recipe

Before cabbage was served in a jar and kimchi was on every breakfast plate in Sydney, there was Mandy Hall: a former “MasterChef Australia” contender known for championing fermentation before it became cool. She starred on Season 11 in 2019, and had the opportunity to cook alongside renowned chefs like Curtis Stone and serve dishes for Nigella Lawson. While these moments were significant during the show, Hall’s impact has continued well beyond the time the cameras were rolling.

She became known for her innovative cooking style and commitment to sustainability, particularly her emphasis on reducing food waste. Fast forward five years and Hall is now the campaign director for End Food Waste Australia, a leading organisation dedicated to addressing food waste issues across the country. Its mission is to raise awareness about the impact of food waste on the environment and the economy, while promoting sustainable and simple practices to reduce it. 

Hall emphasises the urgency of a collective wake-up call for Australians akin to the Cancer Council’s “Slip, Slop, Slap” campaign that launched in 1981 and changed our behaviour around sun safety. “We need that same level of awareness when it comes to food waste,” Hall says. She regards the change as a grassroots movement, “something positive, relatable and empowering. Something easy. Something that can even be a source of pride for people to own and talk about.

As part of our “Style” issue, Hall offered up some of her simple recipes that anyone can try at home.

Mandy Hall’s Vinegar Made From Apple Scraps

Ingredients

Apple peels and scraps from approximately 6—8 apples (incl. cores)
3tbs sugar
enough water to cover all the scraps

Equipment 

A 1 litre or larger glass jar
A breathable cloth  (like a chux cloth, cheesecloth or paper towel).
A rubber band or string

Method

1. Make sure your jar has been washed in hot, soapy and rinsed well.

2. Place the apple scraps in the jar, filling it about halfway.

3. In a separate container, mix the sugar with a small amount of warm water (about 1 cup) until dissolved.

4. Pour the sugar water over the apple scraps and then add enough additional water to cover the scraps completely, leaving an inch or so of airspace at the top of the jar.

5. Cover the opening of the jar with the breathable cloth and secure it with a rubber band. This allows air to circulate while keeping out any dust and insects.

6. Place the jar in a dark place at room temperature.

7. Stir the mixture daily to keep the scraps submerged and to incorporate air, which is important for fermentation and the development of acetic acid. Try and make sure the scraps are staying under the water.

Fermentation Process

1. After about 1—2 weeks, you should see bubbles forming, indicating fermentation. Taste the mixture; it should start to have a slight tang. If it still tastes sweet, let it ferment longer.

2. Once bubbling has stopped (probably another 7 days) and the mixture tastes sour, strain out the solids using a colander lined with cheesecloth. Squeeze out as much liquid as possible from the scraps.

3. Pour the strained liquid back into the jar and cover it again with the cloth. Let it ferment for another 2—4 weeks, tasting periodically until it reaches your desired acidity.

4. Once the vinegar is ready, transfer it to a clean bottle with a lid. Store it in a cool, dark place or in the refrigerator, where it can last for up to a year.

Mandy Hall’s Carrot Top Tabbouleh

Ingredients

1 cup of cooked gratin (can be bulgar, quinoa, rice, buckwheat, or a couscous)
2—3 cups of clean and chopped carrot tops
1 cup of chopped tomatoes
1 cup of finely diced carrots
1/4 cup of finely diced mint
2—3 spring onions finally sliced
Salt and pepper to taste

Dressing

1/4 cup of olive oil
3 tbs lemon juice
1 clove of garlic minced

Method

1. Mix all ingredients (except dressing) in a large bowl.

2. Mix dressing ingredients in a jar with lid on.

3. Combine Salad and dressing and eat fresh.

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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 Lana’s gnocchi-like dumplings.

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.”

Lana’s Ricotta Gnudi With Shiitake Mushrooms

Comfort food is always a winner, and when it comes to pleasing a table of taste buds, pasta is often a safe bet. Earlier this year, head chef Peter Tran (formerly of Pendolino) joined the team at Circular Quay’s Lana, working alongside executive chef Alex Wong. Chef Wong has generously shared his recipe for ricotta gnudi (gnocchi-like dumplings) with pine and shiitake mushrooms—a delicious option for the whole family this Father’s Day.

Since opening in 2021, Oncore by Clare Smyth has established itself as a standout in Sydney’s dining scene, renowned for its innovative dish presentations, sleek interiors, and sparkling views of the Harbour Bridge. Its iconic location, and menu that reads like a line-up of some of the country’s finest ingredients — Murray cod, Port Phillip abalone, Western Australian marron — feels so inherently Australian, making it hard to believe that Smyth is not one of our own. 

