Grilled & poached rib eye

Ludo Baulacky
The River Deck
Albury, Australia

“Australian Beef has a very good reputation, not only in Europe, but everywhere. My advice for cooking a great steak is having a hot pan, good seasoning and the right resting time”

— Ludo Baulacky

INGREDIENTS

• 1 TONGUE
• SCOTCH MURRAY PURE 400G
• 6 ZUCCHINNI
• 1 SPRIG OF THYME
• 1 BAY LEAF
• 3 GARLIC CLOVE BASHED
• WHITE WINE 75ML
• 2 SPRIGS OF TARRAGON
• BUTTER 20 G
• 8 BROWN ONIONS
• 1 FENNEL SLICED
• WATER 4 LTR
• BABY SINACH 100G
• BASIL LEAVES 30G
• PARMESAN 20 G
• 1 PINCH OF XANTHAM GUM
• VEGETABLE OIL
• SALT
• SHERRY VINEGAR
• 2 CHAT POTATO

METHOD

1. TAKE YOUR SCOTCH AND WITH A SHARP KNIFE, TAKE THE OUTER LAYER OUT OF IT. TAKE EXCESS FAT AND RESERVE. ROLL THE SCOTCH IN GLAD WRAP AND RESERVE. WITH THE FLAP GRAB YOUR SELF A VAC PAC BAG AND IN, ADD ALL THE FAT, BAY LEAF, PEPPER CORN, JUS, SEAL THE BAG. COOK FOR A COUPLE OF HOURS AT 55 DEG IN A WATER BATH, REFRESH IN ICE WATER AND RESERVE
2. ASK YOUR BUTCHER FOR SOME BEEF BONES AND DO YOURSELF A STOCK, ROAST THE BONES, UNTIL GOLDEN BROWN, IN A POT ADD ONIONS, CARROTS, LEEK, CELERY AND COOK FOR A FEW HOURS AT LOW TEMP CONSISTENTLY SKIMMING THE IMPURITIES (BLOOD). PASS THROUGH A FINE CHINOIS AND RESERVE, IN THE SAME POT DISCARDING THE BONE AND NOT THE WATER CONTENT, SWEAT A COUPLE OF SHALLOTS MUSHROOMS, CELERY, LEEKS, DEGLAZE WITH 250 ML OF RED WINE AND REDUCE TO SYRUP; ADD THE STOCK AND REDUCE UNTIL CONSISTENCY. YOU COULD USE THAT SAUCE TO COOK THE SCOTCH FLAP.

3. FOR THE ZUCCHINNI PUREE, CUT THE ZUCCHINNI 300G IN HALF LENTHWAYS, THEN AGAIN IN HALF. TAKE THE SEED OUT AND RESERVE. SLICE ALL IN TO THIN BATONS, BRING A SALTED POT OF SALTED TO THE BOIL AND COOK ZUCCHINNI FOR A FEW SECONDS, ADD BASIL, THEN THE SPINACH, AND BRING TO SIMMER, STRAIN AND EXTRACT AS MUCH LIQUID AS YOU CAN, STRAIGHT AWAY IN A BLENDER AND GRADUALLY ADD THE PARMESAN CHEESE + XANTHAM UNTIL SMOOTH,, PASS PURÉE AGAIN AND TRY AND COOL IT DOWN UNDER A BOWL OF ICE TO MAINTAIN ITS COLOUR

4. FOR THE ZUCCHINNI LYONNAISE, SWEAT 4 ONIONS THINLY SLICED AND THE ZUCCHINNI SEEDS, OVER LOW HEAT UNTIL VERY SOFT AND CARAMELIZED. ADD SALT AND SOME SHERRY VINEGAR IF YOU FANCY ANY

5. ROAST THE POTATOES IN THE OVEN RUBBING WITH OIL AND SALT, ONCE COOKED LET THEM SIT OUT UNTIL COOLED, PEELED THEM AND CRISS CROSS THE LATTER. JUST BEFORE SERVICE FRY THEM IN SOME BUTTER TO GET THE LINES ON THE POTATOES
6. CUT YOUR STEAK ABOUT 250G AND COOK ON THE BBQ, MAKE SURE YOUR TURN THE MEAT OFTEN. TEST THE MEAT WITH A THERMOTHER ONCE IT READS 50-55 DEG IT SHOULD BE A NICE MEDIUM RARE FINISH. ALLOW TO REST FOR ABOUT 10 MNS
7. BRING THE TONGUE TO THE BOIL WITH A MIREPOIX, COOK UNTIL TENDER WHICH MIGHT TAKE A FEW HOURS, TAKE IF OFF THE WATER AND BEFORE IT GOES COOL, TAKE OFF SKIN OFF TONGUE, TAKE A SLIVER AND CRUMB IT AND KEEP IT ON SIDE,
8. POACH SOME ZUCCHINNI IN WATER, FENNEL, TARRAGON, WHITE WINE, AND BUTTER. TAKE THE ZUCCHINI AND SLICE THEM LENGTHWAYS, THEN AGAIN IN LENGTH, THEN CUT THEM EQUALLY AND BLANCH, RESERVE THEM.
9. DICE THE FLAP TO THE DESIRED SIZE, WARM IT UP SLIGHTLY IN THE OVEN, REDUCE THE SAUCE UNTIL SHINY, FRY THE TONGUE ONCE MEAT IS RESTED SLICE IN HALF AND ARRANGE ON PLATE, ALONG SIDE, THE PURÉ, THE LYONNAISE, THE POACHED ZUCCHINNI, THE TONGUE AND THE BRAISED FLAP. DRIZZLE THE JUS AROUND AND PUT YOUR POTATO ON THE PLATE.

