Roy Choi

Presented in 2011

Salsa verde

Makes about 3 cups

60 ml (2 fl oz/¼ cup) aji mirin (see Note)

125 ml (4 fl oz/½ cup) natural rice wine vinegar

½ bunch mint, leaves picked

½ bunch coriander (cilantro), stems and all, washed and roughly chopped

6 sprigs Thai basil, leaves picked

2½ garlic cloves

½ shallot

1½ serrano chillies

1½ jalapeño chillies

juice of 1 lime

1½ tablespoons sesame seeds, toasted

1½ tomatillos, washed

2 pinches of sea salt

pinch of freshly ground white pepper

125 ml (4 fl oz/½ cup) canola oil

125 ml (4 fl oz/½ cup) extra virgin olive oil

Purée all the ingredients in a blender till smooth, adding the oils slowly.

Note: Aji mirin contains salt and corn syrup to help stabilise its viscosity.

The Melbourne Food and Wine festival is a true pioneer and America might just want to take notice! Melbourne is the world's best kept secret and the food scene in Melbourne is off the charts. ROY CHOI, 2011