I always find it a little unusual that during the coldest months of the year, we all go chasing the best curry in town.
We’re layered up to our chins in jumpers, searching for food that comes from places where most people are running around in shorts and a t-shirt.
It’s the type of food that’s rarely attractive, but highly effective when it comes to warming the insides.
One place however, where the food warms the soul and also the eyes is Daisy Thai at Chatswood Shopping Centre, Springwood.
It’s a small place with room for about 30 people inside, and even on a mid-week night can be booked out.
They’ve done their best here to bring the flavours of Thailand to Australian tables, with a promise on the opening page of the menu that there’s no MSG used in their cooking.
While MSG is found naturally in foods such as tomatoes and cheese, there’s plenty of ongoing debate over whether it’s actually harmful to people’s health – perhaps no moreso than putting lots of salt on your chips.
Regardless, it’s nice to have a commitment that ingredients are fresh.
And there’s a star on this menu that caught me pleasantly by surprise. The chef has added orange pieces and strawberries to the duck salad. Grapes are another possibility.
You’d expect the fish sauce and lime juice to take over, but the fruit adds a freshness and acidity to lift the dish to an extra level.
There are the usual stir fries and curries here, but if you’re looking for a winter warmer that’s a bit different to the green curry you’d otherwise order, try the northern-style curry.
Some of the provinces in northern Thailand get quite cool in the winter, so they know how it’s done.
Tom yum or tom kha soup is also a nice starter, and popular.
Prawn or grilled beef salad are great with fresh ingredients, and a real pick-me-up. Try raising the chilli level ever so slightly in winter to give it an extra kick.
