Previously, Out of Africa chef Hassan M’Souli revealed how to prepare the classic Moroccan dishes of chermoula and tomato salsa. Here, they're both used in a quick-and-tasty fish recipe.
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Baked snapper with chermoula
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Autumn abaliniAutumn abalini
Kate Sumner, of Kangaroo Island Source, is known as the island’s most produce-driven chef. In this recipe, she uses the island’s baby abalone (also known as abalini), pan-fried in butter and Kangaroo Island limoncello. Served with autumn flavours like pumpkin, candied chilli, pickled samphire and shaved confit abalini, it is great as an entrée or a shared platter as the weather starts to cool down. Serve with a nice dry rose.Wine match De Bortoli La Bohème Pinot Noir Rosé 2011, Yarra Valley, Vic
Kate suggests a nice dry rosé with this dish and who am I to argue? Once again, the foodie versatility of rosé comes to the fore, with this complex and flavour-packed dish. I think what we’re really looking for is something lighter, onion skin to very pale pink in colour, and deliciously dry with savoury nuances. With the Rosé Revolution events fast approaching, it is also the time of year to really start thinking about this style. Victorian winery De Bortoli have done so much to promote the dry styles, so you’d be hard pressed to beat their La Bohème rosé with this dish.
-Dan Coward
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Baked fish (pesce al forno)Baked fish (pesce al forno)
John Picone takes inspiration from his Sicilian parents for this dish. He likes simple, uncomplicated food and this dish reflects the food he grew up with.Wine match Brash Higgins 'NDV' Nero d'Avola Amphora Project 2011, McLaren Vale, SA
This dish is the perfect excuse for you to check out what Australian wine producers are doing with Italian grapes. John’s inspiration is Sicily, so let’s look to indigenous Sicilian varieties for a match and, given the tomato sauce, I think a light red one will be best. Probably the most important variety is Nero d’Avola, which has recently shown itself to have real promise in Australia. New from McLaren Vale is this silky, elegant version from Brad Hickey, under his Brash Higgins label. There’s a real lightness of touch in the winemaking, which means it won’t overpower the fish at all.
-Dan Coward
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Chilli-glazed lamb hamChilli-glazed lamb ham
Christmas lunch in Australia is often a riotous mix of summer seafood and unseasonal European favourites. The first time I tried lamb ham I was overwhelmed with the idea that this could be the answer to Australia’s Christmas confusion. Don’t be surprised if, in 25 years, this wonderful product is an icon of the Australian holiday feast.Wine match Hollick Sparkling Merlot 2009, Coonawarra, SA
There must be something wrong with my parents. I’ve been on this earth 34 years and they never once mentioned that lamb ham even existed. I have found my new purpose in life and it comes glazed in chilli. The mouth-watering combination of the chilli and spices along with the unmistakeably earthy lamb suggests to me a fruity red like a Coonawarra Cabernet or Merlot at the softer end of the tannin spectrum. Those would be good choices, but, hey, it’s a Christmas celebration, so if ever there was a time to enjoy sparkling red wine, this is it. The style is usually full, fruity and with a hint of sweetness to match the spice. Oh, and it goes pretty well with the weather, too.
-Dan Coward
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Rolled Burrawong farm rabbit with smoky bacon, creamed spinach and roasted celeriacRolled Burrawong farm rabbit with smoky bacon, creamed spinach and roasted celeriac
The inspiration for this dish comes from a head chef I used to work for in Brisbane. We are still good friends and hope to work together again one day. I wanted to utilise the great rabbits available in northern NSW, as well as bacon that I get from my local butcher, who does amazing smoked pork bellies. Wine match Dal Zotto Sangiovese 2009, King Valley, Vic
Although there are some quite strong flavours in this dish, they are cooked very sensitively so that the end result is a mixture of characterful highlights that build around the core ingredient — the beautiful Burrawong farm rabbit. With the veal sauce, gamy rabbit and smoky bacon, we need a red wine that won’t overpower these flavours, but will support them and offer some acid to cope with the richness and some tannin to match the protein content. It would be important not to reach for a big, oaky red in this situation as this would crowd out the rabbit. I’d lean towards something medium-bodied, with a light but upright tannin and acid structure; something like Barbera or Sangiovese. Italian varieties planted in Australia have a wonderful food-friendliness to them, so you can experiment in this area to your heart’s content.