Lamb offal tasting

Ludo Baulacky
The River Deck
Albury, Australia

“Oh this region is very beautiful, the pastures, the livestock, mountains, the river, which has creeks leading everywhere, which feeds the local livestock”

— Ludo Baulacky

INGREDIENTS:

• 1 LAMB BRAIN
• SWEETBREADS 100G
• 1 LAMB NECK ON THE BONE
• PANKO CRUMB 50G
• 2 EGGS
• MILK 200ML
• ½ BUNCH THYME
• STOCK BROWN 200ML
• FLOUR 20G
• PARMESAN GRATED 5G
• ½ SAVOY CABBABE
• UNSALTED BUTTER 200G
• 1 FENNEL
• 2 RED CHILLI
• 1 GARLIC CLOVE
• GINGER 10G
• 1 BUNCH OF NETTLES
• 2 EGGS YOLKS
• TABLE SPOON WHITE WINE
• CLARIFIED BUTTER 100ML

METHOD

1. SEAL THE LAMB NECK, UNTIL CAREMELISED IN A LITTLE OIL. IN A VAC PAC BAG, PUT THE LAMB NECK AND VAC WITH STOCK OR JUS AND SEAL, COOK IN A WATER BATH FOR 18 HOURS. ONCE COOKED SHRED THE MEAT AND KEEP ON THE SIDE, REDUCE THE COOKING LIQUOR UNTIL SYRUPY AND POUR IN THE LAMB MIX. SEASON AND KEEP REFRIGERATED
2. TAKE THE BRAIN AND SOAK IT IN ICE WATER. GENTLY WARM SOME MILK, WITH BAY LEAF AND PEPPER CORN AND POACH THE BRAIN AT 50 DEG FOR ABOUT 20 MNS, DELICATELY TAKE A PERFORATED SPOON AND REMOVE IT, LAY IT ON A PIECE OF PAPER TOWEL. LEAVE TO COOL. WHEN ITS COOL, REMOVE THE MEMBRANE ON THE OUTSIDE AND SPLIT IT IN HALF
3. CHOP SOME THYME FINELY. IN A BOWL ADD PANKO, PARMESAN, SALT, THYME, PEPPERCORN GRINDED. MIX PROPERLY. CRACK AN EGG AND WHISK. GET A LITTLE BIT OF FLOUR TO PANE YOUR BRAIN. THEN CRUMB YOUR LAMB BRAIN INDIVIDUALLY, STILL TAKING INTO CONSIDERATION THAT IT IS STILL DELICATE. RESERVE IN THE COOLROOM UNTIL NEEDED
4. TAKE THE SWEETBREADS AND SOAK IT IN MILK ( IF YOU HAVE ENOUGH TIME FOR 24 HOURS) THIS WILL HELP REMOVE ANY EXCESS BLOOD AND BRIGHTEN THE FLESH. REMOVE THE SWEETBREADS FROM MILK AND RINSE UNDER COLD WATER. DRY WITH A CHUX AND IN A WATER BATH OF 64 DEG FOR 3O MNS. REMOVE AND STRAIGHT INTO ICE WATER FOR 15 MNS.
   
   REMOVE THE MEMBRANE FROM THE SWEETBREADS. PRESS THE LAMB BETWEEN TWO TRAYS IN THE FRIDGE FOR AT LEAST 2 HOURS AND BEFORE USE
   
