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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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Peanut-butter tofu buns with burnt chilli mayo


"I love the peanut-butter crusted salt and pepper tofu buns at Kong in Melbourne, I live in Sydney, so I'd love to be able to make these at home. Would they share the recipe?"
Rebecca Hatten, Kirribilli, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

12 bao buns (see note) 300 gm pickled mustard greens (see note), thickly sliced 60 gm (½ cup) crushed peanuts 1 cup (loosely packed) coriander   Peanut tofu 200 gm crunchy peanut butter 100 ml vegetable oil 50 gm white miso paste 200 gm gochujang (Korean chilli paste; see note) 50 gm caster sugar 1½ tbsp soy sauce 2 tsp Worcestershire sauce 2 tsp Dijon mustard 300 gm firm tofu, thinly sliced into 24 pieces 100 gm Kewpie Japanese mayonnaise   Sesame ssämjang 75 gm doenjang (Korean soybean paste, see note) 75 ml sesame oil 70 gm (½ cup) sesame seeds 60 gm caster sugar 3 garlic cloves, crushed

Method

  • 01
  • For peanut tofu, combine peanut butter, oil, miso paste, 50gm gochujang, sugar, soy sauce, Worcestershire sauce and mustard in a bowl. Reserve 75gm of the mixture in a separate bowl and add tofu to remaining mixture. Stir to coat tofu well, cover with plastic wrap and refrigerate overnight. Mix reserved peanut butter mixture with Kewpie mayonnaise and remaining gochujang in a bowl and set aside.
  • 02
  • Meanwhile, for sesame ssämjang, combine all ingredients in a bowl to form a paste. If mixture is too salty, add more sugar to taste. Set aside until required.
  • 03
  • Steam bao according to packet instructions. Heat a char-grill pan over medium-high heat, drain tofu from marinade, wipe off excess and sear tofu on both sides until golden (2-3 minutes). Spread one side of each bun with peanut chilli mayonnaise mixture, divide tofu among buns, drizzle with sesame ssämjang and top with pickled mustard greens, crushed peanuts and coriander.
Note Bao (Chinese buns), pickled mustard greens, gochujang and doenjang are all available at Asian supermarkets.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Nov 2014

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