The Northern Irish chef Clare Smyth is internationally celebrated for her three Michelin-starred restaurant Core by Clare Smyth, which she opened in London in 2017. Oncore is her sequel restaurant, and if Australia had a Michelin-star system, it would likely earn the same global status as its sister. But Smyth is no stranger to accolades, she was appointed Member of the Order of the British Empire (MBE) in 2013 for her contributions to the hospitality industry and was named the world’s best female chef by the World’s 50 Best Restaurants in 2018. More recently, she joined pioneering cookware company HexClad’s ‘Culinary Council’ as their newest ambassador, alongside a prestigious group of chefs including Gordon Ramsay, Paul Ainsworth, Nancy Silverton, and Dominique Crenn.

When she was off the pans, T Australia had the chance to catch up with her to discuss where she’s dining in Australia, learn about some exciting new updates coming to her Sydney restaurant, and get a special recipe for her Bilinis and Smoked Salmon Rillettes to try at home.

Presentation is a significant aspect of your culinary creations. How has your approach to your craft evolved since you first started cooking?

“The older I get, the more I appreciate simplicity in my cooking because I am always trying to very much respect every ingredient and let them speak for themselves. I’ve learned to create dishes that are pure and refined, where every ingredient has a purpose and a voice.”

Are there any restaurants you particularly enjoy visiting when you come to Australia?

“Neil Perry’s Margaret Restaurant in Sydney, the French bistro Vue de Monde in Melbourne, Sydney icon Quay, Lennox Hastie’s Firedoor, and Matt Moran’s Aria overlooking the Sydney Opera House.”

Are there any upcoming changes to the menu at Oncore that we can look forward to?

“Yes, we are constantly evolving the menu and developing new dishes. Most recently we launched mini versions of the main restaurant dishes in the bar a new mini tasting menu, which can be paired with savoury cocktail pairings giving people the opportunity to dine in a  more casual way.”

Clare Smyths’s Blinis and Smoked Salmon Rillettes

Ingredients for bilinis

62gr flour
62gr buckwheat flour
4gr salt
190gr milk
12gr fresh yeast
1 egg yolk
2n egg whites

Method

1. In a small sauce pan warm the milk, add the yeast until it dissolves.

2. Mix all the dry ingredient together in a bowl, add the milk and yeast mixture then whisk in the egg yolk.

3. In a separate bowl whip the egg white to soft peaks and fold in the flour mixture.

4. Cover the bowl and leave in a warm place for 1 hour then transfer to a bottle.

5. Place a non-stick pan on a medium heat add a small amount of butter, then pipe out 3cm rounds of the
mix into the pan allow to lightly colour then turn them over lightly colour again then they are ready to
serve.

Ingredients for the smoked salmon rillette

300gr salmon fillet
150gr smoked salmon fillet finely cut
2 shallots, finely chopped and washed
1 lemon, zested and juiced
20g small gherkins
20g small capers, rinsed and chopped
20g dill, chopped
10g flat leaf parsley
100g creme fresh
Salt and pepper to taste

Method

1. Season the salmon with salt and pepper and place under the grill skin side down, until cooked then using a fork flake the salmon into a bowl.

2. Once cool add the smoked salmon, shallot, gherkin, capers, parsley and dill.

3. Add the creme fresh, lemon zest mix well and then season with salt, pepper and lemon juice.

4. Place in a serving dish ready to eat with the warm blinis.

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What do you get when you soak Victorian shiraz grapes in rare dry gin? A beautifully red-tinted beverage, of course. To celebrate its ninth vintage – and a new bottle cover design by Melbourne artist, Kris Leombruni – we’re sharing a couple of cocktail recipes care of Four Pillars Bloody Shiraz Gin.

The person with possibly one of the best job titles in the world, creative director of gin, Nick Tesar, says: “This is an adaptation of a distillery favourite. The Bloody Shiraz Sour has cult status at the distillery, and while no longer on the menu, is always available.

“This is my take on it. Showcasing a distillery classic, blended with a modern classic cocktail, that has served me well through years of bartending.”

Bloody Shiraz Sour

• 50ml Bloody Shiraz Gin
• 10ml Marionette Mure
• 25ml Lemon Juice
• 5ml Sugar Syrup
• 20ml Egg White

Method: Combine all ingredients in a tin and shake once without ice and again with ice. Strain into a rocks glass. Top with fresh ice.

