Supporting chefs

STREAT asks a chef to contribute a street hawker inspired recipe to each seasonal menu.

For our first menu, we're pleased to announce that chef Philip Johnson has concoted the Thai prawn red curry. You can buy it at our Fed Square site or make it at home yourself.

About Philip Johnson

New Zealand-born, Philip Johnson has become one of Australia's most celebrated chefs, honing his skills in Australia, London and New Zealand before settling in Brisbane which he now calls home.

Philip opened his landmark bistro, e’cco, in 1995 and very quickly made a name for himself with his win of the 1997 Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award, a stunning achievement for Philip, but also a coup of Queensland.

Since then Philip has never looked back and he has continued to receive national and international claim for his flare for elegant simplicity, a virtue he has instilled in the dedicated and innovative team of chefs he leads.

Philip conducts numerous cooking classes, demonstrations and guest chef appearances, both nationally and internationally. He has also donated his services to many charities, working alongside a stellar line-up of industry peers to raise much needed funds for many worthwhile causes, including the Starlight Children's Foundation, Bestest, Mission Australia, AEIOU and The Leukaemia Foundation.

Philip has contributed recipes to a multitude of publications, including Simply Australia, Australian Food, Providore and Great Australian Chefs, where Mietta O'Donnell named Philip as one of 50 chefs at the cutting edge of Australian cuisine. He also featured as a weekly columnist for The Courier Mail's Good Life supplement from 2002 until 2008.

Philip has also authored five of his own cookbooks. They all include a wonderful collection of recipes that are distinctively Philip Johnson - unpretentious food, simple yet stunning - and a reflection of the ideas and beliefs that have made e'cco the success it is today. His sixth book is currently in production and will be released in August 2010.

Have a look here for Philip's Thai prawn red curry recipe.