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8/11/2010 Recipe | Rockpool Restaurant
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Recipe of the Week – Chinese Roast Pigeon

Thursday, July 29th, 2010
Red Braised Pigeon with Prawn Stuffed Eggplant & Black Vinegar
Sauce
Red Braised Pigeon
4 baby pigeons, wing tips removed
Master stock
4 ½ litres water
375ml Chinese light soy sauce
375ml shaoxing (Chinese cooking wine)
250g yellow rock sugar
1 large knob ginger root, sliced
8 garlic cloves, roughly sliced
3 star anise
3 pieces cassia bark
½ bunch green shallot tops, rinsed
In a large pot, bring all the master stock ingredients to the boil. Reduce to a simmer
for 30 minutes and check the seasoning.
Bring a large pot of water to the boil and blanch the pigeons in boiling water for 1
minute then refresh in ice water. Scrub off mucus membrane.
Return the master stock to the boil, remove the pot from the heat and add the
pigeons. Place a small lid over them to ensure they are well submerged. Leave the
pigeons to steep for 18 minutes, then remove from the stock and place on a wire rack
to cool and dry out.
Prawn Stuffed eggplant

1 large eggplant
Sea salt
Prawn stuffing
3 green king prawns, peeled and minced
1 clove garlic, finely chopped
1 small knob ginger, finely chopped
2 shallots, cut into fine rounds
½ teaspoon caster sugar
½ teaspoon salt
www.rockpool.com.au/blog/tag/recipe/ 1/21
½ teaspoon shaoxing (Chinese cooking wine)
½ teaspoon sesame oil
1 egg white, beaten to a soft peak
Preheat a deep fryer to 180C.

Cut the eggplant into 8 x 1 ½ cm thick slices. Sprinkle the eggplant slices liberally
with salt and leave for ½ hour. Pat the eggplant slices dry with paper towel.
Combine all the prawn stuffing ingredients together except the egg white and mix
thoroughly. Fold the egg white through gently.
Place prawn stuffing between two slices of eggplant and repeat.
Deep fry the prawn stuffed eggplant until golden on both sides in a wok of hot oil 180
degrees. Drain well on paper towel.
Black Vinegar Sauce

60ml black vinegar
30ml oyster sauce
30ml Chinese light soy sauce
3 tablespoons sugar
500ml chicken stock
Combine all ingredients in a saucepan. Bring to the boil, reduce heat to a simmer
and reduce until the flavor intensifies and reduces by half.
Pigeon garnish
15g peeled ginger, 1mm dice
3 cloves garlic, 1mm dice
15g long red chilli, de-seeded and 1mm dice
10g shallot, thinly sliced in rounds
5g coriander leaf, thinly sliced
Simply combine all ingredients gently together in a bowl.
To Assemble
4 x 500g red braised baby pigeons, (squab)
4 portions prawn stuffed eggplant
500ml black vinegar sauce
40g garnish
4 cups of vegetable oil
Preheat a wok with 4 cups of oil to 180C.

In a large shallow saucepan or deep fry pan, bring the black vinegar sauce to the boil.
Add the eggplant and braise for 15 minutes.
Pat the pigeons as dry as possible with paper towel and fry them for 3 minutes in the
deep fryer. Remove and place in a paper towel lined bowl to dry.
Cut each piece of eggplant in half and place two pieces on each of four plates.
Remove the breast (keeping wing bone intact) and leg from each pigeon.
Place the leg next to the eggplant, then slice the breast into 3 and place on top.
Strain the black vinegar sauce and pour a little over each dish.
Finish by scattering the diced garnish.
Chinese Roast Pigeon with Prawn

Stuffed Eggplant
Tags: main meal, recipe, Rockpool Sydney

Posted in Recipes, Rockpool Sydney | 3 Comments »
Feed Your Friends

Monday, May 17th, 2010
Its getting cold outside. Time to heat things up indoors with a beautiful braise
of pork and chillies.
Serves 4
1 kg (2 lb 4 oz) pork belly, cut into 5 x 8 cm (2 x 31/4 inch) pieces

