Phat Mango dedicated to bringing a new food identity to the NT
THE rise of the coronavirus pandemic turned out to be the push a legendary local chef needed to turn a decade-long dream into a reality.
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THE rise of the coronavirus pandemic was the push chef Martin Bouchier needed to turn a decade-long dream into a reality.
After being made redundant due to the pandemic, the legendary local chef, who has tantalised palettes across Europe, the US and Australia, is on the verge of opening his first restaurant in the Territory – Phat Mango.
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Located in the space of former restaurant PM Eat & Drink in the old Woolworths building on Knuckey St, Mr Bouchier is pushing to open Phat Mango in October.
He wants to put an identity to Northern Territory cuisine through local produce and collaboration, such as with coffee from DTOWN Roasters, fresh vegetables from Greenies Real Food and unique flavours from Maningrida, Gunbalanya and other remote communities.
“We’ve got some phenomenal produce,” he said.
“(Hospitality) needs to change a little bit where industry, as opposed to stabbing each other in the back, it’s about collaboration and co-operation with other industries.”
The truly Territorian menu includes ingredients like Paspaley pearl meat and Gunbalanya eye fillet, and has mouth-watering meals like crocodile laksa.
Mr Bouchier said the Territory needed to take the opportunity to rebrand itself, given its response to the coronavirus pandemic and renown as the safest place in Australia.
“We’re more than croc and barra, even though I’ve got both on the menu,” he said.
He hoped Phat Mango would add to the Territory’s already unique dining experience.
“I want to put a smile on their stomachs,” he said.
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“I want their brains to be excited. I want them to come in and see something different.
“They’re not just coming in to eat, they’re coming in for an experience.
“Going out to eat should not be just about putting calories in the body. They should be about enjoyment and smiling and having drinks that are locally produced.”
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