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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."

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.

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."

Espresso crème brûlée with hazelnut ice-cream


You'll need

375 ml (1½ cups) pouring cream 125 ml (½ cup) milk 150 gm caster sugar, plus extra for dusting 50 ml espresso strength coffee 9 egg yolks   Hazelnut ice-cream 5 egg yolks 100 gm caster sugar 250 ml (1 cup) pouring cream 200 ml milk 30 gm (1 tbsp) chocolate-hazelnut spread, such as Nutella

Method

  • 01
  • For hazelnut ice-cream, whisk yolks and sugar in a bowl until thick and pale. Set aside. Combine cream, milk and chocolate-hazelnut spread in a saucepan and cook over medium heat, stirring to dissolve (3-5 minutes). Bring just to the boil, then gradually pour over egg yolk mixture, whisking to combine. Return to a clean pan and stir over medium heat without boiling until mixture thickly coats the back of a spoon (10-12 minutes). Refrigerate until chilled, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 750ml and will keep in freezer for up to 2 weeks.
  • 02
  • Preheat oven to 140C. Combine cream, milk, sugar and espresso in a saucepan and stir over medium heat to dissolve sugar, then bring almost to the boil (5-7 minutes). Meanwhile, whisk egg yolks in a bowl until frothy. Whisking continuously, add half the hot cream mixture, then stir in remaining. Strain through a fine sieve into a jug, then divide among four 1 cup-capacity shallow ovenproof dishes. Place dishes in a roasting pan, fill with enough cold water to come almost to the top of the outsides of dishes. Bake until just set (35-45 minutes). Remove dishes from pan, cool to room temperature, then cover and refrigerate until completely chilled (3-3½ hours).
  • 03
  • To serve, scatter an even layer of caster sugar over custards then, using a blowtorch, caramelise sugar. Serve immediately with hazelnut ice-cream.

"We had a beautiful dinner at Sydney's Harbourkitchen&bar. Could chef Alessandro Pavoni please share the delectable espresso crème brûlée recipe? It was so good."
Thao Le, Carnegie, Vic

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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