Delicious Delights -By Tracy

27/05/2025

27/05/2025

The start of my Lamprais always begins with a rich, homemade meat stock.
I start by slow-roasting the ingredients in the oven, letting the flavours deepen over an hour—then it’s pressure canned using my trusted Presto pressure canner, ready to infuse every bite of rice with heritage.

Canning and preserving have been part of my kitchen journey for over six years now, all thanks to my sister-in-law Sharon who first guided me with her experience. From Dutch Burgher roots to a Sri Lankan-Aussie kitchen, every batch I make carries history, heart, and a whole lot of flavour.

This is just the beginning of my Lamprais prep—watch this space!

09/04/2025

27/02/2025

Hi I’m Tracy Rabot Very passionate about cooking . I am Located in port Melbourne our friendly suburb .

Authentic Lamprais

: An Insight into the Burghers of Sri Lanka

Lamprais — a humble word for nothing short of magic wrapped in a banana leaf. Individually portioned, each package contains meat, rice and a combination of condiments. The banana leaf doubles as a plate and each element is designed to be consumed with the other.

The introductory history of the lamprais is that the Dutch brought the parcel of rice and condiments in a banana leaf from Indonesia to Sri Lanka sometime in the 17th century. Over the last few hundred years, the Burgher community has refined the process, creating the lamprais we know today. As unanimous as the love of lamprais is, the opinions of what a “real” lamprais is are varied. Nevertheless, most Burgher lamprais makers will agree that lamprais includes the following: A mixed meat curry made from a combination of chicken, mutton, pork and/or beef. Rice, cooked in the meat and spice stock. Brinjal pahi a.k.a fried eggplant. Prawn blachan, the element most reminiscent of the dish’s Indonesian origins. Seeni sambol - caramelised onions, Sri Lankan style. Fried ash plantain and two frikkadels or cutlets. And finally, the ever important banana leaf.

YOU HAVE TO TRY IT ….
Thank you .

Contact Tracy on - 0458-290-383

22/09/2024

Nothing beats a delicious mustard sauce for your BBQ days or as a dip! Try my special mustard sauce, perfect for adding that extra flavor. Available now for just $15. DM me to place your order!

12/07/2023

Hi I’m Tracy Rabot Very passionate about cooking . I am Located in port Melbourne our friendly suburb .

Authentic Lamprais

: An Insight into the Burghers of Sri Lanka

Lamprais — a humble word for nothing short of magic wrapped in a banana leaf. Individually portioned, each package contains meat, rice and a combination of condiments. The banana leaf doubles as a plate and each element is designed to be consumed with the other.

The introductory history of the lamprais is that the Dutch brought the parcel of rice and condiments in a banana leaf from Indonesia to Sri Lanka sometime in the 17th century. Over the last few hundred years, the Burgher community has refined the process, creating the lamprais we know today. As unanimous as the love of lamprais is, the opinions of what a “real” lamprais is are varied. Nevertheless, most Burgher lamprais makers will agree that lamprais includes the following: A mixed meat curry made from a combination of chicken, mutton, pork and/or beef. Rice, cooked in the meat and spice stock. Brinjal pahi a.k.a fried eggplant. Prawn blachan, the element most reminiscent of the dish’s Indonesian origins. Seeni sambol - caramelised onions, Sri Lankan style. Fried ash plantain and two frikkadels or cutlets. And finally, the ever important banana leaf.

YOU HAVE TO TRY IT ….
Thank you .

24/03/2022

Sri Lankan Mustard Sauce -$10

Available at port Melbourne

For orders please contact on 0458290383 .

22/07/2021

Preparations for Mustard sauce….

18/07/2021

Sri Lankan Rice & Curry ..

17/07/2021

Beautiful sweet potato mash was prepared with my homemade herb mix and also I prepared a lovely seeni sambal as well . Done for today ..

17/07/2021

Hi Everyone I have Sri Lankan Rice and Currie order for tomorrow and I have extra packs available if anyone is interested. Please Note I’m based in port melbourne.

Menu for tomorrow.

Rice
Chicken curry
White pumpkin curry
Beans stir-fry
Cabbage stir-fry

09/07/2021

Happy Friday y’all . Welcome to my page . As for today I’m sharing my Authentic Brinjal Pahi and Frikkadels . It’s amazing how far I’ve come to . I have Three more varieties to add on and then my Original Authentic Dutch Lampries will be Ready .