Indulge September2015

A SPECIAL LIQUOR STAX PROMOTION

SEPTEMBER 2015 1 INDULGESeptember 2015

SYDNEY’S ENTRÉE TO PURE ENJOYMENTCAVIAR, CATERING AND JEFF FENECHWe taste Sydney’s finest hors d’oeuvres and caviar with boxing legend Jeff Fenech.

FESTIVAL FOOD TRUCKERYThe largest gathering of your favourite food trucks in Australia comes to Sydney.

OKTOBERFEST 2015 The perfect guide to having your greatest Oktoberfest yet.


SEPTEMBER 20152 INDULGE

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SEPTEMBER 2015 3 INDULGE

For a long time Australia has been proud of its coffee culture, there are coffee houses, magazines and awards dedicated to this

dark drink, but more importantly coffee lovers would travel to the other side of the city for the perfect brew. Well this culture is no longer just restrained to coffee, but now applies to craft beer as well.

This has taken many by surprise because industry statistics shows us that Australian beer consumption is at a 65 year low, in part this is due to a surge in the popularity of cider and RTDs. Throughout my time in the liquor industry I have heard people say that they wouldn’t pay more than $30, then it was $40 and now it is $50 for a case of beer, but in the last few years we now have beers that are selling for more than $20 a stubby.

In a market of declining consumption and increasing prices it is amazing to think that there well over 150 microbreweries across Australia with more opening every month. Like the microbreweries, pubs, winebars, specialty beer bars and bottleshops are dedicating themselves to this amber drop.

But what is craft beer? Believe it or not, the definition of what it is and isn’t a craft beer is a hotly debated topic.

Chuck Hahn of ‘Hahn Premium’ and ‘Malt Shovel Brewery’ fame arguably began the current Australian craft beer

boom in the late 1980s before he was bought out by Lion Nathan, credits the large brewers with nurturing the Australian craft beer industry. Hahn believes that craft beer has several definitions.

“Part of it is delivering on flavour that people expect and having the credibility of a brewmaster behind it who identifies with brands and controls all stages of the process,” he says.

But the Australian Real Craft Brewers Association disagrees. For them, a craft beer must be:

• Independent

• Traditional

• 100% Australian-owned with no ownership or control by a major brewer, such as Lion or CUB.

• Produces smaller batch size, allowing more control of the brewing process, as a key characteristic of a craft beer.

The craft beer movement essentially evolved from beer lovers and homebrewers who were dabbling with different flavours and methods and

innovating through spice additives, switching strains of hops, forte alcohol, and creating personal takes on international flavours, to create a beer that was unique in style or reflective of their personality. To this end a craft beer has not been created through a definition but been born through a philosophy.

Craft beer is now roughly 10% of the premium beer market and growing steadily. The major breweries have taken notice of this and have reacted by either purchasing smaller breweries like Little Creatures or creating new beers like Matilda Bay latest release ‘Lazy Yak Pale Ale’.

In the long run it doesn’t matter how they react, or who is the new craft brewer on the block, because beer drinkers are the winners with more styles and quality drops than ever before to choose from.

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THE SYDNEY FOOD TRUCK JAM

ICE SKATING

KIDS ACTIVITIESMUSIC POP UPBARENTERTAINMENT

OVER $5,000 WORTH OF PRIZES

The Entertainment Quarter, 122 Lang Road, Moore Park 2021

@eqmoorepark#eqtruckjam

www.eqmoorepark.com.au

Sydney is about to experience the city’s most obsessed about food trucks for the first time ever in the one location, for a serious

impression on the taste buds.

This coming October long weekend, the Entertainment Quarter (EQ) Moore Park will transform into food truck heaven for the ‘EQ Food Truck Jam’ – a showcase of the most sought after street food outlets.

Sydney’s food trucks have become an institution since their introduction to bring vibrancy to the city streets in 2011 by the City of Sydney Council. Tourists and residents have embraced the street cuisine with many trucks and their wares gaining cult followings and serving thousands a day.

The trucks are now a permanent part of Sydney’s local culture and are reflective of the carts and vans in Los Angeles, New York and throughout Europe, putting our city more firmly on the map as a global food destination.

