Fare exchange
Recipes you’ve requested from Australia’s leading restaurants.
Chefs’ recipes you’ve requested.
“The Kitchener buns at Hentley Farm in the Barossa are the best. Could you get the recipe?” Joanna Hutton, Evandale, SA
Kitchener buns Prep time 45 mins, cook 45 mins (plus proving, cooling)
Makes 16 (pictured p30)
Whipped thickened cream, to serve icing sugar, for dusting
Brioche
110 gm unsalted butter, diced and softened 50 gm caster sugar, plus extra for rolling 100 ml lukewarm milk
10 gm (3 tsp) dried yeast
250 gm (1⅔ cups) plain flour, plus extra for dusting
2 eggs
Sunflower oil, for deep-frying
Rhubarb jam
250 gm trimmed rhubarb, coarsely chopped 250 gm caster sugar
½ vanilla bean, split, seeds scraped
Finely grated rind and juice of 1 lime
1 For brioche, beat butter and sugar in an electric mixer until pale (1-2 minutes), then transfer to a bowl. Combine milk and yeast in a bowl and stand until starting to bubble (10-15 minutes). Transfer to an electric mixer fitted with a dough hook, add flour, eggs and
1 tsp fine sea salt and mix on low speed until dough is shiny and smooth (6-8 minutes). Gradually add creamed butter, beating well between additions, and knead until dough is glossy (8-10 minutes). Lightly dust dough with flour, transfer to a large bowl, cover with a tea towel or plastic wrap and stand at room temperature until doubled in size (30-40 minutes). Transfer to an oven tray lined with baking paper, flatten to about 2cm thick and chill until firm enough to cut (2 hours).
2 Meanwhile, for rhubarb jam, combine rhubarb, sugar, vanilla bean and seeds and 2 tbsp water in a small saucepan and simmer, stirring often, until thickened (25-30 minutes). Stir in lime rind and juice, then cool (40-50 minutes).
3 Cut dough into 16 rounds with a floured 4cm-diameter pastry cutter, wiping and flouring cutter between each. Transfer to an oven tray lined with baking paper, leaving a 3cm gap between each. Heat oil in a large saucepan to 170C, and place extra caster sugar in a bowl. Deep-fry dough in batches until golden brown (3-4 minutes), then remove with a slotted spoon and roll in caster sugar to coat well.
4 Cut buns almost through with a bread knife.
Fill with about 1 tsp jam and a small spoonful of whipped cream, dust with icing sugar and serve. “I’d love the recipe for the pappardelle with osso buco ragù from Massi in Melbourne.” Thea Soutar, Stanmore, NSW
Pappardelle with osso buco ragù
Massi serves this dish with fresh pasta; we’ve taken a shortcut and used dried pappardelle instead.
Prep time 30 mins, cook 2¾ hrs (plus cooling)
Serves 4
100 ml olive oil, plus extra to serve
1.2 kg veal osso buco pieces (about 2cm-thick) 1 small onion, finely chopped
2 small carrots, finely chopped
100 gm Swiss brown mushrooms, diced
1 garlic clove, finely chopped
250 ml (1 cup) red wine
2 Roma tomatoes, coarsely chopped
50 gm prosciutto fat, finely chopped
500 ml (2 cups) veal stock
1 tbsp finely chopped marjoram, plus extra to serve
500 gm dried pappardelle
Finely grated parmesan, to serve
1 Preheat oven to 150C. Heat a frying pan over medium-high heat. Add 60ml olive oil and veal, and fry, turning occasionally, until browned all over (8-10 minutes). Add remaining oil, reduce heat to medium, add onion, carrot, mushrooms and garlic, and fry gently, stirring occasionally, until onion is golden (8-10 minutes). Add red wine, reduce by half (4-5 minutes), then transfer to a casserole. Add tomato, prosciutto fat, stock and marjoram, cover with a tight-fitting lid or foil, transfer to oven, and braise until meat falls from bones (2½-3 hours). Rest in stock for 30 minutes so meat retains its juices. Discard bones, shred veal and return to sauce. Season to taste.
2 Cook pasta in a large saucepan of boiling salted water until al dente (6 minutes). Drain, reserving a little pasta water, add pasta to ragù and toss over medium-high heat to combine, adding a little pasta water to loosen the sauce if necessary. Season to taste and serve scattered with parmesan and extra marjoram. “On a recent trip to Hong Kong I had the most amazing mushroom rice at Yardbird. Can you ask the chef to share the recipe, please?” William Liu, Redfern, NSW
Mushroom rice
Chef Matt Abergel uses dried matsutake and fresh maitake (hen of the woods) mushrooms, which aren’t readily available in Australia. This is a simplified version of his recipe. Begin it a day ahead to soak the rice and mushrooms.
Prep time 45 mins, cook 1½ hrs (plus soaking, cooling)
Serves 4-6 (pictured 31)
500 gm mochigome rice (see note)
8 cm square kombu seaweed (see note) 15 gm dried shiitake mushrooms
15 gm dried porcini mushrooms
50 ml usukuchi soy sauce (see note)>
70 ml sake
Sunflower oil, for deep-frying
15 garlic cloves, thinly sliced on a mandolin 250 ml (1 cup) milk
100 gm (about 10) shiitake mushrooms, stems removed
100 gm (about 2) king oyster mushrooms, sliced 1cm thick (see note)
100 gm Swiss brown mushrooms, sliced
1cm thick
100 gm unsalted butter, softened
1 large white onion, finely chopped
2 spring onions, finely sliced
1 Rinse rice under cold running water until water runs clear, transfer to a bowl, cover with water and soak overnight. In a separate bowl, soak kombu, dried shiitake mushrooms, and porcini in 750ml cold water overnight.
