Current Issue #488

Rare Treat: Golden Boy takeover

Rare Treat: Golden Boy takeover

Prachaya Skolaree (aka Palm) from Golden Boy takes over Duncan Welgemoed’s Rare Treat recipe page this month, as he shows you how to make a couple of Thai dishes perfect for the warmer months. Golden Boy’s Luke Turton details the drinks and music to match.


Golden-Boy-foodThis recipe can’t come out of the kitchen fast enough at Golden Boy. It’s approachable, authentic and best of all; it’s easy. Serves 2 Ingredients


Method Toasted crushed rice: – Buy yourself some sticky rice. Heat a pan and toast the rice until golden brown – Crush it with a mortar and pestle or use a food processor and pummel it down to a coarse powder. The rest: [1] Cook steak medium rare. Leave to rest. [2] Mix the dressing ingredients together until the sugar dissolves [3] Thinly slice the steak [4] Mixed sliced steak and all the salad ingredients with the dressing in large bowl [5] Add a small handful of toasted crushed rice to the mix [6] Serve on plate and add a little bit of toasted rice on top [7] Garnish with crispy noodle.


  Golden-Boy-prawnsThis is one of my favourite dishes because it’s delicious and easy to make at home. Green mango is refreshing in those Adelaide heat waves and who doesn’t love prawns? It’s a win-win. Ingredients

  • Vegetable oil for frying
  • 6 banana prawns (tails off)
  • 1 green mango (sliced)
  • 1⁄2 carrot (sliced)
  • 1 shallot (finely sliced)
  • Chinese celery
  • Roasted salty cashew nuts
  • 4 tablespoons of breadcrumbs (panko crumbs are great for texture if you’re feeling fancy)
  • Coriander for garnish


  • 4 green or red scud chillies (add more or less to taste) chopped finely
  • 4 pieces of garlic (finely chopped)
  • 4 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 2 teaspoons sugar

Method [1] Boil prawns in hot water until cooked (be careful not to overcook them) [2] Rinse prawns with cold water [3] Smash prawns into small pieces with mortar and pestle (if you don’t have a mortar and pestle, they can be chopped by knife but they should be chopped fine) [4] Put the prawns in a mixing bowl, add a teaspoon of vegetable oil, four tablespoons of breadcrumbs and mix well [5] Heat the oil in the pan to about 180 degree Celsius (make sure there is enough oil to fry) [6] Fry the prawns until they become golden brown in colour and crisp (with this method you need to be careful because the oil might spill a little bit. It is better to use a net or a strainer with long handle to lift the prawns from the oil). [7] Place the prawns on a paper towel, to drain [8] For the dressing, mix all the sauces, juices and sugar in a mixing bowl until the sugar dissolves. Add garlic and chilli. Mix well. [9] Toss the salad in the dressing and lay over the crispy prawns [10] Garnish with coriander


We are getting into some mouth-smacking flavours here: chilli and the zing, salt and the punch. We are throwing around some fresh coriander and Chinese celery; there’s green mango and fists full of chilli. So, for your listening pleasure, we are dusting off our MC Hammer pants, jumping into the DeLorean, winding this thing up to 88mph, and heading back to 1992 with the tight-as-spandex bass lines of Maceo Parker’s Life on Planet Groove. This live album will start your head bobbing and put a wiggle in your hips. Dinner parties with funk. At the end of this funk-a-licious soul fest throw in a handful of Tom Waits songs. I’m talking Swordfishtrombones. I am hearing Step Right Up and even Little Drop of Poison. It’s a bit Fringe, which is just around the corner. On the local tip, let’s leap into today, wind down the window and listen to some local boys – Bad//Dreems. These men are a bit o’ rock. A hit of punk. And it’s fresh. Listen to the album Dogs at Bay and feel your town around you.


Open up a dry Riesling from the hill: a 2013 Vertigo TRKN Riesling from the gorgeous Adelaide Hills. This oral juice has an aggressive minerality to complement a peachy tang and lime zing. Enjoy the celery and cashews in Palm’s crunchy prawn salad with this one. If you want more booze, reach for a 2014 Leeuwin Estate Prelude Chardonnay. With sirloin on the plate, this wine delivers for hot weather.


Get the latest from The Adelaide Review in your inbox

Get the latest from The Adelaide Review in your inbox