Sunday Herald Sun - Stellar - - Weekly Planner - “It’s that time of the year when you need quick share dishes up your sleeve for par­ties, ei­ther planned or im­promptu”


½ bunch basil, leaves picked, plus ex­tra to serve ½ bunch tarragon, leaves picked Finely grated zest and juice of 1 le­mon, plus ex­tra wedges to serve 1 gar­lic clove 24 large green prawns, peeled and cleaned, tails in­tact ¼ cup (60ml) ex­tra vir­gin olive oil 6 medium truss toma­toes, halved To make the prawn mari­nade, place the basil, tarragon, le­mon juice and zest, gar­lic and olive oil in a food pro­ces­sor, sea­son, and whiz to a rough paste. Thread a prawn onto a skewer, then a tomato half, then an­other prawn. Re­peat with re­main­ing prawns and toma­toes to make 12 skew­ers. Brush all with the paste. Pre­heat bar­be­cue or char­grill over a high heat. Cook the prawn skew­ers for 2-3 min­utes a side un­til just cooked through. Serve with ex­tra le­mon wedges and basil leaves.


2 tbs ex­tra vir­gin olive oil 3 gar­lic cloves, crushed 1 tsp cumin seeds, crushed, plus ex­tra 500g lamb mince 3 sheets frozen but­ter puff pas­try, thawed 1 egg, lightly beaten 250g thick Greek-style yoghurt ¼ cup (75g) harissa or tomato chut­ney Mi­cro mint to serve (op­tional) over medium heat. Add onion and cook for 3-4 min­utes un­til soft­ened. Add the gar­lic, un­til fra­grant. Re­move from the heat, chill for 10 min­utes, then com­bine with mince. pa­per, seam side down and freeze for 10 min­utes. This will make them eas­ier to slice. Brush with egg­wash and scat­ter with ex­tra cumin seeds. Bake for 30 min­utes or un­til with the sausage rolls, scat­tered with mint.

3 tsp fen­nel seeds, toasted 2 tsp smoked pa­prika 1 tsp cayenne pep­per 3 gar­lic cloves 2 tbs thyme leaves 2 sprigs rose­mary, leaves picked ¼ cup (60ml) ex­tra vir­gin olive oil 4 De­siree (or other) pota­toes, 2mm slices Mi­cro shiso to serve (op­tional) For the rub, place fen­nel seeds, pa­prika, cayenne, gar­lic, and herbs in a small food the beef and cook for 8 min­utes, turn­ing, Mean­while, heat the oil in a saucepan over medium high heat un­til it reaches 2-3 min­utes un­til golden then drain on 12 chicken drum­sticks 100ml light soy sauce 100ml honey 2 star anise 1 cin­na­mon stick 2 gar­lic cloves, crushed 2 tsp sesame seeds, lightly toasted 2 birds eye chill­ies, very thinly sliced Co­rian­der and sliced red chilli to serve WOOLWORTHS SHOP­PING LIST anise, cin­na­mon, ginger, gar­lic and Roast for 45 min­utes, bast­ing and turn­ing of­ten, un­til chicken is cooked through and


green prawns


cayenne pep­per cumin seeds harissa pump­kin seeds sesame seeds smoked pa­prika



as­para­gus ginger sugar snap peas co­rian­der rose­mary

dates back to the 1851 Gold Rush but has been re-en­er­gised by the cur­rent gen­er­a­tion of young chefs with Chinese, Korean and Malaysian her­itage. While we still have a love for the seafood at Syd­ney’s Golden Cen­tury, the tasty ethics of Billy Kwong and the pomp of the iconic Flower Drum in Mel­bourne, there is no doubt about the culi­nary ex­cite­ment wait­ing in a pump­ing laneway ware­house like Dan Hong’s huge and bustling Mr Wong in Syd­ney’s CBD (above), Happy Boy in Bris­bane’s Spring Hill or see­ing ex­actly what Vic­tor Liong is up to next at Mel­bourne’s Le Ho Fook.

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