Food trucks are renowned for attracting line-ups at all hours for their addictive fare - whether you’re already a fan that tracks them down on the streets, or are yet to discover what it’s like to crave their creations, the EQ Food Truck Jam

will take food-truckery to the next level.

For those winding down on the long weekend, Wats on Tap will act as the beer garden, serving alcoholic beverages including a special spring cocktail. And there’s a lemonade stand by Limonada to take care of the kiddies.

With free entry, an ice-skating rink, jumping castle and Sydney Trapeze School, the EQ Food Truck Jam is a great family friendly entertainment option for those who have decided not to skip town this Labour Day weekend. There will also be DJs, performers from Brent Street and a number of giveaways.

The famous ‘bearded bakers’ serving Knafeh, as seen on Channel Nine’s Today Show, are sure to be a highlight. Their traditional Jerusalem dessert is prepared in their repurposed shipping container which is adorned with street art.

The bearded boys from Knafeh deliver the true theatre of food preparation. It is a total sensory experience with a strong sense of

history and nostalgia, reflecting the sights and sounds of the Jerusalem streets.

Not to mention the Knafeh itself - a sizzling hot, mouthwatering sweet cheese and semolina dessert with crunchy crumble, crushed pistachios and a fragrant sugar syrup - the adaptation of a recipe passed down through generations.

If you’re a sweet tooth and your taste buds aren’t tingling enough at this point, enter the Tella Ball stand. Originating

from Foodcraft Espresso and Bakery in Erskineville, the Tella Ball milkshake is a worldwide social media sensation and not to be missed!

The Tella Ball is the ultimate Nutella invention, a creamy milkshake topped with a Nutella filled donut. Once these guys went through 70 kilos of Nutella on a Sunday, such is the foodie obsession with this masterpiece.

Sydney’s food trucks serve up some of the most unique cookery around. The EQ Food Truck Jam’s tasty street food explosion will include Bad Betty Burgers and NYPD New York sandwiches complete with pastrami.

From Caminito (Chorizo and Churros), Cantina Movil (Mexican), Moji Picon (Paella), Let’s Do Yum Cha, Yang’s Food Truck (Malaysian) Urban Pasta, Monster Rolls, Bite Size Delights, Homeland Street Food (Israeli), Tsuru (Steamed Buns) - there is no shortage of flavoursome flare.

For the health conscious you’re looking at Agape (organic pizza and tapas), Rio Barra (chicken wraps and salads), plus lentil dishes from A Taste of Ethiopia. The sweeter side continues with the

decadent Cherry Highway ice-cream.

The event is expected to attract a buzzing atmosphere and attendance in the thousands. It also marks the beginning of the Entertainment Quarter’s night markets, which take place throughout spring and summer, offering a continuation of fun and food.

You can follow each food truck’s journey this week on the City of Sydney’s Food Trucks app, as they make their way to join together on the map at the Entertainment Quarter.

Whether you’re looking for quirky cuisine, a monstrous Nutella donut topped milkshake, some active entertainment to wear the kids out, or a change of drinking hole scenery – your number one long weekend option is the EQ Food Truck Jam.

The EQ Food Truck Jam takes place at the Entertainment Quarter’s Showring and Market Canopy from 5 –10pm Saturday 3rd and 12pm – 10pm Sunday 4th October, 2015 with free two hour undercover parking at the Entertainment Quarter.

For further information on the EQ Food Truck Jam visit http://www.eqmoorepark.com.au and http://www.sydneyfoodtrucks.com.au.

#EQTruckJam



In August of this year, AquaBotanical was honoured with the Food Industry Innovation Award from the Australian Institute

of Food Science and Technology. This prestigious award recognises a significant new development in food technology – and in the case of AquaBotanical, it also acknowledges the more than five years of research and product development that preceded the launch of this very special water.

We all know that water is the stuff of life, and AquaBotanical is the world’s first water that is derived exclusively from fruits and vegetables! Using 100% Australian-grown produce and harvested through a patented, award-winning process, AquaBotanical utilises water left over from the production of fruit and vegetable juice concentrates. And with its manufacturing facilities located in Mildura, Victoria – the heart of one of Australia’s key growing regions – AquaBotanical has access to some of our country’s finest produce.