   
5. CUT THE SAVOY CABBAGE HARD ROOT AND BLACK THE LEAF WHOLE UNTIL TENDER, REFRESH IN COLD WATER.
6. TAKE THE FENNEL AND SLICE VERY THINLY AND PUT IT IN SOME ACIDULATED WATER. TAKE THE CHILLI, GARLIC, AND GINGER. USING A MOTAR AND PESTLE WORK OUT THE CHILLI PASTE, STRAIN THE FENNEL AND DRY IT. RUB THE CHILLI PASTE INTO THE FENNEL AND PUT THE LATTER IN A ZIP LOCK BAG. LEAVE IT SOMEWHERE WARM OR OUT IN THE SUN FOR AT LEAST 30 MNS.
7. IN A DOUBLE BOILER, TAKE YOUR EGG YOLK AND WINE AND WHISK WITHOUT CURDLING THE YOLK, SLOWLY ADD THE CLARIFIED BUTTER UNTIL A THICK WARM SAUCE IS OBTAINED,
8. WITH THE HELP OF A LADLE UPSIDE DOWN, SPRAY THE BOTTOM FIRST. LAY YOUR LETTUCE DOWN ADD YOUR LAMB MIX, UNTIL THE TOP, FOLD IT AND TURN IT UPSIDE DOWN AND RESERVE IN A TRAY IN THE FRIDGE
9. PICK THE STINGING NETTLES, AND BLANCH IT IN SEASONED WATER, REFRESH THE NETTLE AND BLITZ WITH 50 G OF BUTTER UNTIL SMOOTH ASTE IS OBTAINED, PASSS THROUGH A FINE CHINOIS, YOU COULD REDUCE TO CONSISTENCY IF YOU WANTED TO.
10. TAKE YOUR SWEETBREADS OUT OF THE FRIDGE, SLICE IT IN SQUARE, AND FRY BOTH SIDES BEFORE PUTTING IT IN THE OVEN FOR ABOUT 10 MNS
11. TAKE THE CABBAGE OUT AND IN A POT, WITH SOME JUS OF STOCK PUT IT STRAIGHT INTO THE OVEN FOR THE SAME AMOUNT OF TIME.
12. DEEP FRY THE CERVELLE UNTIL GOLDEN BROWN, REHEAT THE NETTLE SLOWLY AND WARM UP SLOWLY THE EMULSION
13. ON A PLATE LAY THE SWEETBREADS, THEN THE CABBAGE ON TOP, ARRANGE SOME DOTS OF HOLLANDAISE, AND FENNEL KIMCHI AROUND, ADD THE BRAIN NEXT TO THE CABBAGE, POUR IN SOME JUS OVER THE CERVELLE, AND SOME NETTLES AROUND THE PLATE

Goat noisette & cutlet

Ludo Baulacky
The River Deck
Albury, Australia

“My Mom and dad were always is in the kitchen after work, So I guess I get a lot of inspiration from them. Having spent half my life overseas has also exposed me to a lot of cooking influences””

— Ludo Baulacky

INGREDIENTS

PART A

• 1 SADDLE OF GOAT
• 1 FULL RACK GOAT
• CHESTNUTS SCORED 50G
• PURPLE CONGOS 200G
• 2 BABY CARROTS
• CREPINETTE 200G
• BABY SPINACH 300G
• GOAT LIVER 50G
• SWEETBREADS 50G
• 2 SHALLOTS
• 1 GARLIC
• 2 BAY LEAVES
• SPRING OF THYME
• SPRING OF ROSEMARY
• 1 SHOT OF BRANDY
• PEPPERCORN
• MURRAY RIVER SALT
• MILK 200ML

PART B

• 1 CARROT
• 1 LEEK
• 1 ONION
• 2 GARLIC CLOVE
• SPRING OF THYME
• 2 CUPS OF RED WINE
• SPRIG OF ROSEMARY
• 1 BAY LEAF
• BUTTER UNSALTED 200G

