PRU AT TRISARA, PHUKET, THAILAND
It takes skill, creativity and confidence to present the humble carrot as one of the stars of a menu. But Jim Ophorst, known as chef Jimmy, who hails from the Netherlands, has made it a standout dish at PRU at Trisara, a luxury resort in north-western Phuket, Thailand.
The four-course signature dinner is all about an explosion of rich flavours, amazing textures, beautiful colours and fragrant aromas with produce from the resort’s nearby organic farm, Pru Jampa which supplies local herbs, fruit, vegetables and free-range chicken.
PRU stands for Plant, Raise and Understand and every dish has a story to tell about the farm-to-table journey that gracious staff are keen to share. We start with black crab from the mangroves with pickled radish and its own reduction, followed by the standout carrot dish. Organic carrots are peeled, wrapped and then cooked for six to eight hours in a pit in the soil they came from, then Jimmy works his magic creating a fabulous sauce made from the discarded skin and fermented carrot juice.
The verdict? Totally delicious. Aged duck cooked over an open wood fire with tasty pickled Thai cherries is another fabulous dish. A semifreddo of organic beetroot with sourdough ice cream, Isaan Mountain almonds and marinated mulberries is most memorable and, just when we thought it was sadly all over – dainty petit fours arrive in an aged wooden jewellery box.
The PRU team works with the environment and the seasons and also make butters, create plates from driftwood and recycle food waste. It’s farm-to-table done so well with foraging expeditions and a close relationship with local suppliers, fishermen and farmers. Fine wines can be paired with each course served in the chic dining room, where the menu is a fitting tribute to the unique terroir of Phuket.