Ambassadors Australia Day recipes

Simon Bryant's Rolled lamb neck with almond and rosemary, braised dirt(y) Kangaroo Island red nugget lentils with smoked eggplant

Serves 6

Ingredients

cooked rolled lamb necks with dirty lentils in a bowl

Lamb

  • 1 bone-out Savannah Farm Spanish lamb neck, approx. 1.2 kg (or forequarter/shoulder bone-out, i.e. a 'lamb roast' of any type will do)
  • 1 teaspoon salt flakes
  • lots of Beach Organics cracked black pepper
  • juice of half a lemon
  • 30 ml Coriole extra virgin olive oil

Paste

  • 1 teaspoon salt flakes
  • 60 g Blue Cottage Almonds whole skin-on almonds, toasted for 10 mins in 180°C oven
  • 8 sprigs rosemary
  • 3 cloves peeled Ananda Organic garlic
  • ¼ bunch parsley, leaves and stems
  • ½ cup pitted green Coriole olives
  • 2 white anchovy
  • 25 ml Coriole extra virgin olive oil

Lentils

  • 200 g dirt(y) Kangaroo Island red nugget lentils
  • 1 litre Maggie Beer vegie stock
  • 1 tablespoon salt flakes
  • 1 bay leaf
  • 2 Swiss brown mushroom, diced small (see Marco - Mushroom Man in the Adelaide Central Market)
  • 1 carrot, diced small
  • 1 leek, diced small
  • 1 stick celery, diced small
  • 2 shallot, chopped small
  • 2 cloves garlic, crushed
  • 1 small bulb fennel, diced small
  • 100 g Hindmarsh Valley Dairy demi sel (lightly salted) butter
  • 3 sprigs thyme
  • ¼ bunch parsley leaves, chopped

Eggplant

  • 2 medium eggplant
  • 100 g B.-d. Farm Paris Creek or Hindmarsh Valley Dairy yogurt
  • juice of half a lemon
  • 1 tablespoon salt flakes
  • pinch smoked paprika
  • 3 tablespoons unhulled (dark) tahini
  • drizzle Coriole extra virgin olive oil

Method

  1. Pre-heat a fan forced oven to 140°C.
  2. Trim lamb neck and lay out flat, skin side down and season with 1 teaspoon of salt flakes.
  3. Blend almonds, rosemary, garlic, parsley, olives, anchovy and olive oil in a food processor, to a chunky paste. Smear paste on lamb neck and roll up. Truss with butchers net/string. Season the outside and place in oven for 3 to 3 and ½ hours.
  4. Remove and place in a pre-heated heavy based pan over a medium heat. Season with remaining salt flakes and cracked pepper and sear all sides to render lamb skin and fat. Remove and rest 20 mins. Carve and drizzle with a splash of extra virgin olive oil and lemon juice.
  5. Place lentils, bay leaf and salt in stock and bring up to gentle simmer. Cook over a medium flame for about 1 hour ¼ hours until tender.
  6. Meanwhile in a medium sized saucepan over a moderate heat, sauté the shallot, garlic, celery, leek, fennel, carrot and mushroom in the butter until soft. Remove from heat and add finely chopped thyme and parsley. Add this to the cooked lentils.
  7. Grill the eggplant over a flame or on a hot plate until blackened and soft, place in bowl with cling wrap on top to sweat skin off for 10 mins. Scoop out the eggplant flesh and blend in processor with lemon juice, yogurt, tahini and salt.
  8. Place lentils on plate, with a slice of lamb, dollop of eggplant, a sprinkle of tahini, and finally a splash of extra virgin olive oil.

Rosa Matto's Sweet and Sour GarfishRosa Matto's plated sweet and sour garfish

This is a ‘sweet and sour’ take on one of South Australia’s favourite fish - the garfish. This straightforward recipe works just as beautifully with our lovely Tommy Ruffs or Coorong Mullet if you are lucky enough to be in the South East.

I ask my fishmonger to scale and clean the fish and leave the the ‘beak’ and tail on for presentation but it isn’t essential to the outcome of the dish.

Ingredients

Filling (for about 6-8 fish)

  • 1 whole garfish or other small fish/per person
    (scaled, gutted and washed)
  • ½ cup Riverland raisins
  • ½ cup smoked Riverland almonds
  • ¼ cup finely chopped flat leaved parsley
  • 3 tbsp fine breadcrumbs (I hope you make your own from stale bread)
  • 2 cloves garlic, chopped
  • salt and freshly ground pepper
  • 2 tbsp South Australian extra virgin olive oil plus extra for shallow frying
  • ½ cup Lauke plain flour
  • Make a loose paste by grinding together coarsely the raisins, almonds, parsley, crumbs, garlic, salt and pepper. Bring them together with as much South Australian olive oil as you need to make a soft stuffing. Open the fish up and spread a tablespoon or so of the filling on one side. Close the fish and tie them up with a bit of kitchen string.
  • Dredge the tied fish in flour, brush off any excess and lightly fry in olive oil.  As you cook them put them into a pretty ceramic dish that you’ll bring to the table. Pour the hot, sweet and sour dressing over them while they are still warm.