METHOD

1. TAKE THE SADDLE OFF THE BONE LEAVING THE CONNECTIVE TISSUE TOGETHER LEAVE IT ON THE SIDE
2. TAKE THE RACK AND RUN THE BLADE ALONG THE BONE TO CLEAN THE BONES AND TAKE ALL THE MEAT OUT OF IT. (ASK YOUR BUTCHER TO DO IT IF YOU WANTED TO)
3. BLANCH THE SPINACH, REFRESH IN ICE WATER, SQUEEZE IT AND LEAVE ON THE SIDE
4. DICE THE LIVER AND THE SWEETBREADS SEPARATELY AND KEEP THEM SEPARATE
5. IN HOT PAN, POUR A LITTLE BIT OF OIL AND SWEAT THE DICED SHALLOTS, ½ GARLIC SLIVERS WITHOUT COLOUR, THEN ADD THE SWEETBREADS AND LIVER. CARAMELISED THEM AND ADD THE SHOT OF BRANDY AND FLAMBÉE. ADD THE SPINACH MIX IT IN WEL. PUT IN THE FRIED TO COOL DOWN ON A PAPER TOWEL/ CHUX
6. WHILE THE MIX IS COOLING DOWN, TAKE YOUR GOAT RACK, ½ GARLIC, SPRIG OF ROSEMARY, 1 BAY LEAF, A LITTLE OLIVE, 40 G BUTTER, PINCH OF SALT. WRAP THE BONE IN BAKING PAPER. IN A VAC PAC BAG, PUT ALL THOSE INGREDIENTS TOGETHER AND VAC IF ON A HIGH SETTING.
7. IN A WATER BATH, SET AT 50 DEG, COOK THE RACK FOR 50 MNS, THEN REFRESH IN ICE WATER, THIS PROCESS WILL TENDERISE YOUR MEAT AND INTENSIFY THE FLAVOUR
8. TAKE THE SADDLE, UNWRAP THE LIPS ACROSS YOUR WORKING STATION AND PUT THE SPINACH MIX IN THE MIDDLE. WRAP THE SADDLE, THE ROLL IT IN CREPINETTE. WASH YOUR CREPINETTE IN SOME COLD WATER TO REMOVE ANY BLOOD IN IT.
9. ON A TEA TOWEL, EXTEND YOUR CREPINETTE AND PUT THE NOISETTE OF GOAT IN IT. ROLL IT TIGHT AND IF YOU HAVE A BUTCHER’S STRING TIE THE MEAT UP.
10. SEAL THE NOISETTE OF GOAT GENTLY ON A LOW FLAME WITH ABOUT 50 G OF BUTTER UNTIL GOLDEN BROWN BY TURNING CONSISTENTLY.
11. ONCE COOLDOWN PUT IN A WATER BATH AT 55 DEG FOR 45 MNS THEN COOL DOWN
12. WITH THE LEFT OVER BONES, ROAST ALL OF THEM AT 220 DEG, FOR 30 HOUR WITH YOUR CARROT, ONION CUT IN HALF WITH THE SKIN, THEN TAKE ALL AND TRANSFER IN A POT, FILL THE WATER UP TO THE BONES AND BRING TO THE BOIL. ONCE TO THE BOIL, BRING IT DOWN TO SIMMER,
13. WITH THE TRAY THAT THE BONES WAS ROASTED IN, PUT IT BACK IN THE OVEN OR STOVE ADD YOUR RED WINE TO THE TRAY AND SCRAPE THE MEAT JUICE THAT GOT STUCK ON THE TRAY. PUT ALL THOSE LOVELY JUICES IN YOUR POT,
14. SKIM YOUR STOCK OF IMPURITIES, USUALLY ITS ALWAYS ON THE PERIMETER OF YOUR POT
15. ADD, YOUR PEPPERCORN, BAY LEAF, GARLIC, ROSEMARY, AND HALF A LEEK.. COOK FOR 1 HOUR
16. PASS STOCK THROUGH A FINE CHINOIS, AND IN A NEW POT REDUCE THE STOCK DOWN, YOU SHOULD GET A RICH LIGHT GRAVY. ONCE REDUCE YOU COULD USE IT AS YOUR SAUCE FOR THE DISH
17. TAKE ALL MEAT OUT OF THE FRIDGE, AND LEAVE IT AT LEAST 20 MNS, BEFORE COOKING. PUT YOUR OVEN AT 210 DEG CELSIUS.
18. PEEL THE BABY CARROT AND BLANCH IT WITH WATER, SALT, AND SOME BUTTER.
19. IF YOU BUY UNPEELED CHESTNUT, CRISS CROSS THE TOP OF THE NUT AND THROW IT IN THE OVEN AT 2OO DEG FOR ABOUT 10 MNS, THEN PEEL IT WHILE HOT AND PUT IT IN MILK AND COOK IT UNTIL TENDER, BLITZ ALL TOGETHER UNTIL A SMOOTH PASTE OBTAINED AND POUR IT INTO A PIPING BAG AND RESERVE
20. FOR THE ROSTI, GRATE YOUR POTATO AND SOAK IT IN WATER, SQUEEZE AND DRY THE POTATO AND IN A BOWL ADD HERBS, SALT, PEPPER AND CHEESE IF YOU WANTED TO, COOK IT UNTIL GOLDEN BROWN ON EAH SIDE
21. CHOOSE A PAN THAT CAN GET IN THE OVEN AND LEAVE IT IN THERE FOR 10 MNS TO GET SOME HEAT. TAKE IT OUT AND PUT IN THE NOISETTE AND RACK
22. COOK FOR ABOUT 10-14 MNS
23. TAKE OUT OF THE OVEN AND LEAVE IT ON THE BENCH, ADD YOUR BLANCHED CARROT TO THE PAN TO WARM IT UP
24. DIP YOUR PIPING BAG INTO SOME WARM WATER TO WARM THE PUREE UP AND THE ROSTI BACK IN THE OVEN FOR A QUICK WARM UP
25. SLICE YOUR MEAT AND SEASON
26. ON A PLATE, PUT SOME DOLLOPS OF CHESTNUT PUREE ON, PLACE YOUR ROSTI ON THE SIDE OF THE PLATE. ARRANGE YOUR MEATS ON THE PLATE, ALONG SIDE THE CARROT, AND DRIZZLE WITH YOUR SAUCE AROUND THE PLATE,
27. PLACE SOME NASTURTIUM LEAVES AROUND THE PLATE

Char grilled eye fillet

David Kapay
Miss Amelie
Wodonga, Australia

“Today, we’re using the Murray pure tenderloin, considered to be the Rolls Royce cut of the animal. its position on the animal, up top of the back, it doesn’t do a lot of work in the paddock, It just sits there relaxing, so there are no tough sinews or anything running through it.”

