WILL ON THE ROAD
season 2: mid-west
This season, I’m hitting the road to explore the heart of the Mid-West, meeting the passionate local producers who are leading the charge in sustainability. From the sweetest honey and freshest lobster to the richest goat milk and purest canola oil, join me as we delve into the stories behind these incredible products.
S02E01: 6530 HONEY
FRESH OFF THE MEDIA
WILL MEYRICK EXPERIENCES
Today I explain to you how to prepare a mouthwatering Pho Bo, a traditional Vietnamese dish that appeared in the late 19th Century in Northern Vietnam.
The easy recipe of one of my favourite dishes when in Hong Kong: Roasted pork and dry egg noodles, an explosion of flavours for a 5-star street food dish!
Khao Soi is a famous curry coconut soup from Thailand that takes also some influences of the Laotian and the Burmese food culture.
We start with a pillar of the Indonesian food culture, derived from the traditional Chinese cooking techniques: the “mie ayam pangsit”
FISH & SEAFOOD
On the menu at Will St, you’ll find my poached Leeuwin Coast Akoya. Here is how to cook them by yourself!
Though there are several variant of this famous soup, my take on this recipe has mostly been influenced by Pearly Kee, the Superstar Chef of the Nyonya cuisine.
This time round, Chef Will Meyrick invites his friend Tim Bartholomew to cook crispy squid in a herb chili .
Nothing compares to the flavors of flesh that can only be found on the head of the fish.
SAMBAL, SAUCES, PANTRY
Chillies, garlic, shallots and the spice of the coriander seed give this finely pounded paste a superb kick.
This simple spice paste uses the typically Indonesian root aromat spices to bring a distinctly tropical flavour to meat, chicken or fish.
Bumbu Genep is the basis of nearly every Balinese dish and contains 13 magical spices.
Sambal Bajak is a volcano of a condiment, it’s the tomato ketchup of Bali.
Will is known as the Street Food Chef for his commitment to bringing the history and culture of Indonesian cuisine to a wider audience through his established restaurants.
I am here on a mission to meet the wonderful Nyonya cuisine expert, Pearly Kee and her sisters at Pearly’s cooking school. I am hoping they are going to weave stories into their cooking, and if I can I will get them to divulge some secrets about Nyonya cuisine.
One of Indonesia's most popular delicacies is Fish Head Soup. This popular dish is full of...
Discovering the secrets of Balinese cuisine is a fascinating journey, and one that at times has an almost fairytale feel to it.
I have become enchanted by Malay culture, prompted by recent travels to Penang, conversations with...
Khao Soi JoyThesaurus | Food Khao Soi Joy is said to be the laksa of North Thailand. There are...
I feel very much at home in the atmosphere of markets, especially those in Bali where every day is market day, and nearly every night too
Jogyakarta is close enough to Bali that you can afford to take a few days from your island schedule to explore this intriguing part of Java, which while well known is often neglected by the Bali bound
I love to travel to East Java, I am surprised so few people take the trip from Bali to be honest,...
Serving Singaraja-style food, Warung Mira is one of my favourite warungs in Denpasar.
A relaxed affair, it’s shoes off at the front steps here, with ‘lesehan’ style seating on rattan floor mats.
Discover Bandung traditional egg noodles in clear beef broth with a hint of Asian celery
Thousands of plates later, Pak Jangkung is now at the helm of his own mini-rib empire in Bandung.
Street-side eating here is all about one thing only – tahu tipat. Originally from East Java but hugely popular here in Bali.
Ibu Mangku had a tiny little warung serving up Bali’s favourite kind of local worker’s breakfast – babi guling.