New Recipes
Southside cocktail
60ml Southside Cocktail Mix 60ml 23rd St Gin 30ml lime juice mint leaves dash Angostura Bitters ice Add 6 mint leaves and lime juice into a cocktail shaker and gently muddle. Add the gin and cocktail mix and top with ice. Shake until well-chilled. Strain into a chilled cocktail glass. Garnish with a mint sprig, slice of lime and a dash of bitters.
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Salmon Linguine
Serves 6-8 1 leek, thinly sliced 3 cloves garlic, crushed 500g potatoes pinch saffron 150ml cream 140ml sour cream/crème fraiche ½ cup dill, chopped ½ cup parsley, chopped 100g baby capers 180g peas 1 tsp chilli flakes 1 lemon zest and juice 400g hot smoked salmon, broken into rough chunks 200g Atlantic Salmon fillet, skin removed 500g linguini olive oil 30g butter Pangrattato, to garnish Burrata (optional)- makes it quite indulgent! extra lemon to serve Marinate Atlantic Salmon in lemon zest, a drizzle of olive oil, 1 clove crushed garlic and freshly cracked pepper.Wash and peel the potatoes and cut into small cubes. Boil in salted water with saffron. Once tender remove from the cooking liquid and set aside, reserving the liquid. Boil pasta in salted water until al dente and strain.Heat the butter and a little oil in a frying pan then add the leek and remaining garlic and cook until soft. Add the cream, sour cream, capers and chilli, then add the marinated salmon and poach for a few minutes on both sides. Remove the salmon and break into chunks then add the peas and potato to the cream sauce and season with a squeeze of lemon, salt and pepper.In a large pan combine the pasta and sauce gently toss together then add the herbs and salmon.Add a little of the saffron potato water if needed to loosen the pasta. Place into a serving bowl and break open the burrata and sprinkle with pangrattato and extra lemon on the side.For the pangrattato- process a small ciabatta roll in a food processor with a clove of garlic. Add some olive oil to a frypan and add the crumbs. Fry on medium heat until golden and crispy. season with finely grated parmesan and a sprinkle of salt and pepper.
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Sunomono Salad
Serves 6-82 Lebanese cucumbers or 1 Continental cucumber ½ red onion, finely sliced 30g dried wakame seaweed. 1 large or 2 small avocados, diced 1 tsp toasted sesame seeds to garnish 30ml rice vinegar 1 tsp caster sugar 1 tsp soy 2 tablespoons dashi stock Lemon slices to garnish salt Peel cucumber and slice lengthways. Remove seeds with a teaspoon and then slice. Lightly salt and set aside for 10 minutes. Squeeze out moisture and place in a large bowl and add the avocado and sliced onion. Pour boiling water over the wakame and set aside to plump up. Drain and squeeze out excess moisture, Add to the salad mix .Combine rice vinegar, sugar, dashi and soy and season to taste. Spoon onto the salad and toss lightly. Serve in a bowl and sprinkle over sesame seeds and lemon slices. Serve chilled.
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Agadashi Tofu
Serves 6-8 Ingredients 600g Japanese silken tofu potato starch vegetable oil to fry ¼ daikon radish, grated 1 tsp ginger, julienne bonito flakes 1 spring onion, sliced 400ml instant dashi stock 40ml mirin 30ml soy ½ tsp caster sugar 20ml cooking sake(optional) Method Heat the dashi stock and add the mirin, soy, sugar and sake. Adjust seasoning to taste. Remove tofu from packaging and place on paper towel to blot dry. Cut into squares and roll generously in potato starch. Heat oil in a deep fryer or wok and gently fry the tofu until lightly golden. Drain on paper towel. Arrange tofu in a large serving bowl and pour around the dashi stock. Top with grated daikon, ginger, bonito flakes and spring onion.
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Steamed Chicken & Shitake Mushroom Dumplings
Makes 50-60500g chicken thighs 3 cloves garlic, chopped 1 inch piece of ginger, chopped 1 chilli, chopped ½ cup coriander, chopped 1 small can water chestnuts, finely diced 3 spring onions, finely sliced 1 egg white 30g braised mushrooms, finely sliced (stalk removed) ½ cup Chinese celery leaf, chopped (optional) 2 tablespoons soy sauce pinch salt ½ tsp freshly ground white pepper 1 tablespoon sesame oilGow gee wrappers or wonton wrappers Dice chicken thighs and place in a food processor with the egg white an pulse. Add the sesame oil, soy sauce, salt, pepper, garlic, chilli and ginger and pulse until fine. Tip into a bowl and fold through the mushrooms, water chestnuts and herbs. Place a teaspoon of mix into the centre of a gow gee wrapper and pinch the ends in towards the centre. Place into the steamer tray and repeat. Steam for 3- 5 minutes until the chicken is cooked through. Serve hot with chilli dipping sauce. The raw dumplings are suitable to freeze, defrost before steaming. For the braised mushrooms 60g dried shitake mushrooms 2 dried chillies 2 whole garlic cloves 2 pieces dried mandarin peel 4 slices ginger 500-600ml water 40ml Megachef Soy sauce 60-80ml Megachef Mushroom soy 2 spring onions, tied in a knot Place all ingredients in a saucepan and allow to steep for ½ hour. Bring to the boil and simmer for 15 minutes and set aside to cool. Store any left-over mushrooms in an airtight container in the fridge for later useStrain and reserve the poaching liquid and use as a rice stock or the base of a delicious soup.
