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

STARTERS,SALADSANDSIDES

Buckwheat-hempcrackerswith

avocadoandfingerlime●...... 105

Burratawithpeach,fennel,

macadamia,mintandlemon

myrtleoil●●................................. 93

Chilledmelonandcucumber

soup●●....................................... 100

Drunkencornwith

silkentofu●●.............................. 50

Greenbowl●●................................ 54

Grilledcornwithparmesan,

brownbutter,lemon

andbottarga●............................... 91

Hummuswithblistered

tomatoes●●.................................. 51

Japaneseegg

sandwiches●●●........................ 101

Lentilandgoat’scheesesalad

withpickledquail●●................ 118

Mayonnaisepotatoes●●............ 120

Peach,tomatoandmanouri

salad●●●.................................... 110

MEATANDPOULTRY

Burghulwithspicedlamb●.......... 53

Pickledquail..................................... 118

Roastchickensaladwith

peasandalmond-lemon

dressing●...................................... 98

SEAFOOD

Bugtailswithbutter

andAsianflavours...................... 153

Calamariskewerswith’nduja

vinaigrette●................................... 91

Cobiafilletwith

puttanescasalsa●...................... 90

Coconutlentildhal

withbarramundi●....................... 54

Kingprawnsand

charred-cucumbertzatziki●..... 113

Kingprawnsanga............................. 92

Rockfishinanchovysauce........... 120

Rockflathead,bullkelpand

lemonmyrtlebutter●................ 110

Seafoodinhot-and-sour

broth●............................................ 52

Snapper,corncustard

andcurryleaves●...................... 110

Soffritto,southerncalamari,

saffronorzoandmint.................. 113

Spicedsardineswith

mustard mayonnaise................. 109

Tunaricepaperrollswith

dipping sauce●●........................ 50

SWEETS,DRINKSANDEXTRAS

Coconutlamingtonswith

cherryjam●●............................. 102

Davidson’sPlumSour●●............. 92

Fragrantplumsnow

cones●●●.................................... 55

Macadamia-mangopopsicleswith

PiñaColadapineapple●●●.... 95

Olive-oilice-cream,yoghurtmousse

andblackcherries●●................ 114

Orangecustardcaramel●●........ 121

Rosé Spritz●●●.............................. 98

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

Recipe index

Fare exchange

100 gmbutter

2 garliccloves,chopped

1 birdseyechilli(seeds

optional),thinlysliced

4 rawBalmainorMoreton

baybugs(125gm-150gm

each),splitinhalf

lengthways

Springonion,thinlysliced

lengthways,orgarlic

flowers,toserve

Lemonwedges,toserve

Frenchfriesorcrusty

whitebread,toserve

SEASONINGSAUCE

75 mlfishsauce

30 mlShaoxingwine

30 gm caster sugar

1 Preheatovento200°C.

Forseasoningsauce,whisk

ingredientsand45mlwater

ina bowltocombine.

2 Heatbutter,garlicandchilli

ina deepovenprooffrying

panovermediumheatuntil

foaming(1-2minutes).Add

bugs,flesh-sidedown,and

cookuntilseared(1 minute).

Transferpantoovenandcook

untilbugsarecookedthrough

(3-4minutes).Removefrom

oven,addseasoningsauceand

heatovermedium-highheat,

addinganextratablespoon

ofwaterif necessarytothin

sauce, until just boiling.

3 Transferbugstoa bowl

andgarnishwithchilliand

springonion.Servewithlemon

wedges and French fries.●

Bugtailswith

butterand

Asianflavours

SERVES2-4ASPARTOFA BANQUET//

PREPTIME 15 MINS// COOK 10 MINS

Picturedp154.

Lotus, 22 ChallisAve,

PottsPoint,NSW,

(02) 9114 7340

GOURMET TRAVELLER 153

RECIPE DAN HONG. PHOTOGRAPHY WILL HORNER. GLUTEN-FREE ADVICE: ACCREDITED DIETITIAN & NUTRITIONIST NICOLE SALIBA (EAT-SENSE.COM.AU).