Australian Gourmet Traveller - (01)January 2020 (1)

500 ml(2cups)neutraloil,

suchascanolaor

grapeseedoil,for

deep-frying

8 sardines,butterflied

2 tbspfinesemolina

Lemonwedges,toserve

BARBECUESPICEMIX

1 tbsponionpowder

1 tspsmokedpaprika

1 tspgroundcumin

1/2 tspgroundcinnamon

Pinchofcayennepepper

Pinchoffive-spicepowder

MUSTARDMAYONNAISE

1 eggyolk

3 tspDijonmustard

3 tspapplecidervinegar

3 tsplemonjuice

200 mlneutraloil,suchas

canolaorgrapeseedoil

1 Forbarbecuespicemix,place

ingredientsin a smalljarand

shakewelltocombine.

2 Formustardmayonnaise,

placeingredients(exceptoil)

anda pinchofsaltina bowl

andwhiskuntilcombinedand

thick(1-2minutes).Whisking

continuously,graduallyaddoil,

startingwitha fewdrops,thenin

a thin,steadystream,whisking

continuouslyuntilthickand

creamy.Refrigerateuntil

required;mayonnaisewillkeep

refrigeratedforupto3 days.

3 Heatoilto160°Cin a deep

fryingpan.Dustsardinesin

semolinaandadd,skin-side

down,topan(becareful,hotoil

willspit).Fry,withoutturning,

untilgoldenbrown(2-3minutes).

Drainonpapertowels.

4 Dustsardinesgenerously

withbarbecuespicemixand

servewithmustardmayonnaise

andlemonwedges.

WinesuggestionAcrisp

whitewine,suchas 2018

ChalmersVermentino from

Heathcote, Vic.➤

Spicedsardineswith

mustardmayonnaise

SERVES4 ASA STARTER // PREP TIME 25 MINS

// COOK5 MINS

“Here,I’veteamedsardines,a

Mediterraneanstaple,witha spice

mixwe’vedevelopedoverthe

years,” says Matt Germanchis.

Spicedsardineswith

mustard mayonnaise

Co-ownerandchef

MattGermanchis

andco-owner

Gemma Gange.

GOURMET TRAVELLER 109

ALL PROPS RESTAURANT’S OWN.