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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."

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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.

Orange-scented churros with spiked hot chocolate


You'll need

2 blood oranges, finely grated rind and juice only 1 tbsp olive oil 275 gm ‘00’ strong flour For deep-frying: vegetable oil 220 gm caster sugar combined with 2 tsp ground cinnamon, for dusting   Spiked hot chocolate 250 ml (1 cup) milk 180 ml pouring cream 60 ml orange liqueur, such as Grand Marnier 2 blood oranges, rind only, removed with a peeler 250 gm dark chocolate (61% cocoa solids), finely chopped

Method

  • 01
  • For spiked hot chocolate, combine milk, cream, liqueur and orange rind in a saucepan and bring to the simmer over low heat. Cook for 5 minutes to infuse, strain into a clean pan, add chocolate and stir continuously over low heat until melted. Keep warm.
  • 02
  • Combine orange rind, 100ml orange juice, olive oil, 500ml water and 1 tsp salt in a large saucepan and bring to the boil over medium-high heat. Add flour, stirring continuously with a wooden spoon until dough is smooth (2-3 minutes), then transfer to a piping bag with a 1cm-fluted nozzle.
  • 03
  • Heat vegetable oil in a deep-fryer or large deep saucepan to 160C. Pipe 7cm-long pieces of dough into oil, using scissors to cut off each one (be careful as hot oil may splash). Fry, in batches, until golden (8-10 minutes), drain on absorbent paper, toss in cinnamon sugar and serve with spiked hot chocolate.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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