This is a soothing lemon drink enhanced with the warmth of fragrant spices. The longer you cook it, the more flavour the spices will impart. You can also re-use the spices for another batch the same day. You could also add a tablespoon of rum per glass to make it a little more warming as I often do.
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Spiced hot lemon drink
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Fried cauliflower with chickpea aioli
Cauliflower is completely different when it’s fried or roasted as it is cooked in parts of the Mediterranean. It’s a wonderful way to snack on a winter vegetable.
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Pork and potato goulash
This is a terrific dish that matches the wonderful flavour of slow-cooked pork with the bracing acidity of dill cucumbers and the richness of sour cream. If you don’t have tomato passata, just blend or process canned tomatoes.
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Little chocolate and whisky pots with treacle butterscotch
Dip through the intense chocolate for the bittersweet butterscotch underneath. If you can’t find chocolate with a high cocoa content, you can always add a tablespoon or two of powdered cocoa to the ganache.
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Braised beef with black vinegar and mushrooms
I adore the texture of slow-cooked beef shin. It’s the same cut as osso buco, though it’s not on the bone and is from a more flavoursome animal. Here, it’s cooked to tender perfection with Chinese black vinegar and rice wine.
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Apple and sour cream slice
This is best eaten the day it’s made. Store any leftovers in an airtight container for up to 4 days.
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Beef stuffed with capsicum and blue cheese (matambre)
Place the flank steak, fat-side down, on a chopping board. Using a sharp knife, cut horizontally in half not cutting all the way, to open up the flank. Season with salt and pepper, and sprinkle over parmesan, paprika and oregano. Layer capsicum, onion, garlic, blue cheese, cream, olives and prosciutto lengthwise over one half of the flank. Fold over flank and, using a needle and thread, sew the edges together to enclose the filling.
Place stuffed flank over the grill and cook, turning occasionally, over a medium fire or coals for 45 minutes for medium or until cooked to your liking. Rest for 15 minutes before slicing.
Drink 2009 Leconfield Coonawarra Cabernet ($29) or 2008 Man ‘O’ War Ironclad ($40)
Place stuffed flank over the grill and cook, turning occasionally, over a medium fire or coals for 45 minutes for medium or until cooked to your liking. Rest for 15 minutes before slicing.
Drink 2009 Leconfield Coonawarra Cabernet ($29) or 2008 Man ‘O’ War Ironclad ($40)
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Jachal-style empanadas
Each province in Argentina has its own version of empanadas. I come from a region called Jáchal, a big onion producer, which is why I use such a large quantity for this recipe. If you prefer, reduce it to 1kg or 2kg. You can make the dough and beef filling a day ahead.
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Beef and corn pie (pastel de choclo)
To make the pastry, combine the flour, milk and oil in a bowl with a wooden spoon. Knead the dough for 10 minutes or until smooth, then roll into a ball, cover with plastic wrap and refrigerate for 1 hour.
To make the corn filling, slice the corn kernels from the cobs and process in a food processor to a purée. Heat oil in a saucepan over medium heat. Add onion and cook for 2 minutes or until soft. Add capsicums and cook for 2 minutes, then add tomatoes. Season with salt and add paprika. Cook for a further 5 minutes, then add the corn purée. Remove from heat, add the beaten eggs and stir to combine. Set aside to cool.
To make the beef filling, heat oil in a large saucepan over medium heat. Add onions and cook for 5 minutes or until soft. Season with salt and pepper, add paprika, chilli and cumin, and stir until fragrant. Add beef and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Stir in oregano, remove from heat and set aside to cool.
Preheat oven to 220°C. Grease a 3.5L ovenproof dish with butter. Roll out the pastry on a lightly floured work surface until large enough to line the base and the sides of your dish (about 3mm thick), leaving 2cm hanging over the rim.
Add the beef filling, then top with the boiled eggs, currants and pine nuts, if using. Spread over the corn filling and scatter over sugar and cinnamon. Using a fork, tuck the edges of the pastry around the filling. Scatter over the chopped butter and bake the pie for 45 minutes or until the pastry is golden and the pie filling has browned.
Stand for 15 minutes, then serve.
