Jimmy Shu has been busy on our screens, touring the Northern Territory enjoying all kinds of street foods in Taste of the Territory. Luckily that doesn't mean you have to miss out at home. Here are six Jimmy-certified Top End street eats to test out on a weekend.
Darwin-based Malaysian chef Samiah Latiff invented these roti wrap to sell at the Nightcliff markets in Darwin. This recipe is a contemporary twist on a traditional dish taught to Samiah by her mother.
2. Aloo Bonda
These potato fritters coated in chickpea flour batter are a popular Indian street snack - here's Jimmy Shu's lux version with chopped cashews and sweet raisins.
It's no certified Darwin laksa (you try asking someone for that secret recipe) but we've got this great recipe by Aryan Mansor who uses store-bought laksa paste and bulks it well with prawn stock and aromatics for a just as good shortcut. If you can get your hands on some crocodile meet go full NT with Adam Liaw's crocodile and prawn laksa.
Amye Un is known around town for the Indonesian fare dished up at her restaurant, Warung Ibu Amye, as well as her colourful personality. Make sure to follow her instructions and "touch the chicken like you touch your wife or your girlfriend" when rubbing in the marinade.
Conditions in part of the NT are not dissimilar to those in South East Asia where jackfruit, the world's largest tree-born fruit is grown in abundance. Picked early before its sugars develop the flesh is neutral and makes a great vessel for soaking up sauces like Karunika Pemarathne's Sri Lankan coconut curry.
Green papaya salad is a staple at almost any Northern Territory market, but local producer and vendor Muy Keave wants people to learn about the beauties of the green mango which also offers a pleasant resistant chew.
Barramundi is perfectly paired with tropical ingredients in this fragrant coconut cream curry. A traditional South Indian dish, it is also cooked in Sri Lanka, where it is known as ‘kiri maalu’, or ‘milk fish’.
Nadem’s kabsah – a fragrant rice and meat dish popular in many places in the Persian Gulf - is inspired by Arabic journeys along the Silk Road. When the Arabic people began travelling from the Middle East to Asia, they returned home with new spices, gradually adding them to their traditional dishes.