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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."

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.

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."

Corn salad with prawn salt

"Corn, or mielies, is an essential part of African eating," says Welgemoed. "It's a staple across the continent and is used in different forms as an accompaniment for the majority of meals."

Double-baked cauliflower and Gruyère soufflé with frisée and lardon salad


You'll need

  Soufflé 100 gm butter, plus extra for greasing ½ leek, thinly sliced 1 clove garlic, coarsely chopped 175 gm cauliflower florets 40 ml dry white wine 185 ml chicken or vegetable stock 1 tbsp thyme leaves, plus extra for garnish 60 gm plain flour 350 ml warm milk 120 gm finely grated Gruyère 4 eggs, separated 350 ml pouring cream   Frisée and lardon salad 40 ml olive oil 100 gm speck, cut into lardons 100 gm cauliflower florets 1 tbsp white wine vinegar 1½ cups frisée

Method

  • 01
  • Melt 40gm butter in a saucepan over medium-high heat, add leek and garlic and cook for 4-5 minutes or until soft, add cauliflower and cook for another 3-4 minutes. Add wine, bring to the boil, then add stock and thyme and bring to the boil. Reduce heat to medium, simmer for 12-15 minutes or until cauliflower is very soft and liquid is almost evaporated. Season to taste with sea salt and freshly ground white pepper, then process in a food processor until smooth.
  • 02
  • Preheat oven to 180C. Melt remaining butter in a saucepan over medium heat, add flour and cook, stirring continuously, for 1-2 minutes. Add milk, whisking continuously until smooth, bring to a simmer and cook for 2-3 minutes or until thick. Remove from heat, add 80gm Gruyère and mix to combine, then add yolks and mix to combine. Add cauliflower purée and season generously to taste.
  • 03
  • Whisk eggwhites and a pinch of salt until firm peaks form. Fold one third of eggwhites through cauliflower mixture to lighten, then fold in remaining eggwhites. Divide among six buttered 1 cup-capacity metal dariole moulds, place in a roasting pan and fill halfway up sides with hot water. Bake for 25-30 minutes or until golden and risen, stand in mould for 5 minutes, then turn out onto a baking paper-lined tray (this can be done up to 2 hours before serving).
  • 04
  • Place soufflés in a small buttered roasting pan and pour over cream. Scatter tops with remaining Gruyère and thyme leaves and bake for 15-20 minutes or until golden.
  • 05
  • Meanwhile, for frisée and lardon salad, heat 1 tbsp olive oil in a frying pan over medium-high heat, add speck and cook for 4-5 minutes, then transfer to a bowl using a slotted spoon. Add cauliflower to pan, cook for 7-8 minutes or until golden and add to speck. Add vinegar and remaining olive oil to pan, season generously to taste and pour over cauliflower mixture. Cool slightly, add frisée and toss to combine.
  • 06
  • Serve soufflés with cream from baking pan spooned over and salad to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pinot gris.

Featured in

Jul 2007

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