Following a long day of filming in Melbourne, I only had one thing on my mind; a light and healthy meal before my 0400 hotel alarm would wake me from my slumber.
Not wanting to venture far from my very comfortable and cosy room at the PARKROYAL MELBOURNE AIRPORT HOTEL, I decided to order room service; admittedly my expectations weren’t high.
My expectations soared however. Melbourne’s reign of cultural and culinary excellence is evident when the hotel restaurant at Tullamarine Airport serves food and wine equivalent to gastronomic hotspots in Fitzroy and St Kilda.
Deepak’s use of fresh and local produce is beautifully showcased in his skillful presentation of modern Australian cuisine which exudes hints of Indian and Asian spices which blend and swirl sophistically on the palette.
The variety and array of gluten free and vegetarian options on the menu surprised me. Finally, an offering that was well rounded and could be enjoyed by a cross section of diners and most importantly something that would satisfy my light and healthy wants. My eyes went no further than the Zucchini and Quinoa Falafels.
The falafels are DELICIOUS. Deepak Mishra’s generosity to his craft must be noted as he very kindly parted with his recipe; here is my version of his mouth watering dish.
Fresh Australian produce with a hint of Indian and Asian spices make these Zucchini and Quinoa Falafels undeniably delicious.