— David Kapay

INGREDIENTS

• EYE FILLET 250G
• GARLIC INFUSED OIL
• MURRAY RIVER SALT
• CAULIFLOWER
• PURPLE CAULIFLOWER
• COCKTAIL ONIONS
• MITTA MUSHROOMS
• NASTURTIAM LEAVES
• WASABI LEAF
• VEAL JUS

METHOD

1. BRUSH THE STEAK WITH GARLIC OIL AND SEASON WELL. MAKE SURE YOUR STEAK IS AT ROOM TEMPERATURE.
2. CHAR GRILL 4 MINUTES EACH SIDE (TURNING 180 DEGREES HALF WAY THROUGH TO PRODUCE A CRISSCROSS CHAR) BASTING WITH YOUR GARLIC OIL.
3. REST WELL FOR 10 MINUTES. IF YOU WOULD LIKE YOUR STEAK COOKED FURTHER THAN MEDIUM RARE PLEASE ADD 2 MINUTES COOKING TIME TO EACH DEGREE YOU GO UP.
4. SERVE WITH; CAULIFLOWER PUREE, ROASTED MUSHROOMS (SHITTAKE, OYSTER, KING BROWN, CHESTNUT), GLAZED BABY ONIONS, PICKLED PURPLE CAULIFLOWER, WASABI CRESS, NASTURTIAM LEAF.

Lamb carpaccio

David Kapay
Miss Amelie
Wodonga, Australia

“We’re so proud of our region and the beautiful surroundings. You just know that the livestock are feeding on the right pastures, and there’s that real romance between producer and chef”

— David Kapay

INGREDIENTS

• LAMB LOIN 200G
• 1 TSP LIME JUICE
• 1 TSP RICE WINE VINEGAR
• 1 CORNICHON FINELY DICED
• 1 FRENCH SHALLOT FINELY DICED
• MURRAY RIVER SALT
• FRESH CRACKED PEPPER

METHOD

1. TRIM YOUR LAMB LOIN CLEAN OF ANY SILVER SKIN. A LITTLE FAT IS FINE AS IT WILL ADD FLAVOUR AND MOUTH FEEL TO A LEANISH CUT OF MEAT. DICE YOUR LAMB FINELY AND ADD THE REMAINING INGREDIENTS. SEASONING IS SUPER IMPORTANT.

2. SERVE YOUR LAMB TARTARE INSIDE A DEHYDRATED RHUBARB RING, WITH A QUENELLE OF SHEEPS MILK YOGHURT AND A SMALL AMOUNT EACH OF THE OTHER LISTED INGREDIENTS.

• PICKLED RASPBERRIES
• PICKLED BEETROOT
• POACHED RHUBARB
• PINK PEPPERCORNS
• FREEZE DRIED RASPBERRIES
• RED CABBAGE CRESS

Goat shoulder tortellini

David Kapay
Miss Amelie
Wodonga, Australia

“My yaya was always in the kitchen growing up, so there was an instant connection to food, love, passion and family”

— David Kapay

INGREDIENTS

PART 1

• OIL 100ML
• 3 CHOPPED CELERY
• 1 CARROT CHOPPED
• 1 ONION CHOPPED
• RED WINE 750ML
• CHICKEN STOCK 1L
• ½ CUP FLAT LEAF PARSLEY
• 1 SPRIG ROSEMARY CHOPPED
• 4 CLOVES GARLIC
• 3 TSP MURRAY RIVER SALT
• 1 GOAT SHOULDER BONE IN

PART 2

• GOAT FILLING
• GRATED PARMESAN 150G
• BUTTER 75G
• 2 EGGS, BEATEN
• 4 ANCHOVY FILLETS
• 10 SAGE LEAVES, CHOPPED
• 2 TBSP EXTRA VIRGIN OLIVE OIL
• JUICE OF 1 LEMON
• FRESH CRACKED BLACK PEPPER

METHOD

PART 1

1. FRY OFF VEGETABLES UNTIL GOLDEN BROWN, DEGLAZE WITH RED WINE AND REDUCE BY ½. ADD STOCK AND REDUCE BY HALF. TRANSFER TO A BOWL.
2. COMBINE HERBS, GARLIC, OIL AND SALT AND RUB OVER GOAT. BROWN OFF GOAT SHOULDER AND RETURN VEGETABLES AND JUICES BACK TO THE GOAT. COVER AND ROAST FOR 10 HOURS AT 90DEGREES.
3. ONCE COOKED AND COOLED, SHRED GOAT MEAT AND STRAIN PAN JUICES FROM THE ROAST. REDUCE COOKING JUICES TO ROUGHLY 200 ML.

PART 2

1. FINELY CHOP THE ANCHOVY AND SAGE LEAVES AND ADD TO THE SHREDDED GOAT MEAT, THE REDUCED COOKING LIQUOR AND THE REMAINING INGREDIENTS.
2. NO SALT SHOULD BE NEEDED AS WE WILL NATURALLY SEASON WITH PARMESAN CHEESE, ANCHOVY AND THE INTENSE REDUCED GOAT STOCK.
3. YOU ARE READY TO ROLL YOUR PASTA.

