October 29, 2014

Chefs Choice

Working at the Press Club sure has been a wondrous whirlwind adventure for my tastebuds. Squeals of delight can be heard throughout the Club when food lands in front of me, not to mention the fist bumps, happy dancing and tummy rubbing as I devour each bite.

This week I thought I would share a couple of standout recipes of some of the amazing dishes I’ve eaten this past week.

Chefs Choice #1

Hiramasa kingfish ceviche, lime gel, pina colada crumbs, tendrils and shallot salad - www.shenannagans.com

Hiramasa kingfish ceviche, lime gel, pina colada crumbs, tendrils and shallot salad

As a baby chef over a decade ago, I didn’t think much of raw food, especially fish, it made me gag and my eyes water, and I certainly didn’t get why a human would want to eat cat food. But over the years as my palette has developed and I’ve been treated to some of the finest fishy feeds going, I can’t stop salivating over it. I could eat it for dinner every day. Fresh raw fish cured in citrus juices = Yarm!

Hiramasa kingfish ceviche, lime gel, pina colada crumbs, tendrils and shallot salad

  • 100gm Hiramasa Kingfish
  • 50ml Lime Juice
  • 2 Lime Leaves
  • 50gm Sugar
  • 200ml Voss Sparkling Water
  • 2gm Agar
  • 10gm Young Coconut Flesh
  • 5gm Lime Zest
  • 10gm Pineapple Flesh

Step 1: Hiramasa kingfish sliced thinly, drizzle the fish with lime juice and yuzu and salt & pepper

Step 2: Boil lime juice, lime leaves, sugar, voss sparking water, agar, set, and blend till smooth

Step 3: Dehydrate coconut flesh, lime zest, pineapple flesh for 24 hours & blend until smooth

Step 4: Plate up – do it…. and do it good.

Chefs Choice #2

Rare roasted Cowra lamb rack, panko and Reggiano Parmagiano crusted lamb sweetbreads, harissa pomme puree, sorrel and micro celery salad, cherry reduction, nasturtium leaves - www.shenannagans.com


Rare roasted Cowra lamb rack, panko and Reggiano Parmagiano crusted lamb sweetbreads, harissa pomme puree, sorrel and micro celery salad, cherry reduction, nasturtium leaves

Lamb has always been a point of contention in my household. Where most enjoy the rich, unique flavour and marvellous, deliciousness of lamb, I opt out for the exact same reasons. I know, you shake your heads in disgust, what kind of an Aussie kid am I? Well friends, I am the country kid that remembers lamb being the main course for the majority of her childhood. But…… perhaps I have been missing out this past 15 years, because boom, hot diggity, I practically chowed down on the lamb bone, and licked the plate clean, it was fabulous.

Rare roasted Cowra lamb rack, panko and Reggiano Parmagiano crusted lamb sweetbreads, harissa pomme puree, sorrel and micro celery salad, cherry reduction, nasturtium leaves

  • 100gm sweetbreads – soak in milk for 24 hours, drain, and trim, add panna anglaise, shallow fry in clarified butter.
  • Mashed potato with a cheeky hit of harissa paste
  • Cherry finishing vinegar – reduce by ½
  • 1 x 3 bone lamb rack fully trimmed – season with salt & pepper, seal in hot pan with clarified butter, and add the roasting herbs (panko and
  • Reggiano Parmagiano). Cook in 200c oven for 6 minutes. Allow to rest for a few minutes. Slice
  • Sorrel and micro celery
  • Plate up – do it…. and do it good.

Hooly dooley I am one lucky lady, not only do I work with some of the most talented chefs in Australia, I get to eat their amazing food on a daily basis too. Special thanks to Cheffu and his incredible team for sharing these recipes, can’t wait to make for my next family dinner.

If you could hang out with a team of chefs for a day, what recipe would you ask them to teach you? And I’d love to hear about an amazing meal you have eaten this past week too?

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Anna

shenANNAgans is Anna Johnston, a 30 - something Aussie gal with an unwavering passion for the Hospitality industry. I love the quirky and unusual, designing events, travelling far and wide and eating food from all around the world. I am coffee blooded, a craft beer enthusiast, wine drinking yogi who enjoys writing about her adventures.

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Sophie - November 29, 2014 Reply

A lovely tasty appetizing post!
The lamb rack dish looks great but is still a bit too raw for me in the middle,..I like rosé! The ceviche looks excellent too!

    Anna - November 29, 2014 Reply

    Oh yeah. Such amazing food. Even the lamb. 🙂
    I do agree about the rareness, but the chefs recommend eating it this way, so I said… Okay!

shenANNAgans » A Bit of Blogging Fun - November 27, 2014 Reply

[…] recipe are you planning that you’re excited about? Pretty pumped to try making the ceviche, one of the Pressie kitchen Spring […]

Choc Chip Uru - November 11, 2014 Reply

Anna OMG you are so lucky 😀
Beautiful dishes, I love them (even if I can’t eat them haha) because they look delicious!

