INDULGE

CHEFS FAVOURITE with IAN CHAN

OLIVIA ANDREWS HONEY RHUBARB NUT CRUMBLE

KL
HOKKIEN
MEE

YOU WILL NEED

125ml melted coconut oil
2 x 500g bunches
rhubarb, trimmed,
cut into 5cm pieces
175g honey
2 tsp vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
100g almond meal
155g macadamia
nuts (toasted if
using slow cooker),
coarsely chopped
15g blanched almonds
80g walnuts, toasted,
coarsely chopped

SERVES 2

YOU WILL NEED

For main dish
4 tbsp vegetable oil
200g hokkien noodles
100g vermicelli noodles (soak in
warm water for 20 minutes and
drain well)
4 pieces garlic
0.5 litres pork stock
10 pieces prawns
4 pieces fish balls halved
(recipe below)
Two handful wombock
(any Asian greens would do)
Seasonings
4 tbsp dark soy sauce
4 tbsp light soy sauce
4 tbsp ABC Kecap Manis
4 tbsp fish sauce
tsp chicken salt
3 tsp sugar
2 tsp white pepper

Picture: SAM ROSEWARNE

Garnish
Sprinkle of spring onion, pea
sprouts and crispy pork fat
For the pork of oil
60g of frozen pork fat
4 tbsp vegetable oil
For the fish balls
1kg firm fish (at the restaurant
we use gemfish or cod)
2 tsp salt
2 tbsp vegetable oil
2 tsp white pepper
100g potato starch
2 tsp baking powder
2 tsp sugar
Half a clove of garlic
Handful spring onions and blend
for five minutes.

SERVES 6

A gluten and dairy-free

dessert for everyone
to enjoy.

METHOD
For the pork oil
Dice frozen pork fat without skin into
fingernail sized cubes.
Cook vegetable oil and pork fat
on low heat. Render pork fat until it
becomes golden brown. Filter the pork
oil and crispy pork fat. Keep both oil
and pork fat in separate containers.
For the fish balls
Debone 1kg of firm fish. Put diced
fish in blender with the salt, vegetable
oil, white pepper, potato starch, baking
powder, sugar, garlic and spring onions
and blend for five minutes.
The fish paste is now ready to be
made into golf balls. Put golf ball-sized
fish balls into boiling water for eight
minutes. Let fish balls rest on cooling

rack for an hour. Rested fish balls

now can be put in the freezer in an
airtight container for later use or eaten
straight away.
For main dish
Heat the vegetable and pork oil in
a wok, saute garlic. Add in prawns,
halved fish balls, Asian greens and
stir-fry, followed by hokkien noodles
and vermicelli. Make sure to mix all
ingredients well.
Add in seasoning and pork stock
and mix well. Place lid on wok and turn
heat on high. Every so often stir fry
well. Once the noodles reach a
thick gelatinous consistency its ready
to serve.
Garnish with spring onions, pea
sprouts and crispy pork fat.

METHOD
If using the slow cooker:
Lightly oil the slow cooker. Add and combine the rhubarb, four
tablespoons of the honey, vanilla, ginger and cinnamon.
In a bowl, combine the remaining ingredients, including the rest of
the honey, and scatter over the rhubarb mixture.
Cook the crumble on high for two hours.
If using the oven:
Preheat the oven to 180C and oil a 1.5-litre baking dish. Combine the
rhubarb, four tablespoons of the honey, vanilla, ginger and cinnamon
in the prepared dish.
Cover with foil and bake for 30 minutes
until the rhubarb is tender.
In a bowl, combine the remaining
ingredients, including the rest of the honey,
and scatter over the rhubarb mixture.
Return to the oven and cook, uncovered,
for 30 minutes until the crumble is golden.
Recipes and images from Whole Food
Slow Cooked by Olivia Andrews,
Murdoch Books, $35

FOOD DIARY
Wobbly Boot Vineyard
near Campania is holding an
open weekend and sauvignon
blanc celebration today and
tomorrow, from 11am-5pm.
Sample new-release wines
with complementary canaps,
or BYO picnic to enjoy in the
vineyard or by the Coal River.
For more information, visit
www.wobblybootvineyard.com.au

Kiss A Fish seafood cookery

school on the East Coast has
released its new calendar,
including half and full-day
workshops and monthly evening
sessions followed by dinner.
For more information, visit
kissafishcookeryschool.com.au
Email your Food Diary items to
sally.glaetzer@news.com.au

ins bart
m
45 Ho
m
fro
Prime Beef Local Seafood
We provide an experience in dining that encapsulates
grill style, ofering local seafood, Angus steaks, shared
platters and tiers in an open grill style restaurant.

6220 0404

Lunch Mon-Fri 12pm-2pm

10 Gladstone Street Dinner Mon-Sun 6pm-9pm

www.beefandseadfoodgrill.com.au
26

tasweekend

SEPTEMBER 26-27, 2015

IN THE
HEART OF
THE HUON
VALLEY

www.kermandie.com.au
Destination dining ~ Boutique hotel
4518 Main Road, Port Huon
t 03 6297 1052

THE DINING ROOM

IS OPEN FOR:
MON - THUR:
LUNCH 12PM - 2PM
DINNER 6PM - 8:30PM

The Waratah Hotel continues to build a

solid reputation for classic pub fare.
No matter what the function we have
a versatile and fexible space, catering
from 2 people to over 200 people.

FRI - SAT: ALL DAY

12PM - 8:30PM

WEDNESDAYS QUIZ NIGHT

& ROASTS ON SUNDAYS

SUN: ALL DAY

12PM - 6:30PM

272 Murray St Ph 6234 3685

www.thewaratahhotel.com.au