a 22 x 30 x 3.5 cm baking tray with plastic wrap.

Meanwhile, combine the rice flour, wheat starch, a pinch of sea salt and 250 ml water in a small saucepan. Place over a medium heat, stirring with a whisk to form a smooth batter. As the mixture thickens, begin stirring vigorously with a wooden spoon. When the mixture has reached a smooth, gluey consistency, remove it from the heat and transfer it to the prepared baking tray. Using a spatula, smooth the mixture out into an even layer about 1 cm thick. Cover the tray well with plastic wrap.

Half-fill a large steamer with water and bring to a rapid boil over a high heat. Set the bowl in the steamer, then cover and steam for 15 minutes. Remove from the steamer and leave to cool.

Once cool, remove the top layer of plastic wrap from the rice cake. Turn the tray over, inverting the rice cake onto a chopping board. Tap the bottom of the tray and lift it off the rice cake. Remove the remaining plastic wrap and, using a sharp knife, cut the rice cake into 2-cm squares. Set aside.

Heat the vegetable oil in a large frying pan over a high heat. Add the rice cakes and cook for 3 minutes, or until golden brown and crisp underneath. Reduce the heat to medium, drizzle the cakes with kecap manis, then turn the cakes over and cook for a further 3 minutes.

Meanwhile, beat the egg together with ½ teaspoon each of salt and pepper in a bowl, then stir in the spring onion, reserving 1 tablespoon to finish the dish.

Once the cakes are browned and crisp all over, pour in the egg mixture. Leave it for about 15 seconds to set, then use a spatula to turn the cakes and coat them in the egg. Add the remaining spring onion, then transfer the coated rice cakes to a serving platter and top with the crushed peanuts. Serve hot with the dipping sauce.

RECIPE from Luke Nguyen's Street Food Asia. Click here to purchase the book now. 

 

2016-7 Holiday Trading Hours

Published: 22 December 2016

OPEN: Friday, 23 December 2016 from 6pm

CLOSED: Saturday, 24 December 2016 to Tuesday, 27 December 2016

OPEN: Wednesday, 28 December 2016 from 6pm

OPEN: Thursday, 29 December 2016 from 6pm

OPEN: Friday, 30 December 2016 from 6pm

CLOSED: Saturday, 31 December 2016 to Monday, 2 January 2017

OPEN: Tuesday, 3 January 2017 from 6pm

Red Lantern on Riley will return to regular trading hours from Tuesday, 3rd January 2017.

Click here to book now or call 02 9698 4355.

 

Happy Holidays from the Red Lantern Family

Published: 21 December 2016

It's been a big year for us, and we are so grateful for your constant support and love.

Click here to view our Christmas video.

 

Special Event

Red Lantern and Victory Studios presents Pheonix Uprising with Anya Hurwood

Published: 19 December 2016

In admiration and support for our amazingly talented friends in the Fashion Design industry, we present the first of our PHEONIX UPRISING Runway Shows at Red Lantern.

Join us for an event like no other, as we feature beautiful hand crafted pieces, made to order, and exquisitely affordable, from top designer Anya Hurwood.

Click here to view our promo video.

We are delighted to announce the very special appearance from Emalia who will soothe us with her soulful voice.

Don’t miss this major event at Red Lantern to kick off what will be an electrifying start to the New Year.

BOOK YOUR TICKETS NOW

Limited number of tickets available. Don't miss out.

$200pp

Red Lantern on Riley

6.30pm - Wednesday, 18th January 2017

Menu

Four-course traditional Asian shared table experience with matching wines

On Arrival

NV Howard Park 'Jeté' Sparkling Cuvee Brut

Great Southern, WA

-----

Soft rice paper rolls of Blue Eye Trevalla and dill

Gin cured Ora King salmon with a pickled vegetable and herb salad

Char grilled organic chicken skewer marinated with lemongrass and chilli

2015 Hahndorf Hill Gruner Veltliner - Adelaide Hills, SA

-----

Pan seared scallops with a green mango and Vietnamese herb salad

Summer salad of heirloom tomatoes, asparagus and foraged herbs

2016 Hahndorf Hill Rosé - Adelaide Hills, SA

-----

Steamed Coral Trout with ginger, shallots, and an oyster and sesame sauce

Char grilled Wagyu beef sirloin with red radish and pickled onions

2015 Hahndorf Hill Blueblood Blaufränkisch - Adelaide Hills, SA

-----

Red Lantern summer pavlova

BOOK YOUR TICKETS NOW

 

Complimentary Recipe

Chargrilled Lobster with Spicy Sate Sauce

Published: 19 December 2016

"When you are in Nha Trang, you have to keep an eye out for the local lobster ladies who cruise the beachfront with their charcoal grills. It is the best street-food dining experience you will ever have — and if you ask nicely, they’ll sell you a cold Vietnamese beer with it too." - Luke Nguyen

SERVES 4-6

INGREDIENTS

2 live lobsters, about 700 g each

125ml Sate sauce

1 lemon, cut into wedges

SATE SAUCE

100g dried shrimp

500ml vegetable oil

1/2 garlic bulb, outer papery skin removed, cloves crushed

10 spring onions, sliced, white part only

1 teaspoon chilli flakes

200g crab meat

2 teaspoons sugar

1 tablespoon oyster sauce

1 teaspoon sea salt

2 teaspoons fish sauce

100ml chilli oil


METHOD

For the Sate Sauce, soak the dried shrimp in 250 ml water for 20 minutes, then drain and set aside.

Pour the oil into a wok and bring to medium heat. Fry the garlic and spring onion for 2 minutes, or until fragrant. Now add the chilli flakes, crab meat, dried shrimp, sugar, oyster sauce, salt and fish sauce. Stir together, then reduce the heat to a low simmer.

Cook for 30 minutes, stirring every 5 minutes. Lastly stir in the chilli oil and simmer for a further 5 minutes.

To kill the lobsters humanely, place them in the freezer for 1 hour. Remove the lobsters from the freezer and bring to room temperature.

Turn the lobsters upside down on a chopping board. Slice them in half lengthways, from the tail to the top of the head and remove the digestive tract. Use a sharp knife to split the claws only on the side that will face up first.

 Place each half-lobster, meat side down, on a barbecue or chargrill pan that has been preheated to medium. Cook for 7 minutes, then turn the lobster halves over and baste the lobster meat with the sate sauce. Cook for a further 7 minutes.

Serve hot, with the lemon wedges.

RECIPE from Luke Nguyen's The Food of Vietnam. Click here to purchase the book now


 

SPECIAL EVENT:

'CREATING A PURPOSE DRIVEN LIFE - ARE YOU LIVING OR JUST EXISTING?'

Published: 13 December 2016

For those who have always wanted to hear lady boss, Pauline speak, but have never had the opportunity...well, here is the opportunity!

Thanks to the awesome guys at Specialite Events, this special appearance is open to the public! Pauline is an Award Winning Author, International Speaker and Spiritual Entrepreneur. Her one hour keynote will cover a range of topics including, Personal Disruption, Spirituality, Inner Peace, Nutrition, Daily Rituals, BioHacking, Neuroscience, Qantum Physics, Mastering a Life by Design, and of course, Creating a Purpose Driven Life.

There are 3 tickets levels. Go for the premium ticket for something different (including An exclusive Food & Wine Matching Masterclass matching exquisite Red Lantern food with Rare Wines by Master Sommelier Scot Evers). It'll be so much fun!

Watch the trailer and click the link below to purchase your tickets for this one-off event. Trailer: https://youtu.be/9nAynObYU0w

“I can't wait to share with you what I do best.” – Pauline Nguyen

https://theachievertalkpauline.eventbrite.com

With Love & Gratitude,

Pauline

 

Hump Day Happies - This Wednesday Night!

Published: 13 December 2016

Come and celebrate 'Happiness' with us and enjoy a complimentary glass of Champagne on arrival when you book for dinner on Wednesday, 14th December 2016.*

You made it over the hump. You deserve it!

Please mention 'Hump Day Happies’ when you book.

Click here to book now or call 02 9698 4355.

*Not to be used in conjunction with any other offers or specials.

 

Last Week to Enjoy Our Sensational Scallop Special

Published: 13 December 2016

Plump, juicy scallops marinated in turmeric, yoghurt and dill, pan fried, served on a bed of vermicelli noodles and topped with delicious pork floss - SENSATIONAL!

Apart from tasting divine, scallops are a sustainable source of protein as they are bottom dwelling molluscs. Creatures who survive on naturally existing plankton, so no external feeding is necessary, and of course they are MSC (Marine Stewardship Council) certified!

Don't miss out on our Sensational Scallop Special, they will sell out fast! Please mention our 'Scallop Special’ to pre-book this special dish.

Only available until Sunday, 18th December 2016.

Click here to book now or call 02 9698 4355.

 

Complimentary Recipe

Chao Tom Prawn Pops

Published: 13 December 2016

"Dining in a few fancy restaurants in France, I was often served cute little salmon pops as an appetiser, which inspired me to turn a traditional Vietnamese dish called chao tom into a pop appetiser too. Make sure to tell your guests to chew on the sugarcane sticks to get all the sweet juice out of them." - Luke Nguyen

MAKES 10

INGREDIENTS

10 thin sugarcane skewers (sold in tins at Asian food markets), halved lengthways if they are really fat

vegetable oil, for brushing

125 ml (4 fl oz/½ cup) Nuoc Mam Cham dipping sauce

PRAWN PASTE

1 garlic clove

5 spring onions (scallions), white part only, chopped

1 teaspoon sea salt

1 teaspoon finely ground white pepper

½ teaspoon sugar

500 g (1 lb 2 oz) raw prawn (shrimp) meat

1 tablespoon fish sauce

1 egg white

½ teaspoon cornflour (cornstarch)


METHOD

To make the prawn paste, use a mortar and pestle to pound the garlic and spring onion together with the salt, pepper and sugar. Transfer the mixture to a bowl, add the remaining prawn paste ingredients and mix until well combined.

Add a small quantity of the mixture to a food processor and process until smooth. Repeat with the remaining mixture.

Weigh the prawn paste into 50 g amounts (you should have 10 in total). One at a time, pick up each portion of the paste and throw it down hard onto your work surface several times — this ‘aerates’ the paste and gives it a smooth, glossy appearance. Repeat this process with all the prawn paste balls.

Roll each portion into a sausage shape and skewer it onto a piece of sugarcane. Brush with vegetable oil.

Lay the skewers on a steaming tray, then place over a wok or saucepan of rapidly boiling water and steam over high heat for 10 minutes.

Heat a chargrill pan to medium–high. When the prawn skewers have finished steaming, brush them with some more vegetable oil and chargrill over medium–high heat for 4 minutes, or until golden brown. Serve with the nuoc mam cham for dipping.

RECIPE from Luke Nguyen's France: A Gastronomic Adventure. Click here to purchase the book now. 

 

Hump Day Happies

Published: 6 December 2016

This Wednesday Night! Come and enjoy a Complimentary glass of Champagne on arrival when you book for dinner on Wednesday, 7th December 2016.*

You made it over the hump. You deserve it!

Please mention 'Hump Day Happies’ when you book.

Click here to book now or call 02 9698 4355.

*Not to be used in conjunction with any other offers or specials.

 

Sensational Scallop Special

Published: 6 December 2016

Plump, juicy scallops marinated in turmeric, yoghurt and dill, pan fried, served on a bed of vermicelli noodles and topped with delicious pork floss - SENSATIONAL!

Apart from tasting divine, scallops are a sustainable source of protein as they are bottom dwelling molluscs. Creatures who survive on naturally existing plankton, so no external feeding is necessary, and of course they are MSC (Marine Stewardship Council) certified!

Don't miss out on our Sensational Scallop Special, they will sell out fast! Please mention our 'Scallop Special’ to pre-book this special dish.

Only available until Sunday, 18th December 2016.

Click here to book now or call 02 9698 4355.

 

12 Days of Christmas Specials

Published: 6 December 2016

We're Celebrating Christmas with 12 Days of Specials. We're kicking off our Special 12 Days of Christmas with 15% off Luke Nguyen's Vietnam DVD Series 1 and 2.

Simply enter promo code 'RLDAY1' when checking out online to take advantage of this very special offer. Keep an eye on our Facebook and Instagram pages for the next 11 days of specials!

Can't decide what to get? Why not purchase a Red Lantern Gift Voucher for your friends and family to experience an Award Winning dining experience.

Click here to start shopping.

 

2016-7 Holiday Trading Hours

Published: 6 December 2016

OPEN: Friday, 23 December 2016 from 6pm

CLOSED: Sunday, 24 December 2016 to Tuesday, 27 December 2016

OPEN: Wednesday, 28 December 2016 from 6pm

OPEN: Thursday, 29 December 2016 from 6pm

OPEN: Friday, 30 December 2016 from 6pm

CLOSED: Saturday, 31 December 2016 to Monday, 2 January 2017

OPEN: Tuesday, 3 January 2017 from 6pm

Red Lantern on Riley will return to regular trading hours from Tuesday, 3rd January 2017.

Click here to book now or call 02 9698 4355.

 

Complimentary Recipe

Sweet Coconut Cakes

Published: 6 December 2016

"These sweet little delights are sold as a street-food snack all through Laos. They are very addictive, so you’ll find yourself having a dozen all to yourself. I came across a lady making these cakes on a bicycle cart during the busy New Year’s festival. She kindly agreed to teach me, so we prepared 10 litres of batter and sold out within the hour. Each portion had six cakes and we sold them for $1, in an intricate hand-folded banana leaf cup — bargain! You can buy special pans designed for these cakes from Asian suppliers. Ask for ‘khao nom kok’ pans, or ‘banh khot’ pans. You can also use a Dutch pancake pan." - Luke Nguyen


MAKES 25-35 

INGREDIENTS

500ml coconut milk

375g rice flour

125g caster sugar

vegetable oil, for brushing


METHOD

Place the coconut milk, rice flour and sugar in a mixing bowl. Add a pinch of sea salt and 500 ml water and whisk until completely smooth.

Heat a khao nom kok pan or a Dutch pancake pan to medium. Brush each mould or hole with vegetable oil. Before proceeding, make sure the pan is hot, or the cakes will be difficult to remove. Pour the batter into each mould, close the lid and cook for 4–5 minutes, or until the cakes are browned and crisp, but still moist in the centre.

Using an oiled stainless steel Chinese soup spoon or a teaspoon, remove the cakes from the pan. Cook the remaining batter in the same way.  Serve hot.

RECIPE from Luke Nguyen's book - From China to Vietnam: A Food Journey Down the Mekong River. Click here to purchase the book now

 

Hump Day Happies

Published: 6 December 2016

This Wednesday Night!

Come and celebrate 'Happiness' with us and enjoy a Complimentary glass of Champagne on arrival when you book for dinner on Wednesday, 7th December 2016.*

You made it over the hump. You deserve it!

Please mention 'Hump Day Happies’ when you book.

Click here to book now or call 02 9698 4355.

*Not to be used in conjunction with any other offers or specials.

 

Sensational Scallop Special

Published: 29 November 2016

Plump, juicy scallops marinated in turmeric, yoghurt and dill, pan fried, served on a bed of vermicelli noodles and topped with delicious pork floss - SENSATIONAL!

Apart from tasting divine, scallops are a sustainable source of protein as they are bottom dwelling molluscs. Creatures who survive on naturally existing plankton, so no external feeding is necessary, and of course they are MSC (Marine Stewardship Council) certified!

Don't miss out on our Sensational Scallop Special, they will sell out fast!Please mention our 'Scallop Special’ to pre-book this special dish.

Only available until Sunday, 18th December 2016.

Click here to book now or call 02 9698 4355.

 

Luke Takes on Hong Kong

Published: 29 November 2016

As some of you may know, Luke has been busy over in Hong Kong getting ready for the opening of his newest restaurant Moi Moi by Luke Nguyen.

If you are heading over to Hong Kong, make sure to put Moi Moi on your list ofmust-eats.

Just like all my other restaurants, you will feel like you’ve entered a home rather than a restaurant. It’s warm, it’s inviting and friendly, and here we will bring elements from the comforting Vietnamese family cooking and great flavours of street food together. In the evening, it will be a very friendly ambiance, the wait staff will be like your friends. During the day where there are lots of office people looking for a quick bite, that’s when we bring in the street food, which is fast, fresh but still elegant." - Luke Nguyen

 

Complimentary Recipe

Chilli & Basil Chicken with Steamed Rice

Published: 29 November 2016

"This is another dish that grabs my attention at Amphawa Floating Market, where I smell the wonderful aroma long before I see it being cooked. I always try to eat this when I’m in Thailand – it’s a classic stir-fry that’s also made using pork and is generally not hard to find. The star ingredient is holy basil which is very different in character to sweeter Thai basil; spicy, a little sharp, peppery and zesty, it has distinctive anise-like overtones. It’s always used in cooked dishes, unlike Thai basil which can be used raw in salads. Holy basil is just too strong. The leaf has little jagged edges and the stems are a bit purplish and you’ll find it in Thai or other general Asian food stores in the fresh produce section. Using a mortar and pestle to grind up the ingredients, rather than a food processor, is important as this properly releases all the oils and juices from the chillies, garlic and shallots, and gives the finished dish a real depth of flavour." - Luke Nguyen


SERVES 4-6, as part of a shared meal

INGREDIENTS

6 garlic cloves

4 red asian shallots

4 thai red chillies

1 tablespoon vegetable oil

400g boneless, skinless chicken breast, cut into 3 cm chunks

2 makrut leaves (kaffir lime), finely sliced

1 large handful, holy basil or Thai basil leaves

¼ teaspoon white pepper

steamed jasmine rice, to serve

SAUCE

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon light soy sauce

1 teaspoon sugar

1 teaspoon sweet dark soy sauce


METHOD

Using a mortar and pestle, pound the garlic, shallots and chillies to a rough paste. Set aside.

Combine the sauce ingredients in a small bowl and mix until the sugar has dissolved.

Heat a wok until smoking hot. Add the vegetable oil and sauté the garlic, shallot and chilli paste for 1 minute, then add the chicken pieces and stir-fry for 2 minutes or until lightly browned. Pour over the sauce and stir-fry for a further minute.

Stir in the sliced makrut leaves, basil and white pepper, transfer to a serving platter and serve with steamed jasmine rice.


RECIPE from Luke Nguyen's book - Street Food Asia.

Click here to purchase the book now. 

 

Sensational Scallop Special

Published: 22 November 2016

Plump, juicy scallops marinated in turmeric, yoghurt and dill, pan fried, served on a bed of vermicelli noodles and topped with delicious pork floss - SENSATIONAL!

Apart from tasting divine, scallops are more than 80 percent protein and are a good source of both magnesium and potassium. Turmeric has long been used in Ayurveda medicine. It is known to promote healthy digestion and support the brain and nervous system, it is also a powerful anti-inflammatory and potent anti-oxidant

We use sustainably harvested wild Alaskan Scallops certified by the Marine Stewardship Council.

Don't miss out on our Sensational Scallop Special, they will sell out fast! Please mention our 'Scallop Special’ to pre-book this special dish.

Only available until Sunday, 18th December 2016.

Click here to book now or call 02 9698 4355.

 

Give a Mouth Watering Gift this Christmas

Published: 22 November 2016

Just arrived on our online shop are Luke's new DVD and book for his highly acclaimed show - Luke Nguyen's Street Food Asia. Stocks are limited, make sure you order your copy now!

Don't worry about running around this Christmas, the Red Lantern Online Shop has a wide variety of gifts to suit all needs. From our cookbooks to our Uber Cool Streetwear Tee-Shirts. Can't decide what to get? Why not purchase a Red Lantern Gift Voucher for your friends and family to experience an Award Winning dining experience.

Click here to start shopping.

 

Meet the Experts at Red Lantern

Published: 22 November 2016

We had an awesome night at our exclusive Meet the Experts dinner with our friend,

World Leading Brand Expert Glen Campbell of Brandheart.

Beautiful people, insightful conversation, great energy, delicious food and a bit of Quantam.

Click here for a taste of the beautiful night we shared.

 

Chef Talks Fish

Published: 22 November 2016

Chef Mark Jensen loves to cook with a lot of unique ingredients that most of us have never even heard of. In conjunction with GoHospitality.com.au, Chef is introducing us to three sustainable and under-utilised fish. Affordable morsels of delicate deliciousness.

Click here to view the full video.

 

Complimentary Recipe

Crazy Fried Rice

Published: 22 November 2016

"When you mention Indonesian food you automatically think of nasi goreng, it’s a dish everyone knows. But when I arrive in Jakarta, everyone starts telling me I have to try this version. ‘Gila’ means ‘crazy’, so this dish is literally ‘crazy fried rice’. This is because they heave absolutely everything into it; you name it, it’s there. We’re talking meatballs, sausage, vegetables, chicken gizzards, shredded chicken and sometimes even corned beef, which is a little unusual. They toss it all in a wok with kecap manis and loads of garlic. Jalan Sabang is home to some serious street eats and the nasi goreng gila stall, which is rather famous, is a big reason I come down here. The cooks are so skilful with their use of the wok. They use super large ones and I love seeing the care they take with their rice. They cook it the day before, so it’s nicely dry and doesn’t clump together; the secret of great fried rice is keeping each grain separate. The entire time they’re cooking they have their woks super hot so they impart that distinct, smoky ‘breath of the wok’ into the dish. It’s always packed and lively around here, making it a great place to hang out as well as eat." - Luke Nguyen

SERVES 2


INGREDIENTS

2 tablespoons vegetable oil

½ onion, chopped

3 garlic cloves, crushed

100g boneless, skinless chicken breast, thinly sliced

100g chicken gizzards, roughly sliced

400g cooked jasmine rice

1 egg, beaten

2 Indonesian beef sausages, roughly sliced

4 cooked Indonesian veal meatballs (bakso sapi), roughly chopped

45g thinly sliced cabbage

45g thinly sliced choy sum

2 spring onions, sliced

1 teaspoon fish sauce

2 tablespoons Kecap Manis

½ tablespoon Sriracha chilli sauce

1 tablespoon oyster sauce

½ teaspoon sugar

sea salt

freshly ground black pepper

2 tablespoons fried red Asian shallots, to garnish


METHOD

Add half the vegetable oil to a hot wok. Add the onion and half the garlic and sauté for 1 minute over a high heat, until fragrant. Add the chicken breast and gizzards and stir-fry for 2 minutes, then transfer to a bowl and set aside.

Wipe the wok clean and place back over a high heat. Add the remaining oil and garlic and the rice, and stir-fry for 3 minutes, or until the rice is slightly browned. Push the rice to one side of the wok, then pour the beaten egg into the empty side of the wok.

Once the egg has set, toss the rice and egg together, then add all the remaining ingredients and season with a large pinch of salt and pepper. Toss for 2 minutes until the rice grains are separated and slightly dry.

Transfer to individual plates and garnish with the fried shallots.


RECIPE from Luke Nguyen's book - Street Food Asia. 

Click here to purchase the book now. 

 

Hump Day Happies at Red Lantern

Published: 22 November 2016

"Always keep a bottle of Champagne in the fridge for special occasions. You know, like Wednesdays." - Hester Browne

Come and celebrate 'Happiness' with us and enjoy a complimentary glass of Champagne on arrival when you book for dinner on Wednesday, 23rd November 2016.*

You made it over the hump. You deserve it!

Please mention 'Hump Day Happies’ when you book.

Click here to book now or call 02 9698 4355.


*Not to be used in conjunction with any other offers.

 

Start Up Sundays                     15th January 2017

Publishes 8 November 2016

Due to popular demand, Pauline is holding another session of her much talked about Start Up Sunday event – How to Dance with Fear and tell the Anxiety Monster to F**K off.

Red Lantern's NEW Private Dining Room will become the space for aspiring and inspiring Entrepreneurs and Seekers to connect, share ideas, create solutions, nurture relationships and make new friends.

Hosted by the one and only Pauline Nguyen "Award Winning Author, highly sought after International Speaker and one of the most grounded Spiritual Entrepreneurs around the globe.” (The Huffington Post)

Pauline - aka Lady Boss of Red Lantern says:  "I love being an Inspirational and Transformational Speaker. It is what I was put on this earth to do. Much fulfillment also comes from Coaching and Mentoring. I love to teach Mindset, Heartset and Self Mastery. The subject of Fear and how to overcome it, is a topic that many of my personal clients ask me to help them with. I came from a very violent upbringing at the hands of my father - physical, psychological, emotional and spiritual abuse. I know what it's like to live with fear every day. I'd love for you to come along and share the insights of this special evening with me. We will also deep dive into Forgiveness and attaining Inner Peace. The Quality of our Emotions is the Game of Life."

 

Hump Day Happies - Free Champagne on Wednesday!

Published 24 October 2016

"Always keep a bottle of Champagne in the fridge for special occassions. You know, like Wednesdays." - Hester Browne

Come and celebrate 'Happiness' with us and enjoy a complimentary glass of Champagne on arrival when you book for Dinner on Wednesday 26th October.

You made it over the hump. You deserve it!

Click here to book now or call 02 9698 4355.

Please mention 'Hump Day Happies’ when you book.