Dressing

  • 4 tbsp South Australian extra virgin olive oil
  • 2 brown onions, halved and sliced lengthways
  • 1 clove garlic, sliced
  • 12 peppercorns
  • 4 sprigs rosemary
  • 4 bay leaves, fresh
  • 1 cup white wine vinegar from the Barossa
  • 1 cup dry white wine, see note below
  • 1-2 tbsp sugar
  1. Warm the olive oil and saute the onions until soft but not coloured.
  2. Add the garlic. Put in the peppercorns, rosemary, bay leaves, vinegar and wine and bring to the boil, reducing the volume just a little.
  3. Add 1 tablespoon sugar and taste. Adjust with extra sugar or vinegar, and a pinch or two of salt, to achieve a pleasant sweet and sour flavour.
  4. Pour over the fried fish and allow to marinate for a couple of hours.
  5. Serve with some locally made sour dough rye bread and lashings of Paris Creek butter.

May I suggest a Fiano from Coriole or Scott Wines from the Adelaide Hills or a beer from your closest microbrewery.

Ulli Spranz's Swedish Cinnamon BunsUlli Spranz Swedish cinnamon buns

Ingredients

  • (25 buns)
  • 35 g (1¼ oz) yeast
  • 100 g (3½ oz) sugar
  • 300 ml (1½ cup) B.-d. Farm Paris Creek milk
  • 1 egg
  • 120 g (4 oz) B.-d. Farm Paris Creek butter
  • 1 tsp salt
  • 1 tbs ground cardamom
  • 750 g (26 oz) flour

Filling

  • 100 g (4 oz) B.-d. Farm Paris Creek butter
  • 50 g (2 oz) sugar
  • 2 tbs cinammon

Glaze

  • 1 egg
  • 2 tbs water
  • pearl sugar

Method

  1. Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10-15 minutes. Let the dough rise while covered at room temperature for 30 minutes. Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide.
  2. Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.
  3. Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220°C/425°F) for 5–6 minutes. Allow to cool on a rack.

Ray Borda Kangaroo hotdogs with capsicum and tomato relish

Recipes

Peter Gago's Native Pepper Glazed Brisket, Red Cabbage 'Slaw'Native Pepper Glazed Brisket

Brisket

  • 5tbs Native Pepper
  • 1.5tbs Dijon Mustard
  • 4 Cloves Finely chopped Garlic
  • 2tsp Salt
  • 2tsp Brown Sugar
  • 1.5kg Brisket

Mix everything together and rub over the brisket generously. Vacuum seal or tightly cling wrap and leave in the fridge for 1-2 days.

Brisket Sauce

  • 1 Onion chopped
  • 1 Stick Celery chopped
  • 1 Bay leaf
  • 500ml Beef Stock
  • 150ml Red Wine
  • 2tsp Native Pepper
  • 1tbs Cooking Oil

Preheat the oven to 135C. Take the brisket out and leave until room temperature. Place a cast iron roasting pan on the stove on a high heat. Add the oil then brown the brisket all over and the set the meat aside. Lower the heat to a medium/low heat. Add the vegetable’s and a pinch of salt and sweat off until they appear translucent. Add the native pepper and cook with the vegetable’s for a couple of minutes to get the aroma’s working. Raise the heat and deglaze the pan with the wine. Then add the stock.

Place the brisket in the pan. Cover with foil and cook in the oven for 6-7 hours. Let the meat cool in the pan with the sauce. Then take out and leave it to 'set' in the fridge.

Meanwhile strain the liquid and reduce in a pan on medium heat until thick enough to coat the back of a spoon, check the seasoning and season accordingly.

Carve the beef when its cool then reheat in the oven gently when its time to serve (with a Penfolds wine of course!)

Red Cabbage 'Slaw'

  • 1 Small red Cabbage
  • 2 Spring onions
  • 75ml Extra Virgin Olive Oil
  • 50ml Lemon Juice
  • Salt and Pepper to taste
  • 1 Bunch Parsley

Finley Slice Cabbage and Spring Onion. Mix the Lemon Juice and Oil together and season to taste, mix it all together in a bowl and serve with the beef, finish the salad with a few freshly picked leaves of parsley.

