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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."

Grilled calamari with fennel and lemon salt


This is the ultimate summer barbecue dish that tastes simply wonderful washed down with a cold one. You can serve this as a starter or as part of a larger feast.

You'll need

600 gm calamari (about 4), cleaned and scored (see Masterclass), tentacles reserved 50 ml extra-virgin olive oil 1 fennel bulb, halved, thickly sliced lengthways, fronds reserved   Fennel and lemon salt 2 tsp fennel seeds 2 tbsp sea salt flakes 1 lemon, finely grated rind only 1 tsp lemon juice 2 tsp olive oil

Method

  • 01
  • For fennel and lemon salt, dry roast fennel seeds in a small frying pan for 2-3 minutes. Coarsely crush with a mortar and pestle, stir through salt, lemon rind, juice and olive oil, then set aside.
  • 02
  • Preheat char-grill over high heat. Cut calamari into large pieces and combine with half the olive oil and reserved tentacles in a bowl. Season to taste, then grill, scored-side down, until golden (1-2 minutes). Turn and grill other side until opaque and just cooked through (1-2 minutes). Transfer to a bowl and set aside.
  • 03
  • Brush fennel slices with remaining olive oil and grill, turning once, until tender (2 minutes each side). Add to calamari, toss to combine. Scatter coarsely chopped fennel fronds over grilled calamari and fennel and serve with fennel and lemon salt.

At A Glance

  • Serves 2 people
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Signature Collection

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At A Glance

  • Serves 2 people

Drink Suggestion

Off-dry riesling.

Featured in

Feb 2009

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