 

Hue Pancake

Published 8 November 2016

SERVES 4-6

INGREDIENTS

vegetable oil, for stir-frying

2 garlic cloves, crushed

200g raw school prawns, legs ¬and heads trimmed

200g boneless raw pork belly, fat trimmed, thinly sliced

2 eggs, beaten

2 spring onions, sliced

500g bean sprouts

Hue hoisin dipping sauce, to serve

BATTER

100g rice flour

25g plain flour

1 teaspoon ground turmeric

1/2 teaspoon sea salt

1/2 teaspoon bicarbonate of soda

150ml coconut cream

150ml soda water

FOR SERVING

lettuce leaves, washed

1 bunch perilla, leaves picked

1 bunch mint, leaves picked

1 bunch vietnamese mint, leaves picked

1 star fruit, sliced

METHOD

Combine all the batter ingredients in a bowl. Whisk well and set aside for 10 ¬minutes.

Meanwhile, fry off the prawns and pork. Place a frying pan over medium heat. Add 1 tablespoon oil, half the crushed garlic and all the prawns, and stir-fry for ¬3 minutes. Remove the prawns and set aside.

Wipe the pan clean, then place back over medium heat. Add another 1¬ tablespoon oil, the remaining crushed garlic and the pork belly, and stir-fry for ¬3 minutes. Set aside.

Arrange the lettuce leaves, herbs and star fruit on a large platter.

Heat a 20cm heavy-based non-stick frying pan over medium heat. Add 2 tablespoons oil. Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan. Add 1 tablespoon of the beaten eggs, then add some prawns, pork, spring onion and bean sprouts.

Fry for 2 minutes, or until the base of the pancake is crisp and browned. Fold the pancake in half and slide it out of the pan.

Repeat this process with the remaining batter and filling ingredients.

Eat the pancake with the lettuce, herbs and star fruit, with Hue hoisin dipping sauce on the side.

 

Bac Ha Green-Tea Smoked Duck

Published 1 November 2016

SERVES 2

INGREDIENTS

1/2 teaspoon cracked black pepper

1 tablespoon light soy sauce

2 teaspoons fish sauce

1 teaspoon sesame oil

2 duck breasts, skin on

2 tablespoons vegetable oil

1 cassia bark stick

2 star anise

40g Vietnamese green tea leaves

95g brown sugar

100g uncooked jasmine rice

handful coriander leaves

2 spring onions, finely shredded

2 long red chillies, julienned

2 crisp Vietnamese baguettes

light soy sauce, for dipping

sliced red chilli, to serve

METHOD

In a large mixing bowl, mix together the pepper, soy sauce, fish sauce and sesame oil. Add the duck breasts and coat both sides. Cover and marinate at ¬room temperature for 30 minutes.

Bring a frying pan to medium heat. Add the vegetable oil, then cook the duck breasts, skin side down, for 3 minutes, or until sealed and browned. Remove from the pan and set ¬aside.

Place some foil in a wok, then scatter the cassia bark, star anise, green tea, sugar and rice grains on top. Place a wire rack in the wok and cover with a lid.

Turn the heat to high. When the wok begins to smoke, add the duck breasts, skin side up, and reduce the heat to medium. Cover the wok, then leave the duck to smoke for 10 ¬minutes. Turn off the heat and allow the duck to rest in the wok for a further 5¬ minutes.

Remove the duck to a chopping board and slice thinly. Arrange on a small platter and garnish with the coriander, spring onion and chilli.

Serve with the baguettes and a side dipping sauce of light soy sauce and sliced¬ red chilli.

 

Tamarind Beef and Kohlrabi Salad

Published 24 October 2016

"Kohlrabi is a root vegetable that is much loved in Vietnam as it can be eaten both raw or cooked. It is crisp and tastes a bit like a water chestnut crossed with cabbage. When buying tamarind, be sure to buy it in block form. Don’t go for the ready-made pastes, as their flavour is inferior to the blocked pulp." - Luke Nguyen

INGREDIENTS

100g kohlrabi, peeled and julienned

100g carrots, peeled and julienned

100g beetroot, peeled and julienned

2 tablespoons sugar

2 tablespoons vegetable oil

2 garlic cloves, crushed

300g lean beef eye fillet, trimmed and sliced into 3 mm slices

1/2 teaspoon freshly ground black pepper

2 tablespoons Tamarind water

handful saw-tooth coriander leaves, sliced

handful Vietnamese mint leaves

2 tablespoons fried garlic chips

2 tablespoons Nuoc mam cham dipping sauce

1 tablespoon roasted peanuts, crushed

1 red bird’s eye chilli, sliced

METHOD

In a bowl, combine the kohlrabi, carrot, beetroot and sugar. Mix well and set aside for 10 minutes, then drain.

Place a frying pan over high heat. Add the oil and fry the garlic until fragrant. Add the beef, season with the pepper, then stir-fry the beef for no more than 3 ¬minutes — only until just cooked through.

Transfer the beef to a bowl, add 1 ¬tablespoon of the tamarind water and toss to combine.

In another bowl, combine the kohlrabi, carrot, beetroot, saw-tooth coriander, Vietnamese mint, garlic chips and tamarind beef. Add the remaining tablespoon of tamarind water and the nuoc mam cham.

Toss the salad to combine all the ingredients. Garnish with the peanuts and chilli and serve.

 

Snapper pan-fried with turmeric and dill

Published: 18 October 2016

Serves 4-6

This dish is called ‘Cha ca’, and is one of Hanoi’s most loved dishes. So much so that there is an entire street named after it, where you can find many restaurants serving only this dish. A must-visit on Cha Ca Street is a restaurant called Cha Ca La Vong, which has been serving this dish for four generations.

INGREDIENTS

500g boneless snapper fillets, skin on

4 spring onions

2 garlic cloves, peeled

2 teaspoons ground turmeric

1 teaspoon red curry powder

250g plain yoghurt

4 tablespoons fish sauce

1/2 teaspoon shrimp paste

1 1/2 tablespoons sugar

4 tablespoons vegetable oil

1/2 bunch dill

1 lemon, halved

100g bean sprouts

100g rice vermicelli noodles, cooked according to packet instructions

4 tablespoons roasted peanuts, crushed

250ml * nuoc mam cham dipping sauce

METHOD

Cut the snapper into 4 cm pieces, place in a bowl and set aside.

Remove and discard the roots from the spring onions. Chop off the spring onion whites, reserving the green stems, and place in a mortar. Add the garlic and pound to a paste with a pestle.

Add the spring onion paste to the fish, along with the turmeric, curry powder, yoghurt, fish sauce, shrimp paste, sugar and 2 tablespoons of the oil. Roughly chop one-third of the dill, add to the fish and gently mix together.

Cover and marinate in the refrigerator for 1 hour.

Finely shred the green spring onion stems. Chop the remaining dill and set aside.

Heat a large frying pan over medium heat. Add the remaining oil, then fry the fish fillets on one side for 1 minute.

Turn the fillets over, then cook for a further 2 minutes. Squeeze the lemon into the pan and cook for a further minute, or until the fish is cooked through.

In a mixing bowl, toss together the bean sprouts, shredded green spring onion stems, remaining dill and the noodles. Transfer to a serving platter and arrange the fish on top.

Garnish with the peanuts, drizzle with the nuoc mam cham and serve.

 

Special Event:  Archie Rose and Red Lantern Exclusive Dinner

Published: 13  October 2016

THIS EVENT IS NOW SOLD OUT

If you missed out on joining us for this event don't worry, we're planning another one soon. Register your interest by email and we will be sure to let you know about our next event: reservations@redlantern.com.au

“You gotta surround yourself with passionate people” - Will Edwards – Archie Rose Founder

If there is one thing that Archie Rose do well, it’s attention to detail. The expression of passion and expertise shines through in their distillery, combining tradition with innovation, creating traditional spirits in a new way.

Join us for what will be a tantalising night of exquisite Red Lantern cuisine matched perfectly with Archie Rose cocktails showcasing their crafted spirits.

This is going to be FUN!


Our events always sell out fast, BOOK NOW to avoid disappointment.


CLICK HERE to BOOK NOW.   Don't miss out!

$130 FOOD & DRINKS INCLUDED

Red Lantern on Riley

60 Riley Street, Darlinghurst NSW 2010

6.30pm - Wednesday, 26th October 2016

 

Chargrilled Phu Quoc                                 Salt and Chilli Squid

Published: 13 October 2016

SERVES 4-6

“This dish was taught to me by a local Phu Quoc fisherman. He told me he would regularly make this dish on board his boat, while out in the deep sea, where he would not have many ingredients to cook with. It took him only 30 seconds to describe the recipe to me. I also made this dish on a fishing boat, after catching my own squid. So try to get the freshest squid you can — alive and kicking if possible. As you can see, the recipe is incredibly simple, but it is oh so delicious.” – Luke Nguyen

INGREDIENTS

1 whole squid

2 red bird’s eye chillies, sliced

2 teaspoons sea salt

LEMON SAUCE

2 tablespoons lemon juice

1/2 teaspoon sea salt

1 teaspoon ground white pepper

METHOD

Pull away the squid’s head, slice it open and remove the guts, cartilage and ink sac. Pat both sides dry with paper towels or a clean cloth. Place on a chopping board, skin side up. Using a sharp knife, cut a crisscross pattern into the squid, being careful not to cut all the way through.

Pound the chilli to a paste using a mortar and pestle. Mix in the salt until well combined.

Evenly coat both sides of the squid with the salt and chilli mixture. Chargrill the squid over medium–high heat for 3 minutes on each side, or until golden brown.

Meanwhile, put the lemon sauce ingredients in a dipping bowl and mix well.

Cut the squid into bite-sized pieces and serve with the lemon sauce.

 

Stir-fried Pork with Sweet Pineapple and Vegetables

Published: 6 October 2016

“This recipe belongs to Hai, a young gentleman who showed me how to speak ‘duck’. Hai raises 200 ducks and has to feed them five times a day. When it is feeding time, he simply calls out ‘here kiddy kiddy kiddy, arrgh, arrgh, arrgh’, then they all appear from the surrounding rice paddy fields for their feed. Quite incredible to watch. Here is his delicious pork recipe.” – Luke Nguyen

SERVES 4-6

INGREDIENTS

1 tablespoon sugar

2 tablespoons fish sauce

300g pork neck, thinly sliced

1 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

2 garlic cloves , diced

2 red asian shallots, diced

½ red capsicum, thinly sliced lengthways

1 tomato, quartered

100g sweet pineapple, peeled and cut into bite-sized pieces

1 onion, sliced into wedges

4 spring onions, cut into 4 cm lengths

1/2 bunch asian celery, washed and cut into 4 cm lengths

coriander sprigs, to garnish

light soy sauce, for dipping

sliced red chilli, to serve

SAUCE

2 tablespoons sugar

1 tablespoon white vinegar

2 teaspoons tomato sauce

1 tablespoon lemon juice

1 teaspoon cornflour, dissolved in 2 teaspoons water

METHOD

Combine all the sauce ingredients in a small bowl. Mix well to dissolve the sugar and set aside.

In another bowl, combine the sugar and fish sauce and stir until the sugar has dissolved. Add the pork and pepper, then toss to coat the pork with the marinade. Cover and marinate in the refrigerator for 2 hours.

Heat a wok over high heat. Add 1 tablespoon of the vegetable oil, followed by the garlic and pork and stir-fry for 3 minutes. Remove and set aside.

Heat the remaining oil in the wok, then add the shallot, capsicum, tomato and pineapple and stir-fry for 3 minutes.

Return the pork to the wok. Pour in the prepared sauce and stir. Now add the onion, spring onion and celery and stir-fry for a further 2 minutes, until the sauce thickens.

Garnish with coriander. Serve with steamed jasmine rice and a side dipping sauce of light soy sauce and sliced red chilli.

 

School Prawns Wok Tossed in Shrimp Paste

Published: 27 September 2016

"As you may have already noticed, I use a lot of fish sauce in my cooking — well, all Vietnamese do. Fish sauce adds another dimension to your dishes, as well as a unique ‘umami’ flavour. Now let me introduce you to its more pungent cousin, shrimp paste, made by drying tiny shrimp in the sun for three months, mixing them with salt, grinding them into a powder, then fermenting them in a jar for another few months. Sounds awful I know, but the flavours that are released when added to your cooking are out of this world. Please don’t be scared — give it a go." - Luke Nguyen

SERVES 4-6

INGREDIENTS

300g small raw school prawns, heads and legs trimmed

2 tablespoons vegetable oil

1 tablespoon garlic, finely diced

1 tablespoon red asian shallot, finely diced

1/2 teaspoon freshly cracked black pepper

1 teaspoon shrimp paste, mixed with 1 tablespoon water

2 small red chillies, thinly sliced, plus extra to garnish

4 spring onions, cut into 4 cm lengths

coriander sprigs, to garnish

MARINADE

1 tablespoon sugar

2 tablespoons fish sauce

1 teaspoon chilli powder


METHOD

Combine the marinade ingredients in a mixing bowl. Mix well to dissolve the sugar, then add the prawns and toss to coat. Cover and leave to marinate for 20 minutes.

Heat the oil in a hot wok. Drain the prawns then stir-fry over medium–high heat for 2 minutes, or until the prawns begin to change colour.

Add the garlic, shallot, pepper, shrimp paste, chilli and spring onion and stir-fry for a further minute.

Garnish with coriander and extra chilli and serve with jasmine rice.

 

Start Up Sundays - SOLD OUT

Published: 20 September 2016

SOMETHING BIG IS COMING! If you haven't heard of Start Up Sundays, listen up!

Due to some seriously popular demand, Red Lantern's NEW Private Dining Room will become the space for aspiring and inspiring Entrepreneurs and Seekers to connect, share ideas, create solutions, nurture relationships and make new friends.

The first topic to Start Up the conversation:

"How to Dance With Fear and Command the Anxiety Monster to F@!K Off."

Hosted by the one and only Pauline Nguyen

"Pauline Nguyen - Award Winning Author, highly sought after International Speaker and one of the most grounded Spiritual Entrepreneurs around the globe.” (The Huffington Post)

Pauline (aka Lady Boss of Red Lantern,) is also a Coach and Mentor on Mindset, Heartset and Self Mastery.

Read more about Pauline here: PaulineNguyen.com.au

What you will experience:

• Pauline at her best - doing what she loves to do the most – Teaching, Learning, Connecting, Sharing, Enlightening.

• An understanding of why Fear & Anxiety exists.

• Strategies and tools on how to Dance with Fear and Command the Anxiety Monster to F@!K Off.

• A safe space to share ideas and hold space with like minded people.

• An opportunity to build your network and make new friends.

• A delicious Red Lantern shared banquet including wine, beer and soft drink.

Limited seats available. We will keep this occasion small and intimate.

CLICK HERE to see the full menu and to BOOK NOW.

Red Lantern on Riley - Private Dining Room

6.30pm - Sunday, 16th October 2016

 

Asparagus Wok-tossed with Oyster Mushrooms

Published: 20th September 2016

"Asparagus was introduced to Vietnam by the French when they colonised Vietnam in the late 1800s. It is now used in many dishes throughout the country. If you want to keep this dish completely vegetarian, use light soy sauce or tamari instead of oyster sauce and fish sauce." - Luke Nguyen

SERVES 4-6

INGREDIENTS

2 tablespoons vegetable oil

1 tablespoon garlic, finely diced

200g asparagus, woody ends trimmed, sliced into 4 cm lengths

70g oyster mushrooms

70g fresh black fungus, sliced

1 1/2 tablespoons fish sauce

2 teaspoons oyster sauce

1/2 teaspoon sugar

pinch sea salt

pinch freshly ground black pepper

1 long red chilli, sliced

1/4 teaspoon toasted sesame seeds

METHOD

Add the oil to a hot wok, followed by the garlic. Fry for 5–10 seconds, or until fragrant. Add the asparagus and stir-fry for 2 minutes.

Add all the mushrooms and toss for 30 seconds. Now add the fish sauce, oyster sauce, sugar and 1 tablespoon water. Toss for a further 1 minute, then add the salt and pepper.

Transfer to a serving bowl and garnish with the chilli and sesame seeds. Serve with steamed jasmine rice.

RECIPE from Luke Nguyen's book - The Food of Vietnam. Click here to purchase the book now

 

SPECIAL EVENT: Beer & Clam Night with Moo Brew

Published: 12 September 2016

We're excited for another mouth watering Beer & Clam Night. This month, we've invited our mates at Moo Brew. Enjoy a new, relaxed format in our Private Dining Room with Chef Mark Jensen and the guys from Moo Brew. Join us for a shared table experience with some new surprise dishes and learn more about the craft of beer brewing.

Based in Tasmania, Moo Brew represents a beer experience for all beer lovers, producing everything from Pilsners to an American Dark Ale. Their beers contain only the essential ingredients: malt, hops, yeast and water. No preservatives. No additives.

Join us for a MOUTH WATERING 5-course menu accompanied by their unique craft beers.

Menu

Tua Tua Clams with lemon butter, cracked black pepper and coriander

Moo Brew Pilsner

-----

Storm Clams with a tomato and chilli jam

Moo Brew Hefeweizen

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SA Blue Mussels with coconut milk, lemongrass and chilli

Moo Brew Belgo

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Corong Pippi’s wok tossed with oyster sauce, ginger and garlic

Moo Brew Pale Ale

-----

Clams with wood ear mushrooms, soy and sesame oil

Moo Brew Dark Ale

Our Beer & Clam nights always sell out quickly.

BOOK NOW to avoid disappointment.

Red Lantern on Riley - Private Dining Room

6.30pm - Wednesday, 21st September 2016

 

Good Food Guide 2017

Published: 13 September 2016

A MASSIVE THANK YOU to our AMAZING TEAM! We are extremely GRATEFUL to have an EMPOWERED and PASSIONATE team who treat Red Lantern like their own baby. They smash it day in and day out, while having OUTRAGEOUS amounts of FUN!

"Classic Vietnamese flavours delivered with flair, generosity and the occasional candied meat product

No meal that involves pork floss is ever going to end badly. That's just a fact. When Luke Nguyen's banh bot chien shimmies before you, there is an almost gravitational force driving you to pick the bite-sized puffs of hot pink fairy-pig with your fingers from their miniature summit of tiger prawns, rice cakes and yet even more delicious (though sadly less aerated) caramelised pork. If you want to experience the classic Vietnamese balance of salty, spicy, sweet and sour executed in a variety of inventive and satisfying shared plates, Red Lantern is your jam. The restaurant itself also has a Swiss-army-knife-esque utility to match your special occasion. There's a boisterous bar out back, discreet booths, long tables and almost alfresco tables that peer onto Riley Street (or as much as zoning laws permit).

Dessert-wise, the chuoi chien banana fritters deep-fried in crumbed coconut and white rice basically sit there on the plate and demand that you waterboard them with the palm sugar caramel. Do so. You won't regret it.

Pro tip - We recommend getting a booth for dessert. No one else need witness you shoving it in your gullet at the speed of light. "

 

SPECIAL EVENT: Beer & Clam Night with Moo Brew

Published: 7 September 2016

We're excited for another mouth watering Beer & Clam Night. This month, we've invited our mates at Moo Brew. Enjoy a new, relaxed format in our Private Dining Room with Chef Mark Jensen and the guys from Moo Brew. Join us for a shared table experience with some new surprise dishes and learn more about the craft of beer brewing.

Based in Tasmania, Moo Brew represents a beer experience for all beer lovers, producing everything from Pilsners to an American Dark Ale. Their beers contain only the essential ingredients: malt, hops, yeast and water. No preservatives. No additives.

Join us for a MOUTH WATERING 5-course menu accompanied by their unique craft beers.

Menu

Tua Tua Clams with lemon butter, cracked black pepper and coriander

Moo Brew Pilsner

-----

Storm Clams with a tomato and chilli jam

Moo Brew Hefeweizen

-----

SA Blue Mussels with coconut milk, lemongrass and chilli

Moo Brew Belgo

-----

Corong Pippi’s wok tossed with oyster sauce, ginger and garlic

Moo Brew Pale Ale

-----

Clams with wood ear mushrooms, soy and sesame oil

Moo Brew Dark Ale

Our Beer & Clam nights always sell out quickly.

BOOK NOW to avoid disappointment.

Red Lantern on Riley - Private Dining Room

6.30pm - Tuesday, 20th and Wednesday, 21st September 2016

 

Catch Up on Luke Nguyen's Street Food Asia

Published: 6 September 2016

Did you miss last Thursday's premiere of Luke's new show - Luke Nguyen's Street Food Asia? Don't worry you can catch up on the episode with SBS On Demand.

"In this first episode, Luke begins his adventure in his family's home city of Saigon, Vietnam. Early in the morning, Luke ventures into the hustle and bustle of market life looking for a traditional vermicelli noodle dish topped with grilled pork and herbs." - SBS

Click here to watch the episode now.

Don't miss the next episode on Thursday at 8.30pm on SBS ONE.

 

Whole Barramundi Special

Published: 6 September 2016

We're salivating at our new special - Whole Barramundi Shallow Fried with a Sichuan Pepper, Peanut and Chilli Crumble, with Crispy Mint.

Loaded with health benefits, Barramundi has omega-3 levels that rival salmon, which is unheard of for a mild white-flesh fish! With just 137 calories and only 2.5 grams of 'good fat' per portion, it has half the calories of salmon.

Mild, sweet and succulent, Barramundi is also an environmentally responsible choice as the ocean farming methods have a low carbon footprint and minimal environmental impact.

Don't miss out on our WHOLE BARRAMUNDI SPECIAL, they will sell out fast! Please mention our 'Barramundi Special’ to pre-book this special dish.

Only available until Sunday, 18th September 2016.

Click here to book now or call 02 9698 4355.

 

Save the Date - Beer and Clam Night with Moo Brew

Published: 6 September 2016

Another mouth watering instalment of Beer & Clams is coming with our mates at Moo Brew.

Tuesday 20th & Wednesday 21st September 2016

Keep your eyes peeled. Tickets will be released soon!

 

Hanoi Crisp Parcels

Published: 6 September 2016

"In the south we call these crisp parcels cha gio, and in the north they are called nem ran and are rolled much larger. These crisp parcels are traditionally served together with bun cha, chargrilled pork patties." - Luke Nguyen

SERVES 4-6, AS PART OF A SHARED MEAL

INGREDIENTS

40 g (1 ½ oz) dried wood ear mushrooms

40 g (1 ½ oz) dried bean thread (glass) vermicelli noddles

200 g (7 oz) raw small tiger prawns (shrimp), peeled and deveined, roughly chopped

200 g (7 oz) minced pork

200 g (7 oz) crabmeat (from your fishmonger)

½ onion, finely diced

1 tablespoon fish sauce

1 tablespoon caster (superfine) sugar

2 teaspoons ground white pepper

20 dried round rice paper wrappers (20 cm / 8 inch diameter)

1 egg white, lightly beaten

vegetable oil, for deep frying

TO SERVE

1 iceberg lettuce, leaves separated

1 large handful perilla leaves

1 large handful mint leaves

1 large handful Vietnamese mint leaves

250 ml (9 fl oz / 1 cup) dipping fish sauce

METHOD

Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. Soak the bean thread vermicelli in water for 20 minutes, then drain and use kitchen scissors to cut into 4 cm (1 ½ inch) lengths. Meanwhile, pound the prawns to a paste using a mortar and pestle.

In a large bowl, combine the mushrooms, vermicelli, prawn meat, pork, crabmeat, onion, fish sauce, sugar, white pepper and 2 teaspoons of salt. Knead the mixture in the bowl for 10 minutes, or until your arms get tired.

Working with one rice paper wrapper at a time, briefly dip the rice paper in a large bowl of warm water until just softened, then lay it flat on the work surface. Take 1 ½ heaped tablespoons of the prawn and pork mixture and place it on the bottom edge of the rice paper. Fold the two adjacent sides, one on top of the other into the centre. Roll up to form a nice firm roll, and secure with a dab of egg white. Repeat until you have filled all the rice paper wrappers.

Pour the oil into a wok and heat to 180˚C (350˚F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the parcels in three batches for 6 minutes, or until lightly browned and crisp. Remove and drain on paper towl. Wrap the crisp parcels in a lettuce leaf, adding some herbs, and serve with the dipping fish sauce.

RECIPE from Luke Nguyen's - The Songs of Sapa. Click here to purchase the book now

 

Whole Barramundi Special

Published: 31 August 2016

We're salivating at our new special - Whole Barramundi Shallow Fried with a Sichuan Pepper, Peanut and Chilli Crumble, with Crispy Mint.

Loaded with health benefits, Barramundi has omega-3 levels that rival salmon, which is unheard of for a mild white-flesh fish! With just 137 calories and only 2.5 grams of 'good fat' per portion, it has half the calories of salmon.

Mild, sweet and succulent, Barramundi is also an environmentally responsible choice as the ocean farming methods have a low carbon footprint and minimal environmental impact.

Don't miss out on our WHOLE BARRAMUNDI SPECIAL, they will sell out fast!

Please mention our 'Barramundi Special’ to pre-book this special dish.

Only available from Thursday 1st to Sunday 18th September 2016.

Click here to book now or call 02 9698 4355.


 

Celebrate Father's Day With Us!

Published: 30 August 2016

Father's Day is just around the corner, and we want to shout all dads to

Complimentary 333 Beer on Arrival. Also if you book before the end of August, you will also receive a $25 gift voucher to use towards your next visit with us!*

Don't miss out, click here book your table now, or call us on 02 9698 4355.

Is dad an avid cook? Why not get him one of our mouth watering books from our online store.

*The voucher will be presented after you have settled your bill. Not to be used in conjunction with any other offer or event. 

