AN AUSTRALIAN PERSPECTIVE

AUSTRALIAN MEAT

BUSH FOOD

TASMANIA

INDO - AUSTRALIAN SIMILARITY

USE OF DIFFERENT OILS

DESSERTS

TIAN OF KERVELLA GOAT CHEESE

PACIFIC SEA FOOD AND SAFFRON BROTH

CAPUCCINO OF SPINACH AND ARTICHOKE

WEST AUSTRALIAN GOLDEN YABBY TAILS

BLUE EYED COD FILLET

BLACKENED BREAST OF CHICKEN

JUMBUCK IN A TUCKERBAG

LAMB SHANK WITH MINTED PEA PUREE, QUANDONG AND CANDY ONION GLAZE

CUTLET OF VICTORIAN LAMB

SALMON FILLET WITH TOMATO AND OLIVE RAGOUT AND LEEK CHIPS

CRISPY POLENTA WITH PORTOBELLO MUSHROOMS

AN AUSTRALIAN PERSPECTIVE

Australia is a land of great contrast, from the tropical north to the temperate south, the geography, climate and local expertise all combine to produce the widest range of meat. seafood, wine, dairy produce, fruits and vegetables imaginable.

The far North is renowned for its tropical fruits from avocados to macadamias. Further south the combination of sunshine, clean and lush grasslands provide the ideal environment for producing Australia’s world renowned Beef and Lamb, Dairy products and vegetables. Fresh fish and crustaceans abound in Australian waters.

Wine production too, has become a major industry with vineyards virtually all over the southern half of the continent.

The variation in climate across the continent means that plentiful supplies of all primary produce are available all throughout the year. This easy availability of fresh good quality supplies helps the Chef in infusing different flavours into his dishes. Australian cooking as of now has become very inventive and creative. A single dish may be made by incorporating different fresh products and thus different flavours .

Australia is known as the Garden of Eden for Chefs. In addition Australian chefs have discovered the exciting opportunity in the use of Aboriginal Bush food ingredients in developing a unique Australian cooking.

AUSTRALIAN MEAT

Talking about Australian cooking is not complete without talking about Australian meats.

Australians are now the market leaders in both the quantity and quality of beef & lamb - produced so much that their standards and specifications are considered guidelines in the industry.

Due to its size, abundant grasslands, and the climatic & geographic variations, the natural breeding cycles differ across the continent. This means a year round, regular supply of beef & lamb.

BUSH FOOD

· Area : In the middle of Australia - Northern Territory

· Place called “Ayer’s Rock”

· Arid area

· Nomadic people - move from one part to the other, similar to the gypsies. Plant seeds, cultivate and with the change in season, harvest and move on to another area to continue the cycle.

Australian native Bush Food ingredients are sourced from the extremes of arid deserts, lush tropical rainforests, high ‘alpine’ country and the temperate hinterlands.The bush people were early settlers near the coasts of Australia and after the English & the Dutch dwellers came in around the 17th century they pushed the bush people towards the northern territory.

AUSTRALIAN NATIVE FOODS

{ ILLAWARRA PLUM

Dark red seedless fruit, the size of a cherry.

{ KAKADU GREEN PLUM

Pale green olive size fruit with a small store.

{ LILLI PILLI

Small simply flavoured pink berry tasting of clove and spice

{ ROSELLA FLOWER

Scarlet coloured petals.

{ LEMON ASPEN

Pale lemon coloured fruit, sharp grapefruit flavour.

{ WILD LIME

Pale lime coloured fruit, sharp grapefruit flavour

{ MUNTRIES

Small red or green berries with a sweet apple flavour. Also known as native cranberries from South Australia.

{ DRIED QUANDONGS

Wild peach, reconstituted in sugar syrup.

{ DRIED BUSH TOMATO

Like small dark cherry tomatoes, intense tomato flavours. Also called desert raisin

{ NATIVE PEPPER LEAF

A dried, small leaf similar to the appearance of bayleaf with a hot peppery flavour.

{ GROUND WATTLE SEED

Seeds are specially processed, roasted and ground to produce a dark course flour.

{ BUNYA NUTS

Large pine nuts encased in a woody shell

{ MACADAMIA OIL

Grainy texture cold press virgin oil

{ WARRIGAL GREENS

Native spinach

{ EUCALYPTUS OIL

Concentrated eucalyptus oil used in butter, ice-cream etc.

TASMANIA

· Tasmanian Salmon

· Cheeses from Tasmania :

* Place called ‘King’s Islands’ - south of Tasmania

* Goat cheese - most manufactured

* All European & French style cheeses are also manufactured

DAIRY PRODUCTS

· Australia is one of the world’s most productive dairy exporters.

Factors contributing to the uniqueness of Australian Cooking are-

é Use of primary products

é Indigenous ingredients

é Incorporate different flavours

é Fresh, simple and ‘alive’

INDO - AUSTRALIAN SIMILARITY

· Strong belief in marination and marinade - to impart specific flavours and tenderness to the meat

· Australian cooking actually comes from the British and the Dutch, who were early settlers there

· Consume large quantities of meat

· Tropical fruits and vegetables in abundance, mainly passion fruit and custard apple

USE OF DIFFERENT OILS

· PEPPER OIL

· CORIANDER OIL

· YABBY OIL

Other than using olive oil the Australian’s believe in using different flavoured oils to incorporate different flavours in their dishes.

