100 Dishes of the Pacific Coast

From the Central Coast to The Tweed, New South Wales

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whole process of putting this cook book to g e t h e r wa s t h e pa s s i o n a n d d e d i c at i o n o f the chefs of our region. We asked SOME oF the r e g i o n ’ s b e s t c h e f s t o ta k e a l e a p o f fa i t h i n b e i n g pa r t o f t h i s i n a u g u r a l c o o k b o o k , a n d w e ’ v e b e e n r e wa r d e d w i t h 10 0 a m a z i n g di s h es f o r yo u t o t r y at h o m e . W e h o p e yo u e n j oy t r y i n g t h e r e c i p e s at h o m e a s m u c h a s w e h av e e n j oy e d p u t t i n g t h i s c o o k b o o k t o g e t h e r .

For videos and behind the scenes photos

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101.

index

mains

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B R E A K FA S T

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Byron Beach Café

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breakfast

Tomato harrisa baked eggs with field mushrooms, spinach, haloumi and manchego cheese

Eggs baked with grated cheese is a winner for a winter’s breakfast. When entertaining, this dish can be prepared well before guests arrive and then cooked while you’re enjoying your fresh juice or coffee.

Owner Belinda Kirkwood Chef Paul Wrightson

Byron Beach Cafě

Clarkes Beach/Lawson St, Byron Bay, NSW 2481 Phone (02) 6685 8400 Web byronbeachcafe.com.au

I ng re d i e nt s

method

Tomato Harrisa Sauce 80 g peeled garlic 250 g chopped ripe tomatoes

Tomato Harrisa Sauce Sweat the chopped garlic and sliced onions in olive oil, then add the coriander and wilt down.

50 g chopped fresh coriander

Add chillies and continue sweating until soft.

250 g roasted red capsicum, seeded and torn

Add remaining ingredients except the canola oil and combine well, then press down and cover with the canola oil.

50 g Spanish red onion

Cover with a cartouche and bake in a medium oven for 1 hour.

250 g long red chillies, seeded

Remove from oven, drain, but reserve oil and blend.

50 ml olive oil

Season with salt and some of the drain oil until the correct sauce consistency is achieved.

100 ml canola oil 50 g tomato paste Baked Eggs 8 medium field mushrooms oven baked for 15 min, drizzled with a little olive oil

This recipe can be made ahead and stored in the fridge or freezer.

Baked Eggs Cover the base of your paella pan with the tomato harissa sauce.

Split the mushrooms, spinach and Haloumi between 4 dishes.

Make two indents for your eggs and crack the eggs on top.

8 free range eggs

Spoon a little more sauce on top.

200 g washed, blanched and squeezed dry baby spinach

Spread cheese over the top.

200 g sliced and pan-fried Haloumi

Serve on a plate with some toasted sourdough.

100 g grated Manchego cheese 100 g grated Provolone cheese

Bake at 180 for 10 minutes, or until eggs are cooked through.

Serves 4

Chef’s Notes: You can utilise seasonal produce to your desired taste and budget and adding chorizo can add another texture and flavour for meat lovers.

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La Mar Café

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breakfast

Belgian waffles

with caramelised banana, roasted hazelnuts, coconut crusted deep fried ice cream and chocolate sauce This dish is a new addition to our menu and has proven to be quite popular. What’s better than a waffle? Chocolate, hazlenuts and deep fried ice cream! Combined, it is not the most healthy option for breakfast, but every once in a while it can be a decadent, delicious treat.

I ng r e d i e nt s

method

4 bananas

Waffle Batter (makes 8) Mix all ingredients in a deep bowl until smooth. Fold through stiff egg whites until combined. Bake in waffle iron for 3 minutes either side.

250 g dark chocolate 50 g hazelnuts 120 ml maple syrup 50 g butter Brown sugar Chef Sean Roughan

La Mar Café

Shop 1 /38 Marine Pde, Kingscliff, NSW 2487 Phone (02) 6674 5786 Web lamarcafe.com

Waffle Batter (makes 8) 3 cups self raising flour 1 cup icing sugar

Deep Fried Ice Cream Ball the ice cream with an ice cream scoop and refreeze on a paper sheet overnight. Once ice cream is set hard again, coat in breadcrumb and coconut. Refreeze again until hard. Deep fry in oil at 180°C.