Drink 2008 Argento Reserva Malbec ($24) or 2008 Zuccardi Serie A Malbec ($15)
To make the corn filling, slice the corn kernels from the cobs and process in a food processor to a purée. Heat oil in a saucepan over medium heat. Add onion and cook for 2 minutes or until soft. Add capsicums and cook for 2 minutes, then add tomatoes. Season with salt and add paprika. Cook for a further 5 minutes, then add the corn purée. Remove from heat, add the beaten eggs and stir to combine. Set aside to cool.
To make the beef filling, heat oil in a large saucepan over medium heat. Add onions and cook for 5 minutes or until soft. Season with salt and pepper, add paprika, chilli and cumin, and stir until fragrant. Add beef and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Stir in oregano, remove from heat and set aside to cool.
Preheat oven to 220°C. Grease a 3.5L ovenproof dish with butter. Roll out the pastry on a lightly floured work surface until large enough to line the base and the sides of your dish (about 3mm thick), leaving 2cm hanging over the rim.
Add the beef filling, then top with the boiled eggs, currants and pine nuts, if using. Spread over the corn filling and scatter over sugar and cinnamon. Using a fork, tuck the edges of the pastry around the filling. Scatter over the chopped butter and bake the pie for 45 minutes or until the pastry is golden and the pie filling has browned.
Stand for 15 minutes, then serve.
Drink 2008 Argento Reserva Malbec ($24) or 2008 Zuccardi Serie A Malbec ($15)
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Barbecued beef ribs (costillas)
Place beef ribs and wine in a large tray and leave to marinate for 10 minutes. Drain marinade and coat the beef ribs in salt, shaking off any excess.
Cook the beef ribs over a medium fire or coals, turning occasionally, for 1 hour or until moisture appears on the surface and the ribs are just cooked. Ideally, there should be small spots of browned salt on the ribs.
* Meaning ‘barbecue’, asado can also refer to cuts of meat that are suitable for barbecuing. Although a South American cooking term, most Australian butchers are familiar with it. If not, ask your butcher for short beef ribs.
* Don’t use fine salt to marinate the ribs as it will be absorbed too easily and your ribs will taste excessively salty. It’s best to use sea salt flakes or coarsely ground rock salt.
Cook the beef ribs over a medium fire or coals, turning occasionally, for 1 hour or until moisture appears on the surface and the ribs are just cooked. Ideally, there should be small spots of browned salt on the ribs.
* Meaning ‘barbecue’, asado can also refer to cuts of meat that are suitable for barbecuing. Although a South American cooking term, most Australian butchers are familiar with it. If not, ask your butcher for short beef ribs.
* Don’t use fine salt to marinate the ribs as it will be absorbed too easily and your ribs will taste excessively salty. It’s best to use sea salt flakes or coarsely ground rock salt.
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Salsa criolla
Place tomatoes, capsicums and onion in a large bowl. Season with salt, add lime and lemon juices, oil and soy sauce, and toss gently to combine. Serve with meats.
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Barbecued goat (chivito)
Using a mortar and pestle, pound garlic with 2 tbs salt. Place in a large bowl with remaining ingredients and toss goat to coat in marinade. Cover with plastic wrap and refrigerate for 2 hours or preferably overnight. Remove from fridge 1 hour before cooking.
Cook goat, basting occasionally with remaining marinade, over a medium fire or coals for 45 minutes for medium or until cooked to your liking.
Drink 2010 Chalmers Vermentino ($24) or 2010 Coriole Fiano ($25). For red, 2008 d’Arenbergs d’Arry’s Grenache Shiraz ($19).
Cook goat, basting occasionally with remaining marinade, over a medium fire or coals for 45 minutes for medium or until cooked to your liking.
Drink 2010 Chalmers Vermentino ($24) or 2010 Coriole Fiano ($25). For red, 2008 d’Arenbergs d’Arry’s Grenache Shiraz ($19).
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Beetroot salad (ensalada de betarraga)
Place onion and 1 tbs salt in a bowl and cover with hot water. Leave for 15 minutes, then drain and rinse onion.
Meanwhile, place beetroots and sugar in a large saucepan, cover with water and bring to the boil. Cook for 25 minutes or until tender. Cool beetroots in cooking liquid, then drain, peel and thinly slice.
While beetroots are cooking, place potatoes, 1 tsp salt and white wine vinegar in a pan, cover with water and bring to the boil. Cook for 5 minutes or until tender but still firm. Drain and cool.
Place onion, beetroots and potatoes in a large bowl. Add balsamic vinegar and the oil and season with salt. Toss very gently to combine.