Cheers
Choc Chip Uru

Amanda (@lambsearshoney) - November 7, 2014 Reply

Wow – what stunning dishes. I do envy you your lunches – much better that toasted sandwiches, which is what I usually end up with when at home.

    Anna - November 7, 2014 Reply

    They really were amazingly delicious Amanda. I really am very spoilt.
    Haha…. If I was doing the cooking for myself at home, itd be toasties all the way for me too. 🙂

Alice - November 5, 2014 Reply

I wish we all had a team of chefs to feed us too!!! I love Lamb and I love ceviche! You are a stellar person and I’ve no doubt they want to feed you and take care of you, cause you do an equally great job taking care of them!!!

    Anna - November 5, 2014 Reply

    It really is awesome I get fed some of the best food in the world each day by some of the best chefs in Australia. #lucky 🙂 Thanks heaps Alice for your lovely comments, you rock! xox

Norma Chang - November 5, 2014 Reply

Two gorgeous dishes, how lucky to be able to enjoy them. If I worked in an environment like that and have all those delicious food in front of me, I would look like the Goodyear blimp as I would be licking my plate clean every meal.

    Anna - November 5, 2014 Reply

    Hahaha… That’s rather amusing Norma. You did make me LOL! 🙂
    I do have to work extra hard at the gym with all the amazing food I eat, but its always totally worth it.

Raymund - November 4, 2014 Reply

Wow those dishes look really gorgeous specially that ceviche. Ur making me hungry early this morning

Tim | UrbanDuniya - November 2, 2014 Reply

Slightly different, but I need to learn more about Thai food – I know it’s boring, but I really want to be able to make an authentic and decent Pad Thai!!

    Anna - November 3, 2014 Reply

    That’s awesome. We dont have any Thai chefs in our kitchen, so I can’t ask them for you. But I agree, it’d be awesome know how to make a authentic Pad Thai. #yarm

Hotly Spiced - November 1, 2014 Reply

I’ve heard a lot about the Press Club and it’s all been good. I do love my lamb and even though I grew up on it I don’t mind it being put in front of me any day of the week. It’s so interesting how our taste buds change as we grow and develop xx

    Anna - November 3, 2014 Reply

    That’s awesome Charlie, I love hearing about interstate peeps that have heard of the Pressie. 🙂
    And I am impressed you still enjoy the lamb, even tho you grew up on it.

My Inner Chick - October 31, 2014 Reply

Gorgeous, delectable FOOD))!!
I love love love lamb! It is VERY expensive here in MN. xxxx

    Anna - November 3, 2014 Reply

    Why thank ya Kim! 🙂 Don’t think that’s just a MN thing, lamb is pretty expensive here in Aus too.

Kris Johnston - October 31, 2014 Reply

Damn that is some good looking food.

Arrr…. Lamb. I am in the same boat as you. I feel like that was my staple for far to many years. Whats for dinner Mum?….. Let me guess, Lamb. haha

Even though I was spoilt with it for far to many years, it is still one of my favorite dishes to put on a menu. Mostly because it plates up so well, and you can put some nice ‘chef’ touches to it.
I myself have even come around to the taste of it. But only for special occasions… like when I’m being polite or forced to eat it. 🙂

Thank you for sharing your beautiful food with us. The photos are fantastic.

    Anna - October 31, 2014 Reply

    It really is huh Nizz. 🙂
    It was rather a shock to find I didnt hate the lamb cutlets from the Spring degustation.
    Hahaha, yeasss… totally agree re the ‘whats for dinner Mom?’ LOL!
    Yes, being polite is a big one. Haha!
    Thanks as always for reading and sharing your thoughts, I super appreciate it. xox

Lou - October 31, 2014 Reply

Pretty awesome peeps down there!

Gourmet Getaways - October 31, 2014 Reply

What a transformation! I think every food-lover can learn some unusual fare once in their lifetime. Ceviche is great when prepared well. And lucky you to be served meals straight from chefs everyday!

Gourmet Getaways

    Anna - October 31, 2014 Reply

    I know right GG. I am super spoilt. 🙂
    And yes, my food eating habits sure have changed over the years. 🙂

Lorraine @ Not Quite Nigella - October 30, 2014 Reply

Ooh that is such a good question! I don’t know, it’s a matter of so many dishes that I’d want to know about and trying to narrow it down to one! 😀

Cheyny - October 30, 2014 Reply

Dayum Anna! Looks like everyone is still going strong! 🙂

    Anna - October 30, 2014 Reply

    Hell yeah Tiny! Going strong is an understatement. The Pressie kitchen are pumping out some of the most amazing foods I have ever experienced. Bloody talented bunch they are. 🙂