 

Meet the Experts at Red Lantern

Published: 30 August 2016

Mark Jensen in Conversation with The Jungle Brothers

For the first time ever, Red Lantern collaborates with ‘Fitness Hackers’ The Jungle Brothers. In conversation with our very own fitness junkie Chef Mark Jensen, join us for a fun night of delicious food, good laughs and valuable learnings.

Are you ready to take your health and fitness to THE NEXT LEVEL?


What will you experience at this super special event.

- Learn the tips, tricks and tools to hack your fitness and achieve the best results

- An introduction into the principles and methods that guide their practice.

- An explanation of why they believe the vast majority of our species are suffering from sub-standard health

- An insight into their personalities, share some good laughs AND LOTS MORE!

- And of course a delicious Red Lantern feast that will feed your mind, body and spirit.


Spots are Limited - Book now!

Red Lantern on Riley - Private Dining Room

6.30pm - Tuesday, 6 September 2016

$75 per person for a delicious Red Lantern feast that will feed your mind, body and spirit.

 

Luke Nguyen's Street Food Asia

Published: 30 August 2016

2 days to go until Luke's much anticipated show - Luke Nguyen's Street Food Asia, premieres on SBS! Here's a taste of the first episode airing 8.30pm, Thursday 1st September.

"Luke begins his Asian Street Food adventure in his family’s home city of Saigon, Vietnam. Getting up early in the morning, Luke ventures into the hustle and bustle of market life looking for traditional vermicelli noodle dish topped with grilled pork and herbs. Getting straight into the action he’s invited behind a street food cart to serve up a Vietnamese delicacy, crab and pig brain soup to hungry locals. Talking with the stall vendors, Luke uncovers the secrets of recipes passed down through families for generations."

Click here to view a teaser of the delicious new series.

 

What's Mark Up To?

Published: 30 August 2016

From juggling his time between the new Salmon & Bear restaurant in Newtown, racking up the miles on his Speedvagen, spending time with the family, and spearheading the kitchen team at Red Lantern, Chef Mark Jensen has been working hard on the new Red Lantern Spring menu.

Keep your eyes peeled for some exciting new dishes coming very soon!

 

Lucky Red Braised Pork Belly

Published: 30 August 2016

"There is a very traditional banquet cooked in the charming town of Shaxi, called the ‘Eight Dish Banquet’, which is only prepared on very special occasions. A town elder found an original banquet menu from 90 years ago and talked me through the dishes. He tells me that the red braised pork belly was one of his favourites as it was not only delicious, but, being red in colour, always brought good luck. If you can’t find red rice grains, you can use 1 tablespoon annatto oil, or a dash of red food colouring instead." - Luke Nguyen

SERVES 4

INGREDIENTS

1 tablespoon red rice grains

1 tablespoon shaoxing rice wine

500ml boneless pork belly, cut into 3 cm x 4 cm pieces

2 teaspoon sugar

5cm piece of fresh ginger, peeled and finely sliced

3 black cardamom pods, bruised

coriander sprigs, to garnish

METHOD

Place the rice grains in a mortar and pound into a fine powder. Add the rice wine and mix until well combined.

Place the pork in a large mixing bowl. Add the rice wine mixture, massaging the liquid into the skin. Allow to marinate for at least 30 minutes.

Transfer the pork to a saucepan and cover with cold water. Now add the sugar, ginger, cardamom and a pinch of sea salt. Bring to the boil, then skim off any impurities that rise to the surface. Cover with a lid, reduce the heat to low and simmer for 3 hours, or until the pork is tender.

Garnish with coriander and serve.

RECIPE from Luke Nguyen's From China to Vietnam - A Food Journey Down the Mekong River. Click here to purchase the book now. 

 

Mantis Prawns Steamed in Beer

Published: 23 August 2016

"Mantis prawns are also known as sea locusts. They can reach 30 cm in length and have so many legs that they look very much like a heavily armoured caterpillar. They are incredibly sweet and are a delicacy in Vietnam, found in abundance in Ha Long Bay. If you can’t get your hands on some, then substitute them with fresh yabbies." - Luke Nguyen

SERVES 4-6

INGREDIENTS

2 x 375 ml bottles Vietnamese beer

8 live mantis prawns, jumbo king prawns, yabbies or scampi

4 kaffir lime leaves, thinly sliced

2 limes, juiced

METHOD

Pour the beer into a large saucepan. Submerge the prawns in the beer until they get drunk and fall asleep. Mix the lime leaves through.

Remove the prawns from the beer and place on a steamer rack or in a steamer basket, over the pan of beer. Steam over high heat for 8 minutes.

Put the lime juice in a small bowl and season with sea salt and freshly ground black pepper.

Serve the prawns with the seasoned lime juice and a fresh cold beer.

RECIPE from Luke Nguyen's book - The Food of Vietnam. Click here to purchase the book now

 

Heart of Palm and Tomato Salad with Vietnamese Herbs

Published: 16 August 2016

"Heart of palm, or palm heart, is a versatile ingredient that I've been using quite a lot of lately as I love its light, almost sweet flavour and crunchy texture. Heart of palm can be served raw in salads, stir-fried or steamed." - Luke Nguyen

SERVES 4-6, AS PART OF A SHARED MEAL

INGREDIENTS

500 g (1 lb 2 oz) fresh heart of palm (or used tinned)

6 cherry tomatoes, sliced lengthways into quarters

½ red onion, thinly sliced

5 perilla leaves, thinly sliced

5 Vietnamese mint leaves, thinly sliced

1 tablespoon fried garlic

Mandarin Dressing

2 tablespoons caster (superfine) sugar

100 ml (3 ½ fl oz) mandarin juice

2 tablespoons white vinegar

2 tablespoons fish sauce

1 tablespoon extra virgin olive oil

1 garlic clove, chopped

1 bird’s eye chilli, thinly sliced

METHOD

To make the mandarin dressing, put the sugar in a bowl with the mandarin juice and stir to dissolve the sugar. Add the vinegar, fish sauce, olive oil, garlic, and chilli and stir well.

To prepare the fresh palm hearts, rinse them in cold water and soak for 1 hour, then drain and slice into thin 10 x 1 cm (4 x ½ inch) strips.

Combine the palm heart strips, tomatoes, onion, perilla, Vietnamese mint and 4 tablespoons of the mandarin dressing in a mixing bowl. Transfer to a serving platter and garnish with the fried garlic.

Note: Leftover mandarin dressing can be stored in a jar in the refrigerator for up to 2 days and used to dress a green salad.

RECIPE from Luke Nguyen's book Indochine - Baguettes and Banh Mi: Finding France in Vietnam. Click here to purchase the book now. 

 

Beer & Clam Night with Willie the Boatman

Published: 11 August 2016

Enjoy a new, more relaxed format in our Private Dining Room. We are now offering a shared table experience with some new surprise dishes.

We're teaming up with our good friends at Willie The Boatman, to present a MOUTH WATERING 5-course menu accompanied by their distinctive craft beers.

Menu

Hand dived scallops with a green mango and shrimp salsa

Foo Brew Golden Ale

-----

Diamond shell clams and Vietnamese herb salad

Todd's Trailer Ale

-----

Vietnamese style clam chowder

The Bulger

-----

Tea smoked SA blue mussels with roasted red peppers and chilli

The Crazy Ivan Pale Ale

-----

Corong Pippi's in Thai basil, chilli and lime

Old Salty Gose

Our Beer & Clam nights always sell out quickly.

BOOK NOW to avoid disappointment.

Red Lantern on Riley - Private Dining Room

60 Riley Street, Darlinghurst NSW 2010

6.30pm - Tuesday, 30th and Wednesday, 31st August 2016

Learn more about the craft of beer brewing. Find out why they're named 'Willie The Boatman' and go behind the scenes, and hear the stories behind the iconic and quirky names the boys give their beer.

Seats are extremely limited for this special event –

BOOK NOW to avoid disappointment.

 

SPECIAL EVENT: Meet the Experts at Red Lantern

An exclusive Special Event Dinner with The Jungle Brothers - The Broken Man

Published: 9 August 2016

For the first time ever, Red Lantern collaborates with ‘Fitness Hackers’ The Jungle Brothers to introduce the Broken Man program. In conversation with our very own fitness junkie Chef Mark Jensen, meet The Jungle Brothers and discover the progressive philosophies and science behind their teachings.


We believe that modernity has had an overwhelmingly negative effect on humanity. We seek to empower through the progressive realization of physical potential.”

(Joe Worthington – Coach & BossMan - Jungle Brothers)

Who are the Jungle Brothers?

They are three highly educated, qualified, and well practiced strength and movement coaches who take their own development very seriously, and as such, deliver the highest quality material on the market today. They demand results and are passionate about working with high-achieving individuals.

They cut through the bullshit.

What will you experience at Red Lantern?

- An introduction into the principles and methods that guide their practice.

- An explanation of why they believe the vast majority of our species are suffering from sub-standard health

- An insight into their personalities AND LOTS MORE!

- And of course a delicious Red Lantern feast that will feed your mind, body and spirit. Gluten Free, Dairy Free and Sugar Free… and still bloody delicious!

Spots are Limited - Book now!

Red Lantern on Riley - Private Dining Room

60 Riley Street, Darlinghurst NSW 2010

6.30pm - Tuesday, 6 September 2016

$75 per person for a delicious Red Lantern feast

that will feed your mind, body and spirit.

Gluten Free, Dairy Free, Soy Free and Sugar Free… and still bloody delicious!

Seats are extremely limited for this special event –

book now to avoid disappointment.

Menu

Lightly battered chilli salted squid with fresh lemon and white pepper dipping sauce

Soft rice paper rolls of tiger prawn, pork neck and Vietnamese herbs

Seared duck breast salad with pickled vegetables, water spinach, lemongrass and lime dressing

-----

Southern style beef curry with potatoes and peas

Green rice and coconut coated cobia fillets with broccolini and lime fish sauce

Crispy skin master stock spatchcock with shallot, ginger and oyster sauce

Wok tossed broccolini, beans and garlic shoots

Click here to book now.

 

Vietnamese Baugette with Fried Fish Cakes

Published: 9 August 2016

The French introduced baguettes to Vietnam, however the Vietnamese created a large variety of delicious and creative fillings to go inside them. This fish cake baguette is one of my favourites as there are great contrasts of textures – from the crisp baguette to the bouncy fish cakes.” – Luke Nguyen

SERVES 4

INGREDIENTS

1 tbsp fish sauce

500 g skinless, boneless Spanish mackerel fillets, cut into 1 cm cubes

½ tsp sea salt

½ tsp freshly ground white pepper

¼ tsp sesame oil

1 garlic clove, finely chopped

vegetable oil, for shallow-frying, plus extra for greasing

4 Vietnamese baguettes, split but not separated

4 spring onions (scallions)

4 coriander sprigs

soy sauce, Sriracha sauce and sliced fresh red chilli, to serve


METHOD

Place the fish sauce in a small bowl next to a large mortar and pestle. Using the mortar and pestle, begin to pound the fish into a paste, frequently dipping the pestle into the fish sauce to prevent the fish sticking to it. Alternatively, blend the fish in a food processor by pulsing the flesh and regularly scraping down the sides of the bowl. Add the salt, pepper, sesame oil and garlic, and continue to pound until you have used up all the fish sauce, combined all the ingredients together, and the paste has become fine, smooth and quite elastic. You’re after a smooth puree.

Transfer the fish paste to a bowl, then use lightly oiled hands to form the mixture into 5 cm round patties, about 2 cm thick.

Pour 2–3 cm vegetable oil into a large non-stick frying pan and heat over medium heat. Cook the fish cakes in batches for about 4 minutes on each side, or until golden, then drain on paper towel.

Divide the fish cakes among the baguettes, then top with spring onion and coriander. Drizzle with soy sauce and Sriracha sauce, and scatter with sliced fresh chilli.

RECIPE from Luke's upcoming TV series - Luke Nguyen's Street Food Asia, premiering on SBS at 8.30pm on Thursday, 1 September 2016.

 

Celebrate Father's Day With Us!

Published: 8 August 2016

Complimentary 333 beer on arrival for all dads

Also if you book before the end of the month, you will also receive a $25 gift voucher to use towards your next visit with us!*

Don't miss out, click here book your table now or call 02 9698 4355.

*The voucher will be presented after you have settled your bill. Not to be used in conjunction with any other offer or event.

 

King Prawns Sautéed with Tomato, Fish Sauce and Black Pepper

Published: 2 August 2016

"Mum used to cook this dish at Pho Cay Du. I remember getting excited every time a customer ordered it - it was the most expensive dish on the menu. Mum would send me across to the fresh fish markets to look for the biggest and freshest jumbo kin prawns (shrimp) or scampi that I could find.

I always thought to myself, why don't they just keep a few in the fridge in case we get an order? Sometimes the customer was left waiting for over 20 minutes while I scoured the streets. As I learned later on, the customer never minded waiting as the prawns were so fresh and the flavours so good. The aroma of the sautéed prawns with the tomato has been implanted in my memory. Every time we cook this dish at Red Lantern, I think of the times at Pho Cay Du." - Luke Nguyen


SERVES 4

INGREDIENTS

2 tablespoons vegetable oil

1 tablespoon minced garlic

2 bird’s eye chillies, chopped

1 teaspoon tomato paste (concentrated puree)

12 jumbo king prawns (shrimp), peeled, deveined with tails intact

3 tablespoons sugar

1 teaspoon cracked black pepper

4 tablespoons fish sauce

185 ml (6 fl oz / ¾ cup) fish stock or water

½ very ripe tomato, diced

1 spring onion (scallion), finely sliced

1 small handful coriander (cilantro) leaves


METHOD

Add the oil, garlic and chilli to a wok over medium heat and stir until fragrant but not coloured. Add the tomato paste, prawns and sugar. Toss to combine, then add the pepper, fish sauce, fish stock or water and diced tomato.

Increase the heat, bring to a simmer and cook for 3 minutes, or until the prawns are cooked through. Remove the prawns to a serving platter, then reduce the sauce slightly and pour over the prawns. Garnish with the spring onion and coriander.

RECIPE from Pauline Nguyen's - Secrets of the Red Lantern. Now available to purchase on the iTunes iBooks store.

 

Secrets of the Red Lantern now available on iTunes

Published: 1 August 2016

For those of you that have been searching high and low for big boss Pauline Nguyen's book - Secrets of the Red Lantern, we can now excitedly announce that it has been released as an e-book, available on iTunes' iBook store.

Now you can carry the stories of the Red Lantern family, as well as delectable recipes by Luke Nguyen and Mark Jensen on your mobile devices.

 

Chicken Roasted with Lemongrass, Chilli and Garlic

Published: 26 July 2016

"A good marinade is created to enhance rather than smother the flavour of the meat. At first glance, the ingredients in this marinade appear quite robust and bold, but I think I have succeeded in finding the right balance." - Mark Jensen

SERVES 4, MAIN


INGREDIENTS

1 x 1.8 kg (4 lb) chicken

125 ml (4 fl oz / ½ cup) nuoc mam cham

MARINADE

2 lemongrass stems, white part only, finely sliced (reserve the green top part)

6 spring onions (scallions), white part only, finely sliced

4 garlic cloves, finely chopped

1 teaspoon minced pickled red chilli

3 tablespoons fish sauce

3 tablespoons coconut oil

1 tablespoon honey

2 tablespoons caster (superfine) sugar


METHOD

Wash the chicken inside and out under cold running water, then pat dry with paper towel. Mix all of the marinade ingredients together, stirring until the sugar has dissolved and is well combined. Rub the chicken inside and out with the marinade. Place the chicken in a bowl and marinate in the fridge for at least 2 hours, or preferably overnight, before roasting.

Preheat the oven to 180˚C (350˚F/Gas 4). Put the reserved green tops of the lemongrass in a baking dish. Place the chicken, breast side up, on top of the lemongrass and roast for 20 minutes, then turn the chicken on its side and roast for another 20 minutes. Repeat the process on the other side, roasting for a further 20 minutes until the juices from the thickest part of the thigh run clear when pierced with a fork.

Once cooked, allow the chicken to rest for 10 minutes, then cut it in half from the front to back. Separate the breast from the thigh, then use a cleaver to cut the meat through the bone into 1 cm (½ inch) pieces. Serve with steamed rice and nuoc mam cham for dipping.

RECIPE from Mark Jensen's The Urban Cook - Cooking and Eating for a Sustainable Future. Click here to purchase the book now. 

 

Lijiang Cold Noodles

Published: 19 July 2016

"I tried this cold noodle dish on the streets just outside the Black Dragon Pools in Lijiang. I found it very similar to a vermicelli noodle dish from Vietnam, which is probably why I loved it so much. The textures are incredible, and the flavours deep with character. I now keep garlic water, sichuan pepper oil and yunnan chilli oil in my pantry, so I can whip up this dish in no time!" - Luke Nguyen

SERVES 2


INGREDIENTS

400g cooked round chinese rice noodles, at room temperature

1/2 lebanese cucumber, cut into matchsticks

1 small handful bean sprouts

5 garlic chives, cut into 4 cm lengths

4 coriander stems, roughly chopped

1 spring onion, Šfinely sliced

1 tablespoon roasted crushed unsalted peanuts

DRESSING

2 teaspoons brown sugar

1 tablespoon chinese red vinegar

1 tablespoon chinese black vinegar

2 tablespoons light soy sauce

2 teaspoons garlic water

2 teaspoons yunnan chilli oil

2 teaspoons sichuan pepper oil


METHOD

Combine the dressing ingredients in a mixing bowl and stir until the sugar has dissolved. Set aside and allow the flavours to infuse for 10 minutes.

Place the noodles in a bowl, along with the rest of the ingredients. Pour the dressing over, toss well and serve.

NOTE

To make sichuan pepper oil, heat 125 ml peanut oil in a wok until it almost reaches smoking point. Turn oƒff the heat and allow the oil to cool for 3€minutes. Place 2 tablespoons sichuan peppercorns in a glass jar, then pour the hot oil into the jar, followed by 1€ tablespoon sesame oil. Allow to cool slightly before sealing; do not strain or discard the peppercorns. The oil will keep for up to a month stored in a cool, dark place.

RECIPE from Luke Nguyen's From China to Vietnam - A Food Journey Down the Mekong River. Click here to purchase the book now

 

Slow Cooked Oxtail and Beef Brisket in Aromatic Spices

Published: 12 July 2016

"This is a great example of how the Vietnamese have turned a traditional French stew into a classic Vietnamese dish. There are many versions of bo kho throughout Vietnam, and this one is the northern version. I use sarsaprilla in this recipe, as I find it complements the star anise, but if you can't find sarsparilla, use stout instead." - Luke Nguyen


SERVES 6-8, AS PART OF A SHARED MEAL

INGREDIENTS

3 star anise

2 cloves

1 piece of cassia bark

½ teaspoon of five-spice

2 teaspoons Shaoxing rice wine

1 tablespoon hoi sin sauce

170 ml (5 ½ fl oz / 2/3 cup) sarsaparilla

700 g (1 lb 9 oz) beef brisket, cut into 5 x 2cm (2 x ¾ inch) pieces

700 g (1 lb 9 oz) oxtail, washed

2 tablespoons vegetable oil

2 red Asian shallots, chopped plus 4 extra peeled and left whole

3 garlic cloves, chopped

4 tablespoons tomato paste (concentrated puree)

2 tablespoons annatto oil

2 litres (70 fl oz / 8 cups) beef stock base for pho

25 g (9 oz) carrots, peeled and thinly sliced

1 handful Vietnamese basil leaves

Vietnamese baguettes, to serve


METHOD

Heat a small fry pan over low heat and dry-roast the star anise, cloves and cassia bark separately for 2-3 minutes, or until fragrant. Allow to cool, then grind the spices using a mortar and pestle. Combine the ground spice and the five-spice in a large mixing bowl, then add the rice wine, hoisin sauce and sarsaparilla. Add the beef brisket and oxtail and mix wll. Cover and place in the fridge to marinate overnight.

Place a large wok over medium heat, then add the oil, chopped shallots and garlic. Stir-fry for about 3 minutes, or until the shallots become translucent. Working in two batches, add the beef brisket and increase the heat. Continue to stir-fry until the meat is sealed on all sides. Remove to a large saucepan or stockpot.

Add the oxtail, tomato paste and annatto oil to the wok and stir-fry for 4 minutes. Remove from the wok and add to the saucepan with the brisket.

Place the saucepan over medium heat. Add the stock and bring it all to the boil, skimming any impurities off the surface, then lower the heat to a slow simmer. Add the whole shallots and cook for a further 2 hours, or until the meat is very tender. Once the beef is cooked, add the carrots and cook for a further 10 minutes. Transfer to a serving plate and garnish with the Vietnamese basil. Serve with the baguettes.

RECIPE from Luke Nguyen's - Indochine: Baguettes and Banh Mi: Finding France in Vietnam. Click here to purchase the book now. 

 

Pumpkin Flowers Stuffed with Prawn and Dill

Published: 5 July 2016

"Pumpkin flowers are used mainly in central and southern Vietnamese cooking. They can be tossed into salads, stir-fried, put in a clear soup, or stuffed and flash-fried. Out of South-East Asia, you may find it difficult to obtain pumpkin flowers, in which case you can use zucchini flowers instead. Dill in Vietnam seems more mild in flavour than in Western countries, so you may like to use a little less here if you find your dill tastes a bit strong." - Luke Nguyen


SERVES 4-6, AS PART OF A SHARED STARTER

INGREDIENTS

150 g (5 ½ oz) peeled and deveined raw prawns (shrimp)

1 tablespoon fish sauce

1 garlic clove, finely diced

1 ½ tablespoons pickled dill

12 pumpkin (winter squash) or zucchini (courgette) flowers, stems intact, stamens removed

2 egg whites, lightly beaten

175 g (6 oz / 1 cup) potato starch or cornflour (corn starch)

Vegetable oil, for deep frying

1 lime, halved


METHOD

Pound the prawns to a fine pasted using a mortar and pestle. Transfer to a large mixing bowl. Add the fish sauce, garlic and half the dill, then season with sea salt and freshly ground black pepper. Knead with your hands for 2 minutes to bring the ingredients together and make a homogenous mix.

Carefully stuff each pumpkin flower with a teaspoon of prawn paste.

Holding them by the stems, coat each flower with the egg white, then dust each flower with potato starch until dry, shaking the excess starch off.

Add enough oil to one-third fill a large wok or deep saucepan and heat to 180˚C (350˚F), or until a cube of bread dropped into the oil turns brown in 15 seconds.

Working in three batches, fry the flowers for 1-2 minutes, or until crisp, without allowing them to brown. Remove with a slotted spoon and drain on paper towels.

Arrange the flowers on a long platter or in individual serving bowls and garnish with the remaining dill.

Serve as a shared starter with lime halves for squeezing over. 

RECIPE from Luke Nguyen's - The Food of Vietnam. Click here to purchase the book now.

 

Chargrilled Fish with Crisp Mint

Published: 28 June 2016

"Lijiang’s market (China) was the first building in the entire town, and has been its focal point for hundreds of years. The produce is both amazing and surprising, and the place buzzes with energy. I decided to cook this dish right in the middle of the market — a big mistake! Locals demanded that I first catch my own fish with my bare hands, then kept laughing and pointing while I was grilling the fish. It was nerve-racking, but fun." - Luke Nguyen

SERVES 4, AS PART OF A SHARED MEAL

INGREDIENTS

800 g (1 lb 12 oz) whole carp or barramundi, cleaned

generous pinch of chilli flakes, to taste

2 tablespoons peanut oil

1 teaspoon Sichuan peppercorns

½ teaspoon sea salt

10 large whole dried red chillies

2 garlic cloves, finely sliced

1 young garlic shoot, finely diced

2 spring onions (scallions)

2 tablespoons roasted crushed unsalted peanuts

250 ml (8 ½ fl oz / 1 cup) vegetable oil

20 mint leaves


METHOD

Heat a chargrill pan or barbecue chargrill to medium-high. Season the fish with a generous pinch of sea salt, freshly ground black pepper and chilli flakes. Rub the fish with 1 tablespoon of the peanut oil, then chargrill on each side for 8-10 minutes.

Meanwhile, dry-roast the Sichuan peppercorns and sea salt in a heavy-based frying pan over medium-low heat until the peppercorns become aromatic. Remove from the heat and transfer to a small bowl to cool a little.

Heat the remaining peanut oil in the same pan, then add the dried chillies and cook for 1 minute, or until they become darker all over. Add the diced garlic and garlic shoot and stir-fry over medium-high heat until slightly golden; take care not to let the chillies burn.

Now add the spring onion, peanuts and the dry-roasted Sichuan peppercorn and salt mixture. Stir-fry for another 30 seconds, then remove from the heat and set aside.

In a small saucepan, heat the vegetable oil to 170˚C (325˚F), or until a cube of bread dropped into the oil browns in 20 seconds. Flash-fry the mint leaves in small batches for a few seconds, just until crisp but not browned. Drain well on paper towels.

Once the fish has finished cooking, transfer it to a platter. Spoon the spice and peanut mixture over the top, garnish with the fried mint leaves and serve.

RECIPE from Luke Nguyen's From China to Vietnam - A Food Journey Down the Mekong River. Click here to purchase the book now.