2 tablespoons unsalted butter
olive oil
sea salt
5 dried long red chillies
3 garlic cloves, roughly chopped
1 teaspoon ground cumin
2 bay leaves, fresh if available
1 piece of orange rind
Melt the butter and a splash of oil in a wide pan over medium heat. Put the pork belly
into the pan in a single layer and season with sea salt. Cook the pork slowly, for
about 30 minutes, turning occasionally, until the meat is golden brown and most of
the fat has been rendered. Pour off and discard most of the fat.
Meanwhile, put the chillies in a bowl with 500 ml (17 fl oz/2 cups) boiling water and
allow to soak for about 30 minutes. Remove the chillies, reserving the water, and
chop roughly. Blend or process the chillies, garlic, cumin and the chilli water until
smooth. Add the chilli sauce, bay leaves and orange rind to the pork and stir with a
wooden spoon, scraping any brown bits stuck to the bottom of the pan. Reduce the
heat to low, cover and braise the meat for about 1-1/2 hours, or until it is very tender
and the sauce has thickened. Remove the bay leaves and orange rind and adjust the
seasoning if necessary.
Divide the pork among four large bowls and serve with steamed jasmine rice.
This recipe is from Neil’s cookbook Good Food. Signed copies available for purchase
8/11/2010 Recipe
This recipe is from Neil’s cookbook Good | Rockpool
Food. Restaurant
Signed copies available for purchase
at Rockpool, Rockpool Bar & Grill and Spice Temple.
Tags: cookbooks, Good Food, mains, Neil Perry, recipe

Posted in Recipes | No Comments »
QANTAS A taste of things to come

Wednesday, November 4th, 2009
Coming soon (flying as of 1 December 2009) to a Qantas premium cabin menus is

Spanner Crab Omelette with Oyster Sauce.
This omelette, in its’ wok fried version, is a Rockpool classic and appeared on the
restaurant menu for many years. The texture of the crab, egg and bean sprouts, and
the perfume of the sesame oil make this a truly wonderful taste and texture treat.
The crispy exterior, melting interior, and the crunchiness of the bean sprouts all
work so well together. Make sure the oil is very hot and smoking so that the eggs do
not soak up the oil.
It is served with steamed fragrant rice, bok choy and a spoonful of oyster sauce. This
recipe is enough to feed one but is best served as part of a banquet style meal.
SPANNER CRAB OMELETTE WITH OYSTER SAUCE
Vegetable oil
3 small free range eggs, gently whisked
100g steamed spanner crab meat, free from any shell
100g bean sprouts
50g snowpea sprouts
6 no. Chinese yellow chives, washed & cut in 5cm lengths
Broth (see recipe below)
Steamed Jasmine rice, to serve
Bok choy, to serve
Oyster sauce, to serve
Preparation
Heat vegetable oil (about 6-8cm deep) in a wok. When oil begins to smoke, add egg.
The egg will puff up and bubble immediately, hit the egg bubbles with an egg slice to
knock out the air, cook for 10-15 seconds or until base of omelette is golden.
Remove from heat then drain excess oil from wok. Spoon crab along centre of
omelette and top with sprouts and chives. Roll one side over filling and roll omelette
over to form a cigar shape. Pour in broth and place wok back onto heat. Allow to
simmer for a minute to heat through crab and soften vegetables.
Remove the omelette from the wok with an egg lifter and place on a board. Trim off
the ends.
BROTH
2/3 cup fresh chicken stock
1 teaspoon light palm sugar, grated
2 table spoons yellow bean sauce|
Two drops of sesame oil
Preparation
To make the broth, combine all ingredients except sesame oil in a pot. Bring to boil,
ensure sugar has melted and remove from heat. Check balance of seasoning then add
sesame oil.
To serve:
Serve with freshly steamed Jasmine rice and bok choy. Place omelette in a large deep
bowl, pour over the hot broth and top with oyster sauce.
Tags: crab, First Class, International, mains, Neil Perry, Qantas, recipe, Rockpool
Consulting, Rockpool Sydney
Posted in Qantas, Recipes | 1 Comment »
Rockpool Consulting – Menu Planning for Qantas

