𝗖𝗿𝗮𝗯 𝗞𝗮𝘁𝘀𝘂 𝗖𝘂𝗿𝗿𝘆  I’m always learning from the best chefs and looking for new ways to incorporate unique and exciting flavours into my cooking. Asian flavours strongly influence and inspire my cooking and, are deeply engraved on my memory forever. Katsu curry sauce is one of my latest obsessions.   I was inspired by Michelin-starred Chef Gareth Ward’s take on crab katsu curry especially the unique idea and his presentation. I replicated it into my recipe, in my own way, designing a version of Katsu curry for our degustation menu. The sweet, tangy, and mildly spicy flavour makes katsu curry sauce so unique. I paired the fantastic Australian crab meat with a mildly spicy katsu curry sauce. Puffed wild rice and savoury potato tuiles not only offer visual appeal but add an incredible textural drama. The delicate potato leaf adds the perfect finishing touch to this show-stopping dish.  Follow me on Instagram here . @a_journey_of_flavour_by_sai

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