Is your dad a foodie? In lieu of a lunch or dinner reservation this Father’s Day, consider taking over the kitchen yourself – guided by the experts, of course. Here, T Australia shares our favourite recipes to try this weekend – from Longshore’s raw abrolhos scallop with mandarin koshu dressing to Raja’s mouthwatering ricotta jilipi with pistachio sabayon.
Marion’s Anchovy Toast
A canape is an opportunity for a chef to pack as much punch, flair, craftsmanship and balance as they can into a single bite. The writer Paul Chai tracked down the best one-bite wonders for T Australia, including Marion’s Anchovy Toast by Andrew McConnell (chef and owner of Trader House). See the full recipe here.
Longshore’s Recipe for Raw Abrolhos Scallop with Mandarin Koshu Dressing
“This dish is super simple, light and fresh,” says the head chef at Sydney’s Longshore, Jarrod Walsh. “At Longshore we sourced our scallops from Western Australia, however you can use any fresh scallop available. We also make our own yuzu kosho in-house, which is a very long process, but you can substitute for a store bought from any Japanese speciality shops.”
A word of caution: “Don’t be scared how spicy the dressing is. Once eaten all together the sweetness of the scallop and mandarin take away the heat giving, it a nice zing.”
See the full recipe here.
Pixie’s Recipe for Barbequed Diavola Chicken with Fermented Chilli and Salmoriglio
For Diana Desensi, paving the way for the next generation of hospitality workers isn’t just a personal inclination – Pixie Food & Wine’s head chef sees it as a duty of care. “I’ve worked hard and am fortunate enough to align with owners and venues who respect my views within the industry and who support me in trying to change the stigma of strong women in the kitchen,” she says. “When you do what we do with no ego and genuine love for the industry without getting you get caught up in the trivial stuff, it’s all actually quite easy.”
Here, she shares with T Australia Pixie’s recipe for delicious Barbequed Diavola Chicken with Fermented Chilli and Salmoriglio.
Rick Stein’s Famous Bannisters Fish Pie Recipe
“It’s a one-dish wonder!” says the chef Rick Stein of this recipe. “I think when you come to the restaurant you want the opportunity to try as much of the great seafood we have on offer and with the pie, it ticks all the boxes! Local fish, scallops, mussels, and prawns. What more could you want? This pie is always among one of the best-selling dishes in the restaurant, you can bet on that.”
Raja’s Ricotta Jilipi with Pistachio Sabayon
For the chef Ahana Dutt, a passion for cooking can be traced back to her mother. “My mum is a great cook, and a lot of my childhood was spent helping her in the kitchen and tagging along for market visits,” she says. “Deciding to become a chef was a natural progression.” Dutt, the head chef at the newly opened Raja, shares with T Australia her recipe for a sweet, golden and nutty Ricotta Jilipi with Pistachio Sabayon – the ultimate dessert to whip up for Dad this Father’s Day.
