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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.

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."

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."

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.

Oyster dipping sauce

"To me, eating raw things is integral to any good meal, especially during a barbecue in summer," says Rene Redzepi. "You can do it with oysters on the half-shell with a bit of lemon juice, or something like this sauce. It's a perfect start - rich, fresh, creamy, with the crunch from the raw vegetables and a lot of acidity from the parsley, vinegar, and all these things that give brightness."

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.

Bitter chocolate jellies with white chocolate crème fraîche


You'll need

300 gm dark chocolate (70% cocoa solids), finely chopped 165 gm (¾ cup) caster sugar 60 ml Pedro Ximénez (or sherry) 2 leaves gelatine (titanium strength), softened in cold water   White chocolate crème fraîche 150 gm white chocolate, finely chopped 100 gm crème fraîche 150 ml pouring cream

Method

  • 01
  • Combine sugar, Pedro Ximénez and 2 cups water in a saucepan and bring to the boil over medium heat, add chocolate and stir until smooth. Squeeze excess water from gelatine, add to chocolate mixture and stir to dissolve. Divide among six 1-cup capacity serving glasses and refrigerate for 3-4 hours or until set.
  • 02
  • For white chocolate crème fraîche, combine white chocolate and crème fraîche in a heatproof bowl and place over simmering water, stirring occasionally until melted and smooth. Remove from heat, add cream, mix and refrigerate until cold. Whisk until soft peaks form, spoon over jelly and serve.

At A Glance

  • Serves 6 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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things to do in Sydney

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At A Glance

  • Serves 6 people

Featured in

Apr 2007

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