Garnish: Fresh Blackberry or thinly peeled lime rind

Bloody Floradora

• 50ml Bloody Shiraz Gin
• 25ml fresh lime juice
• 60ml ginger beer
• Lime

Method:

• Squeeze lime juice, reserving the hill
• Shake gin and lime juice over ice, then strain into a rocks glass
• Add ginger beer, ice and garnish with the lime hull

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Brad Guest held roles at Rockpool, Boathouse on Blackwattle Bay, Gastropark, Cafe Paci and Bilson’s by Tony Bilson before joining Shell House in Sydney as head chef earlier this year. He says the key to making the perfect risotto lies in the roasting of your meat or fish – and adding a secret ingredient at the end.

When it comes to the ebi prawn risotto at Shell House, for example, Guest says, “Roasting the prawns in butter in a pan instead of oil will give a much deeper shellfish flavour. If you burn the butter, the stock will have a very undesired bitter flavour. The butter gives the risotto the deep prawn flavour.”

As for the secret ingredient, it’s mascarpone – a thick, creamy cheese with a high fat content.

“The small amount of mascarpone at the end is a quick tip on how to keep the risotto nice and creamy – the way it should be,” he says.

Brad Guest’s Prawn Risotto (serves six)

For the prawn stock & butter

500g school prawns
250g butter
2 eschalot sliced
2 garlic cloves sliced
50g tomato pasta
50ml white wine
50ml vermouth
1 litre water
optional – 3cm stick kombu (dried seaweed)

Method

1. Melt the butter in a large stock pan.
2. Add the school prawns, increase to a medium to high heat and cook in the butter for 15-18 minutes while constantly stirring to prevent the prawns burning on the bottom.
3. Once the prawns are nicely roasted add the sliced eschalot and garlic and cook for 3 minutes.
4. Add the tomato paste, cook for one minute then deglaze with the alcohol.
5. Reduce the alcohol down by three quarters.
6. Add the water, bring to a boil then turn down to a low simmer and cook for 30 minutes.
7. Once cooked, strain the stock through a fine sieve and cool (optional – add a 3cm stick of konbu to the stock while it is cooling).  The stock and butter will separate in the container. Remove the butter from the top and reserve separate to the stock.

For the prawn risotto

Prawn stock (see previous step)
Prawn butter (see previous step)
400g Risotto Rice
20g butter
1 clove garlic (sliced)
10 pc Sashimi grade prawn, peeled and cleaned and cut into thirds
20g Mascarpone

Method

1. Heat the stock (without the butter).
2. In a separate pan, melt the butter over a low heat, add the garlic and fry gently for 2 minutes, or until soft but not coloured.
3. Add the rice and turn up to a medium heat.  The rice will now begin to lightly fry, so continue to stir.
4. After one minute the rice will look slightly translucent.  Add a ladle of the warm prawn stock with a good pinch of salt and turn the heat down
5. Stir the rice constantly while the stock is absorbed into the rice.  Continue to add ladles of prawn stock to the rice as it cooks.  The risotto rice will cook in 14-16 minutes until the rice is soft but still has a bite.  If the stock has all gone before your desired doneness, just use hot water to finish the risotto.
6. Once the rice is cooked, add 30g of the reserved roast prawn butter.  Constantly stir to emulsify the butter into the rice.
7. Add the prawns and stir through.  They will cook in the hot stock in just under a minute.
8.  Remove from the heat, add the mascarpone and continue to fold through.  This will result in a buttery and creamy texture
9. Check the seasoning and adjust as required.
10. Serve immediately.  Finish the plate with another 20g of melted roasted prawn butter.

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Nagi Maehashi has become everyone’s favourite chef. She and her (very large) dog Dozer are just as well known in Australian cooking circles as her Sausage Ragu with Pappardelle Pasta or her Char Siu Pork.

The founder of popular and trusted food blog, RecipeTin Eats, Maehashi gave up accounting to become a chef. Her debut cookbook, “Dinner”, sold 500,000 copies, was a New York Times bestseller and the fastest-selling book by an Australian debut author.

Maehashi’s next cookbook, “Tonight“, is out now and she makes her MasterChef Australia debut tonight on Network10 and 10 Play. The popular chef answered a few questions for T Australia and kindly shared a recipe from her new cookbook.

T Australia: You used to be an accountant. At what point did you realise you wanted to change professions? Are there any similarities between accounting and cooking?

Nagi Maehashi: The decision to switch careers wasn’t too hard to make, because I wanted to follow my dream… But I know, at the time, everyone thought I was mad to ‘give up’ a safe and reliable job in corporate finance. As for similarities, there’s no doubt my corporate background gave me a thorough, comprehensive, business-skewed mindframe when it came to launching the RecipeTin Eats website.

