Longrain: Modern Thai Food

Welcome to "Longrain", a sumptuous collection of Thai-inspired recipes for the modern kitchen. Chef Martin Boetz from the acclaimed restaurant in Surry Hills, Sydney, has translated 100 of his favourite dishes for cooks to recreate in their home. If you enjoy cooking and eating, you will revel in the flavours that can be found in betel leaves with chicken and chilli relish; eggnets with beansprouts, pork and prawns; warm salad of tea-smoked oysters and chilli jam; and braised beef shin with mint and coriander. Also featured are recipes for the cocktails and ‘stick drinks' that have made the Longrain bar a much-loved meeting place. Most of the ingredients used are readily found in supermarkets, fresh food markets and good Asian produce stores, and a comprehensive illustrated glossary will help cooks identify ingredients such as galangal and pea eggplant. Basic techniques and preparations are demystified, with recipes organised into dish types: starters, soups, salads, and mains. Illustrated throughout with colour photos, "Longrain" will delight all who search for flavour. NB: Longrain is pronounced long-grain.

Love this? Share it around!






27cm x 22cm






Hardie Grant Books


02 October 2003


Martin Boetz

German born and Australian bred with Thailand close to his heart (and stomach), Martin Boetz is a culinary mash up which, unsurprisingly, has given him a head start in the world of kitchen creativity. Martin’s interpretive Asian cooking lead to his Longrain Restaurants in Sydney and Melbourne being praised by diners around the globe. After an apprenticeship at Lennons’ Brisbane Hotel, Martin moved Sydney, where he worked in Double Bay