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TASTE GREAT SOUTHERN 2020

Southern Song: Keryn Giles
Ingredients
3/4oz Gin
3/4oz Suze
3/4oz Great Southern Riesling
3/4oz Lemon juice
1/4oz Passionfruit Shrub
90ml Tonic water
Method
Shake & strain into a Collins glass.
Top with tonic water.
Add ice.
Garnish with the pulp & juice of half a passionfruit
Passionfruit Shrub
Muddle fresh passionfruit (tinned pulp can be substituted if fresh isn't available) with sugar. Use enough of each so that the mixture is quite dry. Add a good pinch of salt and leave overnight for the sugar to extract out the last of the juices.
The following day add vinegar (equal parts to the sugar you used).
Stir over a low heat until sugar has dissolved.
Strain out pulp.Cool and store in fridge for up to two weeks.
Bangkuang Dumplings: Chris Salans
Serves 5 portions
Ingredients
Bangkuang 4 pcs
Carrot 2.5 pcs
Wood Ear Mushroom 100g
Chopped Garlic 100g
Chopped Ginger 50g
Salad oil 15ml
Oyster sauce 30g
Fish sauce 15g
Soy sauce 15g
Sesame oil 10g
Salt/pepper
Gyoza skin 4 packs
Fragrant Soya
Soya sauce 250 ml
Water 375 ml
Fish sauce 2 tbsp
Sugar 2.5 tbsp
Brown sugar 2 tbsp
Black vinegar 2 tbsp
Garlic fried 20 pcs
Kemangi 10 gr
Spring onion stalk 1 spring
Sesame oil to finish 1 tbsp
Garnish
Watercress 7 pcs
Sliced red radish 4 pcs
Tomato concasse
Grilled corn
Method 
Cut all of the vegetables in julienne. Sauté the vegetables in salad oil. Add all of the liquids and cook until al dente. Strain the liquid and reduce to a syrup. Put back into the vegetables. Cool. Once cold make wontons with the gyoza skins.
Sauce: Mix oyster sauce, fish sauce, soya sauce, sesame oil, salt & pepper. Boil 4pcs bangkuang dumplings until al dente (+/- 30 mins). Place in a bowl with all the garnish & add the fragrant soya sauce.
Roasted and raw carrot and radish, local cheese, pomegranate
Guy Jeffreys
Serves 4 as an entrée
Ingredients
3 carrots, cut into chunks
1 carrot, finely sliced
4 radishes, cut in ½
1 radish, finely sliced
Olive oil
Salt and pepper
½ teaspoon cumin seeds, ground
½ teaspoon coriander seeds, ground
Mint leaves
Juice from 1 pomegranate
100g matured cheese, sliced
Method
To make this dish a bit more exciting, we use heirloom carrots and radishes for their amazing taste and colours. If you don’t grow your own, you could find some at various local farmers markets. Or just use regular ones, it’ll still be tasty.
Preheat your oven to 190°c. Toss together radish and carrot chunks in olive oil, salt, pepper, ground cumin and coriander, then roast until just soft. 
When ready, place in a bowl and mix with finely sliced radish and carrot, mint leaves and a few tablespoons of pomegranate juice. Plate up layering with the cheese, making sure everyone gets a bit of this and, a bit of that. Finish with some more pomegranate juice and olive oil.
Marron / Lemon Myrtle: Paul Iskov
Serves 4
Ingredients
4 x 200-250g Marron
1 tsp Lemon myrtle powder
250ml Grapeseed oil
Fine sea salt
1 x free range egg
Hand Made Sea Salt
Collect 10l of seawater and boil down until liquid becomes white and tastes very salty.
To dry the salt in the sun, lay the slurry of salt on a baking tray, and cover with chux cloth pinned on the sides, so the chux doesn’t stick. This takes
about 2-4 weeks depending on the weather. 
Alternatively, you could put the tray in the oven on 50 degrees until completely dehydrated, which will take, 1-2 days.
Lemon Myrtle Emulsion
Boil an egg for 6 minutes and place in ice water until cool, then peel.
Using a jug blender, blitz the egg and 50ml of cold water until it’s a smooth consistency. With the blade still spinning, slowly drizzle in 250ml of grape seed oil (or any oil that has minimal flavour). Add half a tsp of salt and a whole tsp of lemon myrtle powder (to your liking ). Use a spatula to remove the emulsion and store in an air tight container in the fridge.
Method 
If the marron is fresh/live, put it in an ice water slurry or freezer for 30 minutes to put to sleep. (Keep ice slurry aside to use after blanching).
Bring a big pot of water to the boil. Remove marron from the ice water and ‘Iki jime’ or Spike the marron between the eyes to dispatch immediately. Blanch the marron in the boiling water for 45 seconds and then place back in the ice water slurry for 10 minutes to stop the meat from cooking any further.
Once the marron is fully chilled, twist head off and remove claws. Take the middle fin at the end of the tail and give it a slight twist and pull out, hoping the intestinal tract (poo pipe) comes out with it. Using a pair of scissors, on the underside of the marron cut through the shell from the upper body down towards the tail on either side and seperate the flesh from the shell.
Reserve the marron in the fridge. (Can coat with oil to help from drying out or oxidising).
Plating
Finish the marron off, by charring it on a grill over hot coals or on BBQ. For 3-4 minutes. Place emulsion on a plate with home-made sea salt on the side and add the Marron once done. This dish is made to be enjoyed with your hands.
Mt Barker Chicken Larb Gai: Stuart Laws
Ingredients
500 g Mt Barker chicken mince
1 knob galangal, finely diced
2 kaffir lime leaves, finely diced
1 lemongrass stalk, finely diced
3 cloves garlic, finely diced
Coriander root, finely diced
1 knob ginger, finely diced
2 tbsp coconut oil
60 ml Mt Barker chicken stock
6 dried Birdseye chillies, finely chopped