40 ml melted butter

The Rest Melt chocolate in a heatproof bowl; stir well to create silky, glossy chocolate.

1 tsp vanilla

Pan fry banana in a little butter and brown sugar until caramelised.

1/8 tsp salt

Toast hazelnuts in a dry pan until golden brown.

4 eggs (separated, whites beaten to stiff peaks)

Dress the waffles in maple syrup, add banana, coat with melted chocolate and top with deep fried ice cream.

375 ml milk

Deep Fried Ice Cream Vanilla bean ice cream

WARNING: NOT TO BE EATEN DAILY!

Serves 4

Bread crumbs Dessicated coconut Cottonseed oil for deep frying

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E N T R É ES

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harvest c afĂŠ

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entrÉe

Harvest Baked Oysters with baby spinach and parmesan

These oysters are a native Sydney Rock Oyster, selected for their fresh and clean flavour.

The concept for this dish is to seal in the flavour with a spinach, onion and Parmesan lid.

This ensures the oysters are still plump and juicy.

Chef Joseph Griffin

Harvest Cafě

18 Old Pacific Highway, Newrybar Village, NSW 2479. Byron Bay Hinterland.

Phone (02) 6687 2644 Web harvestcafe.com.au

I ng re d i e nt s

method

100 g butter 1 finely diced medium brown onion

In a large, flat pan on a low heat, add butter and onion. Cook off without too much colour.

1 kg baby spinach

When onion is soft, add garlic and pepper; cook out garlic.

1 tbsp crushed garlic

Add spinach, and stir on the heat for 30 seconds.

1½ cups finely grated Parmesan

Remove after 30 seconds, add 1 cup of cheese, and keep stirring.

Do not overcook, as the spinach will lose all liquid and go brown.

Cracked black pepper

Allow to cool down before covering oysters. Sprinkle a little extra cheese on the oysters and bake under the grill until golden – 2 - 4 minutes.

Enjoy!

makes 3 doz

About Harvest: Harvest café, Bakery, Deli and Organic farm is focused on five star

sustainability, You dine in a unique country setting with a reduced impact on the environment.

We have solar power, water catchment and eight acres of Organic farm land. We are fortunate enough to have the facilities to produce many products including a selection of wood fired sourdoughs and dry aged meats.

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mains

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Fiasco Ristorante + Bar

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main

Calamari Ripieni

calamari stuffed with prawns,tomatoes, zucchini and basil This was created for participation in the “Show us your Dish” promotion by the Coffs Coast Growers Market in 2012. Participants had an hour to prepare and cook the dish at the Thursday market using all locally sourced ingredients from the stall holders.

I ng r e d i e nt s

method

2 zucchini

Dice zucchini finely, pan fry until tender, then set aside.

1 eggplant

Remove eggplant skin, dice finely, pan fry until tender, then set aside.

6 ripe Roma tomatoes 4 large prawns, shelled and deveined 4 cleaned squid tubes Chef Andrea Corsi

Fiasco Ristorante + Bar

22 Orlando Street, Coffs Harbour, NSW 2450 Phone (02) 6651 2006 Web fiascorestaurant.com.au

Bread crumbs

Lightly grill prawns until just cooked; chop and dice finely.

Score top of tomatoes with a cross, blanch in boiling water for one minute, then put in icy water to remove the skin. Cut in half and remove seeds, then dice.

Garlic, Italian parsley, fresh basil, salt and pepper, extra virgin olive oil

In a bowl, mix eggplant, zucchini, prawns, chopped parsley, salt and pepper to taste, adding a small amount of bread crumbs to bind.

Sauce Dozen white anchovies

Stuff squid tubes gently with this mix and close end with toothpicks.

8 cherry tomatoes, quartered

In a pan, heat some olive oil, add chopped onion, garlic, diced tomato and sauté for 5 mins. Then add stuffed squid tubes and cover; cook for 4 minutes each side. Allow to cool slightly before serving.

