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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...

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.

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."

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."

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.

Oyster dipping sauce

"To me, eating raw things is integral to any good meal, especially during a barbecue in summer," says Rene Redzepi. "You can do it with oysters on the half-shell with a bit of lemon juice, or something like this sauce. It's a perfect start - rich, fresh, creamy, with the crunch from the raw vegetables and a lot of acidity from the parsley, vinegar, and all these things that give brightness."

Corn salad with prawn salt

"Corn, or mielies, is an essential part of African eating," says Welgemoed. "It's a staple across the continent and is used in different forms as an accompaniment for the majority of meals."

Game pie


This veritable feast takes a bit of effort, but is well worth it. It originated around the mid-1800s when serving guests a game pie would have been a good indication that the host owned vast tracts of property. Only the rich ate game - the law permitting others to hunt on their land had not yet been passed. You'll need to begin this recipe a day ahead.

You'll need

1 shoulder of venison, boned and evenly diced 2 each of saddles of rabbit and hare, diced (see note) 1 carrot, chopped 1 small onion, chopped 1 celery stalk, chopped 2 garlic cloves 2 sprigs thyme 1 fresh bay leaf 10 black peppercorns, crushed 350 ml red wine 350 ml ruby Port 100 ml olive oil 1 litre veal stock 200 gm smoked bacon, cut into lardons 2 tbsp olive oil 20 gm butter 300 gm assorted wild mushrooms 4 egg yolks, beaten together 50 gm clarified butter   Pastry 250 gm unsalted butter, coarsely chopped 400 gm plain flour 1 egg yolk

Method

  • 01
  • Place venison, rabbit, hare, vegetables, herbs and peppercorns in a container that will fit in the fridge. Pour in red wine and Port, cover with a lid or plastic wrap and allow meat to marinate in refrigerator overnight.
  • 02
  • Preheat oven to 160C. Drain off marinade and set liquid aside (discard vegetables). Seal meat in a hot pan with olive oil. When brown, transfer meat to a casserole or similar dish.
  • 03
  • Meanwhile, pass marinade liquid through a fine cloth into a clean pan. Slowly bring to the boil, skimming off any scum. Reduce the marinade by two thirds. Add veal stock. Pour the meat sauce into the pan with the meat. Cover with a tight-fitting lid and cook slowly in the oven for 1½ hours until meat is soft and tender. Remove from oven and set aside.
  • 04
  • Meanwhile, to make pastry, dissolve 8gm fine salt in 50ml cold water. Gently rub butter into flour to form a breadcrumb-like mixture, then add egg yolk and salted water. Mix to form a dough. Cover in plastic wrap and chill for at least 1 hour in the refrigerator before using. Roll dough out to 6mm thick and refrigerate until required. Meanwhile, fry bacon lardons in oil until golden in colour, add butter and wild mushrooms and season to taste. Cook mushrooms for about a minute, then drain in a colander and set aside.
  • 05
  • Increase oven to 185C. Divide meat among six 15cm-diameter earthenware or China pie dishes. Spoon mushroom mixture evenly over each and pour meat sauce over to almost cover. Cut rounds from pastry to fit tops of pie dishes with a 5mm overhang. Brush edges of each dish with egg yolk and top with a pastry round. Brush egg over pastry and cut a small hole in the centre of each to allow steam to escape. Bake until pastry is golden and crisp (12-15 minutes). Brush pies with clarified butter when they come out of the oven and serve.

Note In Australia, only whole rabbits and hares are available. Order in advance from select butchers. Substitute saddles with 920gm of boned rabbit/hare meat. This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.


At A Glance

  • Serves 6 people
GT
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At A Glance

  • Serves 6 people

Featured in

Sep 2008

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