What is modern Australian cuisine? If you ask Jaison Thomas, executive head chef at Warrior Restaurant & Bar in Queensland, Australia, his answer is straightforward. “Modern Australian cuisine encourages the use of native local ingredients, showcasing them through innovative dishes and cooking techniques that elevate their flavours.” He just wants guests to enjoy “a brilliant culinary experience by celebrating Australia on a plate, all while being surrounded by the stunning natural world.”
The restaurant is part of the Crocodile Hunter Lodge. It’s a quiet eight-cabin retreat named for the late wildlife conservationist Steve Irwin. The nickname was given to Irwin after his eponymous crocodile documentary show. It’s also only a few minutes from the gates of Australia Zoo. They work with the restaurant to help lower food waste by repurposing it for their animals. For example, leftover fruit pulp gets is frozen into ice blocks for the elephants. To learn more about the Warrior Restaurant’s sustainable approach to cooking, check out our profile here.
This wholesome nourish bowl helps you bring a taste of the Warrior Restaurant home. It is also the perfect example of Thomas’ perspective on Australian cooking. Bright pickled vegetables meet beetroot baked in rock salt (an Australian specialty). Add in the addictive spicy peanut sauce, drizzles of homemade chilli oil and ginger-shallot oil, and you’ve got a real winner of a meal. Top the nourish bowl off with a protein– fried eggs, grilled chicken and silken tofu are all great options.
Warrior Restaurant & Bar’s Nourish Bowl
Ingredients
Pickled Vegetables
- 1 cup sliced carrot
- 1 cup sliced cucumber
- 1 cup sliced radish
- 1 cup sliced daikon
- 1 cup sliced zucchini
- 2 tbsp granulated sugar
- 1 tbsp rock salt
- 2 cups rice vinegar
Rock Salt Baked Beetroot
- 4 medium beetroots
- rock salt
Spicy Peanut Sauce
- peanut oil for frying
- 20 large whole dried chillies soaked and diced
- 1 5- inch-long (12 cm) piece galangal finely grated
- 1 5- inch-long (12 cm) piece ginger finely grated
- 8 lemongrass stalks finely sliced
- 16 shallots diced
- 6 cups roasted ground peanuts
- 12 garlic cloves finely chopped
- 2 cups granulated sugar
- 4 cups water
- 3½ cups soy sauce
Warrior Chili Oil
- 3 tbsp crushed dried chili flakes
- 1 cup peanut oil
Ginger & Shallot Oil
- ⅛ cup minced ginger
- ⅛ cup minced shallots
- 1 cup peanut oil
Proteins
- ¾ cup shelled edamame
- Any kind of protein can work, including tofu, fried eggs or grilled chicken. optional
Instructions
Pickled Vegetables
- Dissolve sugar and salt in 1 cup water on low heat. Remove from heat once dissolved and add rice vinegar. Place vegetables and cooled liquid in container and mix through, ensuring the vegetables are fully submerged. Seal and refrigerate for at least 24 hours.
Rock Salt Baked Beetroot
- Preheat oven to 390°F. Wash beetroots and pat dry with paper towel. Spread layer of rock salt on baking tray and place beetroots on top. Bake in oven until tender. Remove and allow to cool, brushing off excess salt. Peel beetroot.
Spicy Peanut Sauce
- In peanut oil, shallow fry chillies, galangal, ginger, lemongrass and shallot. Blend into smooth paste. Add paste to pot with peanuts, garlic, sugar, water and soy sauce. Simmer until thick and delicious.
Warrior Chilli Oil
- Place chilli flakes in heatproof bowl. Heat peanut oil to 180°F, taking care not to let it smoke. Carefully pour oil over chilli flakes and let cool. Pour into sealed jar. Chilli oil will last in fridge for one month.
Ginger & Shallot Oil
- Place ginger and shallots in heatproof bowl. Heat peanut oil to 180°F, taking care not to let it smoke. Carefully pour oil over ginger and shallots and let cool. Pour into sealed jar. Ginger & Shallot Oil will last in the fridge for one month.
To Assemble
- Combine Pickled Vegetables, Rock Salt Baked Beetroot, shelled edamame on plate. Add optional proteins, and drizzle with ginger and shallot oil or chilli oil.