-Dan Coward
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Smoky paprika tripeSmoky paprika tripe
The Tripe Club in Fremantle, WA have been meeting for their monthly tripe lunches since 1986. Chef Ashley Ryan, of Clancy’s Fish Pub in Fremantle, has cooked many of their tripe lunches and is a firm favourite of the club. Ashley shares one of his popular tripe dishes that he has cooked for the club.Wine match St Hallett Cellar Release Touriga Nacional 2009, Barossa Valley, SA
My most memorable tripe dish came in Oporto in a salt-of-the-earth Portuguese restaurant and the paprika, chorizo and other spices take me back there in an instant. For a match, you cannot beat what the locals do and reach for the best quality local red variety, Touriga Nacional. It’s not a variety you see much in Australia, but it combines amazing violet and rich purple fruit aromas with a sense of rusticity and savouriness. One winery that has been working with the grape for years is St Hallett in the Barossa Valley, and their excellent Touriga hits all the high floral notes, while also having the body to cope with the forthright flavours in this dish.
-Dan Coward
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Pig’s head terrine with brains, yabbies, shallots and parsleyPig’s head terrine with brains, yabbies, shallots and parsley
The inspiration for this dish comes first with my absolute love for anything pork and also the depth of flavour and textures the head of the pig gives you. The first time I ever tasted pig’s head was Anthony Demetre's famed pig’s head while cooking at the Taste of London. Since then I have come up with many different ways and forms of cooking the pig’s head. This particular dish is everything I love in the finer side of cooking. The look of the finished dish is simple and sophisticated, there is no overcrowding and there is nothing on the plate that doesn't need to be there. The terrine itself is the star, a deep rich porky flavour with a slight crunch from the gentle frying and a melt in the mouth middle. It's nestled on a roasted shallot puree, with poached West Australian yabby on top, and pig’s brain, poached then fried, to cleanse the palette. I have also added a parsley puree, thinly sliced radish and a nasturtium leaf.
Drink match Nepenthe Pinnacle Ithaca Chardonnay 2010, Adelaide Hills, SA
This dish is pure decadent richness, an homage to the magical animal, the pig. The flavours are bold and the fat content quite high, so the accompanying wine needs to bring both a bit of body and cleansing acidity to the party. The mind immediately goes to Chardonnay. Did I already mention how good Aussie Chardonnay is at the moment? The best ever, in fact. From Mornington to Yarra to Hunter to Adelaide Hills to Margaret River, you’re completely spoiled for choice. This Nepenthe drop has some creamy richness and savoury and stone fruit flavours, as well as really crisp citrus acidity on the finish – perfect to refresh your palate after each luxurious bite.
-Dan Coward
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Autumn abaloneAutumn abalone
Kate Sumner, of Kangaroo Island Source, is known as the island’s most produce-driven chef. In this recipe, she uses the island’s baby abalone (also known as abalini), pan-fried in butter and Kangaroo Island limoncello. Served with autumn flavours like pumpkin, candied chilli, pickled samphire and shaved confit abalini, it is great as an entrée or a shared platter as the weather starts to cool down. Serve with a nice dry rose.Wine match De Bortoli La Bohème Pinot Noir Rosé 2011, Yarra Valley, Vic
Kate suggests a nice dry rosé with this dish and who am I to argue? Once again, the foodie versatility of rosé comes to the fore, with this complex and flavour-packed dish. I think what we’re really looking for is something lighter, onion skin to very pale pink in colour, and deliciously dry with savoury nuances. With the Rosé Revolution events fast approaching, it is also the time of year to really start thinking about this style. Victorian winery De Bortoli have done so much to promote the dry styles, so you’d be hard pressed to beat their La Bohème rosé with this dish.
-Dan Coward
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Homemade filo pastry with cheese and spinach filling (kloropita)Homemade filo pastry with cheese and spinach filling (kloropita)
The dough may be frozen at the end of step 3 for up to 2 months. At the restaurant David serves this dish with a spiced yoghurt and roasted capsicum and tomato sauce. For best results, start this recipe a day ahead.
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Baked meatballs in tomato sauce (souzoukakia)Baked meatballs in tomato sauce (souzoukakia)
At the restaurant, David serves the baked meatballs in individual dishes.
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Turkish stuffed eggplants (imam bayldi)Turkish stuffed eggplants (imam bayldi)
At the restaurant, David drizzles the eggplants with a spiced yoghurt, which includes paprika, cumin, cinnamon and cloves.
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Herbed skordalia croquettesHerbed skordalia croquettes
At the restaurant, David serves these croquettes with ouzo-spiked mayonnaise.
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Caramel baklava ice-creamCaramel baklava ice-cream
For best results, start this recipe a day ahead.
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Bamboo and yanang soup (keng no mai sai yanang)Bamboo and yanang soup (keng no mai sai yanang)
Using a mortar and pestle, grind eschalots and lemongrass to a smooth paste. Place bamboo shoots, yanang leaf extract and chicken stock in a large saucepan. Bring to the boil, then reduce heat to low and stir through eschalot mixture, chillies, fish sauce and lime juice. Cook, covered, for 20 minutes or until the soup has reduced by one-quarter.
Add mushrooms and cook for a further 10 minutes or until softened. Serve topped with basil leaves and sliced pickled chillies. Add more lime juice if desired.