Kris Llyoyd's toasted garlic baguette with Woodside Cheese Wrights baked chevre

Download the recipe (PDF 1.0 MB)

Serves 4

Ingredients

  • 1 Artisan baguette, cut in half lengthwise
  • Coriole extra virgin olive oil
  • 250g Woodside Cheese Wrights goat milk chevre
  • 1 garlic clove, crushed
  • Cracked black pepper
  • 1 red chilli, thinly sliced
  • 1 tbsp Australian Caper Company baby capers
  • 1 whole peeled garlic clove
    For filling: 1 tbsp fresh oregano, chopped finely. Extra olive oil, chopped oregano & fresh chillies

Method

Baguette

Preheat oven to 220°C. Turn heat down to 200°C then place baguette in oven until it is toasted - it should be golden and slightly crispy.

Topping

It is best if you have an oven proof skillet, but otherwise use a pan. Drizzle a small amount of olive oil in the base of the skillet or pan. Cut the chevre into bite size cubes then place in the pan with the crushed garlic clove & cracked black pepper to your taste, half of the sliced chilli & capers. Place skillet in the oven until cheese starts to form bubbles.

To assemble

When the baguette is lightly toasted, rub it with the whole garlic clove. Then carefully remove chevre from oven & spread hot chevre mixture onto baguette.

Season with fresh oregano & remaining sliced chilli, & drizzle with a little more olive oil before serving on a large bread board where your guests can slice & enjoy this fragrant cheese dish which works brilliantly with a glass of chilled Champagne - delicious.

Duncan Welgemoed's Onglet steak with biryani spices + sheba

Ingredients

  • 1 tablespoon of each:
    • cardamom pods
    • star anise
    • dehydrated grapefruit, orange and lemon zest
    • coriander seeds
    • roasted chilli powder
    • Madras curry powder
    • dehydrated tomato powder
    • freeze dried mandarin
    • fried shallots
  • Coorong Angus onglet/hanger steak sea salt.

Method

  1. To make the biryani spice:
    Pound cardamom pods and star anise in a mortar and pestle to crush roughly.  Add dehydrated citrus, coriander seeds and continue to pound.  Add roasted chilli powder, curry powder and tomato powder. Add mandarin, pound again and finally add dried shallots.
  2. Trim the excess fat and sinew from the steak.
  3. Season generously with salt and coat well in biryani spices, pressing well to adhere.
  4. Leave to marinade for 2.5 to 3 hours at room temperature.

FOR BASTING (Do not oil: Baste immediately)

  • Roasting juices
  • Biryani spice (1 pinch)
  • Bonito (1 pinch)
  • Red wine vinegar (tablespoon)
  • Chilli sauce (tablespoon) or soy sauce (1/2 cup)
  • touch of sugar
  • good chilli (2 chillis) and garlic (a few cloves)
  1. Caramelise on all sides turning every few minutes for about 6 - 8 minutes.
  2. Turn and baste regularly.
  3. Rest for 5 minutes.

Sheba

Ingredients

  • 500g fermented tomatoes
  • Pinch salt
  • Sugar (teaspoon)

Method

Crush tomatoes, salt and sugar. Chuck in a bowl, cover with muslin cloth and leave slightly warm for a few days until fine bubbles appear on the surface.

Then:

  • 2 chillies - scud, long red
  • 100g caramelised onions
  • 1 tsp curry powder - MADRAS

Roast the spices in heavy based saucepan. Add chillies and onions, then the tomatoes. Bring to the boil. Take off and season.

Paul Henry's Kinkawooka mussels and Goolwa pipis with Pangkarra pasta

Linguine or tagliatelle, preferably.

Sautée a kilo of mussels and clams in stainless steel pot with chopped garlic; a few fennel seeds; half a red, birds-eye chili; olive oil (Joseph, McLaren Vale); a generous knob of Paris Creek butter and a good slosh of Seppeltsfied DP 117 Apera (fino sherry for those who are struggling with new EU protocols...)

Ready when shells are open and room is filled with  pungent, heady aromas.

Add the cooked (250 grams, done al dente) pasta to the pot; an additional glug of evo; two handfuls of rough-chopped parsley; and a generous squeeze of lemon (best from my garden in Belair!).

Fold together gently - stirring too vigorous breaks down the starch in the pasta.

Season with Murray River pink salt and a crack of freshly ground pepper.

Drink with a very cold bottle of Melva Clare Valley Riesling from Kerri Thompson.

It tastes of tall, periwinkle skies, citrus-scented tides and salty deliciousness - just like South Australia.

Serves 2 generously.

Page Last Reviewed: 20 Jul 2016
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