Chefs

Tony Carter (aka Chef Antonio)

The youngest in a family with a strong hospitality tradition, Tony did his cooking apprenticeship in Melbourne, under the tutelage of renowned Italian chef, Claudio Magris. Claudio instilled in Tony a love of all things Italian, including its cuisine and wine. A rich and varied career, Tony honed his skills in Toronto, Canada, France and back in Australia, expanding his culinary experiences in countries such as Italy, Spain, Vietnam, Morocco and South Africa. Meanwhile he moved up the corporate ladder to become Executive Director of Food and Beverage for Australia and New Zealand with Australia's largest hotel company. While he derives his greatest professional satisfaction from identifying and developing fine young chefs, Tony gets his greatest enjoyment from cooking with friends followed by long lazy lunches. Tony believes that learning about cooking and food should involve much more than recipes and techniques. Tony heads up the Tuscan cooking school Culinary Interludes

www.culinaryinterludestuscany.com

Andrew Grubb

With a name like Andrew Grubb, you'd expect him to be a lover of food and wine...
So if you are looking to improve your knowledge and enjoyment of wine from all over the world, Andrew's Wine and Grubb Academy gives you a great opportunity to learn in a fun and social environment. A fun and informative approach to wine education and tasting, for all levels. Whether you are a connoisseur or just want to be able to order wine off a 10 page wine list without making a fool of yourself.

www.wineandgrubb.com

 

 

Shaun Presland

Chef Shaun Presland has brought his amazing talent and fantastic Japanese flavours to the Hunter Valley for our cooking class. Offering a contemporary take on traditional Japanese cuisine, his Saké Restaurant & Bar cleverly serves up inspiring dishes using the freshest ingredients and complemented by an exclusive range of Japanese sakes. His goal it is to constantly work with his team to create new flavours, Sake is sure to delight lovers of Japanese cuisine.  www.sake.com.au

Glenn Dodgson

Chef Glenn Dodgson has been a main stay of the Hunter resturant scene for over 10 years. Having worked at iconic restuarnts such as The Cellar and more recently Hunter Valley resort he brings with him a knowledge and passion of local produce that is second to none.

 

We will also be working with special guest Chefs the likes of highly celebrated and hatted chef Shaun Presland from Sydney and Brisbane's Sake Restaurant, local hero Mark Delandro, and delicious Magazine's fabulous food director Valli Little.

* Subject to availability and a surcharges will apply to guest chefs please look out via website.

 

 

 

Recipes

Ocean Trout with Sweet Pea Puree

Serves 6

 

  • Vegetable oil, for pan-frying
  • 6 x 180g                ocean trout fillet, skin off, pin-boned
  • Salt flakes and freshly ground white pepper, to taste
  • 60g                        Soy Butter (recipe follows)
  • 180g                      assorted Asian mushrooms, cut into small pieces (see notes)
  • ¼ bunch               chives, cut into 5cm batons
  • Sweet Pea Puree (recipe follows)
  • A few                     snow pea sprouts, trimmed, to garnish

 

n Heat a frying pan over a medium heat, add oil and heat until shimmering.

n Sprinkle fish with salt and pepper, then place in the pan skin-side down.

n Cook until opaque three-quarters of the way through, turn and cook for a further minute then remove from pan; the centre of the fish should remain pink and almost raw in appearance.

n Melt Soy Butter in a frying pan over a medium heat, add mushrooms and cook for a minute or 2, until mushrooms colour.

n Stir through chives and remove from heat.

n Spoon Sweet Pea Puree onto each plate and top with fish

n Place mushrooms on top of the fish and scatter a few snow pea sprouts over them.

 

Notes: Use mushrooms such as enoki, shimeji, oyster shiitake for this dish.


