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

Peach,tomatoand

manourisalad

SERVES4 ASA SIDE// PREPTIME 15 MINS

“I can’tresistpeachesand
tomatoesintheheightof
summer,”saysGermanchis.
“Manouriis a firmfresh
Greekgoat’scheeseand
notasstrongasfeta.It
worksbeautifullywith
room-temperaturetomatoes
and,combinedina salad
witha nuttywalnutdressing,
it justsingssummer.”

2 peaches,cutintowedges

3 heirloomtomatoes(about

450gm),cutintowedges

100 gmmanouri(seenote)

orfirmgoat’scheese

6-8 roastedwalnuts

WALNUTDRESSING

11/4 tbspextra-virginoliveoil

21/2 tspwalnutoil(seenote)

2 tsplemonjuice

2 tsptomatofleshfroma

coarselygratedtomato

2 tspDijonmustard

1 Forwalnutdressing,
whiskingredientsina bowl
tocombine.
2 Toserve,arrangepeach
andtomatoin a bowl.Crumble
overmanouri,drizzlewithwalnut
dressingandgrateoverwalnuts
usinga microplane.
NoteManouriis availablefrom
selectGreekdelicatessens.
If walnutoilis unavailable,
substitutemacadamiaoil.
WinesuggestionAsauvignon
blancwitha littleoak,suchas
2018 HeroesSauvignonBlanc
from the Otway Hinterlands, Vic.

4 thick,skinlesssnapper

fillets(170gmeach)

Grapeseedoil,forgreasing

CURRYOIL

60 ml(1/4cup)grapeseedoil

24 curryleaves

Pinchoffreshlyground

roastedcuminseeds,

plusextratoserve

CORNCUSTARD

6 corncobs,silksremoved

80 gmbutter,diced

Pinchoffreshlyground

roasted cumin seeds

Snapper,corncustardand curry leaves

SERVES 4 // PREP TIME 20 MINS // COOK 15 MINS

“Snapperis abundantduringsummeranda wonderfulway

tocookit is tosteamit,”saysGermanchis.“MarkBesttaught

meaninterestingwaytocookcorncustard.I’veappliedit here

andaddedbutterfora richer,moreluscioussauce.I findcurry

leaves and cumin salt lift the corn flavour in the dish.”

1 Forcurryoil,heatoilto130°C

in a smallsaucepan.Placecurry

leavesin oilandfryuntilcrisp

(15-20seconds;becareful,hot

oilmayspit).Carefullyremove

leaves(reserveoil),drainleaves

onpapertowelandseason

withcuminandsalttotaste.

Setasideuntilrequired.Curry

oilwillkeepin a sealed

containerfora fewdays.

2 Forcorncustard,preheata

barbecuetohigh.Blanch2 corn

cobsin boilingsaltedwateruntil

tender(8-10minutes).Drain,

thengrill,turningoccasionally,

untilcharred(2-3minutes;

alternatively,charcornona

wireracksetovera gasflame).

Remove kernels from corn and

900 gmrockflathead,cleaned

Bullkelpor3 largekombu

sheets(seenote),tocover

flatheadina singlelayer

4 freshlemonmyrtleleaves

(optional;seenote)

Lemonwedges,toserve

LEMONMYRTLEBUTTER

100 gmbutter

30 gmfreshlemonmyrtle

leaves(seenote),bruised

50 gmsamphire(seenote)

1 Preheatovento180°C.Place

flatheadonanoventraylined

withbakingpaper,seasonto

taste,wrapina singlelayerof

kelpwithlemonmyrtleleaves

inside and tie to secure with

setaside(reserve).Remove

kernelsfromremainingcobs,

thenjuicethrougha juicer.

(Alternatively,blendkernels

in a blender,thenpressjuice

througha finesieve.)Heatcorn

juicein a saucepanovermedium

heat,whiskingconstantly,until

it thickensandcoatstheback

ofa spoon(3-4minutes).Add

grilledkernelsandbutter,and

stiruntilbutteris completely

melted.Seasontotastewith

cuminandsalt,andkeepwarm.

3 Meanwhile,placesnapper

filletsona lightlyoiledplate

thatfitsinsidea steamerand

steamovermediumheat

untilcookedthroughandthe

internaltemperaturereaches

50-55°C(5-7minutes).

4 Dividecustardamongplates,

topwithsnapperandfriedcurry

leaves,anddrizzlewithcurryoil.

Seasontotastewithextracumin

andsalt,andserve.

WinesuggestionA richoaked

chardonnay,suchas 2018

PolperroChardonnayfromthe

Mornington Peninsula, Vic.➤

kitchenstring.Roastuntil

internaltemperaturereaches

55°C(20-25minutes).Open

kelpandpeelskinfromfish.

2 Meanwhile,forlemonmyrtle

butter,meltbutterin a saucepan

overlowheat,thenremove

fromheat,addlemonmyrtle

andleavetoinfuse(10minutes).

Strainbutterthrougha finesieve

(discardlemonmyrtleleaves).

3 Toserve,warmlemon

myrtlebutteroverlowheat,

addsamphireandstirtowarm

through(1 minute).Spoon

overfishandservewith

lemonwedgesontheside.

NoteBullkelpis foraged

locally in some coastal areas.

Rockflathead,bullkelpand lemon myrtle butter

SERVES2-4// PREPTIME 15 MINS// COOK 25 MINS

“Rockflatheadeatallthelovelycrustaceansneartherocks,”saysGermanchis.

“James,a localguywhopicksourcoastalseaweed,cameinwitha boxofallthese

goodies one day. I thought that this would give the rock flathead a sense of place.”

Rehydratedkombuis available

fromAsiansupermarkets.

Lemonmyrtleplantsare

availablefromnativenurseries.

If unavailable,substitutedried

lemonmyrtleleaves,which

areavailablefromonlinenative

suppliers,suchasflavoursofoz.

com.au.Samphireis available

fromselectgreengrocers

oronlinesupplierssuchas

marinegreens.com.au.If

unavailable,substitute

asparagusorkarkalla.

WinesuggestionA fresh,

aromaticwhite,suchas 2018

LattaVino“BadReputation”

Viognier from Pyrenees, Vic.