DESSERTS

· Traditional dessert : Pavlova, with fresh fruits (to give sweet & sour taste)

· Apple pie

· Lamington (sponge - chocolate coating- dessicated coconut)

TIAN OF KERVELLA GOAT CHEESE

P=1

· 1 Piece yellow pepper, grilled

· 1 Piece red pepper,grilled

· 2 Slices zuchinni,grilled

· 2 Slices eggplant,grilled

· 60 grams kervella goat cheese, sliced

· 1 Only garlic clove, fried/cut

· 10 milliters balsamico vinegar, reduced with sugar

· 30 milliters South Australian olive coriander oil

· 3 slices kumera chips, fried

· 10 grams toasted macadamias, fine chopped

· 1 piece carrot, blanched

Method

-Marinate all the vegetables, with garlic in olive oil.

-Warm the vegetables slightly, then lay the vegetables in a round cutter on top of each other. Top with the goat chesse. Garnish with fresh herbs the oil, vinegar, macadaamias, garlic and the kumera chips.

PACIFIC SEA FOOD AND SAFFRON BROTH

P=1

· 120 ml saffron fish consomme

· 2 pieces yabbie tails, meat only.

· 10 grams barramundi fillet, cooked

· 2 pieces asparagus spears, blanched

· 2 pieces snowpeas, blanched

· 4 pieces chervil herb

· 4 pieces cherry tomatoes, leaves

· 1 piece king prawn, cooked

· 10 ml cognac

METHOD

-In a coffee plunger place the herb with the small pieces of yabbie tail, the cognac and a piece of smoked tomato. In a pan heat the fish consomme. Place the assorted sea food in a soup plate and arrange with asparagus, snowpeas, cherry tomatoes and herbs. Pour the broth with the infusion in the plunger. Serve the plate and garnish.

CAPUCCINO OF SPINACH AND ARTICHOKE

P=1

· 120ml spinach soup

· 30 grams artichoke hearts in olive oil

· 5 grams wattle seeds toasted and ground

· 20 ml milk foam as for capuccino

· 5 ml coriander oil

· 10 grams macadamia nuts toasted with cayenne and chopped

METHOD

-Heat the spinach soup in a pan . In a regular coffee cup place the diced articoke hearts and macadamias in the bottom. Warm slightly. Top with milk foam. Sprinkle with the wattle seeds and drizzle the coriander oil. Serve.

WEST AUSTRALIAN GOLDEN YABBY TAILS

P=1

· 06 pieces yabby tails

· 60 grams red lentils soaked overnight

· 10 grams spanish onions diced

· 05 grams garlic crushed

· 60 ml fish stock

· 30 grams cheddar cheese grated

· 05 grams seasoning

· 30 grams salad leaves(baby mesculun,tossed in balsamico

· 05 grams lemon martle ground

· 05 grams lemon zest

METHOD

-Blanch the whole yabby in boullion. Remove meat from tails and set aside. Heat some olive oil in a saute pan, fry onions and garlic with lemon martle. Add the lentils to the stock and cook as for rissoto. Just before it is finished add the yabby tails, lemon zest and finish with grated cheddar to adjust consistency and to bind. Adjust seasonings and top with mesculun leaves. Serve.

BLUE EYED COD FILLET

P=1

· 180 grams blue eye cod fillet

· 05 grams ginger chopped

· 60 grams baby leeks chopped

· 30 ml olive oil

· 60 grams mango muntharie relish

· 30 ml yellow pepper oil

· 60 grams spinach tossed in butter

· 30 grams mashed potato

· 60 ml red wine glazed

· 30 grams garlic chips

· seasoning

· herbs

METHOD

-Rub the fish in olive oil and seasoning and pan fry. In a pan saute ginger add the blanched leeks. Arrange the potato on the plate and place the cooked fish on top. Nappe with the red wine glaze. Place the spinach leaves on top. Garnish with yellow pepper oil and fresh herbs.

BLACKENED BREAST OF CHICKEN

on barbacued eggplant with corn and black olive relish

P=1

· 180 grams chicken breast halves

· 10 grams pepper crust-cajun seasoning

· 30 grams egg plant smoked and sliced

· 60 grams sweet corn

· 30 grams black olives diced

· 10 grams tomato diced

· 90 grams potato sliced

METHOD

-Lightly smoke the chicken with the egg plant. Place crust on chicken and panfry to crusty black appearance. Saute potato, onions and place on the plate with egg plant. Top with chicken and garnish with corn, tomato, chives, black oilve relish.

