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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.

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.

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."

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

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 and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Creamed salt cod and roast garlic soup (Zuppa di baccalà mantecato)


You'll need

1 kg salt cod (see note) 35 gm (¼ cup) plain flour 20 gm (¼ cup) parmesan, finely grated 240 ml olive oil 1 litre (4 cups) milk 2 heads garlic, roasted (see note) To serve: truffle oil   Sofrito 2 tbsp olive oil 2 white onions, thinly sliced 2 cloves garlic, coarsely chopped 8 anchovy fillets 1 cup (loosely packed) parsley leaves, coarsely chopped

Method

  • 01
  • Soak cod in cold water for 48 hours, changing the water every 6 hours until the salt is purged and flesh is soft. Carefully remove skin and bones and discard.
  • 02
  • For sofrito, heat olive oil in a saucepan over medium heat, add onions and garlic and cook for 20 minutes or until onions are soft and lightly golden. Add anchovies and parsley, reduce heat to low and cook for 10 minutes, stirring occasionally, until anchovies have dissolved. Season to taste with sea salt and freshly ground black pepper.
  • 03
  • Combine flour and parmesan in a bowl. Cut cod fillet into 5cm pieces and dust with flour mixture, then spread half the sofrito over the flesh-side of half the pieces, sandwich with remaining fish and place in a large, heavy-based saucepan, scatter with remaining sofrito and drizzle with 100ml oil. Add milk, cover and cook for 2 hours over low heat, shaking pan occasionally, until the fish falls apart and the liquid has reduced to one-third, then drain, reserving liquid.
  • 04
  • Process cod pieces and garlic in a food processor, add remaining olive oil or enough to form a smooth consistency. Add enough cooking liquid to cod mixture to form a soup-like consistency. Pass through a fine sieve. Season to taste. Makes 4 cups.
  • 05
  • Return to a clean saucepan and cook for 5 minutes over medium heat, without boiling, until hot. Ladle into bowls and serve immediately, drizzled with truffle oil.
Note Salt cod, also known as baccalà, is available from Italian, Spanish and Portuguese delicatessens. To roast garlic, preheat oven to 200C. Place garlic, unpeeled, on an oven tray, drizzle with 1 tbsp olive oil and season to taste with sea salt and freshly ground black pepper. Roast for 20 minutes or until golden and soft. Squeeze garlic from skins and place in a bowl.

"One of my favourite Canberra restaurants would have to be Mezzalira, for its reliable service and amazing Italian food. I would love the recipe for Pasquale Trimboli and David Nethery's salt cod and garlic soup."
Mary Taylor, Kingston, ACT

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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