 

Onion Tart

Published: 21 June 2016

"A great addition to picnic hampers, this French tart is simple to prepare and very tasty. A traditional Provençal recipe, this version features homemade pastry and anchovy paste in place of anchovy fillets." – Luke Nguyen

SERVES 4-6 AS PART OF A SHARED MEAL

INGREDIENTS

2 tablespoons anchovy paste

125 ml olive oil

6 large onions, peeled and thinly sliced

2 garlic cloves, peeled but kept whole

1 bouquet garni

100g Niçoise olives*

For the Dough

125 ml milk

30 g fresh yeast

60 ml olive oil

300 g plain flour

METHOD

To make anchovy paste, drain the oil from a can of anchovy fillets and mash. A ready-to-use anchovy paste that is available at most supermarkets is Peck’s ‘Anchovette’, a fish paste made from a mixture of pilchards, mackerel and anchovies.

Preheat the oven to 190˚C. Brush a 30 cm flan tin with olive oil.

To make the dough, combine the milk, yeast and olive oil in a mixing bowl. Lightly stir together. Add the flour, then gently combine using a fork, to form a rough dough. Using your fingers, spread and flatten the dough evenly around the tart tin.

Spread the anchovy paste evenly over the dough. Cover with a tea towel and rest in a warm place for 30 minutes.

*Niçoise olives is the name given to the small black fruit of the Cailletier variety that are cured in brine and packed in olive oil. Kalamata olives can be used in place of Niçoise.

RECIPE from Luke Nguyen's France: A Gastronomic Adventure. Click here to purchase the book now.

 

SPECIAL EVENT: Red Lantern 15th Anniversary Celebrations

Published: 16 June 2016

This year we mark 15 years since we first opened our doors in Surry Hills. Join us as we celebrate with an exclusively designed menu, featuring all of Luke's favourite dishes.

Luke will be flying in especially for this event!

Seats are extremely limited for this one-off dinner event.

For more information and to BOOK NOW, click here.

Red Lantern on Riley - 60 Riley Street, Darlinghurst NSW 2010

6.30pm - Wednesday, 20th July 2016

Six-course traditional Asian shared table experience with matching wines

 

Silken Tofu and Pork Soup

Published: 14 June 2016

"Tofu is a dietary staple throughout Vietnam. It acts as a sponge and carries the flavours it is cooked with. I used mainly silken tofu in my cooking as I enjoy its soft creamy texture. I cook this recipe when I'm feeling unwell - it's comfort food - even preparing it makes me feel better. Leftover tofu should be kept in cold water and refrigerated. Change the waiter daily and use it within three days." – Luke Nguyen

SERVES 4-6 AS PART OF A SHARED MEAL

INGREDIENTS

200 g (7 oz) minced pork

1 teaspoon sugar

1 tablespoon fish sauce

250 g (9 oz) silken tofu, cut into bite-sized pieces

1 tablespoon preserved cabbage

1 bunch garlic chives, cut into 4 cm (1 ½ inch) pieces

4 spring onions (scallions), green part only, thinly sliced lengthways

1 handful coriander (cilantro) leaves, roughly chopped

1 bird’s eye chilli, thinly sliced

fish sauce, for dipping

METHOD

Pour 1.5 litres (52 fl oz / 6 cups) of water into a saucepan and bring to the boil. Add the pork and stir for 3 minutes to break up the mince, skimming any impurities off the surface. Now add 2 tablespoons salt, the sugar, fish sauce and tofu. When the tofu rises to the surface, add the preserved cabbage and garlic chives. Remove the saucepan from the heat.

Transfer the soup to large serving bowls and garnish each bowl of soup with some spring onions, coriander and a pinch of freshly ground black pepper. Serve with jasmine rice, and a small bowl of sliced chilli and fish sauce for dipping.

RECIPE from Luke Nguyen's - The Songs of Sapa. Click here to purchase the book now.

 

SAVE THE DATE: Red Lantern 15th Anniversary Celebrations

Published: 14 June 2016

This year we mark 15 years since we first opened our doors in Surry Hills. Join us as we celebrate with an exclusively designed menu, featuring all of Luke's favourite dishes.

Luke will be flying in especially for this event!

Save the Date - Wednesday, 20th July 2016.

Keep your eyes peeled. More details to be released late this week.

 

Journey to the Red Lily Private Dining Room

Published: 13 June 2016

Renovations are well and truly underway for our beautiful new Red Lily Private Dining Room.

Stay up to date with the renovations on our social media pages.

FACEBOOK

INSTAGRAM

 

Luke on MasterChef Australia

Published: 13 June 2016

In case you missed it, here's the link to watch big boss Luke on MasterChef Australia - http://tenplay.com.au/channel-ten/masterchef/season-8/episode-31

 

Pauline's Pan-Fried Lamb Loin Chops with Lemongrass, Chilli & Garlic

Published: 7 June 2016

"I shouldn't take credit for this recipe; this one belongs to my partner, Pauline. She loves cooking lamb loin chops this way. If she hadn't introduced it to me, I never would have suspected that lemongrass went so well with lamb. You can marinate the lamb for as little as two hours in the lemongrass, although the flavour is truly enhanced when you marinate it overnight." - Mark Jensen


SERVES 4, as a Main

INGREDIENTS

4 lemongrass stems

4 garlic cloves

2 – 4 teaspoons minced pickled red chilli, to taste

4 tablespoons fish sauce

1 tablespoon caster (superfine) sugar

1 kg (2 lb 4 oz) lamb loin chops

2 tablespoons vegetable oil


METHOD

Chop and throw away the bottom 1.5 cm (5/8 inch) of the lemongrass, then peel and discard the outer layers. Now finely chops the bottom tender 6 cm (2 ½ inches) or so the stem and place it in a bowl. Finely chop the garlic and add it to the bowl along with the pickled chilli, fish sauce and sugar. Mix the ingredients well, then add the chops and marinate overnight.

To cook the chops, place a large frying pan over medium-high heat. Pour in the oil and swirl the pan to evenly distribute the oil around the pan. Cook the chops for about 3 minutes on each side for medium-rare, or cook to your liking.

RECIPE from Mark Jensen's The Urban Cook: Cooking and Eating for a Sustainable Future. Click here to purchase the book now.

 

Receive a Red Lantern Tax Return

Published: 2 June 2016

Celebrate the End of the Financial Year with us and Receive a $25 Tax Return from Red Lantern.*

Dine at Red Lantern in June, and if you spend $200 or more, you will receive a$25 Gift Voucher to use on your next Dining Experience with us.

Click here to book now or call 02 9698 4355

*Valid for bookings, who dine at Red Lantern on Riley on, or before 31st July 2016. Please mention that you are taking advantage of the 'Red Lantern Tax Return' when you book. The gift voucher will be presented to you after you have settled your bill. Not to be used in conjunction with any other offer or event.

 

Celebrate EOFY With Us!

Published: 2 June 2016

Receive up to $1000 worth of extras with your next function booking, including sumptuous arrival canapés and signature cocktails.*

Discover why for the last 15 years, we are the most awarded Vietnamese Restaurant In The World. Book your unforgettable event at Red Lantern and let us look after you.

A sustainable, sophisticated, elegant and chic function venue in Darlinghurst, Red Lantern makes every event a special one - be it a networking event, training day or celebratory dinner. Red Lantern on Riley is an unforgettable experience to share with friends, family, clients or colleagues.

Contact the team now to make your next event booking - office@redlantern.com.au (02 9698 4355)


*Valid for bookings of 50 or more guests for an exclusive function at Red Lantern on Riley. Bookings are to be made by 31st July 2016. Please mention that you are taking advantage of the 'EOFY Event Offer’ when making your enquiry. Not to be used in conjunction with any other offer or event.

 

Warm Prawn & Mango Salad

Published: 31 May 2016

"The French colonised Vietnam for almost 100 years, and the best things they left behind were their architecture, baking skills, beer, coffee and salads. This is a great example of a dish that has both Vietnamese and French elements." - Luke Nguyen

SERVES 4, as part of a shared meal


INGREDIENTS

125 g (4 oz) snow peas (mangetout)

2 x 300 g (10 ½ oz) semi-ripe (but not green) mangoes, peeled and julienned

1 handful mixed mint, Vietnamese mint, basil, perilla leaves, sliced

2 tablespoons vegetable oil

3 red Asian shallots, thinly sliced

3 cm (1 ¼ inch) piece of fresh ginger, peeled and julienned

450 g (1 lb) large raw prawns (shrimp), peeled and deveined, leaving the tails intact

Juice of 2 limes


METHOD

Bring a saucepan of water to the boil. Add the snow peas and blanch for 1 minute. Drain, briefly refresh in cold water, then drain again.

Slice the snow peas lengthways and place in a mixing bowl. Add the mango and most of the herb leaves, reserving some as a garnish. Set aside.

Whisk the dressing ingredients together in a bowl. Season to taste with sea salt and freshly ground black pepper and set aside.

Heat a wok over medium heat. Add the vegetable oil and sauté the shallot and ginger for 3 minutes, or until caramelised. Add the prawns and stir fry for 2 minutes, or until just cooked. Stir in the lime juice to deglaze the pan, then season with sea salt and freshly ground black pepper.

Add the prawn mixture to the mixing bowl, then pour the dressing over and toss until well combined.

Transfer to a serving platter, garnish with the remaining herbs and serve.

RECIPE from Luke Nguyen's Greater Mekong. Click here to purchase the book now.

 

Cousin Khanh's Lemongrass & Kaffir Lime Crème Brûlée

Published: 24 May 2016

"Cousin Khanh had worked as a chef in a Vietnamese restaurant for many years, when he realised how many similarities there were between Vietnamese and French cooking. Keen to extend his French cooking skills, he now works as an apprentice in a French kitchen. This is his recipe. as is typical for Vietnamese sweets, he steams the brûlée rather than cooking it in an oven." - Luke Nguyen

SERVES 8


INGREDIENTS

750 ml (26 fl oz / 3 cups) pouring (whipping) cream

1 vanilla bean

8 kaffir lime (makrut) leaves, thinly sliced

3 lemongrass stems, white part only, finely chopped

120 g (4¼ oz) caster (superfine) sugar, plus 40 g (1½ oz) extra, for sprinkling

12 free range egg yolks


METHOD

Pour the cream into a saucepan. Split the vanilla bean lengthways and scrape the seeds into the cream. Add the lime leaves and lemongrass and bring to the boil, then turn off the heat. Cover the pan and allow the flavours to infuse for 10 minutes.

Beat the sugar and egg yolks together in a mixing bowl until creamy. Pour the cream over the egg mixture, whisking constantly until combined. Strain the cream and egg mixture into a large jug, discarding the solids, then pour into eight 125 ml (4 fl oz / ½ cup) Asian tea cups, filling each about two-thirds full.

Bring a wok or saucepan of water to a rapid boil. Place the teacups in a metal or bamboo steamer and cover with the lid. Reduce the heat to low, then sit the steamer over the wok and steam for 25-30 minutes, or until just set; they will still be slightly wobbly in the middle. Allow to cool to room temperature. Then cover with plastic wrap and refrigerate for 2 hours, or until set.

To serve, evenly distribute a teaspoon of caster sugar over the top of each crème, and then caramelise with a kitchen blowtorch or under a hot grill (broiler) for a few minutes.

RECIPE from Luke Nguyen's Indochine - Baguettes and Banh Mi: Finding France in Vietnam. Click here to purchase the book now.

 

SPECIAL EVENT - Caroline Baum in Conversation with Durva Gandhi

Meet the Experts Dinner at Red Lantern

Published: 19 May 2016

What happens when you get Australia’s most respected journalist and India’s most respected arts collector in conversation at the most awarded Vietnamese restaurant in the world? MAGIC. That’s what!

Join us for an exquisite night of delicious food, delectable wine and delightful insights into art, travel, spirituality and aspects of contemporary life.

----------------

6.30pm - Tuesday, 28th June 2016

Five-course traditional Asian shared table experience with matching wines

Click here to see the full menu and BOOK NOW.

----------------

Durva Gandhi is the author of Secrets of the Art Millionaires; an extraordinary book which demystifies the hidden truths of the art industry, empowering the avid art lover/collector to reach their highest potential and become abundantly wealthy in the Art Industry.

Durva is founder of Breathe Arts and has been an avid art collector, publisher, aesthetic consultant, curator, and an angel investor for the last decade. Her mission for Breathe Arts is to add beauty to the world through Art and create a supportive platform that empowers people financially. Known for a fine aesthetic eye, Durva is a respected voice on the Indian Art scene.

As founder of Breathe Foundation, Durva and her team support underprivileged women and children and tribal folk traditions of India.

Spiritually inclined at a very young age, she has a vast knowledge and eclectic experience of various spiritual practices.

Durva's personal mission is to inspire people by her example to live among their highest selves, empowering them emotionally, mentally, financially and spiritually.

Caroline Baum is Editorial Director of Booktopia, Australia’s largest online bookseller, for which she produces The Buzz, a monthly newsletter selection of book recommendations and associated video interviews with up and coming and established writers.

Caroline writes for the Sydney Morning Herald, Qantas in flight magazine, Slow Magazine, and other publications. She is currently working on her memoir and we can’t wait to read it.

She has also interviewed the likes of Alice Walker, Elizabeth Gilbert. A.A Gill, Claire Messud, Kevin Powers, Oliver Burkeman and Edmund de Waal.

6.30pm - Tuesday, 28th June 2016

Five-course traditional Asian shared table experience with matching wines

Seats are extremely limited for this one-off dinner event – book now to avoid disappointment. 

Click here to see the full menu and BOOK NOW.

 

Asian Mushrooms & Lotus Root Stir Fried with Ginger

Published: 17 May 2016

"Eating a couple of vegetarian meals a week offers true value for money and you reduce your environmental footprint in the process. The money saved (I'm now speaking to all carnivores) from eating vegetables could then be spent on truly flavoursome, ethically and sustainably produced meat products. When you buy free-range or organic meat, you are encouraging and supporting farmers who truly nurture and value the domestic animals in their care." - Mark Jensen

SERVES 4, as a side dish

INGREDIENTS

100 g (3 ½ oz) fresh lotus root (see NOTE)

1 tablespoon peanut oil

2 teaspoons finely grated ginger

1 teaspoon finely chopped garlic

100 g (3 ½ oz) enoki mushrooms

100 g (3 ½ oz) oyster mushrooms

100 g (3 ½ oz) shiitake mushrooms

1 ½ tablespoons oyster sauce

1 teaspoon sugar

a pinch of sea salt

2 spring onions (scallions), finely sliced on the diagonal

1 long red chilli, finely sliced on the diagonal

METHOD

Peel the lotus root and slice into 3 mm (¼ inch) slices. Cook the lotus root in boiling salted water for 5 – 8 minutes, or until tender, then refresh in iced water. Drain and allow it to dry.

Heat a wok over high heat (just before smoking), then add the peanut oil, ginger, garlic and mushrooms in quick succession, and toss well to combine the flavours. Add the lotus root, then add the oyster sauce, sugar and sea salt. Toss for 2 – 3 minutes until the lotus root is heated through. Add the spring onion and chilli and toss to combine, then serve.

NOTE: Lotus root is available fresh or frozen from Asian supermarkets. If you are buying it fresh, choose the thinner pieces as they are younger and more tender.

RECIPE from Mark Jensen's The Urban Cook: Cooking and Eating for a Sustainable Future. Click here to purchase the book now.

 

Mouth Watering Kangaroo Special

Published: 16 May 2016

Our chefs have got their thinking hats on this week and have created a mouth watering special, truly combining the Australian and Vietnamese food cultures -

Kangaroo tail simmered in a tomato and chilli broth, with aromatic Southern spices.

If you've never tried kangaroo meat before, this is the perfect introduction. As it is a very lean meat, it has to be cooked quickly, or low and slow to ensure absolute tenderness. Our chefs slowly simmer the Kangaroo with a delectable range of Vietnamese spices until the meat just falls off the bone. Kangaroo is highly sustainable as it is ethically and responsibly sourced in Australia.

Don't miss out on our FLAVOURSOME KANGAROO SPECIAL, they will sell out fast!

Please mention our ‘Kangaroo Special’ to pre-book this special dish.

Only available Tuesday, 17th to Sunday, 29th May 2016.

Click here to book now or call 02 9698 4355.

 

Green Mango Salad with Crab

Published: 10 May 2016

"This is the perfect summer salad. Green mango, crab, mint and lychees make a refreshing combination. If you have some green mango left over, pound some sea salt, sugar and chilli using a mortar and pestle and dip yourgreen mango into this tasty mixture. Now you can call yourself a real Vietnamese." - Luke Nguyen

SERVES 4-6

INGREDIENTS

1 green mango, peeled and julienned

4 fresh lychees, peeled and sliced into quarters

5 perilla leaves, roughly sliced

5 mint leaves, roughly sliced

5 Vietnamese mint leaves, roughly sliced

5 Asian basil leaves, roughly sliced

1 long red chilli, diced

1 tablespoon fried Asian red shallots

1 teaspoon fried garlic chips

1 cooked blue swimmer crab, meat picked, with two claws reserved

3 tablespoons Nuoc Cham dipping sauce

1 tablespoon crushed roasted peanuts

METHOD

Combine all the ingredients, except the peanuts and crab claws, in a mixing bowl. Toss well.

Transfer the salad to a plate or a shallow bowl. Sprinkle with the peanuts, garnish with the crab claws and serve.

RECIPE from Luke Nguyen's The Food of Vietnam. Click here to purchase the book now.

 

EXTENDED: Opulent Octopus Special

Published: 9 May 2016

In the seaside villages of Vietnam, there are always the mouth watering aromas of char grilled octopus. Inspired by this, our chefs are putting their spin on the humble octopus -

Twice Cooked Octopus with Toasted Coconut, and a Herb and Betel Leaf Salad.

Octopus are a fast growing species best known for their firm and 'meaty' flesh. If cooked incorrectly it can be very chewy. Our chefs however are cooking these beauties low and slow to ensure absolute tenderness.

In Australia they are a sustainable protein as they are often farmed as a by-product. They live in shallow waters and are major predators to rock lobsters, crabs and scallops, so are often found in lobster pots and traps.

Don't miss out on this OPULENT OCTOPUS SPECIAL, they will sell out fast! Please mention our ‘Octopus Special’ to pre-book this special dish.

Only available Tuesday, 10th to Sunday, 15th May 2016.

Click here to book now or call 02 9698 4355.

 

Char Grilled Lemongrass Tilapia

Published: 3 May 2016

"When I arrived in Xishuangbanna (China), I was surprised at how much it resembles Thailand. It was hot, humid and tropical, and I noticed lemongrass was abundant in this area. Throughout the markets, street-food stalls would be chargrilling this aromatic fish dish, which got me hooked and made me curious to try it out for myself. It may be difficult to find the upper green long leaves of the lemongrass to tie the fish with, if you don’t actually grow it yourself in the garden. If so, just peel each outer layer of the lemongrass stem until you have enough to cover the chargrill, then cook your fish on top of that." - Luke Nguyen

SERVES 4

INGREDIENTS

2 whole lemongrass stems

1 spring onion, finely sliced

1 garlic clove, finely sliced

½ long red chilli, finely sliced

2.5 cm piece fresh ginger, peeled and finely chopped

1 tablespoon light soy sauce

600g whole tilapia or snapper, cleaned

1 tablespoon vegetable oil

METHOD

Cut off the long green stems of the lemongrass, then cut down along the stems to separate the leaves. Soak the leaves in a large bowl of warm water for 20 minutes to soften them a little.

Meanwhile, finely dice the white ends of the lemongrass, then place in a mixing bowl with the spring onion, garlic, chilli, ginger and soy sauce. Mix well and set aside.

Lay the fish on a chopping board. Using a sharp filleting knife, start from the head end of the fish and create a fillet by slicing down from the spine to the belly, but don’t cut the fillet off the body — just leave it lying open, and still attached to the bone along the belly.

Now spread the lemongrass mixture over the exposed part of the fillet, then close the fish back up. Tie the reserved lemongrass stems around the fish to keep it closed, or secure the opening with toothpicks.

Heat a barbecue char grill or char grill pan to medium–high. Brush the fish with the vegetable oil, then char grill for 10 minutes on each side, or until the flesh flakes easily when tested with a fork. Cut away the lemongrass leaves and serve.

RECIPE from Luke Nguyen's Greater Mekong: A Culinary Journey from China to Vietnam. Click here to purchase the book now.

 

Opulent Octopus Special

Published: 2 May 2016

In the seaside villages of Vietnam, there are always the mouth watering aromas of char grilled octopus. Inspired by this, our chefs are putting their spin on the humble octopus - 

Twice Cooked Octopus with Toasted Coconut, and a Herb and Betel Leaf Salad.

Octopus are a fast growing species best known for their firm and 'meaty' flesh. If cooked incorrectly it can be very chewy. Our chefs however are cooking these beauties low and slow to ensure absolute tenderness.

In Australia they are a sustainable protein as they are often farmed as a by-product. They live in shallow waters and are major predators to rock lobsters, crabs and scallops, so are often found in lobster pots and traps.

Don't miss out on this OPULENT OCTOPUS SPECIAL, they will sell out fast! Please mention our ‘Octopus Special’ to pre-book this special dish.

Only available Tuesday, 3rd to Sunday, 8th May 2016.

Click here to book now or call 02 9698 4355.

 

Take a Selfie and Win!

Love taking selfies and stunning photos of your food every time you dine at Red Lantern? What if they could win you a once in a lifetime opportunity to get up close and personal with our Executive Chef Mark Jensen?

Book in for lunch or dinner, take a happy snap, and use the hashtag #redlanternexperience, for your chance to win a one-on-one cooking lesson with Chef Mark Jensen.

Each photo will be counted as one competition entry, and multiple entries are encouraged. The winner will be chosen at random, and will be announced on our newsletter and social media pages.

Entries close 11.59pm, Sunday 29 May 2016. 

 

Spoil Mum this Mother's Day at Red Lantern

Published: 26 April 2016

Let us do the cooking! Mother's Day is just around the corner on Sunday, 8th May. Take mum out for a spectacular feast and we would love to spoil her with Complimentary Champagne on Arrival.

Book your table before 30th April and you will also receive a Signed Copy of The Urban Cook by Chef Mark Jensen, presented to you when you dine.

Click here to book now or call 02 9698 4355


Can't make it in for dinner? Don't worry you can still purchase a beautiful gift from our online store. Spoil mum with the gift that keeps on giving. Our owners - Luke Nguyen, Mark Jensen and Pauline Nguyen are award winning authors of stunning books that showcase more than recipes. With their unique flair, they reveal personal stories that are emotive, passionate and truly inspiring. To view the full range of books, DVDs and gift voucher, visit our online store.

 

Offer Extended: Exquisite Quail Special

Published: 26 April 2016

Quail is a Vietnamese late night staple. This week our chefs are serving up Char Grilled Quail Marinated in Beancurd, Lemongrass and Chilli.

Quail, although not as commonly used in Australia, is a staple for late night drinking sessions in Vietnam, whether at a roadside stall, sophisticated bar, or at home. Delectable, yet simple char grilled quail dishes are shared around the table with plenty of beers, casual conversation and sometimes horrible singing. A game bird that’s full of flavor, and unlike chicken, needs very little flavouring as the rich meat carries its own unique flavour profile.

Don't miss out on this EXQUISITE QUAL SPECIAL, they will sell out fast! Please mention our ‘Quail Special’ to pre-book this special dish.

Available from Tuesday, 26th April to Sunday, 1st May 2016.

Click here to book now or call 02 9698 4355

 

Suon Ram Man - Pork Spareribs Braised in Coconut

Published: 26 April 2016

"Young coconut water, or coconut juice, is the liquid found in young green coconuts, plucked from the tree before they mature. Braising the pork in coconut water allows the meat to absorb all its sweetness, giving a unique character to the dish. If you buy a whole young coconut, pour the juice out and scrape out its tender flesh with a spoon and nibble on it while you cook. Many Vietnamese recipes use coconut water instead of stock." - Luke Nguyen

SERVES 4-6 AS PART OF A SHARED MEAL

INGREDIENTS

2 tablespoons of finely chopped garlic

1 red Asian shallot

2 tablespoons fish sauce

1 teaspoon of oyster sauce

2 tablespoons of sugar

500 g (1 lb 2 oz) pork spareribs, cut into 2 x 3 cm (¾ x 1 ¼ inch) pieces

vegetable oil, for deep frying

300 ml (10 ½ fl oz) young coconut water

1 onion, sliced into thin wedges

2 teaspoons chilli sauce

2 coriander (cilantro) sprigs

METHOD

In a bowl, combine 1 tablespoon of the garlic, the shallot, fish sauce, oyster sauce, sugar, ½ teaspoon salt and 1 teaspoon freshly ground black pepper. Mix well, then add the pork ribs and stir to coat well. Cover and place in the fridge to marinate for 20 minutes.

Pour the oil into a wok and heat to 180⁰C (350⁰F), or until a cube of bread dropped into the oil browns in 15 seconds. Add the undrained pork in batches and deep-fry over medium heat for 3 minutes, or until brown. Remove the pork and drain on a paper towel.

Put the coconut water in a saucepan and bring to the boil. Add the pork ribs, reduce the heat and simmer for 5 minutes, then increase the heat and cook for a further 3 minutes, or until the coconut water has reduced to a quarter of its original amount.

Add the remaining garlic, the onion, chilli sauce and a pinch of freshly ground black pepper. Stir constantly for 5 minutes, then turn off the heat. Transfer the ribs to a serving bowl and garnish with the coriander sprigs. Serve with jasmine rice.

RECIPE from Luke Nguyen's - The Songs of Sapa. Click here to purchase the book now.