Sous vide Sirloin

Tara Davis
Bistro Selle
Albury, Australia

“People are impressed with Australian beef because we have the land to rear and raise beautiful cattle. As a chef, I see the Upper Murray as a unique food bowl”

— Tara Davis

PART 1

SOUS VIDE BEEF SIRLOIN

INGREDIENTS

• SIRLOIN STEAK 300G
• OLIVE OIL 50ML
• 1 GARLIC CLOVE, SLICED
• 2 SPRIGS THYME AND ROSEMARY
• SALT AND PEPPER

METHOD

1. SEASON STEAK AND PLACE IN THE VACUUM BAG WITH OLIVE OIL, HERBS AND GARLIC
2. COOK STEAK IN WATER BATH 65C FOR 35MIN, ONCE COOKED REMOVE STEAK FROM WATER BATH TO REST
3. TO SERVE REMOVE BEEF FROM BAG, PAT DRY WITH PAPER TOWEL, AND SEAL ON GRILL FOR 4 MIN EACH SIDE, THEN REST AND CUT AS REQUIRED

PART 2

BRAISED SHORT RIB

INGREDIENTS

• 1 RACK BEEF SHORT RIBS
• 1 ONION, DICED
• 1 CARROT, DICED
• 1 CELERY, DICED
• 3 CLOVES GARLIC, SLICED
• 3 SPRIGS ROSEMARY AND THYME
• WHITE WINE 300ML
• LIQUID MALT 100ML
• BROWN SUGAR 200G

• BEEF STOCK 2LT

  METHOD

• SEASON SHORT RIB AND SEAL UNTIL GOLDEN, PLACE IN TRAY

• SAUTE VEGETABLES WITH GARLIC AMD HERBS
• DEGLAZE PAN WITH WINE, ADD MALT, BROWN SUGAR AND STOCK. BRING TO THE BOIL
• POUR HOT LIQUID OVER SHORT RIB COVER AND PLACE IN THE OVEN 120C FOR 6 HOURS
• ONCE COOKED AND TENDER, REMOVE FROM BRAISING LIQUID AND REMOVE THE BONES, PLACE IN THE FRIDGE TO SET
• STRAIN BRAISING LIQUID INTO PAN AND REDUCE BY HALF
• ONCE SHORT RIB IS SET, CUT TO DESIRED SIZE, SEAL IN A PAN, ADD THE REDUCED COOKING LIQUID THEN BASTE THE SHORT RIB AND REDUCE THE LIQUID UNTIL THICK AND GLOSSY AND THE JUS HAS REDUCED TO PLATE CONSISTENCY

PART 3

JERUSALEM ARTICHOKE PUREE

INGREDIENTS

• JERUSALEM ARTICHOKE - PEELED 200G
• DOUBLE CREAM 150ML
• SALT AND PEPPER

METHOD

1. PLACE ARTICHOKES IN PAN AND COVER WITH COLD WATER AND A PINCH OF SALT, PLACE ON MEDIUM HEAT ADD A AND SIMMER GENTLY UNTIL TENDER
2. ONCE ARTICHOKES ARE SOFT, DRAIN AND PLACE BACK IN THE PAN WITH THE DOUBLE CREAM, BRING TO THE BOIL THEN SEASON AND PUREE UNTIL SMOOTH

PART 4

BRUSSEL SPROUT AND HORSERADISH REMOULADE

INGREDIENTS

• 10 BRUSSEL SPROUTS
• 2 JERUSALEM ARTICHOKES – PEELED AND JULIENNED
• FINELY GRATED HORSERADISH 25G
• 3 EGG YOLKS
• 2 TEASPOONS CHAMPAGNE VINEGAR
• 2 TEASPOONS DIJON MUSTARD
• SUNFLOWER OIL 200ML
• SALT AND PEPPER

METHOD

1. MAKE A MAYONNAISE WITH THE EGG YOLKS, VINEGAR, MUSTARD AND SUNFLOWER OIL, HORSERADISH AND SEASON
2. REMOVE HALF THE OUTER LEAVES OF THE BRUSSEL SPROUTS, CHIFFONADE THEM AND PLACE IN BOWL WITH THE RAW ARTICHOKE, DRESS LIGHTLY WITH THE HORSERADISH MAYONNAISE SEASON WITH SALT AND PEPPER
3. WITH THE REMAINING HEART OF THE BRUSSEL CUT IN HALF, SEASON SEAL IN A PAN UNTIL TENDER AND GOLDEN

Sous vide lamb rump

Tara Davis
Bistro Selle
Albury, Australia

“I think we’re lucky in this region. I can have a close relationship with a supplier, I can go to the winery, visit the butchery, head to the olive grove and see the products being grown and processed. I know exactly where they come from”

— Tara Davis

PART 1

ROASTED LAMB RUMP

INGREDIENTS

• LAMB RUMP 200-300G
• OLIVE OIL 50ML
• 2 GARLIC CLOVES
• ZEST HALF LEMON
• SPRIG ROSEMARY

METHOD

1. CLEAN LAMB RUMP OF ANY SINEW BUT LEAVE AN EVEN LAYER OF FAT COVERING THE RUMP
2. PLACE RUMP IN BAG WITH OLIVE OIL, GARLIC, HERBS AND LEMON ZEST
3. COOK AT 60C FOR 45MIN, REST FOR 10MIN
4. ONCE RESTED REMOVE LAMB FROM BAG, PAT DRY AND SEASON
5. SEAR LAMB RUMP FAT SIDE DOWN IN A PAN TO RENDER THE FAT DOWN, THEN SEAL ALL SIDES AND PLACE IN OVEN TO COOK FOR A FURTHER 3-4 MIN, REST AND SLICE AND SERVE