Clear, clean and full-bodied – and representing a completely new

concept in water – AquaBotanical is a super-premium bottled water that is unlike any you have tasted before. It not only contains 74 essential plant minerals, making for wholesome indulgence, its subtle flavour and silky finish ensure that it’s a perfect companion to gourmet foods and fine wines. You will taste the difference, and your body will thank you.

And what’s more, the technology that makes this refined table water possible also offers alternative water sources to drought-prone countries, which means that AquaBotanical has the potential to save lives in countries where clean and safe drinking water is scarce. Now that’s Australian innovation of which we can all be proud!

Recently certified Australian Made and Australian Grown, AquaBotanical is available exclusively in Australia’s finest restaurants, boutique hotels, luxury resorts and specialty gourmet retail outlets. And whether you’re a water connoisseur or new to fine bottled waters, one sip of AquaBotanical will convince you that not all water is the same!

AQUABOTANICAL – 100% AUSTRALIAN-GROWN WATER!

OUT & ABOUT WITH GAULT&MILLAU

42 DAYS TO GO!

@GaultMillau.

@gaultmillauaus

@gaultmillauAU

The launch of the 2016 Gault&Millau Australia Restaurant Guide is right around the corner, and we can’t wait to share the successes of Sydney’s and Melbourne’s restaurants with you!

With our 2016 Guide off to print, the Gault&Millau Australia team has been keeping busy with another exciting projects - our first Mise en Place trade event! Launching on the 25th August in Sydney’s The Pavilion and the 1st

September in Melbourne’s Siglo, Mise en Place showcased some of Australia’s latest products and services to chefs, restaurateurs and industry professionals. We thought we’d share some of the highlights of these event with you below in our exclusive Out & About with Gault&Millau Australia section below.

Mise en Place also gave us an oppourtunity to announce the

Gault&Millau Australia Award finalists in the categories of: V-Zug Chef of the Year, Perrier-Jouët New Restaurant of the Year, PorkStar Professional of the Year, Riedel Sommelier of the Year, Lavazza Restaurant of the Year and American Express Potentialist of the Year. The Melbourne and Sydney winners for each category will be announced at the launch of

our 2016 restaurant guide on the 9th November.

With only 42 days until our 2016 restaurant guide hits the stands, keep watching this space for more exciting insights and highlights from Gault&Millau Australia! And don’t forget to share your memorable dining experiences by tagging Gault&Millau Australia on Facebook, Twitter or Instagram!

Potentialist Finalist,Jarrod Di Blasi,ezard, cooking onthe V-Zug cookingstage.

AquaBotanical stand

Dominique Van Droogenbroeck, hosting the Belocade Chocolate masterclass.

Dish cooked by Potentialist Finalist, Hugh Allen, Vue de monde, on the V-Zug cooking stage

Josephine overseeing the snail race

Pepe Saya stand

Will Studdpresenting hischeese masterclass

Potentialist Finalist, Lauren Eldridge, Marque

Guy Grossi recieving his Restaurant of the Year Finalist Award from Nigel Meakins (Lavazza).

Ben Shewry, Attica, recieving his Chef of the Year Finalist Award.

T his month’s exclusive Out & About with Gault&Millau, is an inside look into our inaugural Mise en Place trade events at Sydney’s The Pavilion and Melbourne’s Siglo. With great exhibitors, delicious cooking demonstrations and appearances from some of Sydney and Melbourne’s

top restaurants including Attica, The Bridge Room, Vue de monde and Grossi Florentino, both events were a great success.

Make sure you look out for the 2016 Gault&Millau Restaurant Guide on sale on November 10!



DAMIEN GALEA, STUDIO 10’S EXPERT BARISTA, SHARES HIS LATEST COFFEE TASTING NOTES

OKTOBERFEST

Gloria Jean’s Coffees recently celebrated the second anniversary of its very own smooth, medium roast Sereno Blend. The drink was introduced into coffee houses across the country in response to the evolving tastes of Australian coffee drinkers.

The Sereno Blend complements Gloria Jean’s Coffees’ Original Blend, which has been loved by Gloria Jean’s guests since the brand launched in Australia.

Named after the serene and smooth body of the blend, Sereno Blend is

a lively and light tasting coffee with hints of fresh citrus and dark cocoa. The blend is made from the finest selection of Arabica beans from Central America and Africa.

