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Aløft

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Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

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Bouillabaisse with rouille


You'll need

1 kg vine-ripened tomatoes, scored 125 ml (½ cup) olive oil 2 onions, finely chopped 6 garlic cloves, finely chopped, plus 1 extra, halved, for rubbing 2 sprigs each thyme, oregano and basil 1 fresh bay leaf 4 Moreton bay bugs, peeled, shells reserved 8 tiger prawns, tails intact, shells reserved 500 gm prawn shells Pinch saffron threads 20 ml Pernod 8 thick slices sourdough bread 600 gm coral trout, cut into 3cm pieces 12 scallops To serve: coarsely torn flat-leaf parsley   Rouille 1 egg yolk 1 garlic clove, finely chopped 1 tsp Dijon mustard 1 tsp tomato paste 200 ml olive oil

Method

  • 01
  • Blanch tomatoes in a large saucepan of boiling water until skins split (30 seconds), refresh, peel, remove seeds (discard), coarsely chop flesh and set aside.
  • 02
  • Heat half the olive oil in a large saucepan over medium heat, add onion, garlic and herbs, and sauté until onion softens (5-7 minutes). Increase heat to high, add shells and saffron and stir occasionally until pink (5-7 minutes). Add tomato and 1 litre water and simmer gently until infused (25-30 minutes). Strain through a fine sieve into a clean saucepan, pressing on solids to extract liquid (discard solids), add Pernod, season to taste and keep warm.
  • 03
  • Meanwhile, for rouille, process yolk, garlic, mustard and tomato paste in a food processor until well combined. With motor running, add oil in a thin steady stream until incorporated and rouille is thick. Season to taste, set aside until required. Makes about 250ml.
  • 04
  • Preheat a char-grill over high heat. Drizzle bread with remaining olive oil, season to taste and grill, turning once, until golden (1-2 minutes each side). Rub with the cut-side of garlic, set aside and keep warm.
  • 05
  • Return stock to a low simmer and add trout, scallops, prawn and bug meat, and stir occasionally until just cooked through (1-2 minutes). Season to taste and serve hot scattered with parsley, with a dollop of rouille and grilled sourdough.
Note Prawn shells are available from select fishmongers. You may need to order ahead.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

“Please ask Thierry Galichet from Brisbane’s Montrachet to share his bouillabaisse recipe. I must, must, must know his secret.”
Jamie Knowler, Auchenflower, Qld

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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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