PART 2

CRISPY SWEETBREADS

INGREDIENTS

• LAMB SWEETBREADS 300G, SOAKED OVERNIGHT IN COLD WATER TO REMOVE
• ANY IMPURITIES
• VEGETABLE STOCK 500ML
• CORNFLOUR 150G
• RICE FLOUR 150G
• SALT AND WHITE PEPPER

METHOD

1. BRING THE VEGETABLE STOCK TO A GENTLE SIMMER, DEPENDING ON THE SIZE GENTLY POACH THE SWEETBREADS FOR 8-10MIN MAKING SURE THE LIQUID DOESN’T BOIL
2. REMOVE SWEETBREADS FROM POACHING LIQUID AND REFRESH INTO ICE WATER, THEN TRIM OFF ANY SINEW OR GRISTLE AND PAT DRY.
3. SEASON THE SWEETBREADS WITH SALT AND WHITE PEPPER, LIGHTLY DUST IN THE FLOUR MIXTURE
4. HEAT OLIVE OIL TO MEDIUM HEAT TO HIGH HEAT AND GENTLY COOK SWEETBREADS UNTIL AND EVEN GOLDEN BROWN, 3-5 MIN EACH SIDE

PART 3

MUSHROOM PUREE

INGREDIENTS

• LARGE FIELD MUSHROOM FINELY SLICED 500G
• 1 GOLDEN SHALLOT FINELY SLICED
• 1 CLOVE GARLIC FINELY SLICED
• 1 TABLESPOON FINELY CHOPPED THYME
• DOUBLE CREAM 300ML
• UNSALTED BUTTER 50G
• MADEIRA 50ML

METHOD

1. SAUTÉ GARLIC, SHALLOT AND THYME, ADD MUSHROOM AND COOK UNTIL GOLDEN, DEGLAZE WITH MADEIRA AND COOK UNTIL MADEIRA IS EVAPORATED ADD CREAM AND COOK 10MIN
2. SEASON SALT AND PEPPER AND PROCESS UNTIL SMOOTH

PART 4

PICKLED MUSHROOMS

INGREDIENTS

• MIXED MUSHROOMS 500G (BUTTON, SWISS BROWN, FIELD, SHITAKE SHIMEJI ETC)
• 2 SHALLOTS – SLICED
• 2 GARLIC - SLICED
• 1 TABLESPOON CHOPPED THYME
• 1 TABLESPOON CHOPPED ROSEMARY
• 1 CUP WHITE WINE
• 1/4 CUP APPLE CIDER VINEGAR
• 1 CUP VEGETABLE STOCK

METHOD

1. SAUTÉ SHALLOT, GARLIC AND HERBS, ADD WINE, REDUCE, ADD VINEGAR AND STOCK AND REDUCE CHECK SEASONING
2. CUT MUSHROOMS INTO EVEN SIZES, SMOKING HOT PAN WITH OIL, SAUTÉ MUSHROOMS UNTIL THEY START TO TURN GOLDEN, DEGLAZE WITH BUTTER, LEMON JUICE AND SALT, COOK IN SMALL BATCHED IN PAN TO MAINTAIN HEAT IN THE PAN, CONTINUE UNTIL ALL YOUR MUSHROOMS ARE COOKED.
3. POUR HOT LIQUID OVER MUSHROOMS AND REFRIGERATE OVERNIGHT TO MARINATE BEFORE USING.

PART 5

GRUYERE CRUMBLE

INGREDIENTS

• 2 CUPS FLOUR
• 1TS SALT
• ½ TS BAKING POWDER
• BUTTER 200G
• GRUYERE 80G
• PARMESAN 30G
• 1 EGG
• 1 EGG YOLK

METHOD

1. SIFT TOGETHER FLOUR, SALT AND BAKING POWDER
2. PROCESS FLOUR MIXTURE WITH BUTTER AND FINELY GRATED CHEESES

3. ADD EGGS UNTIL MIXTURE COMES TOGETHER, DON’T OVER PROCESS

4. WRAP AND REST BEFORE ROLLING

5. ONCE RESTED ROLL INTO AN EVEN LAYER
6. BAKE 170C UNTIL GOLDEN

PART 6

CELERIAC FONDANTS

INGREDIENTS

• 1 CELERIAC
• BUTTER, MELTED 100G
• CHICKEN STOCK 200ML
• 1 BAY LEAF
• 1 SPRIG THYME
• 1 SPRIG ROSEMARY
• SALT AND PEPPER

METHOD

1. PEEL AND CUT CELERIAC INTO 2CM DICE, PLACE CELERIAC IN TRAY, ADD CHICKEN STOCK, HERBS AND SEASONING THEN POUR OVER MELTED BUTTER
2. BAKE 170C 25-30 MIN UNTIL EACH CUBE IS GOLDEN AND TENDER

Braised goat leg crepinette

Tara Davis
Bistro Selle
Albury, Australia

“My first memory of cooking would probably be in high school, in home economics. Then when I finished high school I got a job as a kitchen hand and a week later I started an apprenticeship. I just fell in love with the industry..”