Damien says, “Sourcing and roasting the highest quality beans was a critical element of ensuring Sereno Blend provides guests with an innovative and tasty coffee choice”.

“Australia has a mature coffee market so there’s a growing demand for coffee experiences. Offering the smooth and mellow Sereno Blend

provides an opportunity for our guests who prefer their latte with a little lighter taste”.

Next time you pop into one of our coffee houses ask to try our Sereno Blend in your latte or cappuccino to taste the difference in the blend yourself.

Also, make sure you check out our latest offer with THE ICONIC while you’re in our coffee houses. Just in time to update your wardrobe this spring, we’re offering $20 off your next purchase, see box out below.

This month we’re discussing Gloria Jean’s Coffees’ Smooth Bodied Sereno Blend…

Spend $10 or more at Gloria Jean’s Coffees in October and guests will receive $20 off their next purchase at THE ICONIC.

If guests sign up to the Gloria Jean’s Coffees e-sipper program they will also be in with a chance to win one of two $1,000 spending sprees at THE ICONIC AND a free small classic coffee daily for a year.

For full Terms & Conditions regarding the promotion, please visit: www.gloriajeanscoffees.com.au

No matter where in the world you’re celebrating, ‘mehr bier, bitte!’ or ‘more

beer, please!’ is a phrase you’ll be hearing a lot of at the upcoming Oktoberfest festivities.

If you are unable to attend the official Oktoberfest celebrations this year in Munich, gather your friends and family together and throw your very own Oktoberfest party in your backyard.

It’ll be a great time to get creative with your beer choices! Our Ships Ahoy gift hamper will be a great addition to the party with three distinctive craft beers from San Francisco and a

yummy assortment of delicious gourmet snacks. Ships Ahoy has always been a crowd pleaser and we think it’s a great gift to send corporately too!

If you are more into wine, we suggest bringing one of our gourmet wine hampers along to your Oktoberfest celebrations! Our Good Times hamper has some great gourmet snacks to share.

At Bockers & Pony, October involves some serious Christmas planning. With Christmas only three months away, it’s the perfect time to start planning end of year gifts for your suppliers, clients and staff.

We’ve increased our Christmas range this year, brought back some old favourites and

included a huge array of new delicious gourmet treats. You can also expect to find beautiful French Champagne, scrumptious Turkish Delight, a gingerbread house full of real fruit jellies and much more!

Head over to bockersandpony.com.au and view our extensive 2015 Christmas range. All orders over $1500 will receive a 15% discount, if ordered by the 15th of October, when you enter the code: INDULGE15. All orders over $1500 placed by the 11th November 2015 will receive a 10% discount, when you enter the code: INDULGE10. Need help finding a great gift? Please call our gift experts on 1300 132 663.

Good Times

Christmas Hamper 15

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BEER COCKTAIL

FROM THE ICONIC IF YOU SHOP AT GLORIA JEAN’S COFFEES THIS OCTOBER

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INGREDIENTS• 15ml Arktika Vodka • 15ml Campari• Claro Mexican Style Lager• Orange Slice to garnish.

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1. Combine all ingredients, except beer in a glass filled with ice. Top with beer and garnish with an orange slice

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SEPTEMBER 2015 9 INDULGESEPTEMBER 20159 INDULGE

GET YOUR OKTOBERFEST UNDERWAY, THE RIGHT WAYBY CASEY WHATTON

Find me at Woolworths in the yoghurt

aisle

gluten free

October is fast approaching and if October is known for anything, it would have to be Oktoberfest, an

opportunity to drink copious amounts of alcohol and the only time you can shamelessly wear a Lederhosen. First originating in Munich, Prince Ludwig of Bavaria held a horse race that saw around 40,000 guests attend to celebrate his marriage, and the event has continued to grow. Just like every other Oktoberfest since; drinking and consuming pretzels played a major part. So make sure this Oktoberfest you have a responsible bier for the man, because the great event wouldn’t exist without him. Traditionally starting in September, the official Oktoberfest begins with the tapping of the first keg, usually by the Munich Mayor. This year the day fell on Saturday the 19th of September and celebrations will finish October the 4th.

