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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."

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.

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.

Clementine, Yass

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

Asparagus and soft egg salad with toasted almonds


You'll need

3 bunches asparagus 3 eggs, at room temperature 40 ml sherry vinegar 40 ml lemon juice 40 ml lemon-infused extra-virgin olive oil (see note) 20 gm slivered almonds, toasted To serve: dukkah

Method

  • 01
  • Cook asparagus in a large saucepan of boiling water for 2-3 minutes, drain and refresh in iced water, then drain again.
  • 02
  • Cook eggs in a saucepan of gently boiling water for 7 minutes, drain and cool in iced water, then peel.
  • 03
  • Coarsely crumble one egg into a bowl, add vinegar and lemon juice and whisk to combine. Add lemon oil, whisk to combine, then 40ml hot water. Season to taste with sea salt and freshly ground black pepper.
  • 04
  • To serve, coarsley crumble remaining eggs and scatter over asparagus, drizzle with dressing and scatter with almonds and dukkah.
Note Lemon-infused extra-virgin olive oil is available from Simon Johnson and select delicatessens.

At A Glance

  • Serves 8 people
GT
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At A Glance

  • Serves 8 people

Featured in

Apr 2007

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