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
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
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?