Guy Grossi Family lunch at Florentino

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1 FOOD / WINE / ART / PEOPLE / PLACES Guy Grossi Family lunch at Florentino Australian Native Foods Deluxe recipes inside WINTER 2017 RRP $8.95 INC GST Caramel Red Wine Pears + Asher Bilu A living icon, for art s sake! Adelaide Dining Australia s most innovative plates essentialsmagazine.com.au Winter 2017

2 40 essentialsmagazine.com.au Pacific Port Douglas (SA) Oysters with lemon aspen jelly, cucumber and pickled samphire, recipe page 45

3 Australian this is Some of the tastiest, nutrition-packed food on the planet grows across this wide brown land and along the coast of her jewelled sea. For millennia foods such as bush tomatoes, quandongs and sea vegetables fed indigenous Australians. Until recently native foods fell within the purview of chefs. Now native foods are available for you to cook at home. RECIPES MEGAN CHALMERS PHOTOGRAPHY JAMIE DURRANT PLATES & CERAMICS RYAN FOOTE & ANDREI DAVIDOFF essentialsmagazine.com.au 41

4 Cloudy Bay Clams with sea parsley verde, recipe page 46

5 Saltbush Seasoned Lamb Rack, recipe page 43

6 Pickled King George Whiting with purple Congo potato, sieved egg and dill dressing, recipe page essentialsmagazine.com.au

7 Pacific Port Douglas (SA) Oysters with lemon aspen jelly, cucumber and pickled samphire Lemon Aspen Jelly Makes approximately 400ml 1 dozen oysters 2 cups water ⅓ cup caster sugar ¼ wedge fennel, thinly sliced Juice of one small lemon 1½ tsp Rainforest Heart Lemon Aspen Powder 1½ tsp gelatine, dissolved in 4 tbsp of hot water 6 tbsp finely diced fennel 1. In a small saucepan add water, sugar and thinly sliced fennel. Slowly bring to the boil, then remove the pan from heat. 2. Stir in the lemon juice and lemon aspen powder. 3. Next stir in the dissolved gelatine. Continue to stir to ensure that the gelatine has completely dissolved and incorporated within the lemon juice and lemon aspen infused liquid. 4. Strain through fine sieve into a bowl and allow to cool slightly. 5. Add the diced fennel and stir well. 6. Refrigerate for 3-4 hours to allow the jelly to set. Cucumber and Pickled Samphire 1 dozen /oysters 1 continental cucumber, shaved into ribbons 12 stems of Snowy River Station Pickled Samphire for garnish Place a teaspoon of lemon aspen jelly on top of each oyster. And garnish with a twisted cucumber ribbon piece and pickled samphire stem. Rottnest Island Scallops with finger lime beurre blanc and dried scallop roe Serves fresh scallops in their shell 1 punnet Snowy River Station Neptune s Beard (for serving) Yarra Valley salmon roe (for garnish) Sea salt for seasoning Finger Lime Beurre Blanc ¼ cup white wine vinegar ¼ cup white wine 2 golden shallots, peeled and finely sliced 4 whole black peppercorns 180g unsalted butter, chilled, cubed 6 finger limes the pearls are a garnish Sea salt to taste 1. In a small saucepan over a medium heat add vinegar, wine, shallots and peppercorns. Bring to the boil for 3 minutes or until liquid has reduced to approximately 3 tablespoons. (This is now considered a reduction.) 2. Remove from heat and strain into a bowl through a fine sieve, and then return the infused reduction to the saucepan. 3. Return the saucepan with infused reduction back to a low heat and add cubed butter slowly, whisking continuously. 4. When all the butter has melted and been well incorporated into the reduction, remove the pan from the heat and whisk in lemon juice. Season to taste. 5. Set aside in a warm place until served at room temperature. Preparation of Scallops We used live scallops that required shucking. Just as with oysters, insert a shucking knife into the hinge and twist the knife to pop the shell open. Run the knife around the edge of the shell to separate the scallop s membranes from the inside of the shell, then remove the top shell and run your knife under the scallop to remove the muscle and roe entirely. Remove all of the dark parts of the scallop. Clean the inside of the scallop shells and retain for serving. Clean the muscle and roe in cold water, reading for cooking. Preparation of Dried Scallop Roe 1. Using a spatula, smear each individual portion of scallop roe thinly onto grease proof paper and allow to dehydrate in a low temperature oven or dehydrating machine. 1. In a hot nonstick pan, add a small amount of olive oil, generously season the scallop muscles and place them gently into the pan. This may need to be done in batches to avoid overcrowding. 2. Cook for 3-4 minutes until a golden crust has formed. Turn over each scallop muscle and cook for a further 1-2 minutes. Note: Our scallops were thick and meaty and required this length of cooking. Serve each scallop muscle within its half shell on a bed of Neptune s Beard with half a teaspoon of fresh salmon roe, accompanied with a dollop of beurre blanc topped with a quarter teaspoon of finger lime pearls and one piece of dried scallop roe. Salt and Mountain Pepper Berry King Prawns with quandong mayonnaise and beach bananas Serves fresh king prawns, peeled and cleaned Australian extra-virgin olive oil for pansearing Snowy River Station Beach bananas for garnish Salt and Mountain Pepper Berry Flour ½ cup rice flour ½ cup plain flour 2 tbsp Jindi Farm Spicy Native Mountain Pepper Berry Rub 1 tbsp sea salt flakes Combine in a large mixing bowl and mix well. Quandong Mayonnaise 2 free-range eggs 1 tsp Dijon mustard 1 tbsp lemon juice 1 cup sunflower oil 2 tbsp Footeside Farm Dehydrated Quandongs (powdered). Note: We powdered dehydrated quandong in a mortar and pestle. Finely diced fresh quandongs are preferred when in season. Sea salt for seasoning 1. In a bowl add two free-range egg yolks. 2. Add Dijon mustard and lemon juice. 3. Whisk vigorously to thicken the egg yolks, mustard and lemon juice. 4. Next slowly dribble in the sunflower oil. Whisk continuously while doing so, until the mixture becomes a thick and pale mayonnaise. 5. Fold in the dried quandong powder or fresh quandong, season to taste. - Prawns 1. Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. 2. Dust the prawn flesh generously in the salt and mountain pepper berry flour. 3. In batches pan-sear the prawns for 3-4 minutes or until they are just cooked through. 4. Remove from the pan and drain on paper towel. Arrange prawns on a plate or ceramic platter, with a ramekin of quandong mayonnaise and a side of beach banana pieces. Use your fingers to dip, crunch and enjoy. essentialsmagazine.com.au 45