Meanwhile, place beetroots and sugar in a large saucepan, cover with water and bring to the boil. Cook for 25 minutes or until tender. Cool beetroots in cooking liquid, then drain, peel and thinly slice.
While beetroots are cooking, place potatoes, 1 tsp salt and white wine vinegar in a pan, cover with water and bring to the boil. Cook for 5 minutes or until tender but still firm. Drain and cool.
Place onion, beetroots and potatoes in a large bowl. Add balsamic vinegar and the oil and season with salt. Toss very gently to combine.
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Creme caramel (flan con dulce de leche)
Start this recipe a day ahead.
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Chilli salted squid (muc rang muoi)
To make salt and pepper seasoning, combine all the ingredients in a bowl.
To make salt, pepper and lemon dipping sauce, combine all the ingredients in a bowl.
Lay squid tubes on a chopping board. Working from the top of the tubes down to the bottom, run a knife to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice widthwise into 5mm pieces. Place in a bowl.
Fill a wok or large, deep frying pan one-third full with oil and heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds).
Meanwhile, add egg white to squid. Using your hands, work egg white into the squid. Gradually add the potato starch, a little at a time, until squid is well coated and feels quite dry. Shake off the excess flour, then, working quickly with a few pieces at a time, add squid to hot oil. Using a slotted spoon, remove and discard any bits of batter that rise to the surface. Cook for 3 minutes or until light golden and batter feels firm when tapped with a wooden spoon. Using a slotted spoon, remove squid and transfer to a colander to drain.
Drain oil from wok, leaving 1 tbsp, and place over medium–high heat. Add onion, chilli and garlic, toss to combine, then add squid. Cook for 1 minute, sprinkling squid with the seasoning as you cook.
Serve immediately with dipping sauce.
Drink 2005 Pirie Estate Riesling, Tamar Valley, Tasmania, or Asahi beer, Japan
To make salt, pepper and lemon dipping sauce, combine all the ingredients in a bowl.
Lay squid tubes on a chopping board. Working from the top of the tubes down to the bottom, run a knife to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice widthwise into 5mm pieces. Place in a bowl.
Fill a wok or large, deep frying pan one-third full with oil and heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds).
Meanwhile, add egg white to squid. Using your hands, work egg white into the squid. Gradually add the potato starch, a little at a time, until squid is well coated and feels quite dry. Shake off the excess flour, then, working quickly with a few pieces at a time, add squid to hot oil. Using a slotted spoon, remove and discard any bits of batter that rise to the surface. Cook for 3 minutes or until light golden and batter feels firm when tapped with a wooden spoon. Using a slotted spoon, remove squid and transfer to a colander to drain.
Drain oil from wok, leaving 1 tbsp, and place over medium–high heat. Add onion, chilli and garlic, toss to combine, then add squid. Cook for 1 minute, sprinkling squid with the seasoning as you cook.
Serve immediately with dipping sauce.
Drink 2005 Pirie Estate Riesling, Tamar Valley, Tasmania, or Asahi beer, Japan
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Chicken salad with cabbage and vietnamese mint (goi ga)
To make master stock, combine 6L water, light and dark soy sauces and 2 tbsp salt in a large saucepan, place over high heat and bring to the boil. Place cinnamon, star anise and cardamom in muslin, tie with kitchen string to make a pouch, then add to the pan. Bring to a simmer and cook for 30 minutes for the flavours to develop. Turn off heat and cool. If not using immediately, store in the fridge for up to 3 days or freeze for up to 3 months. Makes 6L.
To cook chicken, bring master stock to the boil, then add chicken, making sure it is fully submerged. Cover with a lid, return to the boil, then turn off the heat. Leave chicken for 45 minutes to ‘cook’, then remove from stock and set aside.
Meanwhile, to make dressing, place fish sauce, vinegar, sugar and 125ml (½ cup) water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, then set aside to cool. Add garlic, chilli and lime juice, and stir to combine.
To make fried garlic and garlic oil, heat oil in a wok or large, deep frying pan to 180°C (or until a cube of bread turns golden in 10 seconds). Add garlic and fry for 45 seconds or until golden. (Be careful not to overcook the garlic as it continues to cook once it is removed from the wok.) Strain into a bowl and drain on paper towel. Fried garlic will keep in an airtight container for up to 4 days and the garlic oil in a jar for up to 1 week. Makes 2 tbsp fried garlic and 1 cup garlic oil.
