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Daringly eating fried grasshoppers from a street stall, he surprised himself, loving the taste and from there he taught himself everything he could about Thai cuisine, experimenting with Asian flavours until he found the perfect balance between the four elements of taste: hot, sour, sweet and salty.

In 2007 he opened the restaurant, Red Spice Road, which has become one of Melbourne’s dining hot spots.

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Posted by Hot Chilli • Report

I just got the Red Spice Road cookbook. Can't wait to try making his recipes. I loved the Pork Belly so much at his restaurant. Hope I can do it justice recreating it at home!

Posted by MW167 • Report

I read his recipe book Red Spice Road last week and have tried two of the recipes. The chicken with chilli & basil was easy to make and was superb and last night I made the lamb meatball Penang curry which was a flavour sensation. Looking through the book I could go for any of the recipes featured. John knows how to pack the right flavours and textures into these dishes. I'll be trying more

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