100 g butter 8 sage leaves 2 crushed garlic cloves 2 tbsp of baby capers 50 ml white wine

Sauce Combine butter and sage with garlic, cook slightly until brown, remove from heat, then add diced cherry tomatoes, wine and baby capers. Cook for a further 2 minutes (until wine has reduced by one third).

To Serve Slice calamari and arrange on a plate; spoon sauce over and around dish.

Add anchovies, sprinkle chopped basil, salt and pepper and drizzle with extra virgin olive oil.

Buon Appetito!

Serves 4

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the stunned mullet

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main

BLUE EYE, SAFFRON CREAM with tomato and chorizo salsa, hash and vongole clams

This dish is all about capturing and combining unique textures, well defined flavour profiles and dynamic fragrances to create a harmony reminiscent of the Australian Symphony Orchestra.

I ng re d i e nt s

method

400 g cauliflower

Fish Stock (makes 2 L) To make the fish stock, wash fish bones and place into a large pot. Cut leek, onion, celery and tomato into around 4 cm dice, and place into the pot. Add bay leaf, white pepper, 10 coriander seeds, parsley stalks and cover with 2½ litres of water. Bring to the boil and simmer for 20 minutes; skim every 5 minutes.

Remove from the heat and strain with a sieve. Any excess stock can be frozen for use at a later date.

400 g Desiree potatoes 400 g wombok 2 kg fish bones (ask your fishmonger) 1 leek 1 brown onion Chef David Henry

The Stunned Mullet

24 William St, Port Macquarie, NSW 2444 Phone (02) 6584 7757 Web thestunnedmullet.com.au

5 garlic cloves 6 tomatoes 2 stalks celery 20 g horseradish (fresh) 1 lemon zest 300 g green beans 20 g parsley (Italian) 20 g chervil 1 L fish stock (see recipe on right) 1 L cream 120 g chorizo 2 tsp sea salt Saffron

Saffron Cream To make saffron cream, reduce 1 litre of fish stock in a pot to 250 ml and in another saucepan, reduce the 1 litre of cream to 300 ml. Combine together and add lemon zest and saffron.

Tomato and Chorizo salsa To make salsa, slice chorizo longways into ½ cm slices. Chargrilll the chorizo then dice in ½ cm cubes and leave aside in a bowl. Decore and score, then blanch tomatoes to deskin; slice in half and lightly squeeze out the seeds.

Dice tomatoes ½ cm dice and add to chorizo with chopped parsley, 30 ml olive oil and a pinch of salt.

Hash Dice potatoes in 2 cm dice and roast in oven at 220°C until potatoes are ¾cooked. Cut cauliflower into 2 cm florets and combine with potato and roast for a further 15 minutes until cooked. Remove from the oven, slice the wombox thinly, mix with the potato hash and season with spice mix to taste. Let cool.

Bay leaf

Spice Mix 1 tbsp of cumin seeds, 1 tbsp coriander seeds, 1 tsp white pepper and 1 tsp salt.

1 tsp white pepper

Roast spices in a pan and add to a spice grinder or mortar and pestle.

1 tbsp cumin seeds

Horseradish Oil To make horseradish oil, microplane horseradish into 100 ml of extra virgin oil into a pot and heat to 70°C to infuse and cool. If you can’t get fresh horseradish, use horseradish from a jar.

1 tbsp coriander seeds 130 ml virgin olive oil 18 Vongole clams 6 x 160 g Blue Eye Trevalla

Plating Season fish fillet with spice mix and pan fry on one side; halfway, turn over and add clams to the pan. Place lid over the pan and steam fish and clams for 1 minute, or until the clams open. Place hash in the middle of the plate and saffron cream around the hash. Place blanched beans on top of the hash and clams around the plate, place the fish fillet on beans, salsa on top of the fish and finish with horseradish oil and picked chervil leaves.

Serves 6

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ma i n

Brewery Mud Crab Curry with papaya salad and rice

Spicy, rich and delicious curry flavours pair perfectly with Murray’s Angry Man Pale Ale, whose hops lift the heat and clean the palate.

I ng r e d i e nt s

method

Curry Paste 1 shallot, diced 6 long red chillies

First finely chop all paste ingredients and place into a blender.