Remove meat from chicken and discard skin and bones. Shred chicken into a large bowl. Add cabbage, onion, herbs, 2 tsp fried garlic and 1 tbsp garlic oil, and toss gently to combine. Place salad on a platter and drizzle with dressing to taste. Scatter with peanuts, fried Asian eschalots and chillies to serve.
* Perilla and Vietnamese mint are available from Asian food shops.
Drink 2009 Jean-Luc Mader Pinot Gris or 333 beer
Maintaining the master stock
After using the stock once, add 1 tbsp salt and return to the boil. Skim scum from the surface, then strain into a clean saucepan and cool. Store stock. Each time you use the stock, you will need to adjust the water level and seasonings. Top with more water to make up 6L, add 1 tbsp dark soy sauce and 2 tbsp light soy sauce, and replace the aromatics about every third use. It is good practice to always taste your stock to see if the seasoning and aromatics need adjusting.
To cook chicken, bring master stock to the boil, then add chicken, making sure it is fully submerged. Cover with a lid, return to the boil, then turn off the heat. Leave chicken for 45 minutes to ‘cook’, then remove from stock and set aside.
Meanwhile, to make dressing, place fish sauce, vinegar, sugar and 125ml (½ cup) water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, then set aside to cool. Add garlic, chilli and lime juice, and stir to combine.
To make fried garlic and garlic oil, heat oil in a wok or large, deep frying pan to 180°C (or until a cube of bread turns golden in 10 seconds). Add garlic and fry for 45 seconds or until golden. (Be careful not to overcook the garlic as it continues to cook once it is removed from the wok.) Strain into a bowl and drain on paper towel. Fried garlic will keep in an airtight container for up to 4 days and the garlic oil in a jar for up to 1 week. Makes 2 tbsp fried garlic and 1 cup garlic oil.
Remove meat from chicken and discard skin and bones. Shred chicken into a large bowl. Add cabbage, onion, herbs, 2 tsp fried garlic and 1 tbsp garlic oil, and toss gently to combine. Place salad on a platter and drizzle with dressing to taste. Scatter with peanuts, fried Asian eschalots and chillies to serve.
* Perilla and Vietnamese mint are available from Asian food shops.
Drink 2009 Jean-Luc Mader Pinot Gris or 333 beer
Maintaining the master stock
After using the stock once, add 1 tbsp salt and return to the boil. Skim scum from the surface, then strain into a clean saucepan and cool. Store stock. Each time you use the stock, you will need to adjust the water level and seasonings. Top with more water to make up 6L, add 1 tbsp dark soy sauce and 2 tbsp light soy sauce, and replace the aromatics about every third use. It is good practice to always taste your stock to see if the seasoning and aromatics need adjusting.
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Deep-fried whole snapper with ginger and lime fish sauce ( ca chien)
To make sauce, combine all the ingredients in a bowl. Makes 125ml (½ cup).
To make onion oil, place oil and onions in a small pan over medium heat. When onions start to simmer, remove from heat and cool. Makes 250ml (1 cup).
Wash and dry fish. Score each side 3 times diagonally; don’t cut through the bone.
To make batter, place egg white and potato starch in a large bowl and whisk to combine.
Fill a large wok or deep-fryer one-third full with oil. Heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds). Coat fish in batter, wipe off excess, then slide into oil. Cook for 5 minutes, turning halfway, or until skin is crisp and fish is just cooked.
Combine green papaya, cucumber and tomatoes with 80ml (1/3 cup) sauce and 1 tbsp onion oil. Refrigerate remaining sauce and oil in airtight containers for up to 1 week.
Top fish with salad and serve immediately.
* Green papaya, green mango and pickled red chilli are available from Asian food shops.
Drink 2009 Salomon Undhof Wieden Grüner Veltliner or Tiger beer
To make onion oil, place oil and onions in a small pan over medium heat. When onions start to simmer, remove from heat and cool. Makes 250ml (1 cup).
Wash and dry fish. Score each side 3 times diagonally; don’t cut through the bone.
To make batter, place egg white and potato starch in a large bowl and whisk to combine.
Fill a large wok or deep-fryer one-third full with oil. Heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds). Coat fish in batter, wipe off excess, then slide into oil. Cook for 5 minutes, turning halfway, or until skin is crisp and fish is just cooked.