 
1 tbsp crushed palm sugar
2 tbsp fish sauce
Juice of 2 limes
3 thinly sliced Thai red shallots
3 sliced spring onions
1 cup green beans sliced
1 bunch coriander leaves & chopped stalks
¼ bunch torn mint
650 gm glutinous rice
To serve: wedges of white cabbage and slices of cucumber
Method 
Soak 500g of glutinous rice overnight.
Line a bamboo steamer with a cloth, add rice, cover and steam for 20 minutes. (Check the water regularly to ensure it doesn’t boil dry). 
Dry-roast remaining 150g glutinous rice in a frying pan over low-medium heat, tossing or stirring, until it’s evenly pale gold in colour (4-5 minutes).
Add finely diced galangal, lime leaves and lemongrass and continue cooking, keeping it moving, until evenly golden brown and fragrant – the inside of the rice should still be white (2-3 minutes). Cool completely, then grind in a spice grinder. (This recipe makes more than you need, but it will keep in an airtight container for up to a month and you’re a step ahead for the next time you want to make larb.)
In a wok over medium heat, gently fry off the garlic, ginger and coriander root, add the chicken stock and bring to a soft boil, add the Mt Barker chicken mince, then, with a large metal spoon, work quickly to toss the chicken so it cooks evenly (3-4 minutes). Once the chicken is cooked through thoroughly and no longer pink, remove from heat – don’t let it overcook or the meat will be tough rather than springy and yielding.
While still warm add 1 tbsp of the ground glutinous rice, then toasted ground chilli and add shallot, spring onion and beans.
Stir and toss to distribute evenly through the chicken mixture. Add palm sugar, fish sauce and lime juice to taste (or toss through your dressing if you mixed it together earlier). Add all the soft herbs and toss gently until evenly distributed. Taste and adjust seasoning; it should have all the hallmarks of a Thai salad: spicy, sour and salty with a rounded sweetness, which should not dominate.
Top with extra chillies and serve with cabbage, beans, cucumber, extra herbs, lime wedges, and sticky rice.
Plantagenet Pork Fillet: Scott Brannigan
Method and Ingredients
Step1

400g cleaned Plantagenet Pork fillet
Marinate for 6-12 hours in:
500g Over the Moon yoghurt
12g paprika
1g cayenne
10g salt flakes
10g bread in common hot sauce
Mix together then add pork fillet and cover and leave in the fridge to marinate.
Step 2
Resting tray - in a shallow tray add:
350ml olive oil
10g garlic gloves crushed
2 bay leafs
Sprig thyme
Juice and zest of 3 lemons Salt and pepper to taste.
Step 3
Heat your bbq or pan to hot. I find the bbq better to get some smoke and caramelised crispy bits but use what you have access to. Cook the Pork fillet to medium. Rest in the resting tray with all the goodness rolled and basted over the fillet as it rests for 10-12 mins.
Step 4
Slice and serve with vegetables or just on its own with the resting juices and bread.
Great Southern Bread and Tomato Salad: Geoff Richardson
This is my favourite Great Southern recipe at this point in the season, when you can get fantastic farm-grown tomatoes that pair easily with other great local fare. As the seasons change and new bountiful produce becomes available then the ‘favourite’ go-to will change, but I’ll look forward to this one, about this time next year.
Ingredients
¼ yesterday’s Bred Co baguette (available at the Farmer’s Market)
500g Millbrook Farm heritage tomatoes (available straight from the Farm)
A handful of herbs from the garden, (we had lemon balm, basil, parsley and tarragon - roughly chopped)
A couple of shallots finely diced (thank you to Stephen from Piacun Farm for his project shallots, again at the fantastic Albany Farmer’s
Market)
Sea salt
Freshly ground black pepper
A few glugs of Cherry Boots extra virgin olive oil
Method
Simply halve or quarter the tomatoes and cut the bread into cubes. Toss everything together to taste. You could add a little balsamic or sherry vinegar if you like but the in-season tomatoes have such a beautiful balance of sweetness and acidity I feel it’s completely unnecessary. When you have produce as good as we do in the Great Southern don’t mess with it too much, it’s already perfect.