TRIP TO CHINA BENEFITS CHEF

A TOWNSVILLE chef has been perfecting his dumpling making skills in China.

Michael Brine ( above) of A Touch of Salt has just returned to Townsville from a chef exchange program.

As part of the Chef Outta Water initiative, Brine and American chef Chris Holen travelled to Foshan in the Guangdong province of South Eastern China.

During the trip, they helped run a class at a school for disabled children, received some pointers on the art of dumpling making, explored markets and learned how to prepare dishes such as Jun’an steamed pork.

Brine said they were given a challenge to select ingredients from the local markets, and he chose snake.

“The texture was like chicken but the flavour was more like calamari,” he said.

Brine will travel to China again in May for another exchange with Chef Outta Water, this time in Chengdu.

“You’re stepping out of your comfort zone,” he said.

“They say when the heat gets too hot, get out of the kitchen but with chefs we sort of jump in and see where we end up.”

Brine said he already had a lot of Asian influences on his menu, but each trip helped to introduce him to new techniques and styles.

“There’s always bits and pieces you take out and try in your own kitchen,” he said.