Australian Gourmet Traveller - (07)July 2019 (1)

EmmaMcCaskill

SPARKKEATTHEWHITMORE,ADELAIDE

I’ma hugefanofstocksandbroths,especiallyin

winter,andchickensoupis a staple.If I’mshort

oftime– whichis highlylikely– I’llgraba roast

chookfromthelocalcharcoalchickenshop,remove

thestuffing,placeit ina potofwaterandboilit

foraboutanhour.I addchoppedonions,carrots,

potatoesandkaleforthelast 15 minutes,then

shredthechickenandstirit backin.Seasoningthe

brothwellat theendmakes a difference, too.

DuncanWelgemoed

AFRICOLA,ADELAIDE

Alwaysmakesureyouhavesomechickenbrothinyour

freezer.Addshop-boughtdumplings,ramenoreven

heapsofchilliandSpamif you’refeelingdirtyenough.

Anothergo-tois spaghettiandmeatsaucewith

a giantglassofshiraz.Takea handfulofmirepoixwith

lotsofgarlicandsweatit inoliveoil.Addveal,pork

andbeefmince,someossobucoanda coupleofspicy

Italiansausages,thenthrowina handfuloforegano

andmarjoramandroastit allinthepanuntilit’sall

sticky, golden and sweet-smelling. Deglaze with the

winethatyou’redrinking,addbeeforporkstock,

cannedtomatoesandtomatopaste,thencookit

downuntilthemeatis softlikebutterandthesauce

is reduced.Finishwitha touchofdoublecream

andladleit ontopofal dentespaghetti with heaps

ofpecorinoand parmesan.

MattBreen

TEMPLO,HOBART

Mystandardforwinteris a sausagefusilliwithkale,

butI alwayshavesomefriedshallots,Sichuanpepper

andchillioilinthecupboard.They’realwayshandy

fora quickfried-ricedishwithany vegetables or meat

thatyouhaveinthefridge.

ChristineManfield

CHEFANDAUTHOR

Crabfriedriceis myultimatewinterdish.Makean

omelettewitha coupleofeggsandsliceit intostrips.

Thenfryslicedonion,garlicandginger,addrawcrab

meattossedwithchillijam,blackpepperandsoysauce,

andstir-fryfortwominuteswithslicedgreenbeans,then

addcookedjasminerice.Tosstocombine,addchopped

chives, return egg and garnish with fried shallots.➤

Short

order

Lambtagine

NEILPERRY,ROCKPOOLDININGGROUP

“I lovetagine,”saysNeilPerry.

“It’ssosimple;onceyoumakethe

chermoula, it’s a five-minute job”.

Combine1-2tbspgroundchilliand

raselhanout,1 tbspeachofground

cumin,corianderseedsandturmeric,

anda pinchofsweetpaprika.Add

a dicedredonion,4 garliccloves,a

handfulofcorianderanda handful

offlat-leafparsley.Pourin125ml

oliveoil,squeezeinjuiceof½lemon

andblendtoa paste.Adddicedlamb

andmarinateovernight.Frylamb

overhighheatforfiveminutesin

oliveoil, addanyvegetablesyou

like–pumpkin,greenbeans– add

watertocover,a pinchofsalt,a few

tablespoonsofhoneyandthejuice

ofa lemon, andbraiseuntiltender.

30 minutesbeforeyoufinish,add

datesandalmonds. Servewith

couscous androasted almonds.

GOURMET TRAVELLER 53

RANS

MILAN

TEA

TOWEL

FROM

PETER’S

OF

KENSINGTON.

EMILE

HENRY

TAGINE

FROM PETER’S OF KENSINGTON. ALL OTHER PROPS STYLIST’S OWN. STOCKISTS P152.