The flavors of autumn in delicious Australian and Canadian cuisine.

Ocean Crab Cake

When visiting Australia, you can't miss the delicious seafood. Since most of the country's major cities are located near the sea, seafood makes up a significant portion of restaurant menus and is a staple in the daily meals of Australian families. In the mild autumn weather, especially on weekends, Australians love to eat crab cakes, choosing them as a perfect appetizer to stimulate their appetite.

Crab is a food rich in calcium and very nutritious. Making crab cakes requires considerable effort from the chef. After selecting fresh, delicious crabs, they are boiled until cooked, drained, and meticulously the crab meat is removed and mixed with eggs and seasonings (ginger, salt, pepper, soy sauce, Tabasco). Finely chopped dill, mayonnaise, and a few slices of bread are added. This mixture is then steamed until cooked and gently shaped into small cakes. To achieve a crispy texture, the steamed cakes are fried in oil and butter over low heat, turning them frequently. The rich, sweet flavor of the crab meat, infused with the aroma of the spices, makes each crispy crab cake melt in your mouth, giving you the feeling of sitting by the sea, enjoying seafood, sipping a special cognac cocktail, and feeling the pleasant sea breeze.

Crab cakes are served with seasonal salad or a plate of stir-fried corn and peas alongside chili sauce, making for a truly wonderful dish. You can find this unique and unforgettable meal at Tay Tap restaurant in Hanoi.

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Tay Tap Bar – Restaurant
100A Xuan Dieu Street, Tay Ho District, Hanoi
Tel: (04) 371 86917

Smoked salmon with lotus tea flavor

Born and raised in Montreal, Canada, home to a large Jewish community, chef Donald Berger of Don's Tay Ho restaurant wants to introduce his favorite dish, which he has been making for the past 13 years and is becoming very popular in Hanoi: Bagels and Lox (bagels and smoked salmon).

Salmon is an exceptionally healthy food. Perhaps most importantly, its omega-3 fatty acids help keep skin smooth, are good for cardiovascular health, maintain brain health, and reduce the risk of skin cancer… No one can resist the alluring aroma of a fragrant salmon fillet.

At Don's Tay Ho, the "Smoked Salmon with Lotus Tea Flavor" is prepared three times a week when Norwegian salmon arrives in Hanoi. Having discovered lotus tea by chance while searching for ingredients to smoke salmon, Donald Berger never imagined this combination would create such a wonderful dish. Under his skillful hands, the head chef of Don's Tay Ho has created an incredibly appealing and easy-to-enjoy "smoked salmon with lotus tea flavor."

The salmon is deboned immediately upon arrival to preserve its freshness. It is then marinated with 1 kg of Phu Quoc sea salt, 500 g of pure brown sugar, and 500 g of refined white sugar overnight. The next morning, the fish is removed, washed, and then dried in a cold air dryer on a well-ventilated rack, placed on two large trays. One tray is inverted and placed on top of the other to alternate, ensuring optimal smoking efficiency. Aluminum foil is placed over two full tablespoons of lotus tea on the open burner rack, and the flame is lit until the tea begins to simmer. This process takes approximately one hour.

Cut into small pieces to serve with pasta, salads, or bagels. Montreal bagels are a world-famous treat due to their unique flavor. "Our bagels are made in the authentic Montreal style and are just as good as those from the best bakeries there," shared Donald Berger.