Take Three: chef Cameron Matthews with pump­kin, span­ner crab and ly­chees.

Ex­ec­u­tive chef, The Long Apron Restau­rant and Cook­ing School, Spicers Clovelly Es­tate Re­treat, Montville, Sun­shine Coast hin­ter­land, Queens­land

The Weekend Australian - Life - - FOOD & DRINK -

PUMP­KIN

One of the hum­ble pump­kin’s best fea­tures is that it can be eaten in its en­tirety — stems, flow­ers, skin, seeds, flesh. My favourite va­ri­eties for ver­sa­til­ity and flavour are but­ter­nut (tech­ni­cally squash) and jap or kent, both of which grow bril­liantly in Queens­land. My chil­dren love their school’s kitchen gar­den, where pump­kins are al­ways a high­light.

Chilled roast pump­kin con­somme, smoked trout

Warm whole smoked trout 5 min­utes in a 100C oven. Re­move skin, re­serve with bones; seal flesh and re­frig­er­ate.

In pre­heated 180C oven, bake (on tray, cov­ered with foil) 1kg but­ter­nut pump­kin (peeled, chopped, de­seeded), 1 cin­na­mon stick, 1 bay leaf, 1 star anise, 2 cloves crushed gar­lic, un­til pump­kin is very soft. Cool slightly, blend pump­kin (alone) to a rough mash, fold in trout skin and bones, trans­fer to muslin­lined sieve over a con­tainer, re­frig­er­ate 8 hours or overnight to drain con­somme. Check sea­son­ing. For each serv­ing bowl: place 1 ta­ble­spoon flaked trout, 3 sprigs wa­ter­cress, ½ pick­led onion (bought or home­made), dol­lop of sour cream. Care­fully pour in con­somme, avoid­ing cream and trout to pre­vent cloud­ing.

SPAN­NER CRAB

Su­per sweet, clean and tast­ing of the ocean, th­ese trea­sured or­ange globes are sus­tain­ably har­vested in the pris­tine trop­i­cal wa­ters off Queens­land’s coast­line, in­clud­ing the Sun­shine Coast, and pro­cessed 30 min­utes from our restau­rant. Span­ner crab, piel di sapo melon, horse­rad­ish Man­do­line or care­fully slice into long, thin strips a peeled, de­seeded piel di sapo (Span­ish) melon. Chill. Toss 200g cooked Fraser Is­land span­ner crab­meat with 15ml ma­cadamia oil, sea salt and lime juice to taste. Chill. Place on four serv­ing plates, finely grate 10g peeled horse­rad­ish over crab, scat­ter with finely shred­ded horse­rad­ish leaf or mustard cress. Drape with melon, chill.

LY­CHEES

Th­ese del­i­ca­cies, per­fectly pre-pack­aged by na­ture, grow on our Clovelly Es­tate prop­erty and can be sourced at farm gates around the rolling hills of Montville and Maleny in the Sun­shine Coast hin­ter­land. They can be used for both sweet and savoury ap­pli­ca­tions, es­pe­cially in Asian-in­flu­enced dishes. I love sourc­ing ly­chees when green — I slightly de­hy­drate the fruit, then serve as a com­po­nent of a warm ap­pe­tiser.

Black­berry and ly­chee crostata

Sieve to­gether 800g plain and 400g self-rais­ing flour; mix in 600g sugar. Make a well in the cen­tre, add 600g soft­ened but­ter, ½ cup milk and 12 egg yolks. Com­bine by hand to the con­sis­tency of soft pasta dough. Wrap in plas­tic; rest 30 min­utes in a cool place. Re­move wrap, roll to 7mm thick­ness be­tween sheets of bak­ing pa­per. Drape over a 22cm fluted tart ring with re­mov­able base.

In a bowl, com­bine 150g black­ber­ries with 100g skinned, pit­ted ly­chees. Toss with 2 tbsp ic­ing sugar; spread over pas­try. Make a lat­tice top with re-rolled pas­try trim­mings (3mm thick, cut in 3mm strips). Chill 30 min­utes; bake 45 min­utes in pre­heated 180C oven un­til golden brown. Heat 1 tbsp wa­ter, stir in 125g black­berry jam. Brush onto cooked crostata.

Cool be­fore re­mov­ing from tin. Serve with creme fraiche whipped with vanilla and ic­ing sugar.

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