JUMBUCK IN A TUCKERBAG

P=1

· 90 grams Australian lamb loin, medallion - seared

· 08 inch disc puff pasrty - rolled thin

· 10 gram rosella chutney

· 01 strand spaghetti - blanched

· Egg wash

· 02 sheet wonton skin

· 01 no lamb rack bone, boiled and cleaned

· 60 grams snow peas

· 30 grams roasted tomatoes

· 10 grams butter

· 60 ml lamb jus-flavoured with rosemary

· 01 sprig rosemary for garnish

METHOD

-Layout pastry, the wonton skin. Place the medallion on top then a little of the chutney, cover with the wonton skin and brush with eggwash and pull up to resemble a sack. Place the bone in and tie with spaghetti. Brush with eggwash and bake untill pasrty is golden. Lay on snow peas and tomatoes. Serve with lamb jus.

NOTE_- This dish is a signature dish of Chef Scot Webster.

LAMB SHANK WITH MINTED PEA PUREE, QUANDONG AND CANDY ONION GLAZE

P=1

· 01 no Australian lamb shank, frenched

· 100 ml demi glace

· 100 ml red wine

· mixed fresh herbs

· 60 grams green pea puree, flavoured with mint chiffonade

· 60 grams butter

· 60 grams sugar

· 60 grams onions blanched

· 10 grams quandongs

· 10 grams cheddar

Method

Braise the lamb shank in demi glace with herbs and red wine.Spoon pea puree in the plate top with lamb shank.Caramalise butter and sugar. Add remaining braising juices and onions. Nappe over lamb shank. Top with cheese and gratin. Gratinate and serve.

CUTLET OF VICTORIAN LAMB

asparagus and wild fruit chutney

P=1

· 01 no lamb rack- 04 ribs, ready to roast

· 30 grams fresh herbs

· 10 grams dijon mustard

· 10 grams wild fruit chutney

· 60 grams red bell pepper puree, mixed with mashed potatoes

· 02 nos parsnip chips, cut length wise and fried

· 30 ml lamb jus flavoured with muntharie berries

· 60 gram beans, snowpeas and asparagus

· 20 ml coriander parsley oil

METHOD

-Marinade rack in chopped herbs and mustard. Pan sear to seal and roast to required doneness. Place mashed potatoes in the centre of the plate. Cut rack into two and place on the potatoes. Garnish with green vegetables, parsnip chips, oil and chutney. Nappe with lamb jus and muntharies.

SALMON FILLET WITH TOMATO AND OLIVE RAGOUT AND LEEK CHIPS

P=1

· 180 grams salmon steak

· 30 ml oil

· 60 grams black olive diced

· 05 nos baby artichokes blanched

· 01 no blanched tomato

· 03 nos baby carrots blanched

· 05 grams dill

· 05 grams chevil

· 100 grams leek chips

· 250 grams butter

· 100 ml fish stock

· 100 ml white wine

· Seasoning

METHOD

-Pan fry seasoned fish in oil. Slightly reduce stock and wine. Add cubed butter and vegetables and the herbs. Spoon non to the plates and lay fish fillet in the centre of the plate. Drissle a little more broth, and serve with fried leek chips on top.

CRISPY POLENTA WITH PORTOBELLO MUSHROOMS

with pomegranate-balsanic vinaigrette

P=1

· 480 grams hot cooked polenta

· 60 grams butter salt and pepper

· 10 ml 12 yr old balsamic vinegar

· 45 ml olive oli

· 02 portobello mushrooms roasted

· 480 grams mizuna

· 15 ml water

· 60 ml veal stock reduction

METHOD

-Mix the soft, just cooked polenta with half the butter and season to taste with salt and pepper. Spread the mixture out onto a flat surface into a layer about 1.5 cm thick. Cover with plastic wrap, and refrigerate for 24 hours. Cut open pomegranates and remove all seeds. Reserve 60 grams of seeds. Place remaining seeds into blender and puree. Pass through fine mesh sieve. Place juice in small saucepan and simmer for 15-20 minutes or until juice is reduced by half and coats the back of the spoon. Make some of the juice reduction with balsamic vinegar. Slowly whisk in olive oil, season to taste and mix in reserve pomegranate seeds. Using 6 cm cutter cut polanter into discs. Place discs in a pan with butter. Cook till golden brown and crisp. Remove. Cut mushrooms into 5 cm pieces and saute. Quickly balch the greens in water and season. Place veal stock reduction in a sauce pan and warm.

Place some of the wilted greens in the centre of the plate. Lay one of the polanta discs and top with remaining greens. Arrange mushrooms on top of the greens and likely spoon some pomegranate vinaigrette and seeds over mushrooms and around the plate. Top with freshly ground pepper .

VICTORIAN ZUCCHINI FRITTERS

P=1

· 04 medium zucchini

· 15 grams salt

· 120 grams flour

· 05 grams baking powder

· 01 egg beaten

· 60 ml milk

· 15 grams onions, grated

· oil for frying

METHOD

-Wash and trim zucchini, do not peel. Grate zucchini and sprinkle with salt. Drain in a colander for 30 minutes. Squeeze a handfull at a time to remove as much moisture as possible. Mix flour and baking powder and beaten eggs, milk and onions. When batter is smooth, stirr in zucchini. Drop by spoon fulls into heated oil.