Australian Gourmet Traveller - (06)June 2019 (1)

20 gmshiokombu(seenote)

150 gmsoftenedculturedbutter

20 gmdriedwakame(see

note),groundina spice

grinderorsmallblender

1 tspwhitesoysauce(shiro

shoyu;seenote)

1 dozenPacificorSydney

rockoysters,unshucked

1 Preheata woodfired
barbecueuntilit burnsdown
tohot,white-ashedcoals.
2 Meanwhile,rinseshiokombu
andsoakit in1 tbspwaterin
a bowl(5minutes).Drain,
finelychop,andaddtoa small
saucepanwithbutter,wakame
powderandwhitesoyover
lowheat.Stirbutteruntiljust
melted,butnotseparated
(3-4minutes).Keepwarm.
3 Meanwhile,placeoysters
ona wirerackoverhotcoals
for2-3minutesuntilhot.Pop
thehingeswithanoyster
knifeandservetopped
withwarmbutter.
NoteShiokombu,driedwakame
andshiroshoyuareavailable
fromJapanesegrocers.
WinesuggestionsNV
AlessandroViola“Blancde
Blancs”catarratto,Alcamo,
Sicilyand 2017 MomentoMori
“GiveUptheGhost”greco
di tufo, Heathcote, Victoria.

GrilledSatellite

Islandoysters

withseaweed

butter

SERVES4-6// PREPTIME 15 MINS
// COOK5 MINS(PLUSSOAKING)

“I reallyenjoya warmoyster,
especiallyinwinter,”says
AnalieseGregory.“Thereare
a lotofwildoystersaround
theTasmaniancoastsowe
decidedtothrowsomeover
thecoalsandmakea butter
fromtheseaweedthatgrows
aroundthem.Thebutterhere
usesseaweedsthatareeasy
to find in Japanese grocers.”

Flatbreadwithmisoeggplantand urchin

SERVES4-6// PREPTIME 20 MINS// COOK1 HR(PLUSPROVING)

“Oneofmyrecentdiscoverieshasbeenthejoyofsoftseaurchin

oncrisp,oily,grilledbread;everythingis goodongrilledbread,

butseaurchinespecially,”saysGregory.“I’vestartedtravelling

witha half-proveddoughwhenI godivingjustsoI canenjoy

this.”AtFranklin,Gregoryuseshouse-madechickpeamiso,but

good-quality miso with a nice sweet-salt balance works perfectly.

2 smalleggplant

1 tbspmisopaste

240 mloliveoil,forfrying

16 piecesseaurchinroe

(fromabout4 sea urchins;

seenote)

FLATBREAD

300 gmbaker’sflour

100 gmwholemealflour

100 gmkamutflour(see note)

1 tspdriedyeast

1 Forflatbread,combine

ingredients,2½tspsaltand

400mlwaterinthebowlofan

electricmixerfittedwiththe

doughhookandkneaduntil

smooth.Transfertoanoiled

bowl,coverwithplasticwrap

ora dampteatowel,andleave

in a warm place to prove, turning

occasionally,untildoubled

insize(3hoursatroom

temperature,orrefrigerate

overnight).Portiondoughinto

8 balls,dustinghandswithflour

topreventsticking,transferto

a tray,andleavetoproveuntil

doubledin size(1-2hours).

2 Preheata woodfired

barbecueuntilit burnsdown

tohot,white-ashedcoals.Grill

eggplantona wirerackdirectly

overcoals,turningoccasionally

untilsoftandblackened

(45minutesto1 hour).Cool,

peel(discardskin),andmixflesh

withmisoin a bowltocombine.

3 Stretchoutdoughballsby

handtothinflatbreads,dusting

withextraflourasnecessary

to prevent sticking. Heat a

cast-ironpandirectlyoverhot

coals.Add2-3tbspoil,thenfry

flatbreadsin batches,turning

frequently,untilgoldenand

cookedthrough(2-3minutes;

it’simportanttoturnthebreads

regularly,addingenoughoil,to

preventburning).Alternatively,

grillflatbreadin a char-grillpan.

Keepbreadwarmontheside

ofthebarbecuewhileyoucook

remainingbreads,thenserve

witheggplantandseaurchin.

NoteSeaurchinsandsea

urchinroeareavailablefrom

selectfishmongers.Youmay

needtoorderahead.Kamut

flouris availablefromselect

health-foodshops.

WinesuggestionsSee

oyster recipe, left.➤

GOURMET TRAVELLER 99