WHOLEOCEAN
TROUTWITH
HONEY&
TAMARI
DRESSING
SERVES6-8
FeaturingJosh
Niland’soceantroutandPalisa
Anderson’skaffirlimeleaves.
Youwillneedclean newspaper sheets for
this recipe.
2kgwholeoceantrout,cleaned,scaled
1 tbsfinelyshreddedkaffirlime leaves
Lemon wedges, to serve
DRESSING
(^1) / 4 cup(60ml)runnyhoney
(^1) / 4 cup(60ml)organictamari
(^1) / 2 cup(125ml)extravirgin olive oil
Juice of 2 lemons
Forthedressing,placeallingredientsin
a bowlandwhisktocombine.Season.
Preheatovento250°C.Cut2 sheetsof
bakingpaper20cmlongerthanthetrout.
Placenewspaperundercoldrunning
watertowet.Place1 sheetofnewspaper
followedbybakingpaperona work
surface.Placetrout,lengthwise,onbaking
paper.Seasonfishonallsidesandinside
cavity.Placesecondsheetofbaking
paperontopoffish,patdownontothe
skin,thenfirmlywrapuptheendsofthe
bakingpaper.Placea secondsheetof
newspaperoverbaking-paper-enclosed
trout.Carefullyandfirmlywrapthefish,
justlikea parcel,inthewetnewspaper.
Placefishparcelona largebaking
trayandroastfor20-25minutesfor
rare,25-35minutesformedium-rare,
and35-40minutesforwell-done.When
cookedtoyourliking,removefrom
oven,immediatelyremovenewspaper
andcarefullyremovetoplayerofbaking
paper.Carefullyslidefishontoa large
servingplatter(thebottomlayerof
bakingpapershouldslideawayquite
easilyfromthefishasyoudo). Rest for
5 minutesbeforeserving.
Drizzlefishwithdressingandsprinkle
withkaffirlimeleaves. Serve with the
lemon wedges.
STIR-FRIEDPIPIS
WITHCHILLI
SAUCE
SERVES4 ASPARTOF
A BANQUETFOR 4
FeaturingMark
Eather’s pipis.
1kglivepipis
(^1) / 3 cup(80ml)chillisauce
(recipefollows)
2 tbstamari
1 tbsmaltvinegar
1 tbsbrownsugar
1 tspsesameoil
(^1) / 2 cupnativeseaparsley(substitute
coriander), leaves picked
CHILLISAUCE
8 longredchillies,roughlychopped
6 garliccloves,roughlychopped
15cmpiece(75g) ginger, roughly
chopped
(^1) / 2 cup(125ml)peanutoil
(^1) / 2 tspbrownsugar
1 tbs light soy sauce
Soakpipisin coldwaterin therefrigerator,
changingthewaterevery 30 minutes,for
2 hourstohelp purge the pipis of any grit.
Drainwell.
Forthechillisauce,placechilli,garlic
andgingerin a foodprocessorandwhiz
untilfinelychopped.Heatpeanutoilin
wokovermediumheatuntilsurface
shimmersslightly.Reduceheattomedium-
low,addchillimixtureandcook,stirring
regularly,forabout3 minutestocookout
theflavours.Addsugarandcook,stirring
regularlysosaucedoesn’tcatchonthe
baseofthewok,for1 minute.Stirthrough
soysauce,reduceheattolowandcook,
stirringconstantly,for8-10minutesoruntil
thesauceis darkenedandtheoilbeginsto
splitslightly.(Thechillisaucecanbeused
immediatelyorcooledandstored,in an
airtightcontainer in the refrigerator, for up
to1 week.)
Bring^1 / 2 cup(125ml)watertotheboilin
a wokoverhighheat.Addpipisandcover
witha lid.Cook,covered,for1-2minutes.
Asthepipisbegintoopen,immediately
remove from wok and place in a bowl (tap
ontheshellswithtongstoencourage
themtoopen;usingtongs,remove
anythathavenotopenedafterabout
4 minutesandopenbyhand(discardany
thatwon’topen).Drainwaterfromwok
andwipecleanwithkitchentowel.
Combinechillisauce,tamari,vinegar,
sugarandsesameoilin a bowlwith
2 tbswater.Addchillisaucemixture
tothecleanwokandcook,stirringto
combine,for1 minute.Returnpipis
tothewokandtosswellfor2 minutes.
Addnativeseaparsley,toss to combine
and serve immediately.
Thispipisrecipe
is alsoinspiredby
Kylie’srelationship
withMikeand
GayleQuarmby,
long-timesuppliers
ofnative
ingredientsand future collaborators
with Kylie.
Thepipisare
servedwitha sour
ale,a collaborative
affairfrom
AshleyandJane
Huntington’sTwo
MetreTallBrewery
inTasmania,horticulturist Paulette
Whitney and Kylie.
BKNEGRONI
MAKES 1
Featuring
GillesLapalus’
Maidenii Vermouth.
30mlCampari
30mlgin
30mlBillyKwongMaideniiVermouth
1 large strip pared orange zest
Pourallingredientsexceptorangezest
intoanOldFashionedglassovera single
largeicecube(smallercubeswillmelt,
dilutingthecocktail).Stir.Squeezeorange
zestoverdrink,thenplace zest in glass.
Serve immediately.
84 delicious.com.au
ENTERTAINING.