Ananda 'Earth' Solomon, 42

Went to Thailand and came back a farmer who grows his own galangal and makrut leaves. Master of three cuisines: Thai, Italian, coastal, centred around one staple, rice. A chef sport enough to laugh off his Peter Knipp award where he beat the legendary Charlie Trotter saying, "Ah that was like winning a one-day match."

Last meal?
Fish!

Signature Recipe

Ingredients for Curry Paste
2 Tsp Coriander Seeds
24 Small Fresh Thai Green Chillies
2 Stems Lemongrass
3 Tbsp Galangal
1 Tbsp Kafir Lime Zest
30 Gms Coriander Root
6 Cloves Garlic, Peeled And Chopped
60 Gms Shallots, Chopped
1 Tsp Ground Cumin Seeds
Salt and Pepper

Method
Dry roast the coriander seeds in a pan for a few seconds until an aroma arises. Grind, pound in a mortar and pestle or process the chillies, lemongrass, galangal, coriander seeds, kaffir lime zest and coriander root together. Mix in the remaining ingredients and grind, pound in a mortar or process until well blended to a smooth paste. Add the salt and pepper to taste. Reserve the paste for up to one month in an airtight container in a refrigerator or six months in a freezer.

To make the curry
Sauté the curry paste in a pan and add coconut milk to it. Cook for some time and add pre cut vegetables to the curry, add salt and sugar, adjust seasonings and stir in basil leaves and serve hot with steamed rice.