 

Com Ga Hoi An - Hoi An White Chicken Rice

Published: 19 April 2016

"I am waiting with a small group of locals for this roadside chicken stall to open. It is 4.59pm and the rice is steaming, fragrant with jasmine and ginger. We sit and wait patiently, salivating as we watch the cleaver chop through skin and bones. This delicious dish was introduced to Hoi An by the Chinese, and is similar to the Chinese dish called Hainan Chicken. If you have any extra ginger, finely julienne it and add it to your dipping sauce." - Luke Nguyen

INGREDIENTS

1 whole chicken (1.5 kg / 3 lb 5 oz), cleaned

2 onions, peeled and cut into quarters

4 spring onions (scallions), knotted

100 g (3 ½ oz) ginger, peeled and sliced

3 tablespoons fish sauce

2 teaspoons sugar

coriander (cilantro) sprigs, to garnish

dipping fish sauce (nuoc mam cham)

GINGER RICE

2 tablespoons, vegetable oil

3 garlic cloves, crushed

15 g (½ oz) ginger, peeled and julienned

400 g (14 oz / 2 cups) jasmine rice, washed and twice drained

METHOD

To cook the chicken and make the stock, stuff the chicken with onions, spring onions and ginger. Place the chicken in a stockpot with 5 litres (175 fl oz / 20 cups) of cold water and bring to the boil for 15 minutes, constantly skimming any impurities off the surface. Now add the fish sauce, sugar, 1 teaspoon salt and 2 teaspoons freshly ground black pepper. Cover the pan and simmer for 20 minutes, then turn off the heat and set aside for 45 minutes. Remove the chicken and cool. Strain the stock through a piece of muslin – you will need 750 ml (26 fl oz / 3 cups) of stock. Set the stock aside. With a cleaver, chop the chicken in half, then chop each half into 8 pieces. Set the chicken aside.

To make the ginger rice, place a heavy-based saucepan over medium heat. Add the oil, garlic and ginger and fry for 2 minutes, or until light brown, then add the rice and stir-fry for 5 minutes. Add the chicken stock and bring to the boil, then reduce the heat to low, cover the pan and cook for 20 minutes. Turn off the heat and allow the rice to stand for 10 minutes still covered.

Garnish the chicken with coriander sprigs and serve warm or at room temperature with ginger rice. Serve with a bowl of dipping fish sauce.

RECIPE from Luke Nguyen's - The Songs of Sapa. Click here to purchase the book now.

 

Exquisite Quail Special

Published: 18 April 2016

Quail is a Vietnamese late night staple. This week our chefs are serving up Char Grilled Quail Marinated in Beancurd, Lemongrass and Chilli.

Quail, although not as commonly used in Australia, is a staple for late night drinking sessions in Vietnam, whether at a roadside stall, sophisticated bar, or at home. Delectable, yet simple char grilled quail dishes are shared around the table with plenty of beers, casual conversation and sometimes horrible singing. A game bird that’s full of flavor, and unlike chicken, needs very little flavouring as the rich meat carries its own unique flavour profile.

Don't miss out on this EXQUISITE QUAL SPECIAL, they will sell out fast! Please mention our ‘Quail Special’ to pre-book this special dish.

Only available from Tuesday, 19th to Sunday, 24th April 2016.

Click here to book now or call 02 9698 4355

 

Winter Trading Hours

Published: 14 April 2016

As we approach the cooler months, we have updated our trading hours -

Lunch: Friday from 12pm

Dinner: Tuesday to Sunday from 6pm

Red Lily Cocktail Bar

Friday to Saturday from 5.30pm

Click here to book now or call 02 9698 4355.

 

Bun Thit - Chargrilled Pork Neck with Vermicelli Noodles

Published: 11 April 2016

This is a very popular dish throughout southern Vietnam. You can serve it all mixed up in a noodle bowl, or you could arrange the ingredients on a platter and let diners wrap the ingredients in fresh lettuce leaves or rice paper sheets. My favourite street vendor who serves this dish is found in my parents’ old neighbourhood in District 1, called Cau Ong Lanh.” – Luke Nguyen

SERVES 4-6, AS PART OF A SHARED MEAL

INGREDIENTS

2 tablespoons sugar

4 tablespoons fish sauce

1 tablespoon honey

1 teaspoon freshly ground black pepper

6 spring onions (scallions), white part only, thinly sliced and pounded to a paste using a mortar and pestle, plus some sliced green ends to garnish

2 garlic cloves, finely diced

500 g (1 lb 2 oz) pork neck, thinly cut across the grain into slices 3 mm (1/8 inch) thick

2 tablespoons vegetable oil

12 bamboo skewers, or 6 disposable wooden chopsticks sliced length-ways down the middle

250 g (9 oz) rice vermicelli noodles, cooked according to packet instructions

5 mint leaves, roughly sliced

5 perilla leaves, roughly sliced

5 Vietnamese mint leaves, roughly sliced

1 Lebanese (short) cucumber, halved lengthways and sliced

2 handful bean sprouts

125 ml (4 fl oz / ½ cup) Nuoc Mam Cham dipping sauce

4 tablespoons Spring onion oil

4 tablespoons Fried red Asian shallots

4 tablespoons crushed roasted peanuts

METHOD

In a large mixing bowl, combine the sugar, fish sauce, honey and pepper. Mix until the sugar has dissolved, then add the bashed spring onion, garlic and pork.

Toss to coat the pork well, then pour the vegetable oil over the top. Cover and marinate in the refrigerator for 2 hours, or overnight for an even tastier result.

When you're nearly ready to cook, soak the skewers in water for 20 minutes to prevent scorching. Thread the pork onto the skewers, discarding the remaining marinade.

Chargrill the skewers over medium-high heat for 1-2 minutes on each side, or until cooked through and nicely browned.

Divide the noodles among serving bowls. Top with the herbs, cucumber and bean sprouts, then sit the pork skewers on top.

Drizzle each bowl with the nuoc mam cham and spring onion oil. Sprinkle with the fried shallots, crushed peanuts and green spring onion slices and serve.

RECIPE from Luke Nguyen's - The Food of Vietnam. Click here to purchase the book now.

 

Succulent Salmon Special

Published: 11 April 2016

A Southern Vietnamese classic. This week our chefs are serving up unctuous King Salmon in a Caramel, Chilli and Black Pepper Sauce.

Ca Kho, as it is known in Vietnamese, is a keystone dish in Southern Vietnam. Drawing on the Indian influence from the time of the Champa Kingdom, this dish perfectly balances sweet and savoury, with a little kick of heat! This dish can be found everywhere from local lunch canteens to high end restaurants. Eaten with plenty of rice to mop up the mouth-watering sauce.

Don't miss out on this SUCCULENT SALMON SPECIAL, they will sell out fast! Please mention our ‘Salmon Special’ to pre-book this special dish.

Only available until Sunday, 17th April 2016.

Click here to book now or call 02 9698 4355.

 

Magnificent Mussels Special

Published: 5 April 2016

Mussels may be the world's most sustainable protein, and this week our chefs are serving up tantalising Blue Mussels with Thai Basil, Chilli and Oyster Sauce.

Farming for mussels has very little impact on surrounding ecosystems, and can actually be beneficial to marine environments. They require no feed, as they filter plankton and other microscopic nutrients from the water. Diseases are few, making the use of antibiotics virtually nonexistent. What's more their shells are made of calcium carbonate means they absorb carbon from the environment.

Don't miss out on this MAGNIFICENT MUSSELS SPECIAL, they will sell out fast! Please mention our ‘Mussels Special' to pre-book this special dish.

Only available  until Sunday, 10 April 2016.

Click here to book now or call 02 9698 4355.

 

Sumptuous Scallop Special

Published: 23 March  2016

Scallops are truly the jewels of the sea. Known for their sweet, firm and rich meat. Sustainably sourced, our chefs have been inspired to create a new dish incorporating classic flavours – 

Steamed Scallops with Glass Noodles, Shallots, Chilli, Oyster and Sesame Sauce.

Don't miss out on this SUMPTUOUS SCALLOP SPECIAL, they will sell out fast! Please mention our ‘Scallop Special' to pre-book this special dish.

Only available until Sunday, 3 April 2016.

Click here to book now or call 02 9698 4355.



 

Vote for the Red Lantern family and you could win

Published: 24 March 2016

We're extremely PROUD and GRATEFUL to be voted in the The Australian Financial Review's Top 500 list for the second year running. It is a GREAT HONOUR. This list is slightly different to the rest as it is based on the votes of our peers - chefs and restaurateurs.

However, the Australian Financial Review have not forgotten about the people that matter most - the diners!

We would love your help. To cast your vote for Red Lantern on Riley for the People's Award, simply click here to vote.

Voting will also put you into the draw, for a chance to

WIN an ultimate dining experience including flights, accommodation and dinner for two at one of the winning Australia's Top Restaurants.

Get in quick as voting closes at 11.59pm (AEDT) Friday, 22nd April 2016.

Thank you for your continuous support, we continually strive to create the best dining experience.

 

Easter Scrumptious Seafood Specials*

Published: 10 March 2016

Easter is always a special time to relax with family and friends and reflect on what is important in life. We will be open all Easter Long Weekend, and boy, do we have some delectable specials for you and your loved ones. Both dishes are Luke’s special recipes created while travelling the Greater Mekong.

Spencer Gulf King Prawns coated in coconut and green rice flakes

Whole Barramundi shallow fried with a Sichuan pepper, peanut and chilli crumble, with crispy mint

Don't miss out on these scrumptious dishes, please mention our 'Easter Seafood Special' to pre-book one, or both of these special dishes.

Only available Thursday, 24th March to Sunday, 3rd April 2016.

Our Sommelier Richard Greenaway has curated an award winning wine list to match these dishes superbly. We hope you enjoy your Easter break and look forward to looking after you.

Click here to book now or call 02 9698 4355

*10% surcharge on Sundays and public holidays

 

Easter Hot Cross Bun Martini Special*

Published: 10 March 2016

There is nothing better than ripping apart a warm hot cross bun at Easter time and indulging in the sweet, fluffy and spiced bun. Our talented team have transformed this irresistible tradition to a jaw dropping cocktail special.

We have infused our own blend of vodka with our secret spices including cinnamon, nutmeg, sultanas and orange zest. Shaken up with butterscotch schnapps and muscat, and served straight up.

A childhood memory, transformed into an adult indulgence.

Book in for dinner, and please mention our 'Hot Cross Bun Martini'. Also available at Red Lily on Friday and Saturday nights.

Only available Thursday, 24th March to Sunday, 3rd April 2016.

Click here to book now or call 02 9698 4355.

*10% surcharge on Sundays and public holidays

 

Easter Long Weekend Trading Hours

Published: 10 March 2016

Red Lantern on Riley

Open from 6.00pm

Friday, 25th March - Monday, 28th March 2016

Red Lily Cocktail Bar

Open from 5.30pm

Friday, 25th March - Saturday, 26th March 2016

Regular trading hours outside of these times.

Click here to book now or call 02 9698 4355

*10% surcharge on Sundays and public holidays

 

Free Cocktail Tonight at Red Lantern

Published: 8 March 2016

A refined take on the traditional martini for the sweeter palate. Book in for dinner tonight and mention "Cherry Martini Please" to receive your COMPLIMENTARY cocktail on arrival.

Cherry brandy, coconut liqueur, coconut water and lemon juice shaken, not stirred.

Only available Tuesday 8th to Thursday 10th March 2016, until 9pm.

Click here to book now, or call 02 9698 4355.



 

Show Us Your Tix

Published: 26 February 2016

We are proud of the diverse Sydney community that has supported us from day one. We want to honour all of the beautiful people who will be in town celebrating Mardi Gras.

To celebrate this year's Mardi Gras festivities, join us for dinner and present your ticket to any Mardi Gras event, to receive your COMPLIMENTARY 'Shlong Island Iced Tea' or 'Lemon Dyke-queerie' on arrival.

Our spin on the classic Long Island Iced Tea - vodka, white rum, gin, tequila, Cointreau, lemon juice and pink lemonade, and Lemon Daquiri - Cointreau, white rum and lemon juice.

Book in for dinner, and mention that you will "Show Us Your Tix".

Only available Sunday, 28th February to Saturday, 5th March 2016.

Click here to book now, or call 02 9698 4355.

 

Rainbow Trout Mardi Gras Special

Published: 26 February 2016

And in keeping with the festive theme, we can't wait to serve up Chef Mark Jensen's Whole Rainbow Trout special - available throughout Mardi Gras week!

Whole Rainbow Trout stuffed with dry jackfruit curry, wrapped in banana leaf and char grilled. Served with lime and lemongrass sweet fish sauce.

Don't miss out on this divine dish, please mention our 'Rainbow Trout Special' to pre-book your delicious fish.

Only available Sunday, 28th February to Saturday, 5th March 2016.

Click here to book now, or call 02 9698 4355.

 

Red Lantern on Riley Voted in the Top 500 - Australia's Top Restaurants

Published: 5 February 2016

Red Lantern on Riley Voted in the Top 500 Australian Restaurants. 

We're extremely PROUD and GRATEFUL to be voted in the The Australian Financial Review's Top 500 list for the second year running. 

It is a GREAT HONOUR. This list is slightly different to the rest as it is based on the votes of our peers - chefs and restaurateurs. 

A big THANK YOU to everyone. who has supported us and helped us achieve this.  XRL

Click here to view the full list.

 

Feedback Friday -  Tell us what you think.

Published: 2 February 2016

This Friday lunchtime, our chefs are welcoming you into their world. They are testing out a new cut of beef with a new recipe and a new blend of herbs and spices, and they would love to know what you think.

Each lunchtime guest will be invited to a complimentary taste of our new dish Bo Tai Chanh - lemon cured beef with saw leaf coriander, rice paddy herb, toasted rice powder and bean sprouts.

We will use quality beef, sliced finely, and then lightly cured to order with a secret blend of lemon juice and herbs. Once the citrus hits the beef, the lemon juice denatures the protein making it mouth-wateringly tender.

The curing is done to order to ensure that the beef isn't left to stew and become tough. The light and zesty beef is then tossed with a vibrant array of fresh Vietnamese herbs.

Bo Tai Chanh can be compared to the French steak tartare, or the Italian beef carpaccio.

Available this Friday only - 5 February 2016, from 12pm.

Click here to book now!

02 9698 4355

 

Valentine’s Day is not just about Lovers.

In many parts of the world, Valentine’s Day is a special time to show appreciation for the people they love and adore. Also known as ‘Friends’ Day’ or ‘The Day of Love and Friendship’, it is a day to show gratitude and honour our friends rather than just focusing solely on our romantic partner.

On Valentine’s Day, Red Lantern is celebrating the day of LOVE & FRIENDSHIP. So dine with your Lover or invite your closest friends and celebrate each other with our SPECIAL 5-course Tasting Menu with Complimentary Champagne on Arrival.

Sunday, 14 February 2016

Click here to book now!

Valentines Day Tasting Menu

Glass of Champagne on Arrival

---------

Cuon Trai Bo

Soft rice paper rolls of tiger prawn, pork neck and Vietnamese herbs

Muc Rang Muoi

Lightly battered chilli salted squid with fresh lemon and white pepper dipping sauce

---------

Goi Ca Tai Chanh Tay

New Zealand salmon sashimi and Vietnamese herbs with a passionfruit and fish sauce

Goi Du Du, So va Ga

Salad of green papaya, seared sea scallops and master stock chicken

---------

Ca Chien Com

Green rice and coconut coated cobia fillets with broccolini and lime fish sauce

Ga Kho

Buena Vista free range chicken, caramelised and served in a clay pot with shallots, green beans and lotus root

---------

Thit Heo Quay

Oven roasted free range pork belly marinated in coriander seeds, black pepper and oyster sauce with a vegetable salad, herbs and tamarind

Dui Vit Kho

Red braised and char grilled duck legs served with fennel and heirloom tomatoes in a lemon, palm sugar and black pepper sauce

---------

Kem Flan So Co La va Dua

Chocolate and coconut creme caramel with berries and biscuits

$95pp*

Click here to book now!

02 9698 4355

reservations@redlantern.com.au

*10% surcharge on Sundays

 

Join the Red Lantern Family as We Ring in Lunar New Year

Published: 27 January 2016

Lunar New Year is the most important celebration in Vietnamese culture.

Many Vietnamese families prepare for Lunar New Year by cooking special holiday dishes, cleansing the house, and visiting relatives and temples. This is done to wash away the troubles of the previous year, while hoping and wishing for a more prosperous and joyous year head.

Certain dishes are eaten during the Lunar New Year because of their auspicious meaning with a special emphasis on bringing luck in the coming year.

Wholeness is an important concept. Not only does it mean a

good beginning and end to the year, it signifies completion in work and life.

We are excited to serve you two of our most special Lunar New Year dishes.

• Whole Mud Crab wok tossed in Red Lantern's XO sauce

• Steamed Whole Barramundi with ginger, shallots and glass noodles

Available for ONE WEEK ONLY - Monday, 8 February 2016 to Saturday, 13 February 2016.

Click here to book now!

02 9698 4355


Whole Mud Crab wok tossed in Red Lantern's XO sauce

Cua Xao Sot XO

Crabs are strong lunar symbols. Creatures that cast off their shells for new ones, symbolising a personal rebirth.

The crab also signifies prosperity, success and peace in the Lunar calendar.

Beginning the year with such a luxurious dish, is seen to reflect a luxurious year ahead.

Steamed Whole Barramundi with ginger, shallots and glass noodles

Ca Hap Gung, Hanh va Bun Tau

Whole fish is cooked in the Vietnamese culture as it symbolises unity - the coming together of family and friends, and it is a indispensable dish in any New Year feast.

Having a whole fish with head and tail intact also symbolises having something in abundance, ensuring a great start to the prosperous year ahead.

Available for ONE WEEK ONLY - Monday, 8 February 2016 to Saturday, 13 February 2016.

Click here to book now!

02 9698 4355

 

What Australia Day means forthe Red Lantern Family...

Australia Day is always a special day for the Red Lantern family. While it officially marks the day the first fleet arrived in 1778; for us, it is a day where we pay gratitude to the country that accepted us and took our family in as Vietnamese refugees & asylum seekers 38 years ago. We are forever grateful. 

If there is one thing the Vietnamese cuisine and the Australian cuisine have in common, it is our love of the BBQ - Simple, efficient, flavoursome and fun. We would love if you could join our family on this day of gratitude as we celebrate with BBQ goodness our Sizzling Saigon BBQ Platter.

Happy Australia Day everyone. We look forward to seeing you then!

Click here to book now!

02 9698 4355

SIZZLING SAIGON BBQ PLATTER

Char grilled aromatic lemongrass beef mince

Char grilled chicken skewers in a caramel fish sauce

Fragrant pork patties with black pepper and shallot

Char grilled lamb chops marinated in lemongrass

Grilled prawns in chilli and garlic

Served with a refreshing Vietnamese cabbage salad, rice and sauces.

Yes, you get all of this for $50 per person!

Click here to book now!

02 9698 4355

 

Nuoc Cham Sauce

Published: 19 January 2016

MAKES 250ml (8 ½ FL OZ / 1 CUP)

INGREDIENTS

3 tablespoons fish sauce

3 tablespoons white vinegar

2 tablespoons sugar

2 garlic cloves, chopped

1 red bird’s eye chilli, thinly sliced

2 tablespoons lime juice

METHOD

Put the fish sauce, vinegar and sugar in a small saucepan with 12 ml (4 fl oz / ½ cup) water. Place over medium heat, stir well and cook until just before boiling point is reached. Remove the pan from the heat and allow to cool.

Just before serving, stir in the garlic, chilli and lime juice. Store in a tightly sealed jar in the fridge for up to 5 days.

RECIPE featured in all our cook books. Click here to purchase one of our cook books now.

 

Red Lantern on Riley Open on Australia Day

Published: 19 January 2016

Red Lantern on Riley will be trading as usual on the Australia Day public holiday - Tuesday, 26 January 2016.

Join us for dinner from 6pm.

BOOK NOW

 

Sydney Festival: Special Fast Festival Feast

Published: 19 January 2016

Don't miss our on enjoying our Sydney Festival - Fast Festival Feast. The offer ends Tuesday, 26 January 2016.

We're offering a SPECIAL SYDNEY FAST FESTIVAL FEAST for $55pp. Better yet, we are a leisurely 5-minute stroll from Hyde Park.

Click here to book your table now


Fast Festival Feast Menu

Red Lantern's famous Chilli Salted Squid

Char grilled King salmon with green mango, heart of palm, watercress and Vietnamese herbs

---------

King prawns in a tomato and black pepper sauce

Black Angus strip loin wok tossed in oyster and sesame

Chinese broccoli with black bean

---------

Glass of Red Lantern's signature Sauvignon Blanc or Shiraz


All of this for $55 per person!

Vegetarian option available upon request.

Click here to book now!

 

Squid Sautéed with Garlic, Chilli and Spring Onions

Published: 12 January 2016

Squid is plentiful, reasonably inexpensive and can be roasted, grilled sautéed, or stuffed and steamed. Yes, it’s very versatile, so please take advantage of it and experiment.” – Mark Jensen

SERVES 4, AS A STARTER

INGREDIENTS

600 g (1 lb 5 oz) whole squid (or if you could use cleaned frozen squid tubes)

100 ml (3 ½ fl oz) olive oil

2 teaspoons garlic, chopped

2 teaspoons chilli flakes

4 spring onions (scallions), finely sliced on the diagonal (reserve some for garnish)

1 tablespoon lemon or lime juice

METHOD

To clean the whole squid, lay it on a chopping board, insert your fingers inside the squid and pull the internal organs and legs away from the body. Use a sharp knife to cut the beak from the top of the tentacles, discard the beak and internal organs. Use your fingers to pull the wings off the squid’s body, then proceed to remove all of its skin. Leave the skin on the tentacles. You will now have two pieces – the body and the tentacles. Wash the squid under cold running water and pat dry with paper towel.

Lay the body on a clean chopping board with the top of the squid pointing away from you. Insert the tip of a sharp knife into the top of the fine line that runs along the side of the squid. Cut down to the bottom, then open the body up as you would a book. Working from the top right to the bottom left of the squid, score the squid on a 45-degree angle, making sure you don’t cut right through the flesh. Then similarly, work from the top left to the bottom right, to form a diamond pattern of cuts across the squid. Cut the squid vertically in half, then turn the pieces so the top and the bottom face left and right. Cut the body into 2 cm (¾ inch) wide pieces and cut the tentacles into 4 cm (1 ½ inch) lengths.

Place a large frying pan or wok over high heat and add the olive oil. When the oil is hot but not smoking, add the squid. Move it around the pan with a wooden spoon for 1 minute, then add the garlic, chilli flakes and spring onions. Continue to move the squid around the pan for about 3 minutes until it is cooked. Add the lemon or lime juice and season with sea salt and freshly ground black pepper. Garnish with the reserved spring onion and serve.

RECIPE from Mark Jensen's - The Urban Cook: Cooking and Eating for a Sustainable Future. Click here to purchase the book now.

 

Get Red Lantern Deliciousness Delivered to Your Desk or Door

Published: 11 January 2016

We've now partnered with Deliveroo to deliver delicious Red Lantern food to your home or work place. Simply click here to order from our menu. Deliveroo is a new service that delivers our meals piping hot, in an average of 32 minutes. You can order through the Deliveroo App or online.

Stuck on what to order for that meeting, or craving a fresh noodle salad at home? Worry no more, we've got you covered.

Here's a SPECIAL OFFER for Red Lantern guests. Take $10 off your first order by entering the promotional code 'REDLANTERN10' (terms & conditions apply*).

Order today for delivery!


*For $10 off first order (new customers only) register and enter REDLANTERN10 at checkout on deliveroo.com.au. Valid from 6:00am 25/11/2015 to 11:59pm 25/1/2016. See deliveroo.com.au/legal for full voucher terms.

 

Beef Noodle Salad

Published: 5 January 2016

I grew up eating and cooking this dish. Soft silky vermicelli noodles combined with fresh mint, herbs and crunchy peanuts topped with lemongrass beef makes for a light, tasty and extremely textural meal. This is a classic southern Vietnamese street food.” - Luke Nguyen

SERVES 4

INGREDIENTS

500 g (1 lb 2 oz) beef sirloin or rump steak

3 lemongrass stems, white part only, finely chopped

2 tbsp fish sauce

2 garlic cloves, crushed

2 tbsp oil

1 small onion, sliced

2 tsp sugar

pinch of salt

pinch of fine white pepper

vermicelli salad or jasmine rice, to serve

1 tbsp fried red Asian shallots

1 tbsp chopped roasted peanuts

2 tbsp dipping fish sauce

Noodle bowl

1 handful cooked Vermicelli noodles

1 handful perilla leaves

1 handful mint leaves

1 cucumber

1 handful beans sprouts

METHOD

Slice the beef into 2 mm (1/16 in) strips and combine in a bowl with 2 tablespoons of the chopped lemon grass, all the fish sauce and half the garlic. Allow the meat to marinate for 10 minutes.

Add half the oil to a wok over medium heat and fry half of the onion, half of the remaining lemon grass and half of the remaining garlic for 1–2 minutes, or until fragrant. Increase the heat to very high and add half the beef and its marinade to the wok. Stir-fry for 2 minutes, then remove the beef from the wok.

Repeat the previous process with the remaining beef, onion, lemon grass and garlic. Return the first batch of beef to the wok, season with the sugar, salt and pepper, and continue to stir-fry to heat through. Serve on top of vermicelli salad.