8 Pickled King George Whiting with purple Congo potato, sieved egg and dill dressing Pickled King George Whiting 6 small King George whiting fillets, skin on, deboned 500ml water 500ml white wine vinegar 250g caster sugar 1 tbsp fennel seeds 1 tbsp brown mustard seeds 4 cloves 4 black peppercorns 2 large bay leaves 2 golden shallots, peeled and thinly sliced 2 large garlic cloves, peeled and thinly sliced Zest of 1 lemon 1. In a large saucepan over a medium heat add all ingredients, excepting the fish, and slowly bring to the boil. 2. Remove from heat and allow to cool completely. 3. Roll each whiting fillet into a cylindrical rollmop shape and hold in place with a sturdy toothpick. 4. Place each rollmop whiting fillet into a deep yet narrow tray or pot for pickling. 5. Pour in the cooled pickling liquid, ensuring the rollmops are fully submerged. 6. Leave to pickle in the refrigerator for 1-2 days before serving. Dill Dressing 2 free-range eggs 1 tsp Dijon mustard 1 tbsp lemon juice 1 cup sunflower oil 2 tbsp freshly chopped dill herb Sea salt for seasoning 1. In a bowl add two free-range egg yolks. 2. Add Dijon mustard and lemon juice. 3. Whisk vigorously to thicken the egg yolks, mustard and lemon juice. 4. Next slowly dribble in the sunflower oil. Whisk continuously while doing so, until the mixture becomes a thick and pale mayonnaise. 5. Fold in the freshly chopped dill, season to taste. 6 purple Congo potatoes, steamed, peeled, cubed 1 boiled egg, sieved Snowy River Station Seaweed Streamers Arrange pickled King George Whiting rollmops in a serving dish atop dill dressing. Garnish with cubes of steamed purple Congo potato, sieved egg, lemon zest from pickling liquid and seaweed streamers. Cloudy Bay Clams with sea parsley verde Serves 2-3 Sea Parsley Verde 1 tsp Dijon mustard 1 tsp anchovies 1 garlic clove, finely chopped 1 tsp capers 1 cup Snowy River Station Sea Parsley Leaves 1 cup continental parsley leaves ½ cup Australian extra-virgin olive oil Juice of 1 large lemon Sea salt for seasoning 1. In a food processor add Dijon mustard, anchovies, garlic, capers. Blitz until well combined. 2. Add sea and continental parsley leaves and blitz further until finely chopped. 3. With the motor running, slowly drizzle in the olive oil and lemon juice. 4. Process until well combined, season to taste. Cloudy Bay Clams 12 large Cloudy Bay Clams 2 golden shallots, finely diced 1 large garlic clove, finely sliced ½ cup white wine 2 tbsp Australian extra-virgin olive oil 1. In a large frying pan over a medium heat add the olive oil and sauté the shallots and garlic until softened. 2. Add clams to the pan and toss for a minute or so to combine with the fragrance of the sautéed shallots and garlic. 3. Deglaze the pan with white wine. The steam from the hot liquid will pop open the clams. 4. As each clam opens, remove individually from the pan, ready for prompt service. Serve clams immediately on a plate or ceramic platter, topping each clam with a drizzle of sea parsley verde. Saltbush Seasoned Lamb Rack with carrots fondant, charred parsnip tips and shallots, sauce soubise and saltbush puffed millet Serves 4 Sauce Soubise (Onion Sauce) 6 brown onions, peeled, thinly sliced 100g unsalted butter 1 large bay leaf ½ cup thickened cream Water, salt Sea salt for seasoning 1. Bring to boil a large pot of lightly salted water. 2. Add sliced onions and cook for 4-5 minutes until softened and translucent. 3. Strain the onions, discarding the water and set aside. 4. Return the empty pot to stove top at a high heat. Add butter and bay leaf. When butter has melted add the cooked onion and stir well. 5. Reduce heat and allow the onions to continue to cook very slowly, without colouring, for 8-10 minutes. 6. Add the cream and stir in well. Continue to cook for a further 5 minutes, then remove from heat and allow to cool slightly. 7. Place creamed onions in a food processor and blitz to a smooth purée. Season to taste. Carrots Fondant 4 large carrots, peeled and cut into 2cm lengths 4 star anise 100g unsalted butter ½ cup water Sea salt for seasoning 1. In a small skillet pan, add butter and warm over a medium heat. When the butter begins to foam add the star anise and place the carrot pieces in the pan, standing upright. 2. Fry until golden brown, turn over and continue to fry the other side. 3. Add water to the pan and continue to cook the carrot until softened throughout. 4. Remove the carrot pieces from the pan and place on paper towel ready for serving. Toasted Saltbush Puffed Millet 1 cup puffed millet 50g unsalted butter 2 tbsp Footeside Farm, Dried and Ground Salt Bush (flakes) 46 essentialsmagazine.com.au

