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Grilled apricot salad with jamon and Manchego

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Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

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Southern-style flat-iron with potato and corn hash and baby cos with buttermilk dressing


The flat-iron steak, so named for its shape, is oyster blade with the sinew removed.

You'll need

6 flat-iron steaks 2 baby cos lettuces To serve: hot sauce   Potato and corn hash 6 golden shallots, diced 2 tbsp dripping, lard or olive oil 4 royal blue potatoes (about 600gm), finely diced or coarsely grated 2 garlic cloves, crushed 2 corn cobs, kernels removed 125 ml (½ cup) chicken stock 1 tbsp finely chopped flat-leaf parsley   Buttermilk dressing 200 ml buttermilk 100 gm mayonnaise ½ white onion, finely chopped 1 garlic clove, crushed 1 bunch chives, finely chopped ¼ cup coarsely chopped flat leaf parsley ¼ cup coarsely chopped dill

Method

  • 01
  • For buttermilk dressing, combine ingredients, season to taste and refrigerate until required. (This dressing tastes better the next day, but just a good chilling of 2-3 hours will be enough.)
  • 02
  • For potato and corn hash, cook shallots in dripping in a saucepan over medium heat (you can do this on the barbecue) until golden, tender and starting to caramelise (10-15 minutes), then add potatoes and garlic and stir occasionally until potatoes are tender (10-15 minutes). Add corn and chicken stock and stir until stock has evaporated and corn is tender (2-3 minutes), then season to taste and set aside.
  • 03
  • Barbecue steaks over medium to medium-high heat, turning occasionally, until cooked to your liking (3-4 minutes each side for medium-rare). Set aside to rest (5 minutes).
  • 04
  • Tear cos into a bowl, drizzle with buttermilk dressing and serve with steak and potato hash.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pale ale

Featured in

Jan 2014

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