By Cam Lucadou-Wells
When Vijay Sivaraj cuts into his hot foil pouches, out bursts a flurry of steam-propelled aromas.
It’s the appetising climax of an intriguing cooking method at Hot Pouch Bar and Dining on the terrace of Dandenong Market.
First he folds up his generous serving of prawns, banana leaf, tomato-based sambal sauce, okra, mushrooms, greens and chilli into a foil pouch.
On a hot plate, the parcel expands with steam. Its ingredients stew in their own juices as the parcel expands into a mini wine bladder.
The tension is then literally cut with a knife.
As well as bringing culinary novelty, Mr Sivaraj has plans – pending a liquor licence – for live night music and bar dining under a multitude of hanging light globes.
He believes Dandenong Market is set to venture into summer night markets – emulating Queen Victoria Market – where he’s sold Sri Lankan inspired street food for 20 years.
His and business partner Nirosh Munasinghe’s outlet is just weeks old in Dandenong Market where they source 95 per cent of their ingredients.
It has a strong contemporary presence of two turquoise shipping containers bridged by a jarrah-decked al fresco dining area.
Diners eat at oil drums, tucking into street meals such $6 toasties, peri peri chicken wings, nachos and the popular Frenchman’s toast – brioche dusted with cinnamon.
Mr Sivaraj, who has plied his trade all around the world, came across the pouch concept from touring Malaysia.
Immediately he saw the visual and nutritional appeal.
After perfecting his sambal sauce, he is set to experiment with green curry, satay sauce and gravy in the pouches.
There are also lemongrass-and-tofu, steak, chicken and fish combinations, served with salad and chips.