9 1. Over a medium heat, add the butter to medium-sized frying pan and melt. 2. Add the dried, ground salt bush flakes and toss in pan. 3. Add puffed millet and toss to evenly coat with the buttered ground salt bush. 4. Sauté for 3-4 minutes until slightly toasted. Remove pan from heat and set aside ready for serving. Charred Parsnip Tips and Shallots 16 parsnip tips, peeled 6 golden shallots, peeled 1 tbsp Australian extra-virgin olive oil 1. In a large pot, bring to boil lightly salted water. 2. Blanch the shallots until softened and remove from the water using a slotted spoon and slice in halves. Keep the water boiling. 3. Blanch the parsnip tips until softened and remove from the water. 4. Char the blanched parsnip tips and halved shallots in a griddle pan or hot skillet pan until slightly blackened. A touch of olive oil can be used. 5. Remove from heat, ready for serving. Salt Bush Lamb Racks 2 lamb racks, 4 point ½ cup Footeside Farm, Dried and Ground Salt Bush (flakes) Cracked black pepper for seasoning Australian extra-virgin olive oil for pansearing Roasted Broccoli And Cauliflower with spicy citrus dukka, toasted rye bread crumble, Tolpuddle Marinated Gem goat cheese and pomegranate Preheat oven to 200C 1. Generously dust your two lamb racks in dried and ground salt bush and season with cracked black pepper. Ensure an even coating. 2. In a large all-metal frying pan, over a high heat, add olive oil and sear lamb racks on each side until golden brown. 3. Transfer the pan to the oven. Cook for a further minutes depending on the size and thickness of the racks. If you prefer your meat well done, cook slightly longer. 4. Remove the lamb from the oven and allow to rest before serving. Slice and place lamb on plates, with a smear of sauce soubise and dress the plate with an arrangement of carrot fondant pieces, charred parsnip tips and shallots. Garnish with 3-4 clumps of toasted salt bush puffed millet. Roasted Broccoli and Cauliflower with spicy citrus dukka, toasted rye bread crumble, Tolpuddle Marinated Gem goat cheese and pomegranate ¼ piece of broccoli, cut into large florets ¼ piece of cauliflower, cut into large florets 2 tbsp Rainforest Heart Spicy Citrus Dukka 3 tbsp Tolpuddle Marinated Gem goat cheese 2 slices of dark rye bread, toasted and crumbled 2 tbsp hazelnuts, toasted and finely chopped Australian extra-virgin olive oil For garnish: 6-8 hazelnuts roughly chopped ½ pomegranate, seeds removed (for garnish) Snowy River Station Sea Parsley leaves (for garnish) Preheat oven to 200C 1. On a baking tray, drizzle a generous amount of olive oil over the prepared broccoli and cauliflower, dust with Rainforest Heart Spicy Citrus Dukka. 2. Place in oven and bake until golden in colour, approximately minutes. 3. Remove from oven and allow to cool slightly. Arrange the baked spicy roasted broccoli and cauliflower on a serving plate. Add the Marinated Gem goat cheese, crumbling slightly as you go. Top with a mix of toasted dark rye bread and toasted finely chopped hazelnuts. Garnish with seeds, roughly chopped hazelnuts, sea parsley leaves and drizzle with Australian extra-virgin olive oil. essentialsmagazine.com.au 47

