Fare exchange
Recipes you’ve requested from Australia’s leading restaurants.
Chefs’ recipes you’ve requested.
YIELD Farro and cauliflower salad
RUBY’S DINER Breakfast salad
COMO SHAMBHALA Spiced chicken skewers with barley, fruit and nut salad
RICKY & PINKY Steamed snapper with coriander and ginger
“I had the tastiest cauliflower salad delivered to work by Yield. Will you publish the recipe?” Macy Trippett, Annandale, NSW
Farro and cauliflower salad
Start this recipe two days ahead to pickle the chillies.
Prep time 20 mins, cook 40 mins (plus cooling, pickling)
Serves 4
1 large head (1.5kg) cauliflower, cut into florets
80 ml ( 1/3 cup) olive oil
Pinch of dried chilli flakes
400 gm (2 cups) wholegrain roasted farro (see note)
1 Spanish onion, finely chopped
½ tsp finely chopped rosemary
2 tbsp salted baby capers, rinsed
100 gm ( 2/3 cup) pitted Kalamata olives, coarsely chopped
160 gm pecorino pepato, shaved
1 cup flat-leaf parsley, coarsely chopped Juice and finely grated rind of 1 lemon
Pickled red chillies
3-4 long red chillies, seeds removed, thinly sliced
125 ml (½ cup) white vinegar
1½ tbsp caster sugar
5 black peppercorns 1 For pickled red chillies, pack sliced chilli into a small jar (about 300ml). Combine vinegar, sugar, 3 tsp fine sea salt and 125ml water in a small saucepan. Bring to the boil, stirring to dissolve salt and sugar (2-3 minutes), then pour pickling liquid into jar and add peppercorns. Cool to room temperature (20-30 minutes), then seal and refrigerate for at least 2 days. Pickled chillies will keep for up to a month.
2 Preheat oven to 220C and line an oven tray with baking paper. Toss cauliflower with 2 tbsp olive oil, chilli flakes and salt to taste, spread on trays and roast, tossing occasionally, until cauliflower is golden brown and edges are crisp (30-35 minutes). Stand to cool (10-15 minutes).
3 Meanwhile, boil farro in a large saucepan of salted water until just tender (25-30 minutes). Drain and stand to cool (20-30 minutes).
4 Heat remaining oil in a frying pan over medium heat, add onion and rosemary and sauté gently until onion is softened (8-10 minutes). Remove from heat and cool (5-10 minutes).
5 Combine ¼ cup drained pickled chillies (reserve remainder for another use), cauliflower, farro, onion, capers, olives, pecorino, parsley, and lemon juice and rind in a large bowl. Season to taste, toss gently to combine and serve.
Note Yield uses Chef ’s Choice wholegrain roasted farro, available from select health-food shops and delicatessens.
“I’d like to know how to make the delicious breakfast salad from Ruby’s Diner in Waverley, please.” Monique Bishop, Double Bay, NSW “Any chance you could get the recipe for Como Shambhala’s chicken skewers with nuts and grains?” Rohan Perez, Subiaco, WA
Breakfast salad Prep time 15 mins, cook 5 mins (plus chilling)
Serves 4 (pictured p28)
½ small head (200gm) broccoli, thick stems trimmed, discarded
2 cups (firmly packed) torn kale or baby kale 1 tbsp lemon juice, plus extra to taste
1½ tbsp mild-flavoured extra-virgin olive oil, plus extra to taste
1½ avocados, diced into 2cm chunks
2 tbsp coarsely chopped mint
2 tbsp coarsely chopped dill
2 tbsp coarsely chopped flat-leaf parsley 2 spring onions, trimmed, thinly sliced
4 very fresh eggs
200 gm goat’s curd or marinated feta
60 gm ( 1/3 cup) coarsely chopped roasted almonds
1 Cut broccoli into florets and thinly slice on a mandolin. Place in a bowl of iced water to crisp (8-10 minutes), then drain well.
2 Combine kale, lemon juice and olive oil in a large bowl, season to taste and rub kale until it begins to soften (1-2 minutes). Add broccoli, avocado, herbs and spring onion, and toss to combine, then check seasoning and adjust with extra lemon juice and olive oil, and toss again.
3 Bring a large saucepan of salted water to a simmer, then reduce heat to low. Carefully break an egg into a bowl. Swirl water to create a whirlpool, then slip egg into water. Poach until white is set but yolk is still runny (2-3 minutes). Remove with a slotted spoon, drain well and repeat with remaining eggs.
4 Spread a quarter of the goat’s curd or feta in the base of shallow serving bowls and pile salad on top. Top with warm poached eggs, scatter with almonds, drizzle with a little extra olive oil, season to taste and serve.