Friday, October 2nd, 2009
An article by Kate Barker – Menu Planer, Rockpool Consulting
The menus we write for International First and Business Class aren’t done in quite
the same way as a restaurant. There is a lot more forward planning involved to get
each dish onto the plate. It’s actually quite an amazing process that can begin up to
twelve months in advance of the menu flying. I am just in the middle of drafting up
the next lot of menus which will start flying from September next year; I write
eighteen First Class menus and forty-five Business Class menus which change four
times a year, with each new season.
The first part of this process is research. We scour through pages of magazines, from
Australia and other countries, check out what our four restaurants are doing, as well
as other restaurants in Sydney and overseas and review any new food books on the
scene. Neil has the most amazing cookbook collection I have ever seen. I chat to Neil,
Khan and Catherine (from RPB&G Sydney), Phil and Dave (from RP) and lots of other
people in the Rockpool family to get a sense of what is inspiring everyone at the
moment. My job is to try to reflect that passion in our First and Business Class
menus. We also spend time with our suppliers to find out about any new products we
might be interested in using as well as constantly be on the lookout for new and
interesting suppliers.
I will be recipe testing through December all the new dishes and ideas I have for the
drafted menus. These dishes are presented to Neil and the Rockpool Consulting
Team to assess the flavour profile as well as the look of the dish and if it’s appropriate
for our in-flight menus. There are some dishes that for various reasons will just never
work!
The next few months before testing is what we call ‘presentation season’. Twice a year
either myself or Roger, another Rockpool Consultant, head to Los Angeles, London,
Bangkok, Hong Kong and Singapore. During this time all of the new menus and
recipes are presented to us for quality purposes. We need to make sure they have
followed our recipes correctly and that premium products are being used. It also gives
us a chance to see what’s happening in the local food scene with visits to food
markets, restaurants and other suppliers. In-flight, we also have a chance to speak to
crew and check on how the food is going. It’s such a wonderful experience to see the
crew plating up a beautiful dish which was created up to twelve months earlier!
Our Spring menus from Australia have been running a month now and are getting
fabulous feedback. Our First Class menus from Sydney and Melbourne include
amazing Australian produce such as Italian salami made from free range pork from
Quattro Stelle; sustainable Spencer Gulf King Prawns managed by the South
Australian Research and Development Institute; Barossa Valley chicken which is free
range and fed on a vegetarian corn based diet; and Rangers Valley dry aged beef
which has been grain fed for 300 days with no growth hormones or antibiotics used.
All other these products reflect Neil’s passion for food and the belief that the
cornerstone of good cooking is great produce. Many of these products are used in his
restaurants and are generally regarded by industry professionals as brands that
support good methods of manufacturing which is better for the product and also for
the environment.
Here is a quick and easy recipe you can try at home this Spring as the weather
warms up and the days start to get longer.
SPENCER GULF KING PRAW N AND GREEN PAW PAW SALAD W ITH NAM JIM
DRESSING
Plump King Prawns from the Spencer Gulf on Australia’s South Eastern coastline are
served as part of a simple Thai inspired salad. Green pawpaw, cucumber, coriander,
Vietnamese mint and shallots, dressed with a Thai style dressing. The dressing has a
thick consistency and includes finely chopped garlic, fresh coriander, fish sauce,
palm sugar and red and green chillies.
The world’s largest known population of western king prawns is in Spencer Gulf. The
South Australian Research and Development Institute together with local fisheries in
the area have worked together to become one of the leading groups for managing
sustainability of seafood stocks within Spencer Gulf and major technological advances
have been made in the way the catch is handled. The prawns themselves are snap-
frozen at minus 32 degrees Celsius within minutes of coming out of the water,
locking in the freshness resulting in a firm and flavoursome product.
We recommend Healthy Boy or Squid brand fish sauce for this recipe.
NAM JIM DRESSING

3 no. fresh peeled garlic cloves, finely chopped
4 no. fresh coriander root, finely chopped
½ teaspoon sea salt
2 tablespoons light palm sugar, crumbled
2 tablespoons fish sauce
½ deseeded fresh long red chilli, finely chopped
½ deseeded fresh long green chilli, finely chopped
2-3 tablespoons fresh lime juice, approximately
Preparation
Place garlic, coriander root and sea salt in a mortar and pound with pestle. Do not
reduce to a paste. Remove and place in bowl. Dissolve palm sugar with fish sauce in
mortar with the pestle ensuring there are no lumps of sugar. Add garlic and
coriander mix back in along with chopped red and green chilli and stir well to
combine. Add in lime juice.
Taste and adjust if necessary, to ensure there is a balance of sweet, sour and
saltiness.
GREEN PAW PAW SALAD

