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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."

Clementine, Yass

Our restaurant critics' picks of the latest and best eats around the country right now.

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.

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.

Hazelnut, fig and coffee syrup cake


Hazelnuts, figs and coffee are a union of flavours that work so well together. For best results, make this cake on the day of serving.

You'll need

250 gm (1 1/3 cups) hazelnuts 200 gm (1¼ cups) pure icing sugar 250 gm butter, at room temperature 6 eggs 110 gm self-raising flour, sifted   Fig and coffee syrup 200 gm dried figs 60 ml (¼ cup) amaretto 125 ml (½ cup) strong espresso coffee 110 gm (½ cup) caster sugar

Method

  • 01
  • For fig and coffee syrup, combine ingredients in a small saucepan, bring to the boil, then simmer over medium heat for 6-8 minutes or until syrupy. Cool and set aside.
  • 02
  • Preheat oven to 200C. In a food processor, process hazelnuts for 1 minute or until finely ground, add icing sugar and process for another 20 seconds. Using an electric mixer, beat butter for 2-3 minutes or until pale and creamy, add hazelnut mixture and beat for another minute. Add eggs, one at a time, beating between each addition to incorporate, then add flour and beat until combined. Spoon cake batter into a greased and baking paper-lined 19cm x 26cm oval cake pan and tap pan on bench to level. Bake in centre of oven for 30 minutes or until a skewer inserted withdraws clean, then cool cake in pan on a wire rack until room temperature.
  • 03
  • To serve, invert cake onto a wire rack, then invert again onto a platter. Remove half of the figs from syrup, arrange on top of cake and drizzle cake with half of the syrup. Serve with remaining figs and syrup to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2007

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