To finish, top with the essential fried shallots, peanuts and dipping fish sauce.

RECIPE from Pauline Nguyen's - Secrets of the Red Lantern. 

Click here to purchase the book now.

 

Sydney Festival Special - Fast Festival Feast

Published: 4 January 2016

Are you heading to the Sydney Festival this January? 

Why not head into Red Lantern on Riley for a DELECTABLE FEAST before or after your event? We're offering a SPECIAL SYDNEY FAST FESTIVAL FEAST for just $55pp. 

Better yet, we are a leisurely 5-minute stroll from Hyde Park. BOOK NOW

For the full Sydney Fast Festival Feast menu - www.sydneyfestival.org.au/2016/red-lantern-on-riley

 

2015/6 Christmas & New Year Trading Hours


CLOSED: 23 - 26 December 2015

OPEN: 27 - 30 December 2015

CLOSED: 31 December 2015 - 1 January 2016

OPEN: 2 January 2016


Red Lantern on Riley will return to regular trading hours from Saturday 2nd January 2016.


Click here to book now!

 

Avocado Ice Cream

Published: 22 December 2015

MAKES 750 ML (26 FL OZ / 3 CUPS)

INGREDIENTS

125 ml (4 fl oz / ½ cup) milk

375ml (13 fl oz / 1 ½ cups) pouring (whipping) cream

1 ½ very ripe avocados

1 tablespoon freshly squeezed lemon juice

2 tablespoons condensed milk

1 teaspoon salt

4 egg yolks

100 g (3 ½ oz) caster (superfine) sugar

METHOD

Put the milk and cream in a saucepan and bring to a boil over medium heat. Meanwhile, remove the flesh from the avocados and blend it in a food processor with the lemon juice, condensed milk and salt. As soon as the cream comes to a boil, blend it into the avocado in the food processor. Whisk the egg yolks and sugar together until light and fluffy, then pour the avocado mixture over the yolks while continually whisking. 

Pour the mixture back into a clean saucepan and cook for about 5 minutes over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon. Remove from the heat, pour into a bowl and place over ice to cool.

Put the mixture in an ice-cream machine and churn until frozen or place in the freezer and whisk it every half hour until frozen. It will take 4 or 5 hours to freeze.

RECIPE from Pauline Nguyen's - Secrets of the Red Lantern. Click here to purchase the book now.

 

Online Orders for Pre-Christmas Delivery

Published: 21 December 2015

Tuesday, 22 December 2015, is the final day to purchase your Christmas gifts online or in-store to ensure delivery by Christmas day. Head online and shop up a storm now - www.redlantern.com.au/shop

 

Book Your End of Year Event With Us!

Published: 7 December 2015

Dates are filling up fast for Christmas. DELIGHT your guests with GOURMET Vietnamese canapés or SPOIL them with a seated dinner of up to five award-winning courses with matching wines. Red Lantern makes every party a SPECIAL one - be it a cocktail party, private get together, corporate lunch or Christmas party. BOOK YOUR NEXT EVENT WITH US!

For more information, visit our Functions & Events Page or just contact the team at office@redlantern.com.au (02 9698 4355)

 

Find the Perfect Christmas Gift

Published: 7 December 2015

There are only 17 days left till Christmas. Don't leave it to the last minute and avoid the shopping centre crush.

Head over to our online store to purchase one of our INSPIRING books, DVDs, UBER COOL t-shirts or a gift voucher for an UNFORGETTABLE dining experience - www.redlantern.com.au/shop

Spoil your loved ones this Christmas. 

 

Beef Tossed with Wild Betel Leaf & Lemongrass

Published: 1 December 2015

It was so much fun cooking this dish on the streets of Saigon in District 1. Every time I walk past Hai Ba Trung Street, I always look out for Tuan, the street vendor who kindly let me borrow his cart to cook this dish. He is there every night without fail, and always with a great big smile on his face.” – Luke Nguyen

SERVES 4-6 AS PART OF A SHARED MEAL

INGREDIENTS

2 tablespoons vegetable oil

1 lemongrass stem, finely diced, white part only

2 garlic cloves, finely diced

2 chillies, finely diced, plus extra to garnish

300g (10 ½ oz) lean beef sirloin, thinly sliced

1 tablespoon fish sauce

1 tablespoon soy sauce

2 teaspoons sugar

15 betel leaves, roughly sliced

coriander (cilantro) sprigs, to garnish

METHOD

Add the oil and lemongrass to a smoking-hot frying pan or wok. Cook for 5–10¬ seconds, or until fragrant, then add the garlic and chilli.

Now add the beef and stir-fry for 2 minutes. Season with the fish sauce, soy¬ sauce and sugar, add the betel leaves and stir-fry for a further minute.

Transfer to a plate and garnish with the coriander and extra chilli. Serve with steamed jasmine ¬rice.

TIP 

When dicing lemongrass, always use a sharp heavy knife. Don’t discard¬ the ¬green tips of a lemongrass stem — steep them in hot water and¬ enjoy as lemongrass tea.

RECIPE from Luke Nguyen's - The Food of Vietnam. 

Click here to purchase the book now.

 

Vote of Luke to Win a LOGIE!

Published: 27 November 2015

We need your help to VOTE for big boss LUKE to WIN a LOGIE for his series - Luke Nguyen's UK!

"I get nominated every year, but I've never won - and probably never will! But please vote anyways...

- Luke Nguyen.

Let's prove him wrong and get him that WELL EARNED LOGIE.

Click here to VOTE NOW!


 

Get Red Lantern Deliciousness Delivered to Your Desk or Door

Published: 26 November 2015

We have teamed up with the team at Deliveroo to get all of Red Lantern's DELICIOUSNESS delivered to your home or office.

Whether you are stuck at your desk and can't make it in for lunch, or just want a feast in the comfort of your own home;head over to the Deliveroo website to see if they deliver to you.

Click here to start your order.


 

Quy Nhon Fish Cakes

Published: 25 November 2015

If you like fish cakes, Quy Nhon is the place to visit. Nowhere else in Vietnam has as many artisans specialising in fish cakes. There are hundreds of varieties to choose from. These fish cakes can be eatern on their own, tossed in salads, put in a crisp baguette or added to noodle soups.” – Luke Nguyen

SERVES 4-6 AS PART OF A SHARED MEAL

INGREDIENTS

1 tablespoon fish sauce

500g (1 lb 2 oz) skinless, boneless Spanish mackerel fillets, cut into 1 cm (½ in) cubes

½ teaspoon sea salt

½ teaspoon freshly ground white pepper

¼ teaspoon sesame oil

1 garlic clove, finely diced

5 spring onions (scallions), thinly sliced, white part only

vegetable oil, for deep-frying

Nuoc mam cham dipping sauce, to serve

METHOD

Place the fish sauce in a small bowl next to a large mortar and pestle.

Using the mortar and pestle, begin to pound the fish into a paste, frequently dipping the pestle into the fish sauce to prevent the fish sticking to it. (Alternatively, blend the fish in a food processor by pulsing the flesh and regularly scraping down the sides of the bowl.)

Now add the salt, pepper, sesame oil, garlic and spring onion.

Continue to pound until you have used up all the fish sauce and combined all the ingredients together — and the paste, including the spring onions, has become fine, smooth and quite elastic. You’re after a smooth purée.

Transfer the fish paste mixture into a bowl, then use oiled hands to form the mixture into 5 cm (2 inch) patties, about 2 cm (¾ inch) thick.

Add 2–3 cm (¾ – 1 ¼ inches) vegetable oil to a large non-stick frying pan and heat over medium heat. Add the fish cakes in batches and fry for 4 minutes on each side, or until golden.

Serve the fish cakes on their own as a snack, or wrap them in lettuce leaves, adding some noodles and herbs to the parcel.

Serve with nuoc mam cham for dipping.

RECIPE from Luke Nguyen's - The Food of Vietnam. Click here to purchase the book now.

 

Red Lantern on Riley - Christmas Trading Hours

Published: 17 November 2015

CLOSED: 23 - 26 December 2015

OPEN: 27 - 30 December 2015

CLOSED: 31 December 2015 - 1 January 2016

OPEN: 2 January 2016

Red Lantern on Riley will return to regular trading hours from Saturday 2nd January 2016.

Click here to book now!

 

Char Grilled Jumbo Prawns in Oyster Sauce

Published: 16 November 2015

In this recipe I suggest peeling the prawns, but in Vietnam the locals would leave the shells intact and enjoy the crunch of the crispy charcoal shells. If you are feeling adventurous, please do the same.” – Luke Nguyen

SERVES 4-6 AS PART OF A SHARED MEAL

INGREDIENTS

1 tablespoon julienned ginger

2 tablespoons shaoxing rice wine

2 red Asian shallots, finely chopped

2 garlic cloves, finely chopped

1 ½ tablespoons soft brown sugar

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sesame oil

500 g (1 lb 2 oz) raw jump prawns (shrimp), peeled and deveined, tails intact, or left unpeeled if preferred

1 teaspoon toasted sesame seeds

2 tablespoons chilli sauce

METHOD

In a bowl, combine the ginger, shaoxing wine, shallots, garlic and brown sugar, oyster sauce, fish sauce and sesame oil. Mix well, then add the prawns and toss to coat in the marinade. Cover and place in the fridge to marinate for 30 minutes. Drain well.

Heat a barbecue grill or chargrill pan to medium-high and cook the prawns for 2 minutes on each side. Remove to a serving plate, garnish with the sesame seeds and serve immediately. Serve with jasmine rice, and with chilli sauce for dipping.

RECIPE from Luke Nguyen's - The Songs of Sapa. Click here to purchase the book now.

 

DUE TO POPULAR DEMAND - 2nd Beer & Clam Night Released!

Published: 12 November 2015

Due to popular demand we have released a SECOND BEER & CLAM NIGHT with Moo Brew! The first night sold out in less than 24 hours so GET IN QUICK to secure your seats to the second night of FIVE LIP SMACKING COURSES SHELLFISH & CRAFT BREWS from MOO BREW! 

CLICK HERE TO BOOK NOW.

Tuesday, 1 December 2015

1st Seating - 6.00pm to 8.00pm

2nd Seating - 8.15pm to 9.30pm

Red Lily Cocktail Bar - Crown Lane Darlinghurst

Menu

5-courses with matching MOO BREW craft beers

Tua Tua Clams with lemon butter, cracked black pepper and coriander

Moo Brew Pilsner

Storm Clams with a tomato and chilli jam

Moo Brew Hefeweizen

SA Blue Mussels with coconut milk, lemongrass and chilli

Moo Brew Belgo

Corong Pippi’s wok tossed with oyster sauce, ginger and garlic

Moo Brew Pale Ale

Clams with wood ear mushrooms, soy and sesame oil

Moo Brew Dark Ale

$60 pp

CLICK HERE TO BOOK NOW.

reservations@redlantern.com.au (02 9698 4355)

It's going to be another fun night!

 

Looking for a Beautiful Venue to Hold Your Next Event?

Published: 11 November 2015

DELIGHT your guests with GOURMET Vietnamese canapés or SPOIL them with a seated dinner of up to five award-winning courses with matching wines. Red Lantern makes every party a SPECIAL one - be it a cocktail party, private get together, corporate lunch or Christmas party. Christmas is quickly approaching and dates are filling up fast. 

BOOK YOUR NEXT EVENT WITH US!

For more information, visit www.redlantern.com.au/functions-eventsor just contact the team at office@redlantern.com.au

(02 9698 4355)

 

Beer & Clam Night with Moo Brew

Published: 9 November 2015

This month we're teaming up with our friends at Moo Brew to present another SPECIAL night of 5-courses of SUPERBLY FRESH SHELLFISH matched with their EXCEPTIONAL hand crafted beers.

Our Beer & Clam nights always sell out, BOOK NOW to avoid disappointment. CLICK HERE to BOOK NOW .

Monday, 30 November 2015

1st Seating - 6.00pm to 8.00pm

2nd Seating - 8.15pm to 9.30pm

Red Lily Cocktail Bar - Crown Lane Darlinghurst

CLICK HERE to BOOK NOW

Menu

5-courses with matching MOO BREW craft beers

Tua Tua Clams with lemon butter, cracked black pepper and coriander

Moo Brew Pilsner

Storm Clams with a tomato and chilli jam

Moo Brew Hefeweizen

SA Blue Mussels with coconut milk, lemongrass and chilli

Moo Brew Belgo

Corong Pippi’s wok tossed with oyster sauce, ginger and garlic

Moo Brew Pale Ale

Clams with wood ear mushrooms, soy and sesame oil

Moo Brew Dark Ale

$60 pp

CLICK HERE to BOOK NOW

reservations@redlantern.com.au (02 9698 4355)

It's going to be another fun night!

"The evening was fantastic. I left feeling satisfied yet craving for another round of shellfish and beer which is a great sign. Food pairings were quite incredibly well done, I have to say I am surprised! Honestly all I’ve known about food pairing was 'red wine with red meat, white wine with white meat', the idea of beer and food pairing has been around but I have to say I don’t think I’ve experienced anything quite like this before, especially something this well thought of and done." - C.Lim (from the blog Australia to America - read more here...)

 

Citywalker Visits Red Lantern!

Published: 3 November 2015

A behind the scenes look at the day City Walker came to visit Red Lantern! 

These guys were so much fun! 

GO LUKE!! 

 

Cuttlefish and Banana Blossom Salad

Published: 3 November 2015

When I was twelve, I asked my mother what was the difference between squid and a cuttlefish. She looked at me like I was a fool before explaining that cuttlefish have an internal shell – its spine – which is called the cuttlebone. It is also rounder in shape and is preferred over squid as it has more texture. For some reason I’ve always remembered this question I asked my mother; maybe it was because I was embarrassed that I didn’t know the answer, or maybe it was because I just couldn’t believe that she expected a young boy to know that kind of thing. Anyhow, this salad is all about texture, and with every mouthful you will experience five different ones.” – Luke Nguyen

SERVES 4-6 AS PART OF A SHARED MEAL

INGREDIENTS

300 g (10 ½ oz) banana blossom

1 tablespoon white vinegar

2 tablespoons vegetable oil

4 cm (1 ½ inch) piece of ginger, peeled and julienned

2 bird’s eye chillies, sliced

500 g (1 lb 2 oz) cuttlefish, cleaned, tubes scored on the inside and sliced into 2 x 3cm (3/4 x 1 ¼ inch) pieces

1 teaspoon fried garlic

1 teaspoon sesame oil

1 handful Vietnamese mint leaves, roughly sliced

1 handful perilla leaves, roughly sliced

1 handful mint leaves, roughly sliced

4 tablespoons fish sauce dressing

DRESSING

2 tablespoons sugar

2 tablespoons soy sauce

3 tablespoons warm water

3 teaspoons pineapple juice

1 bird’s eye chilli, finely sliced

METHOD

To make the dressing, combine all ingredients and mix well. Set aside. Peel the outer purple layer of the banana blossom until you reach the inner, pale yellow core, reserving one of the purple leaves for garnish. Thinly slice the yellow core of the blossom, then transfer it to a bowl, pour in enough cold water to cover, and add the vinegar. This stops it from discolouring. Soak for 10 minutes, then drain. Put the reserved purple leaf in the serving bowl or plate, for garnish.

Place a frying pan over high heat. Add the oil, ginger, half the chilli and the cuttlefish. Stir fry for 3 minutes, then remove and set aside.

In a bowl, combine the banana blossom, cuttlefish, fried garlic, sesame oil and all the herbs. Dress with the fish sauce dressing and toss well. Transfer to a serving bowl and garnish with the remaining chilli.

RECIPE from Luke Nguyen's - The Songs of Sapa. Click here to purchase the book now.

 

Save the Date - Our Next Beer & Clam Adventure with Moo Brew!

Published: 3 November 2015

Save the date for our next Beer and Clam night with our friends at Moo Brew, on Monday, 30 November 2015

at the Red Lily Cocktail Bar.

Click here to join the wait list for the event, and then keep your eyes peeled for more details coming very soon!

 

Snails Cooked in a Coriander & Thai Basil Butter

Escargots au Beurre de Coriandre et Basilic Thailandaïs

Published: 27 October 2015

“My first meal in France was in a little restaurant in Paris. I ordered a bottle of wine and a serve of snails cooked in butter, garlic and parsley. They were so good that I didn't think I'd ever find tastier snails in France - until I tried my cousin's Vietnamese version.” – Luke Nguyen

SERVES 4-6 AS A SHARED STARTER

INGREDIENTS

24 fresh snails, in their shells

200 g (7 oz) unsalted butter, at room temperature

2 tablespoons chopped garlic

1 small handful coriander (cilantro) leaves

1 small handful Thai basil leaves

1 teaspoon sea salt

pinch of freshly ground black pepper

315 g (11 oz / 1 cup) rock salt

warmed baguettes, to serve

METHOD

Remove the snails from their shells. Wash both the snails and their shells in salted water, leaving them to soak for 10 minutes before rinsing under cold water. Repeat this process three times. Set the snails and the shells aside.

In a food processor, blitz together the butter, garlic, coriander, Thai basil, sea salt and black pepper. Remove from the bowl, cover with plastic wrap and set aside at cool room temperature to allow the flavours to develop.

Preheat the oven to 180°C (350°F). Sprinkle the rock salt over a baking tray.

Fill each snail shell with ½ teaspoon of the herb butter. Place a snail in each shell, pushing it into the butter. Use the remaining herb butter to fill up the shells. Place the shells in the rock salt on the tray, butter side up.

Transfer to the oven and bake for 8–10 minutes, or until the butter is sizzling hot and bubbling. Serve with warm baguettes.

RECIPE from Luke Nguyen's - France: A Gastronomic Adventure. Click here to purchase the book now.

 

Chargrilled Razor Clams with Lime Dressing

Couteaux Grillés à La Vinaigrette De Citron Vert

Published: 21 October 2015

“Prized for their deliciously sweet, meaty flesh, razor clams have long, narrow shells that, when closed, resemble a closed straight razor. They take well to quick, simple cooking preparations, to keep them plump, tender and juicy.” – Luke Nguyen

SERVES 4, AS PART OF A SHARED MEAL

INGREDIENTS

12 large razor clams (vongole)

1 tablespoon crushed roasted peanuts

1 bird’s eye chilli, sliced

steamed white rice, to serve

Spicy Lime Dressing

1 bird’s eye chilli, sliced

12 coriander (cilantro) leaves

1 teaspoon sea slat

½ teaspoon finely ground white pepper

1 tablespoon lime juice

METHOD

Clean the clam by soaking them in salted water with some black pepper for 30 minutes. This will encourage the clams to spit out sand. Repeat this process.

To make the dressing, pound the chilli and coriander using a mortar and pestle. Transfer to a mixing bowl, add the remaining ingredients and mix together well.

Heat a chargrill pan to high. Chargrill the clams for about 3 minutes, or until they open. Continue to grill for a further 2 minutes.

Transfer the clams to a platter and drizzle with the dressing. Sprinkle with the crushed peanuts, garnish with the chilli and serve with steamed rice.

RECIPE from Luke Nguyen's - France: A Gastronomic Adventure. Click here to purchase the book now.

 

A Very SPECIAL Beer & Clam Night with Two Birds Brewing

Published: 30 September 2015

In conjunction with Sydney Craft Beer Week, we are holding a VERY SPECIAL Beer & Clam night with our friends at Two Birds Brewing.

Get your tickets now for a night of FIVE UNFORGETTABLE courses of PRISTINELY FRESH shellfish, all matched with the UNIQUE HAND CRAFTED BEERS by Two Birds Brewing.

Our Beer & Clam nights always sell out, BOOK NOW to avoid disappointment.

Monday, 19 October 2015

Red Lily Cocktail Bar

BOOK NOW - 1st Seating: 6.00pm to 8.00pm

BOOK NOW - 2nd Seating: 8.00pm t0 10.00pm

Menu

5-courses with matching TWO BIRDS BREWING craft beers

Tua Tua Clams with lemon butter, cracked black pepper and coriander

Two Birds Brewing Bantam Session IPA

Storm Clams with a tomato and chilli jam

Two Birds Brewing Golden Ale

SA Blue Mussels with coconut milk, lemongrass and chilli

Two Birds Brewing Sunset Ale

Corong Pippi’s wok tossed with oyster sauce, ginger and garlic

Two Birds Brewing Taco Beer

Clams with wood ear mushrooms, soy and sesame oil

Two Birds Brewing Lemongrass IPA

$70 pp

BOOK NOW - 1st Seating: 6.00pm to 8.00pm

BOOK NOW - 2nd Seating: 8.00pm t0 10.00pm

It's going to be another fun night!

 

Complimentary Recipe: Prawn, Mango and Snow Pea Salad

Published: 28 September 2015

Traditional Vietnamese mango salads call for green mangoes, but David's French version uses semi-ripe mangoes, which are softer in texture and are on the sweeter side. Use the larger mango varieties for this recipe, not the smaller ones that you would use green.” – Luke Nguyen

SERVES 4-6, AS PART OF A SHARED MEAL

INGREDIENTS

120 g (4 ½ oz) snow peas (mangetout)

2 tablespoons vegetable oil

¼ red onion, thinly sliced

2 cm (3/4 inch) piece of ginger, peeled and thinly sliced

2 teaspoons sambal oelek

450 g (1 lb) large raw prawns (shrimp), peeled and deveined, tails intact

Juice of 2 limes

2 x 300 g (10 ½ oz) semi-ripe mangoes, peeled and julienned

Coriander (cilantro) sprigs, to garnish

Dressing:

2 teaspoons dijon mustard

2 teaspoons rice wine vinegar

1 tablespoon vegetable oil

METHOD

Bring a saucepan of water to the boil and blanch the snow peas for 1 minute. Drain and briefly refresh in cold water, then drain again. Slice the snow peas lengthways.

To make the dressing, whisk together the mustard, vinegar and oil in a bowl. Season with salt and pepper, to taste. Toss the snow peas with the dressing in a large mixing bowl and set aside.

Heat a wok over medium heat, then add the oil and cook the onion and ginger for 3 minutes until caramelised. Add the sambal oelek and prawns and stir fry for 2 minutes, or until the prawns are just cooked. Deglaze with lime juice. Season with salt and pepper, to taste.

Add the prawns to the snow peas in the bowl, then add the mango and toss well to combine all the ingredients. Transfer to a serving platter and garnish with the coriander sprigs.

RECIPE from Luke Nguyen's - Indochine: Baguettes and Banh Mi - Finding France in Vietnam. Click here to purchase the book now.

 

Red Lantern on Riley Wins Restaurant & Catering Association's Best Asian Restaurant Award!

Published: 22 September 2015

A massive CONGRATULATIONS and THANK YOU to our

HARD WORKING team, and of course, all our BEAUTIFUL guests.

It is truly an honour to be AWARDED the Restaurant & Catering Association's BEST ASIAN RESTAURANT AWARD.

The team are still buzzing and we would love to see you all of you at Red Lantern on Riley very soon!

Click here to book now or call 02 9698 4355.

 

Red Lantern on Riley OPEN all Labour Day Long Weekend!

Published: 21 Septemebr 2015

Red Lantern on Riley will be open all long weekend. Let us do the labour and prepare you a FEAST!

Click here to book now or call 02 9698 4355.

LONG WEEKEND TRADING HOURS

Red Lantern on Riley

Saturday, 3 October 2015 : Open from 6.00pm

Sunday, 4 October 2015: Open from 6.00pm

Monday, 5 October 2015: Open from 6.00pm

Red Lily Cocktail Bar

Saturday, 3 October 2015 : Open from 5.30pm

Sunday, 4 October 2015: CLOSED

Monday, 5 October 2015: CLOSED

Don't miss out, click here to book now or call 02 9698 4355.

 

Complimentary Recipe: Asian Fruit Salad with Agar Agar Jellies & Coconut Cream

Published: 21 September 2015

Agar agar is a gelatinous substance extracted from seaweed; it is vegetarian’s gelatine. I think it is more practical than because it sets liquid without refrigeration. This means the jellies are quite portable, perfect for picnic or whenever you want a healthy treat. You can buy agar agar from Asian grocery stores.” – Mark Jensen

Ingredients

500 ml (17 fl oz / 2 cups) watermelon juice

5500 ml (17 fl oz / 2 cups) pineapple juice

12 g (½ oz) agar agar powder

2 tablespoons sugar

juice of ½ lemon

16 lychees, peeled and pitted

3 mangosteens

3 passionfruit

1 mango

1 quantity coconut cream (see Note)

2 tablespoons of crushed toasted peanuts (see Note)

Method

Place the watermelon juice and pineapple juice in separate saucepans. Stir in 5g of agar agar into the watermelon juice and 7ml into the pineapple juice. Add 125mls of water and 1 tablespoon of sugar to the pineapple juice.

Place the saucepans over high heat and bring to the boil, stirring constantly. Once the juices boils, remove the pans from the heat.

Strain both the watermelon and pineapple juice through a muslin cloth into separate, square heatproof containers. Allow the jelly to cool at room temperature. Once the jellies have set, cut them into 1cm square or diamond shapes, then lift them out of the container and place them in the fridge.

Meanwhile, prepare the fruit for the salad, then arrange it in serving bowls. Scatter over the jelly squares and pour the coconut cream over the top. Garnish with toasted peanut.