To get you in the mood for Oktoberfest here are some numbers that might just do the trick; there’s the equivalent of two and half Olympic swimming pools of beer consumed, over 119,000 sausages eaten, and has an average of 6.4 million visitors throughout its duration. If the trek to Germany is out of the question, Sydney has some events that will fill your Oktoberfest void. Though if you can’t attend an event near you, there are some simple at home tricks to make you feel as if you were sitting in a bier hall in Munich.

But before we discuss anything else, there are some life-saving Oktoberfest tips! Of course there’s always going to be alcohol consumed, but drinking litre biers can get the better of you. So ensure you pace yourself and eat plenty of salty pretzels to help prolong your day and help you get the most out of your Oktoberfest experience. If you find yourself struggling and wanting to keep in tradition, order

a radler; which is half beer and half lemonade, just don’t tell your mates.

Whether you are going to an event or sitting in your dining room chowing down on more than an enough pretzels, get in costume. The female’s traditional clothing is known as a Dirndl, and the male equivalent is the Lederhosen. So just bite the bullet and prepare yourself for the embarrassment you may face walking to and from your venue, plus it’ll make for some great pictures to reflect on if you get a case of “temporary amnesia” the next day. For the ladies, where you tie the knot on your Dirndl is key. If you’re single and ready to mingle, on the left is where you want your bow and wearing it on the right is to say you’re taken; and wearing your bow on the back means you’re either a widow or a waitress. At the end of the day, your bow position is up to, you may even want to make up your own meaning. Such as wearing your bow on your head could mean “you’ve had too many drinks, and would like some assistance”.

Another major aspect of Oktoberfest is the singing, so make sure you learn a song! One of the more frequently sung is Ein Prosit, which translates to “Cheers”. When you’ve finished singing, you finish by taking a drink, which is even more of a reason to learn it.

Sydney being the multicultural hub that it is, is always at the ready to adopt another nation’s holiday; especially if it is an excuse to dress up and drink. There are some great events throughout Sydney that you could get amongst including Oktoberfest in the Gardens, which is being held on the 31st of October in The Domain. The event includes German food stalls, on-stage competitions, a silent disco, and roving performers. Try and get tickets as soon you can, as in the past this event has known to be a sell-out; your ticket includes entry, a 560ml stein glass, and a complimentary beverage (Bonus!). Get your tickets from http://sydney.oktoberfestinthegardens.com.au/ticket-info/. To coincide with first tapping of the keg in Munich, the German Consul General Lothar Freischlader will be tapping the Lowenbrau Keller’s Keg in The Rocks at 8pm.

On the other hand if you don’t like big crowds, there are always some DIY Oktoberfest options to make you feel

German in your own home. German beer tasting could be a great feature with friends, family, or of course by yourself. You will need to eat during your “hometoberfest”, bratwurst is a great option and there are some great methods for preparing the tasty sausage. Why not give bratwurst sliders are try, you can find a great recipe at www.hostthetoast.com/bratsliders/ .If you’re feeling a tad creative, why not make your very own pretzel necklace, however this wouldn’t be wise with the bratwurst. If all else fails get yourself a schnitzel and the most German sounding beer you can find and throw on Netflix.

If you want to start trying the German beers but are hesitant to move away from your tried and tested Corona, there are some important beers you should know and must taste. The Löwenbräu Oktoberfestbier is a full bodied beer with a malty and grassy hop aroma. Spaten Oktoberfestbier has a fruity character, and an aroma of malt caramel and herbal hops. Hofbrau Oktoberfestbier is rich and full of character, with aromas of malts, yeast, and spice. All the above mentioned should be a part of any Oktoberfest celebration, though the personal favourite of ours is the Lander Bräu Weissbeer.

Oktoberfest is a great event to be a part of and is a great way to immerse yourself in some German culture and history. So this Oktoberfest throw on your Lederhosen or Dirndl, get down to your local event, eat a few pretzels and bratwurst, and celebrate responsibly with some mates.

Sources: Lowenbrau Keller, The Rocks, Sydney www.lowenbrau.com.auHost the Toast –The Quest for Oktoberfest Part II: Bratwurst Sliders Recipe and 3 German Beers you’ll Love. http://hostthetoast.com/bratsliders/Nokturnl Events

Photo: Oktoberfest In The Gardens






Photo: Bavarian Bier Café

Photo: Lowenbrau Keller



AN EVENING WITH JEFF FENECHBY MIKE DELANEY

Earlier this month, we were cordially invited to the home of three-time world boxing champion, Jeff

Fenech, for an evening of fine champagne, exquisite catering and some of the freshest caviar we’ve ever tasted.