— Tara Davis

PART 1

BRAISED GOAT LEG CREPINETTE

INGREDIENTS

• 1 WHOLE GOAT LEG – BONE IN
• 2 CARROTS - DICED
• 2 ONIONS - DICED
• 2 CELERY – DICED
• 1 BULB GARLIC – CUT IN HALF
• ½ BUNCH THYME
• 2 TEASPOONS RAS EL HANOUT
• 2 TEASPOONS FENNEL SEEDS
• 2 TEASPOONS CUMIN SEEDS
• 2 TEASPOONS CORIANDER SEEDS
• PRESERVED LEMON 400G
• WHITE WINE 750ML
• CHICKEN STOCK 2LT
• SALT AND PEPPER
• CAUL FAT 500G

METHOD

1. SEASON THE GOAT LEG AND SEAL ON GRILL UNTIL GOLDEN, PLACE IN A BRAISING TRAY
2. SAUTE THE VEGETABLES, GARLIC, HERBS, LEMON AND GROUND SPICES.
3. DEGLAZE WITH WINE, ADD CHICKEN STOCK
4. BRING THE BRAISING LIQUID TO THE BOIL, POUR THE LIQUID OVER THE GOAT LEG COVER AND PLACE IN THE OVEN AT 175C FOR 3-4 HOURS UNTIL TENDER
5. ONCE COOKED REST FOR ½ HOUR THEN REMOVE GOAT FROM LIQUID, REMOVE ALL THE BONES AND PLACE THE MEAT IN A TRAY LINED WITH GREASE PROOF PAPER, PRESS DOWN UNTIL YOU HAVE AN EVEN LAYER OF MEAT 3-4CM. PLACE ANOTHER TIGHTLY FITTING
   
   TRAY ON TOP, PLACE A SMALL AMOUNT OF WEIGHT ON TRAY AND PLACE IN THE FRIDGE TO SET OVERNIGHT
6. STRAIN THE BRAISING LIQUID DISCARD THE VEG AND REDUCE THE LIQUID UNTIL A THICK GLAZE
7. ONCE GOAT IS SET CUT INTO DESIRE SHAPE AND WRAP IN CAUL FAT
8. SEASON AND ROAST THE GOAT CREPINETTE, COOK AT 180C FOR 10- 15MIN UNTIL GOLDEN BROWN AND CAUL FAT HAS MELTED, SERVE WITH THE REDUCED GOAT JUS

PART 2

RICOTTA AND PRESERVED LEMON DUMPLINGS

INGREDIENTS

• RICOTTA 500G
• 1/4 CUP PARMESAN
• 1/2 CUP PLAIN FLOUR
• 1 TEASPOON SALT
• 1 EGG YOLK

METHOD

1. PASS RICOTTA THROUGH DRUM SIEVE, ADD YOLK, PARMESAN AND SALT, GENTLY COMBINE
2. ADD FLOUR AND MIX GENTLY TO FORM A SOFT DOUGH
3. USE REMAINING FLOUR ON BENCH AND GENTLY KNEAD UNTIL NO LONGER STICKY
4. FORM INTO LOGS, PLACE IN FRIDGE 30 MIN TO REST
5. ONCE SET CUT AND COOK IN SALTED BOILING WATER

PART 3

ROASTED FENNEL

INGREDIENTS

• 2 FENNEL
• 2 TEASPOON FENNEL SEEDS – TOASTED AND GROUND
• ZEST OF ONE LEMON
• OLIVE OIL 100G
• SALT AND WHITE PEPPER

METHOD

1. CUT EACH FENNEL INTO 8 WEDGES, PLACE IN BOWL WITH FENNEL SEEDS, LEMON ZEST, SALT AND PEPPER
2. ROAST 180C 15-20MIN UNTIL GOLDEN AND TENDER

PART 4

PRESERVED LEMON AND GARLIC CREAM

INGREDIENTS

• 10 BULBS GARLIC
• CREAM 500ML
• PRESERVED LEMON 100G
• SALT

METHOD

1. PEEL THE GARLIC, PLACE IN COLD WATER BRING TO THE BOIL, DRAIN THE WATER AND REPEAT THIS PROCESS 3 TIMES
2. PLACE THE BLANCHED GARLIC, CREAM AND PRESERVED LEMON IN A PAN AND GENTLY SIMMER FOR 10-15MIN UNTIL GARLIC IS SOFT.
3. PUREE MIXTURE UNTIL SMOOTH, PASS THROUGH A SIEVE AND SEASON WITH SALT
4. RAW SHAVED FENNEL, TOASTED PINENUTS, PARSLEY DRESSED IN LEMON VINAIGRETTE