Note – To toast the peanuts, put 3 tablespoons of raw peanuts on a microwave-safe plate. Cook for 2 minutes on high. Allow the nuts to cool, then crush using a mortar and pestle. This will give about 2 tablespoons of crushed peanuts.

Coconut Cream

400 ml (14 fl oz) coconut cream

1 tablespoon caster (superfine) sugar

½ teaspoon salt

2 teaspoons potato starch

Put the coconut cream, sugar, salt and potato starch in a saucepan and mix well. Place the saucepan over medium heat and stir the mixture for 3-4 minutes until it starts to thicken. Remove from heat and set aside to cool. 

RECIPE from Mark Jensen's - The Urban Cook: Cooking & Eating for a Sustainable Future. Click here to purchase the book now.

 

Complimentary Recipe: Ms Daen's Vietnamese/Lao Ginger Chicken

Published: 15 September 2015

"I’d heard of a family in Vientiane who migrated from Vietnam in the early 1950s and had a restaurant serving the best bow of ‘pho’ in town, so naturally I had to check it out. I arrived early for breakfast and met the owner-chef, Ms Daen.

We shared an instant bond. Only later did I learn we were both born in the same refugee camp in Thailand, and even have the same Thai name: Daen.

Her pho was delicious, but it was not a traditional Vietnamese-style pho. Lao cuisine has a strong Vietnamese influence, as many Viet families migrated to Laos during the French occupation and Vietnam War, but the Vietnamese food has changed to accommodate the local palate.

This is Ms Daen’s recipe, which she says is a great example of that Vietnamese influence: a Low version of the Vietnamese ginger chicken.”– Luke Nguyen

SERVES 4, as part of a Shared Meal

Ingredients

2 tablespoons glutinous rice, soaked in water for 2 hours

2 tablespoons chicken stock

2 tablespoons vegetable oil

2 garlic cloves, sliced

4 cm (1 ½ inch) piece fresh ginger, peeled and julienned

300 g (10 ½ oz) boneless, skinless chicken breast, finely sliced

1 handful Thai basil leaves

1 handful lemon basil leaves

2 red chillies, sliced

2 tablespoons oyster sauce

pinch of caster (superfine) sugar

coriander (cilantro) sprigs, to garnish

sticky rice, to serve (see Note)

Method

Strain the soaking rice and place in a mortar. Pound with a pestle for 4 minutes, or until crushed. Stir in the chicken stock and set aside.

Add the vegetable oil to a hot wok. Add the garlic and ginger, then sauté over medium–high heat until fragrant.

Add the chicken and stir-fry for 2 minutes over high heat. Now add all the basil and chilli.

Strain the stock mixture from the mortar, discarding the rice. Add to the chicken mixture and stir until combined. Now add the oyster sauce, sugar and a pinch of sea salt and stir-fry for a further minute.

Transfer to a serving platter, garnish with coriander and serve with sticky rice.

Note: To make the sticky rice, drain and rinse the soaked rice in cold water three times. Pour water into the bottom of your steamer and line the steaming section with muslin. Place the rinsed rice on the cloth, cover with the lid and set on the stovetop over high heat. Steam for 15 minutes, then flip the rice over. Cook for another 5–15 minutes, or until the rice becomes translucent; take a small bite to check it is soft and chewy. (Sticky rice generally takes about 20–30 minutes of steaming all up.)


RECIPE from Luke Nguyen's - Greater Mekong: A Culinary Journey from China to Vietnam. Click here to purchase the book now.

 

Enjoy a Seat at Chef Mark Jensen's Chef's Table at Barilla Cooking School

Published: 15 September 2015

Enjoy a seat at the CHEF'S TABLE at Barilla Cooking School as Chef Mark Jensen prepares your dinner right in front of you! 

For just $50pp ENJOY a 2-course dinner, drinks, antipasto, matching wines, a GOODIE BAG, and an UP CLOSE and PERSONAL experience with the boss! 

Spots are limited, BOOK NOW! 

Contact the Barilla Cooking School directly - silvia.gardin@barilla.com (02 8585 3911)


 

Complimentary Recipe: Yabbies Cooked in a Tomato, Chilli & Black Pepper Sauce

Published: 10 September 2015

"Yabbies are a great sustainable alternative to prawns. They are farmed in inland ponds, and any waste they produce can be filtered from the water and used to fertilise the land." - Chef Mark Jensen

SERVES 4, as a Starter

Ingredients

1 kg (2 lb 4 oz) live yabbies

2 ½ tablespoons olive oil

2 garlic cloves, finely chopped

1 small onion, finely ficed

400 g (14 oz) peeled and chopped tomatoes (see Note), or tinned chopped tomatoes are fine if fresh are not available

2 ½ tablespoons fish sauce

1 tablespoon caster (superfine) sugar

1 teaspoon sea salt

2 teaspoons minced pickled red chilli

1 teaspoon freshly ground black pepper

2 spring onions (scallions), finely sliced on the diagonal

1 long red chilli, chopped

Method

Put the live yabbies in the freezer; this will humanely prepare them for later use. Place a saucepan over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the garlic and onion and gently fry for about 2 minutes to release the flavours. Add the tomato and stir to combine the flavours. Bring the sauce to the boil, then reduce the heat and simmer gently for 10 minutes. Add the fish sauce, sugar, sea salt, pickled chilli and black pepper, stir to combine, then simmer gently for another 5 minutes. Remove the tomato sauce from the heat and set aside.

Remove the yabbies from the freezer. Preparing the yabbies one at a time, place them on their backs on a chopping board, then cut in half straight down the middle from head to tail. Place a large frying pan over medium heat and add the remaining olive oil. Once the oil is hot, quickly place all the yabbies in the pan, flesh side down, and fry for 2 minutes. Add the tomato sauce, stir to combine, and simmer for 4 minutes, or until the yabbies are cooked. Serve the yabbies in a bowl and garnish with the spring onion and chilli.

Note: To peel the tomatoes, score a cross in the base of each tomato. Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 30-60 seconds, then refresh in a bowl of iced water. Peel the skin away from the cross and discard it, then chop the tomatoes.


RECIPE from Mark Jensen's - The Urban Cook: Cooking & Eating for a Sustainable Future. Click here to purchase the book now.

 

SPECIAL EVENT: Sustainable Seafood Spectacular!

Published: 28 August 2015

We're teaming up with our friends at Fishtales to present you a 4-course SUSTAINABLE SEAFOOD SPECTACULAR,  showcasing Chef Mark Jensen's spin on PRISTINELY FRESH and SUSTAINABLE seafood, with matching wines from Lerida Estate.


Don't miss out, click here to book now , call 02 9698 4355, or email reservations@redlantern.com.au.

6.30pm - Wednesday, 16 September 2015

Red Lantern on Riley

BOOK NOW


Menu

Lerida Estate Brut Rose

------

Steamed Cloudy Bay Storm Clams with a tomato and chilli jam

Smoked Kinkawooka mussels with a roasted red pepper sauce

Lerida Estate Pinot Noir Rose

------

Salt and pepper Glacier 51 Toothfish collars

Vietnamese chowder of smoked Mt Cook Alpine salmon and croquettes

Lerida Estate Amara

------

Wok tossed Skull Island Wild Tiger Prawns with

Fraser Island Spanner crab sauce

Pacific Reef Cobia, oxtail and pork braised in

cinnamon, cloves, lemongrass and shrimp paste

Lerida Estate Lake George Pinot Noir

------

Seeds, grains and sweet treats

Lerida Estate Botrytis Pinot Gris

$140pp

All our special events always sell out. Book now to avoid disappointment.

 

Complimentary Recipe: Spiced Sticky Lamb Mince

Published: 25 August 2015

If you have your own mincer, you can buy good quality pieces of meat and mince them yourself. For this recipe, buy whole pieces of lamb breast; when minced, you’ll have a perfect balance of meat to fat.” – Mark Jensen

SERVES 4, as a Main

Ingredients

500 g (1 lb 2 oz) minced (ground) lamb

2 tablespoons vegetable oil

4 red Asian shallots

2 garlic cloves, finely chopped

2 bird’s eye chillies, very finely sliced

1 teaspoon finely chopped ginger

3 tablespoons kecap manis

2 tablespoons Maggi seasoning sauce

Method

Bring 2 litres (70 fl oz / 8 cups) of water to the boil in a wok or saucepan, then add the lamb mince. Once the water returns to the boil, pour the water and lamb through a sieve placed over a bowl. Reserve the lamb for later use. Allow the fat to set om top of the water, then scoop it off and discard it in the rubbish before throwing the water away.

Wipe the wok clean and place it over medium heat. Add the oil and fry the shallots, garlic, chilli and ginger for 1 – 2 minutes until fragrant. Add the lamb, stir to combine, then stir-fry for a couple of minutes. Add the kecap manis and Maggi sauce and toss everything together to combine the flavours. Serve with rice.


RECIPE from Mark Jensen's - The Urban Cook: Cooking & Eating for a Sustainable Future. Click here to purchase the book now.

 

Free Beer for Dad on Father's Day!

Published: 25 August 2015

There are only a few tables left for Father's Day, Sunday 6 September 2015, at Red Lantern on Riley. Book the family in for a SUMPTUOUS FEAST, all topped off with a COMPLIMENTARY BEER on ARRIVAL FOR DAD!

Click here to book nowcall 02 9698 4355 or email reservations@redlantern.com.au.

Can't join us for dinner?

You can still SPOIL DAD with any one of our cookbooks, DVDs, tees or gift vouchers. All available to purchase from our online store.

 

Complimentary Recipe: Crispy Skin Snapper with Ginger and Lime Fish Sauce

Published: 18 August 2015

My mother used to cook this dish for the family at least once a week. One of my duties as a child was to lay sheets of newspaper on the floor in front of the stove to catch any oil splatter. In my Vietnamese squatting position, I would get side tracked by the newspaper articles and then be told to hurry up with a flick behind the ear from Mum as the oil got hotter.

Mum’s preferred fish is silver bream or sand whiting. Snapper is my personal choice. I enjoy the texture of its crispy golden skin when fried, allowing me to crunch, suck and chew on all the bones. Don’t believe your parents when they tell you that eating the fish’s eyes helps to improve your eyesight. It’s not true. The Nguyen clan have eaten fish eyes our entire lives and we all wear glasses.” – Luke Nguyen

SERVES 2

Ingredients

1 whole snapper (300 – 500 g / 10 ½ oz – 1 lb 2 oz)

2 tablespoons potato starch

1 egg white

Oil, for deep-frying

1 large handful shredded green papaya or green mango

4 tablespoons ginger and lime fish sauce

1 tablespoon spring onion oil

Method

Wash and dry the snapper thoroughly and place on a cutting board. Make 3 diagonal cuts along each side of the fish, making sure not to cut right through to the bone. Mix the egg white with the potato starch to form a batter and set aside. In a large wok or deep-fryer, heat the oil to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds.

Coat the snapper thoroughly with the batter. Wipe off any excess batter and carefully slide the snapper into the oil. Cook the fish for 5-7 minutes, or until done. The skin should be crisp and the fish slightly underdone, as it will continue to cook once removed from the oil.

Place on serving platter, cover with the shredded green papaya or mango, spoon over the ginger and lime fish sauce and spring onion oil.


Ginger and Lime Fish Sauce

100 ml (3 ½ fl oz) dipping fish sauce

Juice of ½ lime

2 teaspoons finely chopped ginger

1 teaspoon pickled chilli (from Asian supermarkets)

Method

Combine all of the ingredients together and mix well.

MAKES 125 ml (4 fl oz / ½ cup)


Spring Onion Oil

250 ml (9 fl oz / 1 cup) vegetable oil

6 – 8 spring onions (scallions), green part only, finely sliced

Method

Put the oil and the spring onions in a saucepan over medium heat. Cook the spring onions until they just start to simmer in the oil, remove from the heat and allow to cool. The spring onion oil will keep for up to 1 week in a covered container in the fridge.

MAKES 250 ml (9 fl oz / 1 cup)

 

Don’t miss this very special episode of 'Who Do You Think You Are?'

Published: 17 August 2015

A VERY SPECIAL episode of "Who Do You Think You Are?" airs this Tuesday, 18 August 2015, at 7.30pm on SBS ONE starring our very own, Luke Nguyen.

Follow the journey of our FAVOURITE restaurateur, chef, author, TV host, and gastronomic traveller as he travels through Vietnam and China on an emotionally-charged journey of discovery and enlightenment.

"Known and loved for his recipes, restaurants and TV series, Luke Nguyen has coloured Australia’s cooking scene with Vietnamese flair. In this special episode of Who Do You Think You Are?, the chef travels to Vietnam and China to trace his heritage and discover forgotten family secrets." - SBS (read more here...)

In case you miss it, it will be repeated at 9.30pm on Friday, 21 August 2015 or catch up online at SBS On Demand.

Click here to watch a preview.

 

Beer & Clam Night withNew England Brewing Co.

Published: 13 August 2015

This month we're teaming up with our friends at New England Brewing Co to present another SPECIAL night of 5-courses of SUPERBLY FRESH SHELLFISH matched with their EXCEPTIONAL hand crafted beers.

CLICK HERE TO BOOK NOW

Our Beer & Clam nights always sell out quickly, book now to avoid disappointment.

Monday, 24 August 2015

Red Lily Cocktail Bar - Crown Lane, Darlinghurst

MENU

5-courses with matching NEW ENGLAND BREWING CO. craft beers

Tua Tua Clams with lemon butter, cracked black pepper and coriander - New Englander Golden Ale

Storm Clams with a tomato and chilli jam - New Englander Brown Ale

SA Blue Mussels with coconut milk, lemongrass and chilli - New Englander Pale Ale

Corong Pippi’s wok tossed with oyster sauce, ginger and garlic - New Englander India Brown Ale

Clams with wood ear mushrooms, soy and sesame oil - New Englader Big Winter Belgian Strong Ale

$60 pp

CLICK HERE TO BOOK NOW

Alternatively, you can email reservations@redlantern.com.au or call 02 9698 4355

It's going to be another FUN night!

 

Save the Date for our Next Beer & Clam Adventure

6 August 2015

We're busy getting ready for our next Beer & Clam nights at the

Red Lily Cocktail Bar on 24  August 2015.

Put the date in your diaries and if you want the FIRST opportunity to get tickets for this event, sign up to the wait list now!

We can't wait to take you on another adventure, feasting on some DELECTABLY FRESH shellfish, matched with Australia's FINEST craft brews.

 

Receive a COMPLIMENTARY serve of Red Lantern's Signature Chilli Salted Squid

Dine with us from Monday to Wednesday to receive a COMPLIMENTARY DISH of our FAMOUS Chilli Salted Squid! 

Just mention this offer when you book (02 9698 4355)

*For a limited time only

 

FREE Award Winning Wines

4 August 2015

Red Lantern on Riley is a participating partner of the Free Wines App. Download the app and register to receive your free bottle of award winning wine. 

Membership is limited, so download today! For more info, head over to their website or download the app.

www.free-wines.com 

 

Hold your next Party or Event at Red Lantern

26 June 2015

We would be delighted to welcome you to the Most Awarded Vietnamese restaurant in the world, Red Lantern on Riley and Red Lily Cocktail Bar for your next SPECIAL PARTY or EVENT!

Experience the French Colonial designer space of Red Lantern on Riley or old Saigon-inspired Red Lily.

Let us tailor a solution especially for you. We never fail to exceed expectations and offer more value than anyone else. Whether you are looking at a cocktail networking event, sit-down dinner, cocktail making experiences…the opportunities are endless for your next UNIQUE and UNFORGETTABLE event.

Contact the team now to BOOK YOUR NEXT EVENT 

02 9698 4355 

office@redlantern.com.au

 

We're Turning Up The Heat Every Monday!

26 June 2015

As the nights get cooler, head in to the intimate Red Lantern on Riley to soothe those WINTER CHILLS. Every Monday we are giving away a COMPLIMENTARY cup of Willie Smith's FAMOUS Mulled Cider to everyone that dines with us.

The PERFECT blend of mulled organic apple cider, infused with toasted cinnamon, cardamom, cloves, star anise and ginger, all pair perfectly with our FRESH FLAVOURS.

Don't miss out on your COMPLIMENTARY serve every Monday – BOOK NOW!

 

RECIPE: Asian-Cornish Crab Cakes

23 June 2015

“One of my most memorable fishing experiences was being out there on the boat in Newquay Cornwall, catching spider crabs. I was completely blown away by the sheer size of them - from claw to claw, a spider crab can expand up to 2 metres long! If you can’t get your hands on spider crabs, substitute with blue-swimmer, spanner or mud crab.”

Serves 4

Ingredients

2 tbsp Dijon mustard

120 g (½ cup) mayonnaise

1 free-range egg

2 tbsp fish sauce

2 spring onions, thinly sliced

1 small red onion, finely chopped

2 cm piece ginger, finely chopped

1 kaffir lime leaf, finely shredded

1 tbsp thinly sliced coriander leaves

2 tsp kumquat or lime zest

600 g picked spider crab meat

90 g (1½ cups) panko (Japanese breadcrumbs)

50 g butter

125 ml (½ cup) vegetable oil

Dressing

100 ml Chinese black vinegar

100 g palm sugar

4 sprigs of dill

Salad

1 cucumber, thinly shaved lengthways

6 baby radishes, finely sliced

10 sprigs of coriander

10 sprigs of dill

1 lime, zested

Method

Place the mustard, mayonnaise, egg and fish sauce in a large bowl and use a hand held whisk to combine well. Stir in the spring onions, red onion, ginger, kaffir lime leaf, coriander and kumquat zest, then gently fold in the crab and breadcrumbs. Cover with plastic wrap and refrigerate for 1 hour.

Meanwhile, to make the dressing, place the vinegar, sugar, dill and 100 ml water in a small saucepan and bring to the boil. Remove from the heat and stand until cool. Add the cucumber and baby radish, toss to coat well, then stand for 30 minutes or until lightly pickled.

Using slightly damp hands, divide the crab mixture into 8 portions and shape into firm discs.

Heat a large frying pan over medium heat, then add half the butter and oil. When the butter is foaming, fry half the crab cakes for 2-3 minutes on each side or until golden and crisp. Drain on paper towel. Wipe the pan clean and repeat with the remaining butter, oil and crab cakes.

To serve, drain the pickled cucumber and radish from the dressing and place in a bowl. Add the dill and coriander sprigs and toss gently. Place the crab cakes on a serving platter, then top each with a little salad. Using a microplane, shave a little lime zest over the top, then drizzle with a little dressing and serve immediately.

 

RECIPE: Mussels with Lemon Grass, Chilli and Garlic

15 June 2015

Serves 2

Ingredients

500 g (1 lb 2 oz) black mussels

250 ml (9 fl oz / 1 cup) chicken stock

2 tablespoons oil

2 lemon grass stems, white part only, finely sliced

½ onion, chopped

2 garlic cloves, chopped

1 bird’s eye chilli, sliced

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon potato starch

2 teaspoons sugar

½ teaspoon salt

½ teaspoon black pepper

1 handful coriander (cilantro) leaves

½ lemon

Method

Scrub and de-beard the mussels, then set aside. In a wok over high heat, add the chicken stock and mussels, cover with a lid and cook for 5 minutes, or until the mussels open. (Discard any that do not open). Strain the mussels, reserving the cooking liquid for later use.

Put the wok back over medium heat, add the oil and gently fry the lemon grass, onion, garlic and chilli. Once golden, add the mussels and increase the heat. Toss through the oyster sauce and fish sauce, then add 125 ml (4 fl oz / ½ cup) of the reserved cooking liquid. Mix the potato starch with 1 tablespoon water and toss it through the mussels to thicken the sauce. Season the mussels with the sugar, salt and pepper, turn out onto a serving platter, garnish with the coriander and squeeze the lemon over them.

 

SPECIAL EVENT: Beer & Clam Nights with Newstead Brewing Co!

4 June 2015

This month we’re teaming up with our friends at Newstead Brewing Co for 5-courses of SUPERBLY FRESH SHELLFISH matched with their EXCEPTIONAL hand crafted beers.

Our last Beer & Clam nights always sell out fast.

BOOK NOW to avoid disappointment.

Monday 22nd & Tuesday, 23rd June 2015

1st Seating - 6.00pm to 8.00pm

2nd Seating - 8.15pm to 9.30pm

Menu

5-courses with matching NEWSTEAD BREWING CO craft beers

Tua Tua Clams with lemon butter, cracked black pepper and coriander

3 Quarter Time Session Ale

Storm Clams with a tomato and chilli jam

Out & a Bout Pale Ale

SA Blue Mussels with coconut milk, lemongrass and chilli

Liquidambar Amber Ale

Corong Pippi’s wok tossed with oyster sauce, ginger and garlic

Two to the Valley IPA

Clams with wood ear mushrooms, soy and sesame oil

21 Feet 7 Inches Porter

$60 pp

BOOK NOW 

"Mark & the brewer made us more than welcome and the food was the same ‘fantasticness’ as usual! It was a great bonus to be able to be able to indulge in a few tasty brews and enjoyed the story behind the beers from the brewer!" (T.Trimble)

For more information contact the team on 02 9698 4355 or reservations@redlantern.com.au

It’s going to be another fun night!

 

SPECIAL EVENT: Seafood Spectacular

4 June 2015

We’re teaming up with our friends at Fishtales to present you a 4-course SEAFOOD SPECTACULAR, showcasing Chef Mark Jensen’s spin on PRISTINELY FRESH and SUSTAINABLE seafood, with matching wines from BIODYNAMIC wineries.

It’s going to be a DELICIOUSLY FUN night.

6.30pm - Monday, 15 June 2015

Red Lantern on Riley

60 Riley Street, Darlinghurst NSW 2010

Menu

4-courses with matching biodynamic wines

NV Howard Park Jete Sparkling

-----

Steamed Cloudy Bay Storm Clams with a tomato and chilli jam

Smoked Kinkawooka Mussels with a roasted red pepper sauce

2014 Hahndorf Hill Rose

-----

Salt and pepper Glacier 51 Toothfish collars

Vietnamese chowder of smoked Mt Cook Alpine Salmon and croquettes

2012 Clairault Chardonnay

-----

Wok tossed Skull Island Wild Tiger prawns with

Fraser Island Spanner crab sauce

Pacific Reef Cobia, oxtail and pork braised in cinnamon, cloves,

lemongrass and shrimp paste

2012 Esperanza Tempranillo

-----

Seeds, grains and sweet treats

2013 Madfish Moscato

 

Check-In to WIN!

19 May 2015

The next time you visit us, take a photo of your FAVOURITE DISH and check-in to"Red Lantern Restaurants & Red Lily Cocktail Bar". 

The PHOTO of the WEEK will WIN an EXCLUSIVE Red Lantern VIP card which entitles you to 20% off future dining experiences at Red Lantern for the next year!

Every week the "FAVOURITE" Red Lantern element will change, so keep an eye out on all our social media platforms! Connect with us now.

FACEBOOK

TWITTER

INSTAGRAM

 

RECIPE: Barramundi Steamed & Served with a Tamari & Oyster Sauce

25 May 2015

Most people prefer the sweet, clean flavour of either wild caught or farmed saltwater barramundi. I tend to prefer the subtle earthiness of freshwater barramundi. These are farmed in a contained aquaculture system, which causes less harm to the environment.” – Mark Jensen

Serves 2 as a Main

INGREDIENTS

1 large barramundi, 600-700 g (1 lb 5 oz – 1 lb 9 oz)

1 tablespoon peanut oil

¼ teaspoon Chinese five spice

¼ teaspoon salt

¼ teaspoon white pepper

2 garlic cloves, finely sliced

2 cm (¾ inch) piece of ginger, finely sliced

1 tablespoon oyster sauce

3 tablespoons tamari sauce

½ teaspoon sugar

1 spring onion (scallion), finely sliced on the diagonal

1 long red chilli, finely sliced on the diagonal

METHOD

Place a large Chinese metal steamer full of water over high heat and bring to the boil. If you don’t have a steamer large enough to accommodate the dish, cut the barramundi into 2cm (¾ inch) wide cutlets and arrange them in a smaller steamer.

Wash the barramundi inside and out under cold running water, then pat dry with paper towel. Rub 2 teaspoons of the peanut oil over the fish then season with the five-spice, salt and white pepper. Place the remaining oil on a piece of foil that has been doubled over to strengthen it, then lay the fish on the foil. Scatter the garlic and ginger over the fish, then place it in the steamer over rapidly boiling water for about 18 minutes, or until the fish is firm and flakes easily with a fork. If cooking cutlets, check if they are cooked after 10 minutes.

Meanwhile, combine the oyster sauce, tamari sauce, sugar and 2 tablespoons of hot water, stirring to dissolve the sugar. When the barramundi is cooked, place it on a serving platter and spoon the sauce over the fish. Garnish with the spring onion and chilli, and serve with jasmine rice.

 

SPECIAL EVENT: Beer & Clam Nights with Uncle Joe's Brew

12 May 2015

This month we’re teaming up with our friends at Uncle Joe’s Brew to present another DELECTABLE instalment to our Beer & Clam nights. A 5-course menu of PRISTINELY FRESH shellfish accompanied by Uncle Joe’s Brew FINEST hand crafted beers.

Our last Beer & Clam nights sold out in less than 24 hours.

BOOK NOW to avoid disappointment.