T Australia: Everybody loves Nagi. I am yet to hear from anyone that one of your recipes hasn’t worked out. They all just seem to work (and taste) amazing. How do you do it?

NM: I know what it’s like to have to be conservative (or – frugal!) when it comes to eating well. My passion for creating recipes was born out of the fact that I got a harsh reality check when I moved out of home and could no longer rely on my mum (who has her own food site, RecipeTin Japan!) to cook me amazing food every day. So, now when I develop recipes, I am so conscious of putting out content that WORKS every time… This is the reason I am a “bit” (?) pedantic about testing and retesting dishes… I just can’t stand the thought of people buying produce (especially at the moment!) and it going to waste.

T Australia: Tell us about your experience working on MasterChef. What was the biggest surprise?

NM: To be honest, it took me a bit to process which side of the bench I was meant to be on, ha!.. But, once I got over that, I was blown away by the skill and cleverness of the contestants! I’m so excited to see what they’ll do next. Super, super talented and so inspiring as the “next gen” of Australian food.

T Australia: Congratulations on your new cookbook. What sort of recipes will this one contain?

NM: “Tonight” is a labour of love. I’m so excited for it to come out, it’s been such a different experience to my first cookbook, “Dinner”. I wrote “Tonight” with the aim to make dinner super easy and accessible for everyone, every day. Because we all – no matter who’s in your household – struggle daily with the “what’s for dinner tonight?” question…

T Australia: You seem to have mastered just about every platform now – blog/web, social media, book publishing and TV. What’s next?

NM: That’s very flattering but I will always feel like I’m just a home cook! My biggest priority will always be on growing RecipeTin Meals – the food bank I started in 2021 is my proudest achievement. We recently celebrated over 240,000 meals made, and we’ve recently increased our annual meal donations from 100,000 to 130,000. I am very motivated and focused on increasing those numbers and helping our most vulnerable.

Nagi’s Double Crunch Hot Honey Salmon Recipe

This recipe appears in “Tonight”.

Baked with a double crumbing for extra crunch!

Serves: 4  Prep time: 15 minutes  Cook: 20 minutes

This easy salmon has an extra-thick coating of seasoned panko crumbs for ultimate crunchiness! The honey sauce drizzled over the fish packs a mild chilli hum to keep things interesting. And the best part? It’s baked and all done and dusted in just 35 minutes. Serve with steamed rice (see pages 318–21) and roasted green beans or asparagus (see page 218). The vegetables can roast at the same time as the salmon – could a weeknight fish dinner be any easier?

4 x 180 g salmon fillets¹,
skin on or off

Dredge
1 egg
2 tsp dijon mustard

Double crunch crumb
1/2 cup (30 g) panko breadcrumbs*
3 tbsp finely grated parmesan*²
4 tbsp extra-virgin olive oil
1 tsp paprika*
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme, crushed
with fingers to make it finer
1/2 tsp cooking salt*
1/4 tsp black pepper

Hot honey
1/2 cup (175 g) honey
2 tbsp sriracha*
1/4 tsp dried chilli flakes*
1 garlic clove*, finely grated or crushed using a garlic crusher

To Garnish (optional)
Pinch of fresh thyme leaves

Method

Preheat the oven to 200°C (180°C fan-forced).

Preparation – Whisk the dredge ingredients together in a bowl. Mix the crumb ingredients together in a separate bowl.

Double crunch – Dip the salmon into the dredge to coat the top and sides of the fish – not the underside. Place the salmon on a baking tray lined with baking paper. Sprinkle/press the crumb onto the surface and sides of the salmon (most on the top). Use it all so you get a nice thick layer of double crunch!

Bake – Bake for 15 minutes or until the internal temperature reaches 50°C using a cooking thermometer*³.

Hot honey – While the salmon is baking, put the hot honey ingredients in a small saucepan* over medium–low heat. Once it comes to a simmer, cook for 1 minute, then remove the pan from the heat and let the flavours infuse while the salmon finishes cooking.⁴

Serve – Once the salmon is done, remove it from the oven and immediately transfer to serving plates. Rest for 3 minutes. Drizzle with the hot honey just before eating, garnished with thyme, if desired!

Notes 

1. If you have skin-on salmon, you can just eat the flesh off the salmon skin if you prefer not to eat the skin. The skin won’t become crispy using this cooking method.
2. Grate your own or use the store-bought sandy type.
3. See the Internal Cooked Temperatures chart on page 335.
4. If you want to reduce the spiciness, you can strain out the chilli flakes.
5. Leftovers: Fridge 3 days. Not suitable for freezing.

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