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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.

Chargrilled prawns with salmorejo and pancetta


You'll need

1 egg, at room temperature 12 green king prawns, peeled, head and tails intact, cleaned 1 garlic clove, crushed with a mortar and pestle ¼ cup (firmly packed) flat-leaf parsley, finely chopped ½ lemon, juice only 1 tbsp olive oil 4 thin slices of pancetta   Salmorejo 200 gm very ripe vine-ripened tomatoes, coarsely chopped 1 small garlic clove, crushed 50 gm crustless two-day-old bread, coarsely chopped 1 tbsp extra-virgin olive oil, plus extra for drizzling

Method

  • 01
  • For salmorejo, process tomato and garlic in a food processor until smooth. Pass through a fine sieve, discarding solids. Place bread in food processor, add tomato juice and pulse to combine, then rest for 15 minutes. Season to taste with sea salt. With motor running, gradually add olive oil and 40ml chilled water and process until mixture is smooth and velvety. Set aside.
  • 02
  • Cook egg in a saucepan of boiling water until hard boiled (7-9 minutes). Cool under running water, peel, coarsely chop, place in a bowl and refrigerate until needed.
  • 03
  • Combine prawns, garlic, 1 tsp parsley, lemon juice and olive oil in a bowl. Season to taste and set aside.
  • 04
  • Meanwhile, preheat a grill on high heat. Place pancetta on a lightly greased oven tray and grill until crisp and golden (3-5 minutes each side). Cool, then crumble.
  • 05
  • Heat a barbecue or chargrill plate on high. Cook prawns, turning once, until just cooked through (2-3 minutes each side). Spoon salmorejo evenly into 4 serving dishes, top with 3 prawns and scatter chopped egg, crumbled pancetta and remaining parsley over. Drizzle with olive oil and serve immediately.

“Loved the prawn tapa with chopped egg and pancetta at Melbourne’s Añada. Would Jesse Gerner be willing to share the recipe?”
John Conway, Albert Park, 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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