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Corn and Spring Onion Fritters
Makes 24 fritters Ingredients 2 cobs of sweet corn, kernels removed 2 tablespoons shichimi togarashi spice mix 1 nori sheet, sliced finely 3 spring onions finely sliced 120g ‘00’ pasta flour 20g corn flour 5g salt 1 egg white 250ml cold soda water vegetable oil to fry lemon to garnish Method Combine flours and salt together. Place corn kernels, spring onion, nori and spice mix in a mixing bowl. Toss with a small amount of the flour. Whisk the egg white and slowly add 250ml cold soda water. Add the flours and then fold through the corn mix. Heat oil in a wok or saucepan and fry at 180 degrees until golden. Serve on a platter with lemon wedges and a sprinkle of togarashi spice mix. Ingredients for Shichimi tÅ garashi spice mix 2 tsps dried chilli flakes 1 tablespoon poppy seeds 1 tsp black pepper freshly ground 1 sheet nori, sliced 1 tsp dried mandarin or orange peel , blended to a powder 1 tsp ginger powder 2 tablespoons white sesame seeds 2 tsp Szechuan pepper, ground 2 tablespoons black sesame seeds Combine all ingredients together and store in an airtight container and set aside
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Shallot Cakes
Makes 24 Ingredients 2 sheets of puff pastry 3-4 spring onions, finely sliced 5 spice powder ½ tsp julienne ginger soy sauce 1 chilli sliced vegetable oil to fry Method In a small dipping bowl add soy sauce, sliced chilli and ginger. Set aside on a serving platter. Lay puff pastry sheets on your work surface. Sprinkle liberally with five spice powder and spring onion. Roll up tightly into a roll and slice into 12 even rounds. Press down with your palm to flatten and place on a tray. Heat enough oil in a frypan to shallow fry, add the shallot cakes in batches and cook on medium heat until golden and puffy on both sides. Drain on paper towel and repeat until all are cooked. Arrange onto serving platter with dipping sauce. Sprinkle with a little spring onion and enjoy.
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Vegetable Rice Hotpot
Serves 8-101 brown onion, diced 1 chilli, sliced 2 garlic cloves, crushed 1 large carrot, diced 2 florets cauliflower cut into small pieces ½ inch piece ginger, chopped 3 stalks celery, diced 1 punnet baby corn, sliced 1 small can bamboo shoots, drained 1 punnet fresh mixed mushrooms (enoki, oyster, shitake) sliced 1 cup celery leaf /coriander, chopped 1/2 recipe braised shitake mushrooms, sliced (reserve the rest for steamed chicken dumplings) 3 spring onions, sliced 400g long grain rice 40ml vegetable oil 500-600g mushroom stock, (see below) vegetable stock or chicken stock 50ml Megachef mushroom soy 30ml soy sauce Add oil into the base of a shabu shabu or cast-iron pot. Add the chilli, garlic, ginger, celery, carrot and onion and sauté until tender. Add the baby corn, cauliflower, bamboo shoots, spring onion, shitake mushrooms, most of the herbs and fresh mushrooms (reserve the enoki for later). Add the rice, then the sauces and finally the stock. Bring to the boil and add the lid and reduce to low and cook for 15-20 minutes. Place the enoki on top and add the lid and turn off the heat. Allow to sit for 10 minutes. Sprinkle with remaining chopped herbs and serve. Braised shitake mushroom stock 60g dried shitake mushrooms 2 dried chillies 2 whole garlic cloves 2 pieces dried mandarin peel 4 slices ginger 600ml water 40ml Megachef Soy sauce 60-80ml Megachef Mushroom soy 2 spring onions, tied in a knot Place all ingredients in a saucepan and allow too steep for ½ an hour. Bring to the boil and simmer for 15 minutes and set aside to cool. Strain and reserve the poaching liquid.
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Warm Spiced Apple Cider
750ml Three Oaks Apple cider60ml Bickfords Cloudy Apple Cordial 180ml 23rd St Brandy Apple slices to garnish 8 whole cloves 2 cinnamon sticks plus extra to garnish 6 whole all spice 2 orange slices 2 lemon slices 6 Ginger slices 2 Star anise 6 green cardamom pods Add all ingredients to a saucepan except the brandy and apple slices. Bring to the boil, turn off the heat and set aside to steep for 20 minutes, heat then strain. Add a shot of brandy to tumblers and top with cider mix. Garnish with a slice of apple and cinnamon stick
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Chai Spiced Hot Toddy
Ingredients 60ml 23rd St Whiskey 100ml chai syrup dash of bitters lemon juice to taste orange or lemon slices to garnish cinnamon stick to garnish Chai Syrup Ingredients 2 tea bags 1 cinnamon stick 6 cardamon pods 6 whole cloves 6 black peppercorns 2 slices ginger 1 star anise 300ml water 80ml honey Method To create the chai syrup, boil all ingredients together for a few minutes until it starts to reduce slightly. Strain. Add whiskey to a whiskey glass, add warm chai, lemon juice and bitters. Stir and garnish with lemon and a cinnamon stick. Top with extra boiling water and honey if desired
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Lemon Elderflower Martini
30ml Bickfords lemon and Elderflower Cordial 50ml gin 20ml lemon juice Lemon to garnish Combine all ingredients into a cocktail shaker and add ice. Shake well and strain into a coupe or martini glass.
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Bickfords Old Fashioned
60ml Beenleigh Spiced Rum or 23rd Street Hybrid whiskey 40ml Bickfords Ginger beer cordial Bickfords soda water (optional) Slice of ginger or orange zest to garnish Dash of bitters Add the spiced rum or whiskey, ginger cordial and bitters into a whiskey glass. Stir to combine, add ice and top with soda (optional) Garnish with a slice of ginger or orange zest
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