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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."

Tempered chocolate


Try this masterclass with Thomas Schnetzler's dark chocolate bark recipe.

You'll need

To temper: dark chocolate (70% cocoa solids), such as Lindt

Method

  • 01
  • Gently heat chocolate over a bowl of barely simmering water, ensuring bowl doesn’t touch surface of water. Stir continuously, then remove from heat when chocolate reaches 48C and has melted.
  • 02
  • If using the tabling method, pour two-thirds of chocolate onto a granite or marble surface. Spread chocolate out to cool with a scraper and palette knife, then immediately scrape back together to start crystallisation. Continue this process until chocolate starts to thicken.
  • 03
  • Return thickened, pre-crystallised chocolate to remaining warm chocolate. Stir well until chocolate reaches 26C and mixture is even.
  • 04
  • If using the seeding method, add one-quarter of the weight of the melted chocolate as grated or finely chopped tempered chocolate into the melted chocolate (for 500gm of chocolate, melt 375gm to 48C and seed with 125-130gm of grated tempered chocolate). Stir until temperature reaches 26C, all pieces have dissolved and chocolate is smooth. If chocolate remains too warm, add more tempered pieces.
  • 05
  • Gently warm chocolate to a workable consistency using a hot-air gun or a hair dryer. Alternatively, return chocolate to double boiler.
  • 06
  • Untempered and incorrectly tempered chocolate develops an unsightly mottled, streaky look called bloom, compared with the sheen of perfectly tempered chocolate.

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Signature Collection

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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Apr 2009

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