* Bamboo shoots are available in cans or vacuum-packed from Asian food shops.
* Yanang leaf extract is available in cans from Asian food shops. It lends a slightly bitter flavour to the dish.
As seen in Feast magazine, Issue 11, pg102.
Photography by Peter Georgakopoulos
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Barley and yoghurt soup (tanabour)Barley and yoghurt soup (tanabour)
You will need to soak the pearl barley overnight.
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Fish soup (moqueca baiana)Fish soup (moqueca baiana)
Place fish in a large non-reactive shallow dish and toss well with juice of 1 lime and 1 tsp salt. Refrigerate for 30 minutes.
Meanwhile, heat olive oil in a large heavy-based saucepan over medium heat. Cook onion for 3 minutes or until softened. Add capsicums, garlic and malagueta peppers and cook, stirring occasionally, for a further 5 minutes or until capsicum has softened. Stir in fish stock, tomatoes, coconut milk and dendê oil. Bring to the boil, then reduce heat to medium and cook for 20 minutes or until reduced by one-quarter.
Add fish and marinade and cook for a further 10 minutes or until fish is just cooked. Stir in remaining juice of 1 lime and season with salt. Scatter with coriander leaves and serve with steamed rice, if desired.
* Malagueta peppers are very hot chillies, available in jars from Latin food shops and selected delis.
* Dendê (palm) oil is available from South American and African food shops, and delis. It is used for its distinctive flavour, bright orange colour and ability to be heated to high temperatures. Substitute vegetable oil mixed with ½ tsp ground turmeric.
As seen in Feast magazine, Issue 11, pg103.
Photography by Peter Georgakopoulos
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Meatball soup (giouvarlakia)Meatball soup (giouvarlakia)
Place beef, onion, 1 egg, rice, herbs, 1 tbsp olive oil, 1 tsp salt and 1 tsp pepper in a large bowl. Knead mixture until smooth. Using damp hands, form mixture into 30 meatballs, place on a large tray and refrigerate for 20 minutes.
Place 1.5L water, 3 tsp salt and remaining 1 tbsp olive oil in a large saucepan. Bring to the boil, then reduce heat to medium and gently add meatballs. Cook, covered, for 25 minutes or until meatballs are cooked through. Remove pan from heat.
Whisk remaining 2 eggs and lemon juice in a bowl. Add 60ml hot soup and whisk until combined. Stir egg and lemon mixture back into saucepan of remaining soup, return pan over medium heat and cook for a further 3 minutes or until heated through; do not allow soup to boil. Serve scattered with extra parsley.
As seen in Feast magazine, Issue 11, pg103.
Photography by Peter Georgakopoulos
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Kale and potato soup with chorizo (caldo verde)Kale and potato soup with chorizo (caldo verde)
Heat olive oil in a large saucepan over medium heat. Cook chorizo for 2 minutes or until golden. Transfer to a plate. Add onion and garlic to the same pan and cook for 3 minutes or until onion softens. Increase heat to high, add potatoes and cook for a further 3 minutes or until potatoes start to soften.
Add 1.75L water and bring to the boil. Reduce heat to medium and cook for 20 minutes or until potatoes are very tender.
Using a handheld blender, purée soup until roughly blended. Return pan over high heat, stir in chorizo, 2 tsp salt and 1 tsp pepper and cook for 2 minutes or until heated through.
Stir in cavolo nero, cover, and stand for 5 minutes or until wilted. Serve with crusty bread.
As seen in Feast magazine, Issue 11, pg103.
Photography by Peter Georgakopoulos
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Deep-fried whole fishDeep-fried whole fish
To make the paste, using a mortar and pestle, grind all ingredients until smooth. Rinse fish inside and out under running water. Pat dry inside and out with paper towel. Using the tip of a sharp knife, make shallow slits spaced ½cm apart along both sides of the fish. Place fish in a bowl with soy sauce for 10 minutes. Drain. Pat dry with paper towel.
Fry oil and paste in a saucepan over medium heat for 3 minutes. Add tamarind, sugar, fish sauce and 100ml water. Cook, stirring, for 5 minutes or until slightly thickened. Lift gill flaps on sides of fish. Pin them open using a skewer inserted through centre of fish. This allows fish to stand upright. Make 3 x 2cm-deep cuts widthwise across top of fish.
Arrange the fish in an S-shape inside a deep-frying basket. Fill deep-fryer with oil and heat to 170°C. Cook fish for 8 minutes or until golden and skin is crisp. Transfer fish to a platter, spoon over the sauce and top with chillies, spring onions and coriander leaves and drizzle over lime juice, to serve.
As seen in Feast magazine, Issue 11, pg132.
Photography by Alan Benson
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Portuguese custard tartsPortuguese custard tarts
These are best eaten on the day they are made. You will need a 12-hole (80ml/⅓ cup) muffin pan.
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