Blend until a fine purée (add a little fish stock or water if necessary to aid blending).

1 tablespoon shrimp paste (dry roasted)

This will make more paste than you need. Store the rest in the fridge covered with oil to prevent oxidisation.

2 tsp coriander root, washed

Place the crab in the freezer for 15 - 20 minutes, until the crab is asleep. Clean the crab to ensure no mud or dirt remains.

5 tbsp chopped lemongrass Chef Adam Ritchie Head Brewer Shawn Sherlock

Murray’s Craft Brewing Co.

3443 Nelson Bay Rd, Bobs Farm, (Port Stephens) NSW 2316 Phone (02) 4982 6411 Web murraysbrewingco.com.au

1 tbsp fresh turmeric 2 tsp chopped galangal 3 tbsp chopped garlic Curry 1 kg live Mud Crab 300 ml coconut milk 500 ml Murray’s Whale Ale 1 tbsp palm sugar 3 tbsp fish sauce 2 tbsp lime juice 300 ml coconut cream 3 Kaffir lime leaves Salad 100 g shredded green papaya

Take the head from the crab and clean it. Cut it into 6 pieces.

Boil the coconut milk and the beer. Season with palm sugar and fish sauce.

Add 3 large tablespoons of the paste. Add the crab and simmer for five minutes until the crab has changed colour and is cooked.

Add the coconut cream, lime leaves and lime juice.

Combine the salad ingredients, season with lime juice and fish sauce and serve on top of the curry or to the side.

The sour of the green papaya will cut through the richness of the coconut cream curry.

Serves 2 Suggested Match Murray’s Angry Man Pale Ale or Salamander Verdelho.

50 g ground roasted peanuts 1 long red chilli, julienned 1 bunch coriander, picked 50 g bean shoots

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DESSERTS

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The Cowrie

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d e ss e r t

Autumn Berries with vanilla meringue and lemon curd

Berries are very seasonal, available mainly from midsummer through to autumn. We grow our own, as well as forage from secret spots on the Central Coast around Terrigal. Pick them when perfectly ripe and serve simply for great natural flavour and presentation.

I ng r e d i e nt s

method

Assorted berries (12 pce per serve – 72 in total) Eg: raspberries, blackberries, boysenberries, sliced strawberries

Lemon Curd Gently heat sugar butter, lemon zest and juice together.

Blueberries in light syrup (6 pce per serve – 36 in total) Chef Brett Dengate

The Cowrie

109 Scenic Hwy Terrigal, NSW 2260 Phone (02) 4384 3016 Web thecowrie.com.au

Lemon Curd 100 caster sugar 100 g butter 1 lemon, zest and juice 1 whole egg 1 egg yolk Meringue 180 g egg whites 300 g caster sugar 12 g white vinegar Seeds from ½ a vanilla bean 20 g cornflour

Whisk eggs together, then whisk lemon mix into the eggs.

Cook on medium heat until the mixture coats a spoon.

Strain and cool.

Meringue With a Hobart mixer or similar, start whisking the egg whites.

Add sugar slowly, bringing the mix to soft peaks.

Add white vinegar, vanilla seeds and cornflour; continue to whisk until stiff peaks form.

Spoon or pipe a small pavlova shape, 80 mm in diameter, on a baking paper lined sheet.

Bake at 120°C for 1 hour and 45 minutes.

It should have crisp shell on the outside and be soft in the middle.

Assemble for Service Place a tablespoon of curd on a serving plate.

Break the meringue in three and place standing up on the curd for height.

Spoon two tablespoons of curd over the meringue.

Spoon assorted berries over the curd covered meringue, sprinkle with sweet flowers and herbs, then spoon blueberries around for a natural presentation.

Serves 6

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From the Central Coast to The Tweed, New South Wales, we have selected some of the best restaurants, cafěs and providores to share their recipes for two signature dishes. 100 Dishes of the Pacific Coast features 100 mouth watering recipes highlighting the amazing produce and seasons of The Legendary Pacific Coast.

ISBN 978-0-646-90873-1

9 780646 908731 > www.100dishes.com

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