Vacations & Travel - - Tried & Tested - By Sue Wal­lace; prurestau­

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.

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