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BBQ Dead Horse Pork Belly with simple slaw

BBQ Dead Horse Pork Belly with simple slaw

BBQ Dead Horse Pork Belly with simple slaw This dish got its name by chance. We were at the Bruny Island Cheese company and there was a locally made tomato sauce called “Dead Horse” it’s the Australian rhyming slang for tomato sauce. The recipe however […]

Christobel’s Camp Salad Special

Christobel’s Camp Salad Special

Christobel’s Camp Salad Special The trick to this delightful salad is the camping ingredients you buy that are robust enough to stay good for a couple of days without worry. We usually always have these ingredients on hand with obvious variation. Bread is a rare […]

Bruny Island oysters with a chilli and ginger dressing


Bruny Island oysters with a chilli and ginger dressing.
First things first. You need to be on Bruny Island. Then there is this awesome little joint halfway to the South Island called “Get Shucked” and even cooler it’s a drive through, so you don’t have to get out of the car. The ingredient was so fresh that no cooking or other ingredients are required however that doesn’t make for an interesting blog. So we got 2 dozen, we had the first dozen as an entree, au natural. OMG!! We were both absolute that they were the best, freshest, plumpest and creamiest oysters we had ever eaten. I said “Get Shucked” after every oyster, so I take it that’s how the oyster joint got its name.
Main Course was just a little tweak to an oyster that’s worthy of telling you about, I cant quite remember where I got this idea of a recipe most likely naked chef by Jamie Oliver but it’s kind of dressing the oyster as you might dress a salad. So this dressing was chilli and ginger. There are no photos due to the fact that Christobel cut all the ingredients, picture this, what would a shallot look like if you cut it using a chainsaw, chilli same.

Bruny Island oyster au natural
12 Bruny Island oysters

Bruny Island oysters with Christobel’s slaughtered chainsaw dressing
12 Bruny Island oysters
1 large chilli (finely diced)
1 tsp freshly grated ginger
1-2 shallots (very finely diced)
2 tbl rice wine vinegar
½ tsp sugar
A dash of soy sauce
A dash of sesame oil

Combine all the ingredients into a bowl whisk lightly, you want the oil and liquids to pearl rather than emulsify, spoon over oyster and eat at once.

Chin Chin – The Book

Chin Chin – The Book

Wow! This is a thriller in terms of cooking genres and cookbooks. The cartoons and the Intro’s really give you a real sense of the place. The team based approach is also something I enjoy about the restaurants ethos and I think it is also […]

Chin Chin at the Bay of Fires – MOO YANG

Chin Chin at the Bay of Fires – MOO YANG

Chin Chin in the Bay of Fires This dish is perfect for camping because its BBQ pork which is a no brained on a camp site. I got the Chin Chin cookbook. For Christmas so this adventure will feature a for bit of recipes to […]

Porterhouse Steak with mushrooms and champagne jus

On the fly, you need to keep it simple. We arrived in Hobart 4ish then scoped a small fresh food joint for some quick ingredients. The simple steak and salad is a 15min no brainer. Add the shitake, oyster and black fungus to the pan juices for the last five minutes while resting the steak with a glass of champagne to broil down you have a quick and delicious mushroom sauce.

Porterhouse Steak with mushrooms and a champagne jus

2 porterhouse steaks (about 250gr per person)
50gr butter
mixed mushrooms
1 glass of champagne

Salad
butter lettuce
local stink goats cheese something soft
olive oil
lemon juice
salt and pepper

Method
Before you get started get the steaks out of the fridge and get them to room temperature on the bench. In a fry pan on a high heat melt the butter until it’s about to turn brown. Grab the steaks on throw them in. Keep them turning every ten seconds, I count cat and dogs, it works. Keep them turning till you are happy with their doneness. Pull the steaks out into a bowl and let them rest. After ten minutes put your pan with the leftover butter back on the heat. Wait till it shimmers, you want the mushrooms to fry. After a few minutes pop the glass of champers into the pan, it should sizzle. After a minute pop the mushies on the steak on a plate. Further reduce the jus making sure you scape of any caramelised bits and bobs on the bottom of the pan.

The salad is easy, dress at the very last second. Put on plates I use my hands. Serve.

Enjoy! You can make this dish anywhere with almost no gear.

 

 

 

Christmas Eve – Smoky American Style Ribs and Christmas Slaw

Christmas Eve – Smoky American Style Ribs and Christmas Slaw

A food blog would be impotent without pushing the boat out over Christmas. Thankfully there are not too many problems for this blogger to dandy a few lines of Christmas cheer on this day. Ironically, I wish I could describe the arguments rather than the […]

Momofuku Cookbook – the first I think?

There are not too many cookbooks that get me excited before the christmas break. Its my birthday in mid November and most of my friends and family know about my passion for food. This year in particular one of my close collaborators Dan Giuffre got […]

Mr Hong’s Cheeseburger – the do it on the BBQ version

Mr Hong’s Cheeseburger – the do it on the BBQ version

This recipe is bloody fantastic! The recipe below is a little simpler than the Mr.Hong cookbook version but if you are feeding 12 people and all you have to do the cooking is a BBQ this will work exceptionally well. The miso paste is the really important ingredient and sets of the rest of the flavours off! Very clever idea, the rest is pretty much a damn fine burger. Together they make the ‘BEST’ ever Cheeseburger.


hong-burger

 

Serves 5

Burgers
400gr Beef brisket
400gr Beef chuck
200gr dry aged Beef fat

Caramelised Onions
3 Lge White onions
50gr Butter
1 tbl spoon Brown miso

The Rest
1 tbl spoon vegetable oil
10 slices American style processed cheddar cheese
10 slices smokey bacon
5 soft sesame Burger buns
Japanese mayo
3 lge Gherkins
Heinz Tomato Ketchup

Mince the beef in a mincer. Freeze the meat for an hour before mincing to stop the fat from melting when in the mincer.

Caramelise the onion by slowly frying on a low heat BBQ (I sometimes cook it to the left of a burner on the metal plate) in the butter for an hour. Place in the miso paste and stir to combine take off the heat and keep warm.

Heat 1/2 BBQ on high for the bacon. The other half on medium for the patties. For the patties put oil on the plate and wait until it starts to smoke. Season the patties and place on the grill. Keep turning the patties until they are cooked to your liking. While the patties are cooking place bacon on the barbie but be careful not to burn or become to crispy. When the pattis are cooked to your liking place two slices of cheese on top of the pattie and turn the BBQ to low. Cheese should melt.

To assemble the burgers! Put mayo on bottom half of the bun and smooth off with a knife. Place a onions on top, then the meat pattie, bacon on top, pickles and a generous helping of Heinz Tomato Ketchup.

Mr.Hong by Dan Hong

Mr.Hong by Dan Hong

This is probably one of the best new cookbooks on the market, it is a killer. Packed full of flavour, technique and ingredients. If you go to the extent of sourcing all the ingredients you will not be disappointed with the flavours and you will […]