Combine green papaya, cucumber and tomatoes with 80ml (1/3 cup) sauce and 1 tbsp onion oil. Refrigerate remaining sauce and oil in airtight containers for up to 1 week.
Top fish with salad and serve immediately.
* Green papaya, green mango and pickled red chilli are available from Asian food shops.
Drink 2009 Salomon Undhof Wieden Grüner Veltliner or Tiger beer
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Chargrilled honey and spring onion pork cutlets (suong nuong)
Combine oyster and fish sauces, honey, sugar, lemongrass, spring onions, garlic and vegetable oil in a large bowl. Add pork and coat in marinade. Cover and refrigerate for at least 4 hours or preferably overnight.
Heat a chargrill pan over high heat. Cook pork, in batches, for 2 minutes, then turn 90 degrees and cook for a further 2 minutes to create a crisscross pattern. Turn pork over and repeat on the other side. Cover with foil to keep warm while cooking the remainder.
Place pork on a chopping board and, using a cleaver or knife, cut into 1cm-wide pieces. Place on a platter, drizzle over spring onion oil and scatter with chilli and coriander. Serve with rice and nuoc cham.
* To make spring onion oil, mix 250ml of vegetable oil with 8 spring onions, green part only, thinly sliced.
Drink 2007 Le Pigeoulet des Brunier Grenache Syrah Carignan Cinsault or Tsingtao beer
Heat a chargrill pan over high heat. Cook pork, in batches, for 2 minutes, then turn 90 degrees and cook for a further 2 minutes to create a crisscross pattern. Turn pork over and repeat on the other side. Cover with foil to keep warm while cooking the remainder.
Place pork on a chopping board and, using a cleaver or knife, cut into 1cm-wide pieces. Place on a platter, drizzle over spring onion oil and scatter with chilli and coriander. Serve with rice and nuoc cham.
* To make spring onion oil, mix 250ml of vegetable oil with 8 spring onions, green part only, thinly sliced.
Drink 2007 Le Pigeoulet des Brunier Grenache Syrah Carignan Cinsault or Tsingtao beer
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Vietnamese dressing (nuoc cham)
To make the dressing, place fish sauce, vinegar, sugar and 125ml (½ cup) water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, then set aside to cool. Add garlic, chilli and lime juice, and stir to combine.
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Black Angus beef with lucky sauce (bo luc lac)
To make lucky sauce, combine all the ingredients and 60ml (¼ cup) hot water in a large bowl. Makes 180ml (¾ cup).
Place beef and 60ml (¼ cup) lucky sauce in a bowl and, using your hands, massage sauce into beef. Marinate for 5 minutes. Remaining sauce will keep in an airtight container in the fridge for up to 1 week.
Meanwhile, place tomatoes, carrot, watercress and herbs in a bowl. Add nuoc cham to taste and toss gently to combine.
Heat a wok over high heat until smoking. Working quickly, add oil and swirl to coat wok. Drain marinade from beef and cook in batches, shaking the wok to seal the meat on all sides; the beef should be charred and the wok flaming. Return all the beef to the wok with garlic, onion and butter, and stir-fry for a further 3 minutes for medium-rare or until cooked to your liking.
Season beef with salt and freshly ground black pepper. Serve immediately with rice and watercress salad.
* Perilla and Vietnamese mint are available from Asian food shops.
Drink 2008 Kalleske Old Vine Single Block Grenache or Mac’s Hop Rocker
Place beef and 60ml (¼ cup) lucky sauce in a bowl and, using your hands, massage sauce into beef. Marinate for 5 minutes. Remaining sauce will keep in an airtight container in the fridge for up to 1 week.
Meanwhile, place tomatoes, carrot, watercress and herbs in a bowl. Add nuoc cham to taste and toss gently to combine.
Heat a wok over high heat until smoking. Working quickly, add oil and swirl to coat wok. Drain marinade from beef and cook in batches, shaking the wok to seal the meat on all sides; the beef should be charred and the wok flaming. Return all the beef to the wok with garlic, onion and butter, and stir-fry for a further 3 minutes for medium-rare or until cooked to your liking.
Season beef with salt and freshly ground black pepper. Serve immediately with rice and watercress salad.
* Perilla and Vietnamese mint are available from Asian food shops.
Drink 2008 Kalleske Old Vine Single Block Grenache or Mac’s Hop Rocker
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