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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...

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.

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."

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."

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).

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

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."

Raspberry sponge puddings


You'll need

  Raspberry filling 220 gm (1 cup) caster sugar 500 gm raspberries 1 tbsp Cointreau To serve: double cream   Sponge cake 6 eggs 165 gm (¾ cup) caster sugar 1 tsp vanilla extract 150 gm (1 cup) plain flour ¼ tsp finely grated lemon rind 1 tbsp melted butter

Method

  • 01
  • For sponge cake, preheat oven to 180C. Using an electric mixer, whisk eggs and sugar until thick and pale and doubled in volume. Add vanilla and whisk until just combined. Sift one-third of flour over beaten egg mixture and fold in gently to combine, then sift remaining flour over, add lemon rind and melted butter and fold in gently to combine. Pour mixture into a lightly greased and floured 22cm springform pan and bake for 40 minutes or until golden and centre springs back when lightly pressed. Stand for 20 minutes, then turn onto a wire rack to cool.
  • 02
  • Combine sugar and 2 cups cold water in a small saucepan. Bring to the boil over high heat, cook for 2 minutes, then add half the raspberries and cook for 6 minutes, remove from heat and cool to room temperature. Add remaining raspberries and Cointreau.
  • 03
  • Using a serrated knife cut sponge into ½ cm-thick slices, then cut into pieces to line the sides and bases of four 200ml capacity dariole moulds. Spoon raspberries and most of the juice evenly among moulds and place a piece of sponge to cover top. Drizzle with remaining juice, cover and refrigerate for at least 3 hours.
  • 04
  • To serve, unmould puddings onto serving plates and serve with double cream.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2007

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