Spiced chicken skewers with barley, fruit and nut salad Prep time 45 mins, cook 30 mins (plus marinating, cooling)
Serves 4 (pictured p29)
60 ml (¼ cup) olive oil
½ preserved lemon, flesh discarded, rind coarsely chopped
25 ml lemon juice
6 garlic cloves, thickly sliced
½ small Spanish onion, thickly sliced
15 gm (1½cm) piece ginger, coarsely chopped ½ tsp ground cumin
½ tsp cayenne pepper
½ tsp sweet paprika
2 tbsp flat-leaf parsley
2 tbsp coriander
4 small chicken breast fillets (700gm), cut into thick wedges
½ lemon
50 gm (2 cups) wild rocket
2 radishes, thinly sliced on a mandolin 1 orange, peeled and segmented Toasted sesame seeds, to serve
280 gm (1 cup) Greek-style yoghurt mixed with 1 tsp harissa
Barley, fruit and nut salad
175 gm (1 cup) pearl barley
125 ml (½ cup) freshly squeezed orange juice
(1-2 oranges)
2 tsp agave nectar (see note)
30 ml (1½ tbsp) extra-virgin olive oil
¼ tsp orange-blossom water
1 tbsp unfiltered apple cider vinegar
(see note)
2 celery stalks, finely chopped
1 baby fennel bulb, finely chopped
½ small Spanish onion, finely chopped 2 pitted medjool dates, chopped
2 dried apricots, diced
2 small dried figs, diced
2 tbsp dried cranberries
2 tbsp roasted flaked almonds
2 tbsp roasted pine nuts
2 tbsp roasted hazelnuts
¼ cup flat-leaf parsley, coarsely chopped ¼ cup coriander, coarsely chopped
1 Combine oil, preserved lemon, lemon juice, garlic, onion, ginger, spices and herbs in a small blender. Season to taste and blend to a fine paste. Transfer to a bowl, add chicken and toss to combine. Cover and refrigerate for at least 1 hour to marinate. If using wooden skewers, soak in water.
2 For barley, fruit and nut salad, cook barley in a large saucepan of lightly salted simmering water until al dente (20-25 minutes). Drain and cool (10-15 minutes). Meanwhile, combine orange juice and agave nectar in a small saucepan, bring to the boil and reduce to 60ml (5-6 minutes). Remove from heat, whisk in extra-virgin olive oil, orange-blossom water and vinegar, then cool (10-15 minutes). Combine barley and remaining ingredients in a bowl, drizzle with dressing and toss gently to combine.
3 Heat a flat grill or barbecue to medium-high. Thread chicken pieces onto soaked skewers, season, then grill until browned and cooked through (3-4 minutes each side). Transfer to a plate and season with lemon juice.
4 Arrange skewers on a platter with rocket, radish and orange, scatter with sesame seeds and serve with harissa yoghurt and barley salad.
Note Agave nectar and unfiltered apple cider vinegar are available from health-food shops, and select grocers and supermarkets.
“Ricky & Pinky’s steamed snapper is the best pub food I’ve ever had. I’d love the recipe, please.” Alejandro Ferrera, Richmond, Vic
Steamed snapper with coriander and ginger
Serve this snapper with steamed rice.
Prep time 30 mins, cook 20 mins (plus cooling, infusing)
Serves 2-4
500 gm whole pink snapper, gutted, scaled 3 spring onions (white part only), thinly sliced, half green tops reserved
30 gm ginger, finely julienned
100 gm (1 bunch) coriander leaves, stems and roots reserved for ginger vinegar
Chinese broth
2 tbsp Shaoxing wine
1½ tbsp gluten-free soy sauce
10 gm dried shiitake mushrooms
5 gm ginger, finely chopped
1½ spring onion tops, cut into 4cm lengths 1 star anise
1 clove
Ginger vinegar
1 tsp grapeseed oil
1 tbsp reserved coriander roots and stems,
finely chopped
3 tsp finely chopped ginger
2 tbsp rice wine vinegar
1 tsp crushed rock sugar
1 For Chinese broth, combine ingredients with 150ml water in a saucepan, bring to a simmer, then remove from heat and cool. Refrigerate for at least 4 hours or overnight, then strain.
2 For ginger vinegar, heat oil in a small saucepan over medium heat, then add coriander roots and stems, and ginger. Stir until soft without colouring (1-2 minutes), then add vinegar and sugar, and reduce until no liquid remains (3-4 minutes).
3 Set a steamer over a wok filled to a third with water. Line a plate that fits in steamer with baking paper. Pat snapper dry with paper towels and, using a sharp knife, make 4 slashes on each side, and place on plate, scatter with spring onion and ginger, and lightly season with salt. Cover and steam until just cooked through (10-12 minutes). 4 Meanwhile, bring broth to the boil, add ginger vinegar and remove from heat.
5 Using a spatula, transfer snapper to a serving plate with ginger and spring onion. Spoon broth over, scatter with coriander and serve.