Jeff and his wife Suzee, and a few glasses of Dom Pérignon Brut Vintage 2004, greeted us at the door before being introduced to Jeff’s close friends and family - including Manly Warringah Sea Eagles Forward Luke Burgess - who were also in attendance for the evening.

After the initial pleasantries Jeff whisked us away downstairs for a grand tour of his million dollar cellar filled with an impressive collection of vintage wines and scotches. We were also given a tour of what can only be described as the ultimate “man cave” – otherwise known as Jeff’s games room - fit with a poker table, pool table and grand feature wall showcasing photos of Jeff with iconic figures ranging from Nelson Mandela to Russell Crowe.

Returning upstairs, we ventured into a busy kitchen area to meet Mark Waked, owner of Sydney’s rapidly growing Whoz The Chef? luxury catering company. Founded in 2009, Whoz The Chef? offer a range of bespoke catering and personal dining services in the Sydney area.

They’ve even become Jeff’s exclusive catering team when serving quality canapés for evenings with friends.

And it’s easy to see why. Mark’s hors d’oeuvres, cooked and prepared live on location offer a range of simple and elegant flavour combinations across the spectrum of fine dining cuisine. Some delicious examples showcasing this range included a Feta-roasted cherry tomato tart with caramelized onion, chicken sang choy bow and peking duck rice paper rolls. As Mark puts it, “simple but amazing food” is what Whoz The Chef? strive for each time they construct a menu. As the vogue for smoked meats continues to dominate popular dining, it was also great to see something that really stood out in this area. Mark’s smoked beef burnt-ends marinated in Chimichurri Sauce – with meat supplied by Sydney’s Fumo Meats - was rich in flavour and perfectly grilled.

A patient and personable approach has also been essential to the recent success of Whoz The Chef? As a company five years in the making, Mark’s carefully avoided rushing the development of his services under the pressure of a hyper-competitive Sydney market. His friendly and jovial nature stands out in an industry filled with traditional bow-tie formality of service. When on

duty, Mark’s easy-going and interactive style is one that’s also reflected in the brand name itself. After all, building a successful brand out of a Dad joke must create a certain sense of pride.

Later in the evening, Jeff’s resident caviar expert Lisa Downs arrived with an ornate ice-bowl cooling a selection of Luxe Seafoods’ finest Yasa Caviar. Produced from the Acipenser Baerii species of sturgeon in a desert outside Abu Dhabi, Yasa Caviar is harvested to order and delivered exclusively to Luxe Seafoods in Sydney within 24 hours. Boasting to be the largest and most advanced aquaculture facility in the world, the Yasa Caviar Farm produces premium caviar every month of the year in a sustainable environment that seeks to simulate the wild habitat of Siberian sturgeon. Taking up to five years for the Baerii sturgeon to mature, a master “caviarer” then inspects the roe using ultrasound before a process of spring-water cleaning and curing takes place.

Supplying now to six out of the ten best restaurants in Sydney (including Sepia and Balla), Lisa introduced us to her selection of “Premium”, “Elite”, and “Royal” grades Luxe Seafoods offer. For those not yet initiated, the grading of caviar is based on an assessment of the size, colour and

condition of the harvested pearl or bead. A larger surface area of pearl normally provides a more intense flavour on the palate.

We then moved on to a discussion of the caviar market in Sydney and how ninety-percent of her sales come from Yasa Caviar’s middle “Elite” grade, which is a considerably milder and lighter flavour when compared to her most expensive “Royal” grade. In the commodity trade of caviar, as Lisa explains, the strongest flavour is only more expensive -at around $3,500 per kilo- because of how difficult it is to harvest. An increase in price does not necessarily mean a better quality or flavour. “Like wine”, Lisa says, “grades should be measured against individual preference and taste”.

With the night drawing to an end, and as we all stood circled around the ice-bowl with generous amounts of mysterious fish essence on our hands, we began to realise that we were tasting caviar for its theatrical experience as much as anything else. Anticipation would build between each indulgent mouthful as we waited for the temperature of our hands to heat the caviar until it gently began to fade from our sense of touch; the optimal moment for tasting. It’s hard to think of too many other foods that conjure a spectacle quite like this.

