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Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME Red duck curry at LONgTIME

Taken on 11 Nov 2014 by Carl Lindgren

Red duck curry at LONgTIME

610 Ann Street, Fortitude Valley

For this instalment of The Edibles we documented the red curry of shredded barbecue duck with lychee and thai basil at LONgTIME in Fortitude Valley.

Having opened its doors only a couple of weeks ago, LONgTIME Restaurant & Bar has been playing to packed houses most nights. Under the guidance of chef Ben Bertei, LONgTIME serves up a selection of modern Thai share plates along with the house draught brew, Horny Elephant Ale. Ben was part of the start-up crew for the infamous Thai institution Longrain Melbourne, then moved onto run Yandina’s Spirit House before settling into his new venture. The red curry of shredded barbecue duck with lychee and thai basil is proving to be one of the establishments most popular dishes. It’s a classic Thai dish with the addition of lychee to offer a contemporary twist. BBQ shredded duck, crispy fried with a sprinkle of salt and pepper is the hero of the dish, along with the six hour dehydrated lychee. Sweet, spicy and salty, the curry sauce is bursting with flavour and is topped off with finely sliced lime leaf that rounds out the dish.

For contact information and trading hours, check out our Stumble Guide.





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