Spice Temple

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Neil Perry’s love of Chinese food—first eating it, and then cooking it—goes back to his earliest memories. Since then, he has dedicated himself to mastering its unique balance of flavors and textures, culminating in the Spice Temple journey. Here, in seductive and sultry surroundings, diners experience fiery heat, silken coolness and numbing spice. From signature pickles that fire up the appetite to classic yum cha dumplings, three-shot chicken, and flathead drowned in heaven-facing chillies and Sichuan peppercorns, these are the authentic tastes of regional China. Includes metric measures.


Neil Perry is a chef and restaurateur whose restaurants started with his flagship restaurant Rockpool. He has also pioneered restaurant-quality in-flight catering for Qantas, and his previous cookbooks include Balance & Harmony, The Food I Love and Simply Asian.