Monday, 25th & Tuesday, 26th May 2015

1st Seating - 6.00pm to 8.00pm

2nd Seating - 8.15pm to 9.30pm

Red Lily Cocktail Bar - Crown Lane Darlinghurst

Menu

5-courses with matching UNCLE JOE’S BREW craft beers

Tua Tua Clams with lemon butter, cracked black pepper and coriander

Uncle Joe’s Pilsner

Storm Clams with a tomato and chilli jam

Uncle Joe’s Pale Ale

SA Blue Mussels with coconut milk, lemongrass and chilli

Uncle Joe’s Golden Ale

Corong Pippi’s wok tossed with oyster sauce, ginger and garlic

Uncle Joe’s Pale Ale

Clams with wood ear mushrooms, soy and sesame oil

Uncle Joe’s Dark IPA

$60 pp

"I thought the night was well priced for the knowledge, experience and food that was served – I’m still dreaming about the mussels! Really enjoyed learning about how your sustainable produce is sourced and thought the guys had such a fun story behind them." (D.Bradbery)

For more information contact the team on 02 9698 4355 or reservations@redlantern.com.au

 

RECIPE: Vietnamese Style Five Spice Roasted Pork

11 May 2015

Serves 6-8 as a Main

INGREDIENTS

3 spring onions (scallions), sliced

125 ml (4 fl oz / ½ cup) shaoxing rice wine

3 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons caster (superfine) sugar

2 tablespoons vegetable oil

2 kg (4 lb 8 oz) pork shoulder blade chops

1 ½ tablespoons Chinese five spice

3 garlic cloves, finely chopped

4 cm (1 ½ inch) pieces of ginger, finely chopped

1 teaspoon salt

½ teaspoon white pepper

coriander (cilantro) sprigs, to garnish

long red chilli, sliced, to garnish

METHOD

Place the spring onions, rice wine, soy sauce, hoisin sauce, sugar, oil and 4 tablespoons water in a large bowl and mix well. Add the pork chops to the bowl, mix to coat well, then marinate overnight in the fridge.

Preheat the oven to 200°C (400°F/Gas 6). Remove the chops from the marinade and pat dry with paper towel, reserving the marinade for later use. Combine the five-spice, garlic, ginger, salt and white pepper. Rub the chops with the mixture, then leave the pork to marinate at room temperature for 30 minutes.

Meanwhile, put the reserved marinade in a saucepan over medium heat and reduce by half. Place a roasting tin (line with foil to minimise washing up) on the bottom rack of the oven and place the pork chops directly on the oven racks over the tin. Cook the chops for 30 minutes, pulling the oven racks out slightly and basting the chops liberally with the reduced marinade every 10 minutes. (It can get a bit messy when you pull the oven racks out to baste the pork, so it’s a good idea to lay an old kitchen cloth over the open oven door to catch the drips.)

Once cooked, remove the chops from the oven and allow to rest for 10 minutes. Place them on a serving platter and garnish with the coriander and chilli.

 

RECIPE: Nha Trang Char Grilled Pork Sausage

11 May 2015

Serves 4-6

Nha Trang is famous for these pork skewers. Just head to Le Loi Street to find restaurants chargrilling these delicious skewers out on the street. But go in the early evening, as you won’t get a seat if you leave it too late.

INGREDIENTS

300g minced pork

300g fish paste

1 tablespoon fish sauce

1 tablespoon sugar

½ teaspoon sea salt

1 teaspoon freshly ground white pepper

12 spring onions, sliced

2 garlic cloves, finely diced

12 disposable wooden chopsticks, soaked in water for 20‑minutes

125ml vegetable oil

12 dried round rice paper sheets, about 22 cm in diameter

1 bunch perilla, leaves picked

1 bunch Vietnamese mint, leaves picked

1 bunch mint, leaves picked

1 Lebanese cucumber, halved and thinly sliced lengthways

3 star fruit, thinly sliced

12 garlic chives, sliced into 5 cm lengths

HOISIN DIPPING SAUCE

125ml hoisin sauce

1 ½ tablespoons white vinegar

125ml milk

3 teaspoons roasted peanuts, crushed

1 red chilli, diced

METHOD

To make the hoisin dipping sauce, combine the hoisin sauce and vinegar in a saucepan. Place over medium heat and stir through the milk. Continue to stir until just before boiling point is reached, then remove from the heat and allow to‑ cool. Sprinkle with the peanuts and chilli and set aside.

Using a large mortar and pestle, pound the pork and the fish paste together into a fine, smooth paste.

In a large mixing bowl, combine the fish sauce, sugar, salt and pepper. Mix well until the sugar has dissolved. Now add the pounded pork and fish paste, the spring onion and garlic, and thoroughly combine all the ingredients.

Knead the paste and pound handfuls of it in the bowl until the paste reaches an elastic consistency.

Form 12 sausage shapes from the paste, then form each one around the top two-thirds of a chopstick.

Heat a chargrill pan or barbecue grill to medium. Brush the skewers with the vegetable oil and cook them for 8 minutes, turning the chopsticks every 2‑ minutes.

Working with one at a time, dip the rice paper sheets in a large bowl of warm water until they just soften. Remove the sausages from the skewers and place along the middle of the rice paper. Add some mixed herbs, cucumber, star fruit and garlic chives, then roll to enclose the filling. Serve with the hoisin dipping sauce on the side.

 

SPECIAL EVENT: Beer & Clam Night with Batch Brewing Co!

15 April 2015

This month we’re teaming up with our friends at Batch Brewing Co to present another DELECTABLE instalment to our Beer & Clam nights. A 5-course menu accompanied by Batch Brewing Co’s FINEST hand crafted beers.

Our Beer & Clam nights always sell out quickly, so BOOK NOW to avoid disappointment.

CLICK HERE to BOOK NOW

Monday, 27th April 2015

1st Seating - 6.00pm to 8.00pm

2nd Seating - 8.15pm to 9.30pm

Red Lily Cocktail Bar - Crown Lane Darlinghurst

Menu

5-courses with matching BATCH BREWING CO craft beers

Hand dived scallops with a green mango and shrimp salsa

American Pale Ale

Diamond shell clam and Vietnamese herb salad

Cascade IPA

Vietnamese style clam chowder

Uncommon Galaxy

Tea smoked SA blue mussels with roasted red peppers and chilli

Wardell Nut Brown Ale

Corong Pippi’s in Thai basil, chilli and lime

Violet Beauregard Farmhouse Sour

$60 pp

CLICK HERE to BOOK NOW

"My friends and I had another fantastic night with Mark and team in the Red Lily Bar for my 4th Beer and Clams night. I’m not really a beer drinker but love the concept and the intimate feel of these events and will continue to come along whenever I can [not even the drive down from Avoca on the M1 will stop me]. I have been a loyal fan of Red Lantern for many, many years now and love attending your special events. The food is always amazing and the hosting by Pauline, Mark and Luke really make, whatever event, it seem like you’re having dinner at home with family and friends. Look forward to spending another great evening with you guys again soon." (E.Fitzgerald)

For more information contact the team on 02 9698 4355 or reservations@redlantern.com.au

It’s going to be another fun night!

 

Trace of Magic - MAGIC MONDAYS

31 March 2015

There is magic in the air

If you have joined us for Magic Mondays in the last few weeks you would have enjoyed a TRACE OF MAGIC.

We have had such a wonderful response from our guests who have been entertained by Sydney’s premier magician.

Tracy is a good friend of Red Lantern. Come and see her every Monday.

Don’t forget, Mondays also mean a complimentary dish of Red Lantern’s famous Chilli Salted Squid for each table who dines with us.

See you soon.

Click here to book now!

(02) 9698 4355

 

Good Friday - Scrumptious Seafood Specials

31 March 2015

Easter is always a special time to relax with family and friends and reflect on what is important in life. We will be open all Easter Long Weekend, and boy, do we have some delectable additions for you and your family. Both dishes are Luke’s special recipes created while travelling the Greater Mekong.

Our entrée of Spencer Gulf King Prawns coated in coconut and green rice flakes is to die for!

Our main special is a delicious Whole Barramundi shallow fried with a Sichuan pepper, peanut and chilli crumble, with crispy mint.

Our Sommelier Richard Greenaway has curated an award winning wine list to match these dishes superbly. We hope you enjoy your Easter break and look forward to looking after you.

BOOK NOW for your Easter Feast.

 

Help Mark, Help The Kids!

18 March 2015

With only a week to go until big boss Mark leaves for New Zealand to ride a GRUELLING 700 km on the Tour de Kids for the Starlight Children’s Foundation Australia!

He’s been training hard and all he asks is that we HELP him reach his target of raising $3k to bring FUN and LAUGHTER to children who NEED it the most.

Every little bit HELPS. Get DONATING now!

Donations over $50 go into the draw to win a DINNER for four at Red Lantern!

Donate now - http://tourdekids2015.gofundraise.com.au/…/MarkJensenTDK2015

 

MAGIC MONDAYS

16 March 2015

As a big THANK YOU for your continued support and friendship we are giving away a complimentary dish of Red Lantern’s Famous Chilli Salted Squid to every table that dines with us on Monday.

BOOK NOW - 02 9698 4355

*Minimum 2 people per table. One complimentary dish of delicious chilli squid per table.

 

SPECIAL EVENT: Beer & Clam Nights with Willie the Boatman

16 March 2015

We’re teaming up with out friends at Wille The Boatman to present a MOUTH WATERING 5-course menu accompanied by their distinctive craft beers.

Our Beer & Clam nights always sell out quickly, so BOOK NOW to avoid disappointment.

Monday, 23rd March & Tuesday, 24th March 2015

1st Seating - 6.00pm to 8.00pm

2nd Seating - 8.15pm to 9.30pm

Red Lily Cocktail Bar - Crown Lane Darlinghurst

Menu

5-courses with matching WILLIE THE BOATMAN craft beer

Hand dived scallops with a green mango and shrimp salsa

Foo Brew Golden Ale

Diamond shell clam and Vietnamese herb salad

Todd’s Trailer Ale

Vietnamese style clam chowder

The Bulger

Tea smoked SA blue mussels with roasted red peppers and chilli

The Crazy Ivan Pale Ale

Corong Pippi’s in Thai basil, chilli and lime

Old Salty Gose

$60 pp

For more information, contact us on 02 9698 4355 or reservations@redlantern.com.au

It’s going to be a fun night!

 

Red Lantern - Top 50 Best Restaurants in Australia

25 February 2015

We’ve been voted in the Top 50 Best Restaurants in Australia! A massive THANK YOU to everyone who has dined with us and made this possible. This is based on over 30,000 actual diner reviews Australia-wide. It is a GREAT honour to be reviewed by those that we have had the PLEASURE of serving. 

 

Red Lantern - Australia's Top 500 Restaurants

25 February 2015

We are STOKED to be shortlisted in the inaugural list of Australia’s Top 500 restaurants. A list compiled in consultation with Good Food Guide editors, reviewers and industry experts, that will end with chefs and restaurateurs casting their votes to create the first list of Australia’s Top 100 Restaurants. It is always an HONOUR and a PRIVILEGE to be recognised. Thank YOU to all of you, who makes us LOVE what we do. YOU all make us so PROUD to continually STRIVE to create the ULTIMATE dining experience.

View the full list at - https://www.australiastoprestaurants.com/static/top500

 

SPECIAL EVENT: Luke is Back to Celebrate New Year With Us!

10 February 2015

STOP THE PRESS!

Luke will be back to celebrate with us! We can’t wait for the MOUTH WATERING 4-course New Moon Banquet accompanied by NSW’s FINEST wines from McWilliams, topped off with an OUT OF THIS WORLD lion dancing performance!

Seats are limited, so book now to avoid disappointment.

Monday, 16 February 2015

Red Lantern on Riley - 60 Riley Street, Darlinghurst

6.30pm

$130pp

Menu

On Arrival

NV McWilliams Appellation Pinot Noir Chardonnay Brut

__________

Oysters steamed with Red Lantern XO sauce

Red Lantern’s famous chilli salted squid

Salad of Seared Sockeye salmon with palm heart and Vietnamese herbs

2013 Mount Pleasant Eight Acres Semillon

__________

Wok fried whole fish with green papaya salad,

served with ginger and lime fish sauce

Wok tossed water spinach with bean curd sauce

2013 McWilliams Appellation Chardonnay

__________

BBQ master stock pork belly with hoi sin sauce

Oven roasted duck with orange and cassia sauce

Wok tossed seasonal Vietnamese vegetables

2010 Mount Pleasant High Paddock Shiraz

__________

Red Lantern’s Lunar New Year cake served with black sesame ice cream

$130pp

Due to the nature of this special celebratory menu,

the minimum group number must be 4 people.

 

SPECIAL EVENT: New Moon Banquet

5 February 2015

As part of the Sydney Morning Herald NSW Food & Wine Festival; join us for a sumptuous 4-course New Moon Banquet accompanied by NSW’s finest wines from McWilliams and amazing lion dancers!

This event will sell out fast, so book now to avoid disappointment.

Monday, 16 February 2015

Red Lantern on Riley - 60 Riley Street, Darlinghurst

6.30pm

$130pp

Menu

On Arrival

NV McWilliams Appellation Pinot Noir Chardonnay Brut

__________

Oysters steamed with Red Lantern XO sauce

Red Lantern’s famous chilli salted squid

Salad of Seared Sockeye salmon with palm heart and Vietnamese herbs

2013 Mount Pleasant Eight Acres Semillon

__________

Wok fried whole fish with green papaya salad,

served with ginger and lime fish sauce

Wok tossed water spinach with bean curd sauce

2013 McWilliams Appellation Chardonnay

__________

BBQ master stock pork belly with hoi sin sauce

Oven roasted duck with orange and cassia sauce

Wok tossed seasonal Vietnamese vegetables

2010 Mount Pleasant High Paddock Shiraz

__________

Red Lantern’s Lunar New Year cake served with black sesame ice cream

$130pp

Due to the nature of this special celebratory menu,

the minimum group number must be 4 people.

For more information, please contact us on

02 9698 4355 or reservations@redlantern.com.au

 

Holiday Trading Hours 2014-5

17 December 2014

Come and visit us one last time before we say Goodbye to Red Lantern on Crown. Our last day of operation on Crown St will be Monday 29th December 2014.

Red Lantern on Riley and Red Lily Cocktail Bar will continue to operate, with new hours, opening 7 nights a week as of January 2015.

Our trading hours for the 2014-5 holiday period.

 [...]

 

Mark Jensen returns to the Sydney Seafood School in 2015

22 November 2014

Red Lantern’s own executive chef, Mark Jensen is putting on his teaching hat and joining the Sydney Fish Market’s Sydney Seafood School program again in 2015.

Mark will be teaching on Monday 9th February 2015.

Click here to enrol.

Click here to see the full Sydney Seafood School program

 

An Exciting New Adventure for Red Lantern

21 November 2014

It is with sadness and excitement that we announce the impending closure of our Crown Street restaurant.

The Red Lantern journey started thirteen years ago in this vermillion converted terrace house, and we will forever keep a treasure trove of stories and memories that were created here.

We plan to relocate with a new concept in the future.

Red Lantern on Riley and Red Lily Cocktail Bar will continue to operate, with new hours, opening 7 nights a week as of January 2015.

Come and visit us one last time before we say Goodbye to Red Lantern on Crown. Our last day of operation on Crown St will be Monday 29th December 2014.

With Love and Gratitude for your continued support and friendship,

Luke, Mark and Pauline

 

SPECIAL EVENT: Beer & Clam Nights with Rocks Brewing Co!

12 November 2014

We’re teaming up with our friends at Rocks Brewing Company to present a MOUTH WATERING 5-course menu accompanied by their traditional, full bodied craft ales!

Our last three Beer & Clam nights sold out, so BOOK NOW to avoid disappointment.

Tuesday, 18th November 2014 & Wednesday, 19th November 2014

1st Seating - 6.00pm to 8.00pm

2nd Seating - 8.15pm to 9.30pm

Red Lily Cocktail Bar - Crown Lane Darlinghurst

Menu

5-courses with matching ROCKS BREWING CO. craft beer

Hand dived scallops with a green mango and shrimp salsa

Diamond shell clam and Vietnamese herb salad

Vietnamese style clam chowder

Tea smoked SA blue mussels with roasted red peppers and chilli

Corong Pippi’s in Thai basil, chilli and lime

$60 pp


It’s going to be a fun night!

For more information, please contact us on

02 9698 4355 or reservations@redlantern.com.au

 

Red Lantern on Riley joins The Sustainable Table: WE GIVE A FORK!

17 October 2014

Do you GIVE A FORK?

Enjoy a #wastefree meal at Red Lantern on Riley in OCTOBER. We’re serving our TANTALISING Banh Mi Ca – Salmon Cake Vietnamese Roll with Pickles and Chilli Mayo.

$4 from each roll goes straight to The Sustainable Table. Our chefs have come up with a CREATIVE use of our Salmon trimmings - #wastefree. We’re raising awareness and funds to help build a sustainable food system that is good for the environment, fair on Aussie farmers, ethical and healthy.

Available for lunch and dinner, come on down and SUPPORT a great cause! 

 

Chef Mark Jensen at the Kings Cross Festival - Macleay Street Long Table

10 October 2014

Don’t miss Chef Mark cooking up a storm at 2pm this Sunday, 12th October 2014 on the Demo Stage at the Kings Cross Festival - Macleay Street Long Table! Kick back and watch him cook all your Red Lantern favourites. For more information click here - www.kingscrossfestival.com.au

 

Let's Do Lunch Box!

7 October 2014

For the month of October, Red Lantern on Riley has lunch boxed up for you.

Introducing our special LUNCH BOX featuring these DELICIOUS DELIGHTS...

Goi Du Du va So Diep - Scallop and pork with green papaya salad

Ca Nuong va Do Chua - Chargrilled fish skewer and pickled vegetable salad

Ga Nuong - Chargrilled spatchcock marinated with turmeric, honey and lemongrass

All served with a glass of our Red Lantern Sauvignon Blanc, Brown Brothers Shiraz or 333 Beer for only $35!

Open for lunch Thursdays and Fridays from 12pm.

 

Chef Luke Nguyen - Etihad Airways Guest Ambassador

5 October 2014

Did you know that Luke is an Etihad Airways Guest Ambassador? See Luke introduce the world to his home town - SYDNEY.  Sit back and enjoy the video.

 

SMH Good Food Guide 2014 Review - Red Lantern on Riley & Red Lily Cocktail Bar

3 October 2014

Snippets is from this year’s SMH Good Food Guide.

Red Lily - 60 Crown Lane DARLINGHURST

"If you go down to Crown Lane today, you're sure of a big surprise. Sneak in the back entrance of Viet restaurant Red Lantern and sidle up to the shoebox-sized cocktail bar. The bevvies are straight out of Indochina but the pork floss is out of this world."

Red Lantern on Riley - 60 Riley Street DARLINGHURST

14.5/20

"Who'd have thought? What began as a funky, new wave Surry Hills Vietnamese has taken co-owner Luke Nguyen onto TV screens and trips across the globe. He's also authored several fine cookbooks with Chef Mark Jensen, testament to their distinctive cooking style. And then there's this, the second Red Lantern. With its pavement seating and antiques, timber screens, exposed light bulbs and old family photos, the distinctly Indochine interior transports you to old Saigon. The French and Chinese-influenced food plays its part, from soft rice paper rolls to Aunty 5's rice cakes with prawns and caramelised pork, soft-centred with coconut, kaffir lime scented prawns and a heap of fresh mint and lettuce to serve. Sparkling Asian greens and preserved bean curd sauce, rich salmon with caramel, chilli and black pepper sauce, and fine, master stock-poached Burrawong chicken complete the journey. Try banana fritters to finish.

AND...Have a cocktail at Red Lily, the small bar at the back."

 

Kencito WINS The Urban List Sydney's Best Cocktail Maker

2 October 2014

Congratulations to Kencito Rios - Winner of Urban List Award for Sydney’s Best Cocktail Maker 2014.

Thank you to all who voted for him.

For the complete Urban List Award Winners, read this article.

To learn more about Kencito, read our interview with him here 

 

Red Lily gets an Honourable Mention

15 September 2014

At the recent Restaurant and Catering Awards for Excellence - Sydney Region, Red Lily recieved an Honourable Mention in the Small Bar catergory, while Red Lantern on Riley was a State Finalist in the Asian Restaurant category.

Congratulations Team Red Lantern.

ABOUT THE AWARDS

The Savour Australia Restaurant & Catering HOSTPLUS awards for excellence are the most dependable and authoritative guide to Australia’s best restaurants and caterers. With more than 500 trained judges and 1500 entrants annually, the highly respected industry awards have set a national benchmark. They are designed to recognize and promote the businesses that adhere to industry best practice.

THE 2014 AWARDS

The 2014 awards held this year, mark the 17th annual Awards for Excellence, with a number of industry events held across Australia to announce winners and celebrate their outstanding achievements. On the 22nd of September, 2014 the Sydney & Surrounding Suburbs winners and finalists event was held at Doltone House, Darling Island Wharf in Sydney.

For the complete list of 2014 winners, click here.

 

Red Lantern on Riley achieves Glass Rating

15 September 2014

CONGRATULATIONS to our SUPERSTAR Sommelier & Restaurant Manager, Richard Greenaway, for achieving a Glass Rating and RECOMMENDED listing in the 2014 Australia’s WINE LIST OF THE YEAR Awards.

 

RECIPE: Red Lantern Crisp Parcels

22 July 2014

Makes 40

INGREDIENTS

80 g (2 ¾ oz) dried glass or cellophane noodles

50 g (1 ¾ oz) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus

250 g (9 oz) minced (ground) pork

250 g (9 oz) minced (ground) chicken

500 g (1 lb 2 oz) carrots, grated

½ onion, finely diced

1 tablespoon sugar

3 teaspoons salt

2 teaspoons gine white pepper

1 tablespoon fish sauce

1 packet spring (egg) roll papers, 22 cm (8 ½ in) square

Dipping fish sauce, to serve (optional)

METHOD

Soak the noodles and mushroom strips separately in cold water for 20 minutes, then drain and dry. Cut the noodles into 4 cm (1 ½ in) long pieces, then combine with all the filling ingredients in a large bowl and mix well.

Cut the spring roll papers diagonally to form 2 triangles, then separate the paper into single sheets. Place a piece of paper on a plate with the base of the triangle facing you. Spoon about 1 tablespoon of the mixture onto the middle of the bottom edge of the paper and fold the two adjacent sides, one on top of the other into the centre. Roll towards the apex to form a nice firm roll, and secure with a dab of flour mixed with some water. Repeat until you have filled all of the papers.

When freshly rolled, the chả giò can be deep-fried in oil at a temperature of 180˚C (350˚F), or until a cube of bread dropped in the oil browns in 15 seconds. Alternatively, you can store them in the freezer and cook when required.

These can be cooked and eaten on their own, dipped in dipping fish sauce, or placed on top of a dressed vermicelli salad. At Red Lantern we like to wrap the parcels in lettuce with herbs and serve with dipping fish sauce.

Note: Ensure you use the spring roll papers as soon as they thaw.

Nước Mắm Chấm

DIPPING FISH SAUCE

Makes 250 ml (9 fl oz / 1 cup)

INGREDIENTS

3 tablespoons fish sauce

3 tablespoons rice wine vinegar

2 tablespoons sugar

2 garlic cloves

1 bird’s eye chilli

2 tablespoons lime juice

METHOD

Combine the fish sauce, rice vinegar, 125 ml (4 fl oz / ½ cup) water and sugar in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chilli and stir through with the lime juice. To liven it up, add pickled vegetables.

 

Red Lantern on Riley Voted Top Contemporary Restaurant in NSW

10 July 2014

Red Lantern on Riley has been voted #1 in the bookarestaurant.com list of Top Contemporary Restaurants in NSW.

To view the full list of winners, click here.

Thank you to everyone that has voted for Red Lantern on Riley.

Much Gratitude,

Team Red Lantern

 

RECIPE: Slow-Cooked Veal Shin with Tomato and Herbs

29 May 2014

Serves 4-6 as a main

INGREDIENTS

2 ½ tablespoons olive oil

2 kg ( 4 lb 8 oz) veal shin, on the bone

3 celery stalks, finely sliced

1 ½ onions, finely diced

5 garlic cloves, finely chopped

375 ml (13 fl oz / 1 ½ cups) white wine

750 ml (26 fl oz / 3 cups) veal stock

750 g (1 lb 10 oz) peeled and chopped tomatoes (see Note)

1 bunch of basil, picked

½ bunch of parsley, picked

½ bunch of oregano, picked

METHOD

Place a large flameproof casserole dish over medium-high heat. Add half the olive oil and seal the veal shin in batches on both sides. Remove the shin from the dish and set aside. Wipe the dish clean with paper towel and add the remaining oil. Gently cook the celery, onion and garlic for about 15 minutes until soft.

Return the veal to the dish, stir to combine the ingredients, then pour in the white wine and bring to the boil. Reduce the wine by half, then add the stock and return to a simmer. Skim any impurities from the surface, cover and simmer gently for 1 hour. Remove the lid and stir through the tomatoes, then continue to cook gently for 30-45 minutes, or until the meat is very tender.

Season the sauce with sea salt and freshly ground black pepper and stir through the herbs. The herbs add a wonder freshness to the dish, but if you are planning to freeze some of this dish, do so without adding the herbs.

Note: To peel the tomatoes, score a cross in the base of each tomato. Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 30-60 seconds, then refresh in a bowl of iced water. Peel the skin away from the cross and discard it, then chop the tomatoes.

Recipe from The Urban Cook - Cooking and Eating for a Sustainable Future

By Mark Jensen