"These deliciously moreish snacks are sure to go down a treat," says Daniel Wilson. "Served cold they make excellent picnic fare. The spiced flour mix is also great dusted on seafood before cooking." Chicken ribs are pieces of bone-in breast; they're available from poultry shops and butchers.
Note Kewpie mayonnaise, a Japanese brand, is available from Japanese grocers. This recipe is from Huxtabook ($49.95, hbk) by Daniel Wilson, published by Hardie Grant Books, and has been reproduced with GT style changes.
Huxtabook? Yes. Huxtaburger? No. The dish that has
latterly become Daniel Wilson's signature isn't in
Huxtabook, his first foray into publishing. But don't let
that hold you back, not least when there are now three branches of
Huxtaburger Melbourne-wide, with another on the way (and when the
recipe, which graced the January 2013
GT, is on our website). Even burgerless,
Huxtabook, which for the most part details dishes from
Huxtable, the restaurant Wilson opened with Dante Ruaine and Jeff
Wong on Smith Street in Collingwood in 2010, is a cracking read,
and it has a look more original than many a cookbook issued from an
Australian published in a good long while.
Raised in New Zealand, Wilson has worked for some of Melbourne's biggest names, heading the kitchens of Arintji for Jacques Reymond and Blakes Cafeteria for Andrew Blake, and then cooked at The Graham before opening Huxtable. Modern Australian cooking is his métier, and recipes for dashi, XO sauce and tamarind water sit comfortably in the basics section of the book alongside dill oil, lemon curd and harissa.
At Huxtable, gherkins make nice with Korean barbecued pork ribs just as kombu shavings enrich smoked kingfish with horseradish, beetroot and cream, and Sri Lankan love cake is served with liquid Turkish delight and a mint ice-cream. They're dishes that are restaurant-pretty while still within the reach of the home cook; modern without being too modernist.
"It's just about quality food, quality wine, a relaxed atmosphere and nothing pretentious," Wilson says. "All of us here come from a fairly serious hospitality background - Dante was at Verge and MoVida, Jeff was at Circa - and we just wanted to do something that had quality but was accessible and fun." On the plate, he says, that translates to plenty of punch. "It's not too tricked-up, but it should be full of flavour."
Where could a person dip their toe into the book? Wilson says the tuna with Japanese flavours and tempura crumbs is an excellent place to start, as are many of the other simpler fish dishes. For something a little more involved, the wagyu and green peppercorn curry with coconut, pickled shallots and lime leaf, he says, is "a bit more intense in terms of preparation and procuring ingredients".
For all the menu's reach, Wilson's original kitchen inspiration
was a considerably less exotic thing (depending on your take on New
Zealand children's television broadcasting). He says as a kid his
favourite segment of Saturday morning's What Now ("eight
till 10, Channel Two") was the cooking segment. So much so, in
fact, that its influence can still be felt in his cooking today.
"Their French toast recipe's secret was fresh orange juice."
The younger Wilson was so keen he wrote away for the recipe. "Squeeze one fresh orange into the egg and milk mixture with ground cinnamon. When we first started at the restaurant, doing breakfast, I used that very recipe. I still make it at home today."
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