12-16 no. cooked Spencer Gulf king prawns, peeled, de-veined and tails intact
2 cups green pawpaw, julienne
½ deseeded Lebanese cucumber, julienne
½ a punnet cherry tomatoes, cut in half or quarters if large
1 no. peeled small eschalots, very finely sliced
A small handful of fresh coriander leaves
A small handful of fresh Thai basil leaves
A small handful of fresh mint leaves, roughly torn
About 6 leaves of Vietnamese mint, roughly torn (if available)
nam jim dressing (see recipe above)
Preparation
Mix dry ingredients together. Add enough dressing to wet the salad well and mix
through thoroughly. Share between four plates and finish with prawns on top. Serve
immediately.
Tags: entree, Neil Perry, Qantas, recipe, Rockpool Consulting

Posted in Qantas, Recipes | No Comments »
A First Class Winter Warmer

Friday, May 15th, 2009
With all the exciting goings on at Rockpool, Spice Temple and Rockpool Bar & Grill,
Sydney and Melbourne, we’ve not really given Qantas any blog space of late.
Fear not, beautiful meals designed by Neil Perry and the Rockpool Consulting team
are still flying Qantas First and Business Class and as Winter draws near we thought
it high time we shared a recipe with you, a deliciously warming soup currently flying
Ex Sydney and Melbourne. When you eat this creamy, earthy chestnut soup think of
crisp Winter days bathed in pale golden light – food for the soul.
Cream of Chestnut Soup with Thyme

40g unsalted butter
2 tablespoons olive oil
3 cloves garlic, peeled and finely chopped
2 medium onions, peeled and finely chopped
2 celery stalks, finely sliced
1 teaspoon fresh thyme leaves, finely chopped
2 teaspoons sea salt
1/2 cup good quality Chardonnay
800g double peeled chestnuts *(see note at end of page )
4 medium Desiree potatoes, peeled and diced
2 litres fresh chicken stock
2 bay leaves
2/3 cup single (pouring) cream
Freshly ground white pepper, to taste
Garlic croutons, to serve (recipe below )
Extra chopped fresh thyme leaves, to serve
In a large, heavy-based saucepan, over a low heat, melt the butter in the oil. Add the
garlic, onion, celery, thyme and salt and cook for 10 minutes until softened. Increase
heat, add wine and simmer for 1 minute.
Add chestnuts, potatoes, stock and bay leaves and simmer, covered, for 30 minutes
until potatoes and chestnuts are very soft and start breaking up.
Remove bay leaves, add cream and puree contents of pot until very smooth. If
necessary, add more chicken stock to achieve desired consistency.
Add pepper, check seasoning and adjust as necessary.
Garlic Croutons
3 slices day old sourdough bread
2 tablespoons extra virgin olive oil
1 small garlic clove, finely chopped
Sea salt and freshly ground pepper
Trim crusts from sourdough and chop bread into 1cm cubes. Scatter bread over
baking tray, drizzle with olive oil, add garlic, season with sea salt and pepper then
toss to combine. Bake croutons at 200C, tossing occasionally, until crisp and golden;
remove from oven and set aside to cool.
To Serve
Ladle piping hot chestnut soup into your favourite soup bowls. To each bowl add a
handful of golden garlic croutons and finish with a sprinkle of chopped fresh thyme
leaves.
Chestnut Soup with Garlic Croutons and Thyme
* An extra note on chestnuts

Some specialist delis supply pre-prepared chestnuts, either frozen or sealed in vacuum
packs. You can use fresh chestnuts if you like but you will need to remove both the
tough outer layer and the thinner inner-skin of the chestnut before using them in this
recipe.
You can blanch, roast or fry chestnuts in order to remove the double layer of skin.
Whichever method you choose, you must first slit the chestnuts from the top lengthways
through to the underlying flesh. Make sure you cut all the way through as this prevents
the chestnuts from exploding when you cook them.
To fry, heat a pot of vegetable oil to about 180C then gently lower small quantities of
chestnuts into the oil for about 30 seconds. It is easiest to do this in smaller batches,
making sure oil is heated to the correct tempertature between each batch. Remove
chestnuts from oil and drain on absorbent paper towel. Once they are cool enough to
touch, peel away the outer skin as well as the inner layer of skin. Your chestnuts are
now ready to use.
Tags: A380, Business Class, chestnut, First Class, Neil Perry, Qantas, recipe,
Rockpool Consulting
Posted in Qantas, Recipes, Rockpool Sydney | No Comments »
Shredded Lamb with Salted Chillies