2 Strain mushrooms and kombu, reserving liquid and kombu and discarding mushrooms. Bring 500ml mushroom liquid (reserve remainder in case you need more) and kombu to a simmer in a saucepan, then discard kombu. Reduce heat to medium-low and simmer, skimming surface occasionally to remove impurities, until reduced by a third (1 hour). Lightly season with 2 tsp soy sauce and sea salt to taste.
3 Drain rice. Dissolve 1 tsp sea salt in 60ml sake and mix into rice. Line a large bamboo steamer with muslin, add rice and spread evenly (no more than 2.5cm thick). Steam over high heat until just cooked through (6-9 minutes; the grains should separate easily).
4 Heat sunflower oil in a small saucepan over medium heat to 150C. Bring garlic and milk to a simmer in another small saucepan, then drain, discarding milk. Dry garlic on paper towels, add to oil and deep-fry until golden (2-3 minutes). Transfer with a slotted spoon to paper towels.
5 Preheat oven griller to high. Line an oven tray with baking paper, add fresh mushrooms, 40gm melted butter, 1 tbsp soy sauce, remaining sake and a pinch of black pepper, toss to combine, spread evenly and grill until lightly browned
(8-10 minutes). Stand until cool enough to handle (5-7 minutes), then coarsely chop mushrooms.
6 Heat 40gm butter in a large saucepan over medium heat, add onion, sauté until slightly softened (3-4 minutes), then add grilled mushrooms, remaining soy sauce, and rice.
Stir well until liquid has reduced and rice sticks slightly to pan (1-2 minutes). Add mushroom dashi a ladle at a time, stirring constantly and allowing liquid to reduce between additions, until just al dente (9-11 minutes). Stir in remaining butter and serve scattered with spring onion and fried garlic.
Note Mochigome rice (a short-grain glutinous rice), kombu and usukuchi soy (a light Japanese soy sauce) are available from Japanese grocers. Substitute other light soy sauce if usukuchi is unavailable. King oyster mushrooms are available from Asian food stores and select greengrocers. “I’d love to attempt the pumpkin galette at Fred’s in Paddington. Can you publish the recipe?” Jacinta Johnson, Woolloomooloo, NSW
Pumpkin galette with blue cheese and thyme
Baking this galette on a pizza stone gives best results.
Prep time 30 mins, cook 2 hrs (plus resting, cooling, chilling)
Serves 8-10
1.5 kg butternut pumpkin, unpeeled, halved lengthways, seeds removed (see note) 2 tbsp extra-virgin olive oil, plus extra to serve 2 onions, thinly sliced
40 gm butter
6 sprigs thyme, plus extra to serve
1 egg, lightly whisked
100 gm Gorgonzola Dolce, Roquefort or another creamy blue cheese, cut into
2cm pieces
Green salad, to serve
Crunch dough
500 gm (3⅓ cups) plain flour, plus extra for
rolling and dusting
340 gm chilled unsalted butter, diced
1 Preheat oven to 200C. Line an oven tray with baking paper. Drizzle pumpkin with oil, season, place flesh-side down on tray and roast until an inserted skewer meets no resistance (1-1¼ hours). Cool completely (2-3 hours), then scoop flesh from skin, place in a sieve and press gently to remove as much liquid as possible. Season to taste.
2 Meanwhile, for crunch dough, mix flour and 2 tsp salt in a large bowl, then cut butter into flour with a pastry cutter until butter pieces are about 1cm. Press butter and flour together firmly and rub lightly between the palms of your hands to form thin strips of butter. Add 110ml iced water and work into dough with a spatula until it just comes together, adding a little more water if necessary. Form into a disc, wrap in plastic wrap and refrigerate until firm (1 hour).
3 Meanwhile, combine onion, butter and half the thyme in a frying pan, season to taste, and sauté gently over medium heat until onion is soft and translucent without colouring (8-10 minutes).
Cool completely (20-30 minutes).
4 Heat a large pizza stone (about 35cm in diameter) or a large flat heavy baking tray in oven at 200C. Remove dough from refrigerator about 30 minutes before using to soften slightly, then roll between large floured sheets of baking paper to a round of about 45cm diameter. Remove top sheet of baking paper, dust with 2 tsp flour, add pumpkin and spread to about 5cm from edges. Dot with onion and remaining thyme and season to taste. Fold in pastry edges and brush pastry with beaten egg. Slide galette on baking paper onto hot pizza stone or tray, reduce oven to 180C and bake until golden brown (45-50 minutes), dotting with cheese in the final 5 minutes. Scatter with thyme, drizzle with olive oil and serve with a green salad or cut into small pieces to serve as canapés.
Note At Fred’s, chef Danielle Alvarez uses
Japanese pumpkin varieties such as kabocha, available from farmer’s markets when in season.