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Noma Australia: the first review

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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).

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."

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

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."

Clams and artichokes with alioli


You'll need

  Clams and artichokes 4 (about 1kg) globe artichokes lemons, halved 2 tbsp extra-virgin olive oil 2 cloves garlic, thinly sliced 125 ml (½ cup) dry white wine 1 kg clams (vongole), soaked in cold water for 30 minutes ¼ cup finely chopped flat-leaf parsley To serve: crusty bread   Alioli 6 cloves garlic 1 tbsp sea salt 4 egg yolks 625 ml (2½ cups) extra-virgin olive oil ½ lemon, juice only

Method

  • 01
  • For alioli, using a pestle pound garlic and sea salt to a fine paste in a mortar, transfer mixture to a food processor and add egg yolks, then with motor running, slowly add olive oil in a steady stream and process until thick and emulsified. Add lemon juice and 1 tbsp cold water to thin a little, transfer to a bowl, cover with plastic wrap and refrigerate until needed. Makes about 2 cups.
  • 02
  • Trim artichoke stalks to 2cm and snap off tough outer leaves until you reach the pale, tender inner leaves. Using a small, sharp knife, trim bases by cutting down the length of the stem to remove outside of stalk. Trim 2cm from the top of each artichoke, halve lengthways, then immediately rub cut surfaces with a lemon half. Using a teaspoon, scoop out hairy, fibrous choke and discard, place artichoke halves in a bowl of acidulated cold water.
  • 03
  • Place artichokes in a large saucepan, cover with water and bring to the boil over medium heat, simmer for 10-12 minutes or until tender. Drain using a colander, reserving 1 cup of cooking liquid. Set aside to cool.
  • 04
  • Heat olive oil over medium heat in a heavy-based large frying pan, add garlic and sauté until almost golden brown. Add reserved artichoke liquid and wine and simmer for 3 minutes, add clams and cook for 2-3 minutes or until clams have opened. Add artichokes to pan, stir mixture well and cook for another 3 minutes, scatter with parsley and serve immediately with alioli to the side and crusty bread to mop up the juices.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Chilled manzanilla sherry.

Featured in

Oct 2007

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