TUE TO SAT 5.30PM - 10PM
& MON CLOSED
55 Fryers
to make a reservation
PUMPKIN & coNfIt toMatoes RIsotto
Matteo Nicastro Chef
Confit tomatoes (prepare in advance):
1. Cut cherry tomatoes in half and place them cut side up on a baking tray with parchment paper.
2. Drizzle with olive oil, sprinkle with a pinch of salt, brown sugar, and oregano.
3. Slow roast at 100°C (210°F) for about 2 hours until semi-dried but still juicy.
Red wine glaze: 1. In a small saucepan, combine wine, honey, thyme, orange peel, and balsamic vinegar.
2. Bring to a boil, then reduce over low heat until syrupy (reduce to about 1/3 of the original volume).
3. Strain and set aside.
Pumpkin base: 1. Dice the pumpkin. In a pan, sauté the chopped shallot with rosemary and a little olive oil.
2. Add the pumpkin and cook until tender, adding a bit of broth if needed.
3. Blend half of the pumpkin into a smooth purée, keep the other half in cubes.
Risotto: 1. Toast the rice in a dry pan until translucent. (Optionally deglaze with a splash of white wine).
2. Add hot broth gradually, stirring often.
3. After 10 minutes, add the pumpkin purée and the cooked cubes. Continue cooking. At around 17–18 minutes, remove from heat, add cold butter and Parmigiano, stir to emulsify. Season to taste.
Finishing touches:
Toast the pine nuts in a dry pan.
Plate the risotto, top with confit tomatoes, toasted pine nuts, and drizzle with red wine glaze.
*Optional: garnish with microgreens, fresh herbs, or a crispy pumpkin chip.
Chris Buzza Owner
Barramundi Florentine
2. Crumb the flesh side of the barramundi (not crumbing the skin side). Season
1. Set up crumbing station flour, egg and breadcrumbs (Mix the parsley, lemon zest, salt and pepper through the breadcrumbs.) all in separate dishes.
the surface of the pan. This will help to crisp up the skin. Cook for around 8-10 minutes.
4. While the barramundi is cooking. In a separate pan Sautee, the par boiled potatoes with some olive oil until starts to turn golden brown. Add the garlic and capsicum and Sautee for 1-2 mins. Add the white wine to deglaze the pan. Then add the cream, season with salt and pepper. Reduce the cream until thickens. Add the spinach and toss until wilted. Remove from heat.
5. Divide the potatoes mix on to 4 bowls or plates. Gently place the barramundi on top of the mix. 6. Serve with a lemon wedge.
opening hours
Thur & Fri 5pm - 9pm
Saturday 8am - 9pm sunday 8am - 4pm mon to wed
277 High Street, Nagambie
Bookings recommended through somewhererestaurant.com.au
Phone (03) 4706 0510
Squid ink Seafood Paella
The star of this dish is our Calasparra rice, the key element that truly defines a Paella. Hailing from the Murcia region of Spain, this ingredient captures the essence of what makes our ‘Somewhere Restaurant’ unique.
The preparation is straightforward. Begin by searing the seafood - calamari, mussels, and king prawns. Once seared, remove and set aside. Next, sauté the soffritto, vegetables, rice, squid ink, stock, and saffron. Bring the mixture to a boil, adjust the salt, and then let it simmer until the rice has absorbed the liquid. About 10 minutes before the rice is done, add the seafood back in and stir to combine, allowing it to cook through. Keep the pan uncovered and continue stirring the
Calasparra Rice
Saffron
Seafood (King prawns, Calamari, Mussels)
Soffritto (Capsicum, Celery, Onion, Garlic)
Capsicum Strips
Lemon Wedges
Squid Ink
Chopped Parsley for presentation
BRAISED LAMB SHANK
1. Preheat the oven to 180°C 2. Season shanks – Pat the
1.
2.
3.Add
(cook prawns until they turn pink). Drain and add to your al dente linguine.
4. Add the remaining oil and salt and pepper to taste. 5. Serve and enjoy.
Paul Clarke
OPEN 7 DAYS
Lunch
Wed-Sun 12noon-2pm
Wed-Sat 5.30pm-8pm 4910 Goulburn Valley Hwy Murchison East
butter chicken (Murgh Makhani)
Marinade: dice chicken and leave for 2 hours
Sauce: Add the butter and little oil and saute the onions over medium heat until they are soft and translucent. Add the tomato ginger and garlic paste and give it a few seconds to bloom in the oil. Add the seasonings – chili powder, cumin, and coriander and let the spices cook in the oil. Stir often to keep them from sticking and burning. If you find the spices are cooking too quickly, you can add a splash of water if needed. Add cashew paste. Blend until smooth. Add one cup of water and let it cook. Take chicken from fridge 30 min before cooking.
Oil a clean pan and add chicken, discard additional marinade, saute over medium heat until golden, add the sauce to the chicken, simmer for a few minutes then add the cream and garam masala, let it simmer again. Serve with Steamed rice or naan bread and Pappadums.
Marinade 1 tbsp spoon
Spices according to taste, suggested: 1/4 tsp ginger, garlic paste
Julie
Cheeks in MushrooMsauCe
Price Chef OPEN 7 DAYS 10am for meals
| lunch | dinner 18 Mitchell Street, Colbinabbin
Booking recommended Phone 5432 9230 or Julie on 0408 602 841
Mushroo
easily when cold, (slice about a centimetre thick), warm slices through in a little water in a pan, drain off, and add sauce. Just as good! Great for a dinner party.