 

 

Sweet Pea Puree

  • 2 rashers              bacon
  • 200ml                    dashi (see notes)
  • 200g                      frozen peas
  • 30g                        cold butter, diced
  • Salt flakes, to taste

 

n Heat a frying pan, add bacon and cook until crisp. Set aside on paper towel to drain.

n Place dashi, peas and bacon in a saucepan and bring to the boil.

n Strain peas, reserving dashi and discarding bacon.

n Blend peas in a blender, adding enough dashi stock to make a smooth puree.

n Blend in butter. Taste and add salt if need be.

n Place in a bowl, cover and refrigerate until cold.

 

Notes: To make dashi: place 360ml water and a 5cm-piece of kombu in a small saucepan and bring to a slow simmer, remove from heat and discard kombu. Add 10g of katsoubushi flakes and set aside, uncovered, for 3-4 minutes, until flakes sink to the bottom. Skim off any bubbles that appear, then strain through a filter paper-lined sieve being careful not to squeeze too hard.

Soy Butter

  • 125g                      unsalted butter
  • 5 teaspoons         white soy sauce (see notes)
  • 5 teaspoons         light soy sauce
  • 3 teaspoons         chopped shiro kombu (see notes)
  • ½ bunch               chopped chives

 

n Whip butter with an electric mixer until it has doubled in size.

n Beat in both soy sauces.

n Gently fold in kombu and chives.

n Roll the mixture into a log shape, wrap in foil and refrigerate until needed.

 

Notes: Shiro kombu (a dried seaweed), white soy sauce (also called shiro) is available from Asian grocery stores. Any leftover Soy Butter can be stored, refrigerated, for up to a month and is great melted over any seafood or meat and delicious on toast.


 

 

Tuna Tataki with Sesame Soy Dressing

Serves 6 as an entrée

 

Tuna Tataki

 

  • ¼                            daikon, shaved
  • 1 x 500g piece     sashimi-grade tuna (see notes)
  • Fine salt, to taste
  • Freshly ground white pepper, to taste
  • Canola or grape seed cooking oil spray
  • 100g                      mesclun leaves
  • ¼ head                 baby frisée
  • 3                             red cherry tomato, quartered
  • 3                             yellow cherry tomato, quartered
  • ¼                            telegraph cucumber, seeded, cut into batons

 

Sesame Soy Dressing

  • 1½ tablespoons  Japanese mustard powder (see notes)
  • 2 tablespoons      warm water
  • 320ml                    soy sauce
  • 300ml                    rice vinegar
  • 2½ teaspoons      castor  sugar
  • Salt flakes, to taste
  • 1                             large white onion, finely chopped (see notes)
  • ⅓ cup                    grape seed oil
  • ⅓ cup                    sesame oil

 

 

 

 

 

 

 

Tuna Tataki with Sesame Soy Dressing

 

n Soak daikon shavings in iced water to form curls.

n Sprinkle tuna generously with salt and pepper and set aside for 20 minutes.

n Pre-heat a char-grill on highest setting.

n Meanwhile, make Sesame Soy Dressing: dissolve mustard powder in water, combine soy, vinegar, sugar and salt and stir until dissolved, mix in the mustard, then add the oil and mix in the onion. Set aside.

n Half fill a bowl, large enough to hold the tuna, with water and ice.

n Lightly spray tuna with cooking oil.

n Place it on the grill and cook for about 30 seconds each side, until it’s cooked 1mm on all sides.

n Remove from grill and submerge in the iced water to stop it cooking.

n Carefully lift it out of the water, pat it dry, place on a paper towel-lined plate, cover and refrigerate for a good 20 minutes.

n Using a very sharp knife, thinly slice the tuna, across the grain, on the diagonal into pieces about 5cm long.

n Roll each piece up and arrange around the edge of a platter.

n Drain daikon and pat dry. Combine mesclun, frisée, tomato and cucumber with a little Sesame Soy Dressing and place in the centre of the platter.

n Drizzle a little Dressing over the tuna and top with daikon.

