Dominique Rizzo is a culinary force! She is a chef, teacher, writer, food guide, and TV presenter. In fact, there are few facets of the food and hospitality industry that Chef Dom hasn’t touched.

Her latest venture, Urban Feast Cooking School, makes the word a better place by focusing on sharing sustainable, attainable cooking skills.

With international travel back on the cards, Dom has just announced to delighted foodies that she will be hosting one incredible food and wine tour this September to her native Italy.  And just like that 2022 got that little bit brighter! (Learn more about that here)

Dominique has shared with Taste Port Douglas a swoon-worthy recipe that will transport readers to the palm lined beaches of Tropical North Queensland in one joyous mouthful, but let’s face it, one will never be enough! 




Makes 24 leaves


350 g cooked, crab meat
1 bird's eye chilli, sliced
1 long red chilli, halved, seeded and diced
2 red Asian shallots, thinly sliced
60 g (2. oz/1/2 cup) bean sprouts
1 cup (firmly packed) small mint leaves
1 cup (firmly packed) small coriander (cilantro) leaves
2 kaffir lime leaves, finely shredded, reserving some for garnish
2 1/2 tablespoons roasted peanuts, crushed, 
1/4 cup Fried noodles
1 small jar salmon roe

24 young betel leaves (or perilla leaves) 

Makes 1/2 cup

1/2 cup sugar free pure mayonnaise
2 teaspoon lime zest
1 tbsp fresh lime juice
1 tbsp fish sauce
2 teaspoons Ginger Marmalade ( optional ) Can substitute ½ tsp minced ginger
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper


  1. Combine the crab with all the other ingredients except the fried noodles.  Toss the salad with the dressing and place spoonful’s onto the betel leaves, top with the crispy noodles and caviar. 
  2. Stir together the mayonnaise with all the ingredients until combined, add enough of the ginger mayonnaise to the crab salad to taste, spoon the crab salad onto betel leaves, top with salmon roe.