Last week I found myself in Alice Springs. I was staying in a hotel which hosts Alice Springs’ Hanuman Restaurant. It’s a restaurant owned and run by the owner of Hanuman Darwin and Hanuman Cairns. I’ve previously blogged about my love of the Hanuman Darwin. I was in Alice Springs for two nights and thought I would have dinner both nights at the Hanuman Restaurant.
While I was in Alice Springs it was raining and the Todd River was flowing. That makes the third time I’ve been in Alice Springs and seen the Todd River flow. It’s generally understood if you see the Todd River flow thrice you’re a local and you can’t leave. Well as much as I love the Northern Territory of Australia, my soul and spirit lives in the Top End where it’s warm and moist.
On the first night I asked for the soft shelled crab and pork belly. Given I’m still on a reduced carbohydrate way of living I didn’t ask for rice which would have absorbed the pork belly sauce nicely.
The soft shelled crab was delicious. The outside was crisp and the crab itself was meaty and tasty. The tamarind sauce was sweet and complemented the crab beautifully. The side salad was also refreshing and was scarfed very quickly. The pork belly was also very well cooked. I loved the toew chiu Chinese sauce. The meat was quite lean and the usual layers of fat were missing. While the meat was tender and soft and fell apart it was a little dry for my liking.
On the following night I decided to ask for the classic Hanuman signature dish, viz., Hanuman oysters and the barramundi with ginger.
The Hanuman oysters rarely disappoint. The lemon grass and lime fuse with the oyster in spectacular fashion. I’ve mentioned previously that at one stage Hanuman used to import oyster meat from Japan and this resulted on one occasion in a widespread outbreak of Norovirus gastroenteritis amongst diners. Ever since, Hanuman has used Australian sourced oyster meat. The curious thing about that episode is that regular diners reported they would still eat the dish (when they recovered) because it was their favourite Hanuman dish.
The barramundi was almost as good as eating barra fresh after catching it from a billabong and frying in butter with lemon. The sweetness of the passionfruit and candied ginger with the saltiness of the soy sauce combined beautifully together. I could have drunk the sauce. Combined with the sour of the lemon grass and lime oysters it was a delightful combination.
If you’re in Darwin, Alice Springs or Cairns I recommend the Hanuman.
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Hope you had a great weekend and ate YUMMY
Food photography by Gary Lum is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All images were captured with a Canon PowerShot G16 point and shoot. The images were shot in manual mode with the ISO set at 200 and the aperture at 1.8. I set the shutter speed as per the exposure meter. The flash was not used. Post processing was performed with Adobe Lightroom CC.
Hanuman Alice Springs http://www.hanuman.com.au/hanuman_asp.htm
Google maps https://goo.gl/maps/9BwHu