Marti Plum - October 30, 2014 Reply

Oh my gosh, Anna! Our guests are STILL raving about the press club’s food that they enjoyed at our wedding last April! Sooooo delicious. Wish I knew how to cook our selections

    Anna - October 30, 2014 Reply

    That is amazing Marti! 🙂 Love that so much, I’ll let the kitchen know, they will be super stoked to hear that. I shall check your run sheet and get the recipes for you too. 🙂

Tandy | Lavender and Lime - October 30, 2014 Reply

I’m drooling! What an amazing experience 🙂

Sriprae - October 30, 2014 Reply

You are one amazing lucky lady! 🙂
Like you, my tastebuds have developed and matured over the years. I used to hate a lot of things when I was a kid. Now some of the things I loved when I was a kid, I cannot stand.
No amazing meals this past week–it’s been one hell of a ride. BUT…I am cooking big for this Friday night. A friend is coming over to hang and I’ve drafted a menu of classy tomato soup with smokey bacon, meatloaf with mashed potatoes & gravy and Nigella Lawson’s dense chocolate loaf cake. Comfort food!
Enjoy the rest of your week, dearest! Much love and hugs! xoxo

    Anna - October 30, 2014 Reply

    Hmmm… I am trying to think about foods I loved as a kid, but do not enjoy now. There are however many foods I enjoy now, that I did not as a kid.
    Oooo, dinner at your place sounds wonderful Sriprae, especially the choccie loaf. Yarm.
    Wishing you a lovely arvo and wonderful fun filled weekend.
    Lotsa love and hugs headed across the oceans to you too. xox

Hannah - October 30, 2014 Reply

Press Club food is Amazing!

Today I experienced the delight of having Pasture fed fillet of beef, cotechino sausage AND crispy skin spatchcock breast all on the same plate! Could they fit more in and be more talented! So many things working together to make one banging meal!!!

I think I’d ask for the recipe of one of their oyster sensations… Oysters with passion fruit sorbet DELICIOUS! And I can’t wait to try oysters with Pims jelly for Melbourne Cup!

As lucky as I am to be fed by the Pressie Chefs I’m just as lucky to have a bestie that lets me have ALL THE OYSTERS!

    Anna - October 30, 2014 Reply

    OH YEAH it is. 🙂
    I didnt get to eat the luncheon today, but I hear amazing things about it. #banginmeal #boom
    You can have all the oysters, I’ll even order them for me and you can eat them. 🙂
    PS: Pims jelly on its own… I want that.

lizzygoodthings - October 30, 2014 Reply

Ah, such a delicious post, Anna… you are indeed blessed to working in this environment… a chef’s dream, I imagine. Brings back fond memories of my time at the cooking school… I miss those days.

    Anna - October 30, 2014 Reply

    I really am huh, Liz! 🙂
    Oh, did you go to cooking school? That’s fantastic. Going hunting now for pics of you in your cheffies.

Pamela @ Brooklyn Farm Girl - October 30, 2014 Reply

Jealous of that grub you got to get your groove on with! I had some amazing tacos this week.. so good I went back for them the next day too! 😉

    Anna - October 30, 2014 Reply

    Haha… brilliant Pamela. 🙂
    Tacos… Yep, right up there with some of my fave foods to eat. Love that ya went back 2 days running. Must of been awesome for that.

Rachel (Rachel's Kitchen NZ) - October 30, 2014 Reply

Yes, Anna, you are one lucky lady:) Love the look of both these dishes.

Mandy - The Complete Book - October 30, 2014 Reply

Okie dokie, I have just realised you will have to make this for us when you visit. Hmm, not sure how brave I will be to cook for you though. Maybe I will just stick to our favourites.
Have a beautiful day my dear friend.
Love and hugs to you.
🙂 Mandy xoxoxo

    Anna - October 30, 2014 Reply

    MANDY!!! I have missed you lady. 🙂
    You should know that I love pretty much ALL food cooked for me, food always tastes better when someone makes it anyways.
    I do hope you are well. Happy weekend to you. Giant hugs and love. xoxo

Elizabeth - October 29, 2014 Reply

Seriously drooling…. although I did eat raw scallops with fennel pollen today… as well as some Hiramasa kingfish ceviche… what are the odds 🙂 Oh and the very best tartare sauce!!!

A Day with a team of Chefs… What would I want to learn… 1. all the secrets to a great bread! 2. Great master stock and stock making. 3. Boning meat and fish WELL! 4. Food styling 🙂 That is all I can think of at the moment! 🙂 Liz xxx

    Anna - October 30, 2014 Reply

    Fennel Pollen… Heck yeah! 🙂
    Wow Liz, you have a whole lot of learning to do with the cheffies on your day in the kitchen. I shall have a chat with the kitchen and see if they will share some of their secrets to great and stock. Orrrrr…. You can come to the Berra and Ill intro you and you can spend the arvo with them personally. 🙂 Happy weekend lovely lady. xox

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