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Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Curried young coconut salad with sorrel

"This subtle salad acts like a palate-cleanser alongside the more intensely spiced meats and vegetables at an African barbecue," says Welgemoed.

Clementine, Yass

Our restaurant critics' picks of the latest and best eats around the country right now.

Rollata di vitello (rolled veal)


You'll need

4 eggs, lightly beaten 2 Roma tomatoes, scored, blanched, peeled and finely chopped 2 thyme sprigs 100 ml olive oil 200 gm Swiss brown mushrooms, thinly sliced 880 gm piece veal backstrap, cut into four pieces 28 thin slices flat pancetta 4 thin slices mortadella 300 gm baby spinach 200 ml warm beef jus (see note) For drizzling: extra-virgin olive oil

Method

  • 01
  • Combine eggs, tomato and thyme in a bowl and season to taste. Heat 1 tbsp oil in a 20cm-diameter frying pan over medium-high heat, add half the egg mixture, swirl to coat pan, cook until firm and golden, then turn, cook until golden (1-2 minutes) and remove from pan. Repeat with remaining egg mixture and another 1 tbsp oil and set aside.
  • 02
  • Heat 1 tbsp oil in a frying pan over medium-high heat, add mushrooms, season to taste, stir occasionally until tender (3-4 minutes), then set aside.
  • 03
  • Preheat oven to 180C. Pound veal with a meat mallet to 1cm thick. Place 7 pancetta slices, slightly overlapping, on a work surface in a line, top with a piece of veal, a slice of mortadella, one-quarter of mushrooms and half a frittata, season to taste, roll into a cylinder and secure with toothpicks. Repeat with remaining ingredients.
  • 04
  • Heat 1 tbsp oil in a frying pan over high heat, add veal, cook, turning occasionally, until golden (1 minute each side). Transfer to an oven tray, roast until just cooked through (8-10 minutes), cover with foil and set aside to rest. Remove toothpicks before serving.
  • 05
  • Meanwhile, heat remaining oil in a frying pan over high heat, add spinach and stir occasionally until wilted (2-3 minutes). Season to taste and serve hot with sliced rollata and warm beef jus.
Note At Tartufo, beef jus is made in-house, but you can buy it ready-made from select butchers and delicatessens.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.

"My auntie Amelia lived on the outskirts of Rome and one of the highlights of visiting her was going as a family to pick mushrooms in the woods. In the afternoon we would all gather in the kitchen and the beautiful aroma of cooked mushrooms used to fill the whole house." Tony Percuoco, Tartufo, Fortitude Valley, Qld

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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