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CHAR-GRILLED SALMON KEBABS & VEGETABLES WITH LIME MAYO

PORK LOIN SMOKY WAGYU BURGER

INGREDIENTS:

• 1.2kg roasted pork

• black pudding (purchase from reputable butcher)

• 6 cherry tomatoes

• 25ml apple cider vinegar

• 10g raw sugar

• 3 green apples (peeled, cored and finely diced)

• 20g butter

• juice of 1/2 lemon

METHOD:

1. Cook apples with butter till lightly coloured before adding the rest of the ingredients. Cook for further 5 minutes or till apples are soft. Blend to a smooth puree

2. Score bottom of cherry tomato and blanch in hot oil for 2 seconds. Peel skin back to form a flower. Reserve for later use.

TO SERVE:

Slice pork loin to around 1cm thick, place three rounds on a plate, add chopped black pudding, apple puree and tomatoes.

INGREDIENTS:Smokey burger serves 4

• 800gm corse Wagyu mince

• 10gm salt

• 2gm ground white pepper

• 50gm hickory smoked BBQ sauce

• 4gm chopped parsley

• 4 slices aged cheddar

• 4 burger buns

• Iceberg lettuce, sliced gherkin, sliced tomatoes, sliced onions

• American mustard, tomato sauce, smoked BBQ Sauce

METHOD:

1. Combine meat, salt, pepper, hickory smoked BBQ sauce and parsley. Mix by hand thoroughly.

2. Form 4 patties, the patties being slightly large in diameter than the buns.

3. Char grill to your liking, top with cheese just before done.

4. Cut the buns in half and toast slightly.

5. Place the bottom part of the bun on a plate and use American mustard and tomato sauce and slightly cover the bun.

6. Top with lettuce, gherkin, and sliced tomatoes.

7. Place the patty on top, add raw sliced onions and the top of the bun that’s been slightly covered with BBQ sauce and serve with chips, chopped black pudding, apple puree and tomatoes.

This is a great buffet dish served on a big platter for a barbecue or other casual gathering, but would also be an elegant entrée for 8 people if you made 16 small kebabs instead of the 8 larger ones.

INGREDIENTS:

Serves 4

• 750g thick pieces sashimi-grade salmon, skin off, pin-boned (see notes)

• 1/2 cup extra virgin olive oil

• Salt flakes and freshly ground black pepper, to taste

• 8 bamboo skewers, soaked in water for at least 1 hour

• 1/3 cup whole-egg

mayonnaise (see notes)

• 1 tablespoon lime juice

• 3 zucchini, trimmed and sliced lengthways into 5mm-thick strips

• 3 Japanese eggplants, trimmed, sliced lengthways into 5mm-thick strips (see notes)

• 1 red capsicum, seeded and cut into thick slices

• 2 small red onions, cut into eighths

• 4 lime cheeks, to serve

METHOD:

1. Cut fish into large even cubes, place in a bowl and toss with a little olive oil, salt and pepper. Thread the cubes onto the skewers, cover and refrigerate until ready to cook.

2. Combine mayonnaise and lime juice; you may not need all of the juice, it should taste lightly tangy. Set aside.

3. Heat a barbecue or char-grill plate. Brush the zucchini, eggplants, capsicum and onions with remaining oil, salt and pepper, and cook for 2-4 minutes each side, until well coloured. Remove and set aside.

4. Cook the skewers for 30-60 seconds on each side, until the flesh is opaque almost all the way to the centre. Don’t cook them all the way through, as they’ll continue to cook after they are removed from the heat.

5. Arrange the vegetables in the centre of each plate with the skewers on top. Drizzle with some of the lime mayonnaise, garnish with a lime cheek and pass the rest of the mayonnaise separately.

Notes: Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle and check for bones before cutting it. If you don’t want to make your own mayonnaise, use one made from whole eggs such as Paul Newman’s Own or Thomy. Japanese eggplants are long thin purple eggplants, sometimes also called slipper, or baby, eggplants.

Alternative species: Albacore, bonito, mackerel, striped marlin, swordfish, tuna

Recipe supplied by Sydney Seafood School. Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.

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