The Golae paste came off skate and landed on cauliflower for our vegetarian tasting menu. Steamed, chilled, marinated and smoked over coals. A dish that earns its place next to any piece of meat.
Charred pak choi, beans and asparagus with a green chilli and krachai paste, soy, white pepper and wild garlic. A quick vegan stir-fry from Cook Thai.
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