 

Notes: A long piece of tuna is ideal for this recipe, about 40cm-long x 4cm-high and 2cm-wide. If possible, refrigerate chopped onion overnight in a sieve to drain to remove some of its bitterness. Japanese mustard powder is available from some Asian grocery stores; or use Keen’s mustard powder, available from supermarkets

PRAWN CHILLI FENNEL RAVIOLI

INGREDIENTS

INSTRUCTIONS

DOUGH

600gms AAA Flour

  1. Sift flour

400grms Semilina

  1. Add flour & semolina in a bowl

10 eggs

  1. Break eggs & mix

100ml oil

  1. Make a well in flour, mix.  Add oil to well.  Add egg mix & start mixing in flour

5grms salt

  1. Keep mixing until it comes to a dough knead dough until smooth.  Let res 30mins

FILLING

1kg Prawns

  1. Dice Leek, Fennel, Chilli, Garlic & Parsley

1x fennel

  1. Fry all ingredients with zest from lemon & juice

1X chilli

  1. Peel prawns, meat & add fried ingredients

Pinch salt

  1. Add salt & pepper

1xleek

 

2xcloves garlic

 

½ bunch parsley

 

1xlemon

 

 

 

MAKING THE RAVIOLI

 

  1. Roll out dough to number 7 on past machine.  Cut dough into about 10cm strips.  Place filling on each strip. Egg-wash one half of dough and then fold other side over & crimp the edges.  Place on a tray dusted with Semilina

 

  1. Place in lots of boiling wwater and cook about 7 mins

SAUCE - BISQUE

 

500grms prawn shells

  1. In a heavy based saucepan fry off roughly cut vegetables& garlic.  Add prawn shells and cook about 8 mins.  Add tomato paste and cook for about 5 mins. Deglaze with white wine and then add water

1xonion

  1. Cook about 30-45mins

1/3 bunch celery

  1. Blend with stick blender & strain.  Take back to pot and reduce 30mins.  Add cream & reduce

2 x carrots

 

3xgarlic

 

2x bay Leaves

 

80grms Tomato paste

 

200ml White Wine

 

1L water

 

500ml Cream

 

 

BRAISED BALLENTINE OF DUCK MARYLAND

INGREDIENTS

INSTRUCTIONS

1 X Maryland Duck

  1. Bone out Marylands

100grms Pork Mince -Fine

  1. Dice onion, garlic & cook in pan

50grms Pistachio

  1. Road Pistachio

200ml Beef Stock

  1. Reduce Beef stock x 75%

1xbunch Spinach

  1. Mix pork mince & cooked onion, pistachio and reduce beef stock

1xSkewers

  1. Fill Maryland with pork mince & skewer the ends

Salt & Pepper

 

100grms Onion

 

1xclove garlic

 

 

SEARED DUCK BREAST WITH SECHWAN PEPPER

INGREDIENTS

INSTRUCTIONS

1XDuck breast

  1. Salt & Pepper duck breast

5grms Salt

  1. Seal skin side down & cook for about 10 mins.  Turn over & cook in oven for about 7 mins

5grms Sechwan Pepper

  1. Take from oven & pour off fat.  Deglaze with red wine, add beef stock, thyme and sechwan pepper.

50mls Red Wine

  1. Reduce until sauce consistancy

50mls Beef Stock

 

4xsprigs thyme

 

 

 

 

 

 

 

Served with Green Beans & Kipfler Potatoes

WHITE CHOCOLATE & LIME BRULEE

INGREDIENTS

INSTRUCTIONS

750 ml Cream

  1. In a pot put cream, chocolate, sugar, Vanilla Bean, Lime Zest.  Slowly heat to before boiling

200grm White Chocolate

  1. Add to eggs & yolks and mix.  Place in oiled Brulee moulds

125 grm Sugar

  1. Put in Baine Marie , over with foil and bake at 180 for 20mins

2 x Egg Yolks

7 x Eggs

 

1 x Lime

 

½ x Vanila Bean