10 Wattle seed pods, wattle seeds, dried bush tomatoes 62 essentialsmagazine.com.au

11 Rottnest Island Scallops with finger lime beurre blanc and dried scallop roe, recipe page 45

12 Salt and Mountain Pepper Berry King Prawns with quandong mayonnaise and beach bananas, recipe page 45

13 Kangaroo Carpaccio with Australian Native Dukka, pickled beetroot, persimmon and macadamia nut, recipe page 52 essentialsmagazine.com.au 43

14 Kangaroo Carpaccio with Native Dukka, pickled beetroot, persimmon and macadamia nut Serves 4 2 kangaroo fillet pieces, approximately 200g each 2 tbsp Australian extra-virgin olive oil for pan-searing ¼ cup balsamic glaze (store bought) 1 cup Rainforest Heart Australian Native Dukka ONLINE More recipes online: essentialsmagazine.com.au For garnish: 2 tbsp of thinly shaved Barenuts (brand) Australian macadamia nut Sliced pieces of persimmon Snow pea tendrils Rainforest Heart Davidson s Plum Powder 1. In a large frying pan over a high heat, add olive oil and quickly sear kangaroo fillets evenly on all sides. Remove from pan immediately and allow to rest on a wire rack. 2. Using a pastry brush paint the seared fillets with a generous amount of balsamic glaze and dust with Rainforest Heart Australian Native Dukka, ensuring the fillets are well coated. 3. Lay the kangaroo fillets onto individual sheets of cling wrap and roll tightly into log shapes. Seal the ends tightly and freeze solid, approximately 2-3 hours before serving. Pickled Beetroot 4 small beetroot, cooked and peeled 1 cup water 1 cup sugar 1 cup malt vinegar 1 tsp pickling spice mix 1. Dice cooked beetroot into small cubes. 2. In a medium saucepan add water, sugar, malt vinegar and pickling spice mix. Bring to boil, then reduce heat and simmer for 5 minutes. 3. Remove from heat and add sliced beetroot. 4. Allow to cool in pickling liquid to infuse flavours. Can be preserved in jars. Remove rolled kangaroo fillets from the freezer, unwrap, and while still frozen finely slice both fillets into thin discs. Arrange sliced fillet discs, layered on the centre of a plate in a circular pattern. Garnish with pickled beetroot cubes, clumps of shaved macadamia nut and top with sliced pieces of persimmon and snow pea tendrils. Dust the plate with Rainforest Heart Davidson s Plum Powder. Note: The kangaroo fillets will quickly thaw as your prepare each plate. Saltbush Seasoned Lamb Rack with carrot fondants, charred parsnip tips and shallots, sauce soubise and saltbush puffed millet, recipe page 46 Native Bush Food Producers available on Farmhouse: Essentials would like to thank Farmhouse and its producers for assisting in the production of this Australian native foods recipes feature. Visit Farmhouse to gather your own collection of Australian native bush foods. They are shipped direct from the producer to you. Native Bush Food Producers: Snowy River Station Rainforest Heart Footeside Farm Jindi Farm Cobrawonga Estate Barenuts The Australian Superfood Co Kakadu Plum Co Indigiearth Additional Products: Purple Congo potatoes: taspotatoes.com.au/product/purple-congo/ 52 essentialsmagazine.com.au

15 Visit Farmhouse to gather your own collection of Australian indigenous foods. Now in store and shipped direct from the producer to you. Salt Bush Seeds Davidson s Plum Wattle Seeds Wattle Seed Pods Dried Salt Bush Whole Bush Tomatoes Pickled Samphire Lemon Aspen Spicy Citrus Dukka Dried Quandong Finger Limes Sea Spray Beach Bananas farmhousedirect.com.au Online Farmers Market Order direct from producer Producer ships direct to you You receive produce