Wednesday, April 22nd, 2009
A recipe straight from the Spice Temple menu, also featuring in our March 2009
newsletter.
Shredded Lamb with Salted Chilli at Spice Temple
SHREDDED LAM B W ITH SALTED CHILLIES

Serves 4 as part of a shared banquet.
Master Stock:
650ml Chinese cooking wine (Shaoxing)
225g rock sugar
315ml light soy sauce
3 litres water
50g ginger, chopped
15g garlic, sliced
15g green shallots, chopped
Bring all ingredients to the boil.
Lamb:
Trim the lamb shoulder of excess fat and place into the boiling master stock. Braise
the lamb until it is very tender, remove the pot from the heat and allow the lamb to
cool in the stock. Remove the lamb when cool and shred roughly with your fingers.
Shredded Lamb with Salted Chillies:

10g salted red chillies
30ml peanut oil
5ml sesame oil
30ml chicken stock
10ml light soy sauce
5g white sugar
5ml rice wine vinegar
3 green shallots, sliced into rounds
Place 100g of shredded lamb onto a plate and mix all other ingredients together.
Pour this mixture over the lamb and serve.
Tags: Neil Perry, Newsletter, recipe, Spice Temple

Posted in Recipes, Spice Temple | 2 Comments »
Cafe de Paris Butter

Wednesday, April 22nd, 2009
This delicious butter is ever-popular on the Rockpool Bar & Grill Melbourne menu,
make it at home and serve it on your favourite steak.
Steak with Cafe de Paris Butter
CAFE DE PARIS BUTTER
125g unsalted butter, softened

15ml vegetable oil
1/4 white onion, finely diced
10g Indian style curry powder
1 small handful parsley leaves
1 clove garlic
Juice of 1/2 lemon
2 teaspoons Worcestershire sauce
3 anchovy fillets
1/2 teaspoon baby capers, rinsed
1/2 teaspoon sea salt
1 teaspoon ground pepper
1 small handful basil leaves
1 small handful thyme leaves
1/2 teaspoon ground ginger
1/2 egg yolk
To make the butter, heat the oil in a frying pan and cook the onion and curry powder
over low heat until soft and fragrant. Set aside to cool.
Process all ingredients until just combined. Adjust the seasoning if necessary. Roll
butter into a 4cm diameter log, wrap in plastic wrap and refrigerate until firm.
Any unused butter can be frozen if it is not going to be used within a week or so.
Tags: Neil Perry, Newsletter, recipe, Rockpool Bar & Grill Melbourne
Posted in Bar & Grill Melbourne, Recipes | 1 Comment »
XO Sauce
Friday, March 20th, 2009
XO Chilli Sauce
One of the really great things about going to Hong Kong is the XO chilli sauces made
by fine-dining Chinese restaurants there. All the chefs are showing off, of course – it
is their want to become the king of XO chilli sauce, so it has become a challenge as
to who makes the very best. XO chilli sauce is simply the top shelf of sauces, named
after XO Cognac. In other words, the house speciality, and the very best the house
can offer. I have never once had an XO sauce I thought not worthy of dipping a
dumpling into. These sauces may not even be that hot, but what they all have in
common is a marvellous blending of the most exotic dried ingredients and seasoning.
XO is great with seafood, as a dipping sauce, through stir-fries or dolloped on
steamed seafoods. One of my favourite Hong Kong meals is XO chilli with egg
noodles and lobster. Here is my XO sauce recipe for you to try:
XO SAUCE
4 dried scallops, soaked in warm water for 2 hours and drained

50g dried shrimp, soaked in warm water for 2 hours and drained
200g long red chillies, deseeded and finely chopped
50g ginger, peeled and finely chopped
50g garlic, peeled and finely chopped
2 teaspoons sea salt
2 teaspoons sugar
300ml vegetable oil
3 spring onions (scallions), finely sliced
Put the scallops on a plate and put the plate in a bamboo steamer over a pot or a wok
of rapidly boiling water, cover with the lid and steam for 10 minutes. Remove the
scallops from the steamer and, while still warm, shred with your fingers, separating
all the fibres.
Pound the shrimp until finely ground in a mortar with a pestle, or grind in a spice
grinder.
Put all the ingredients, except for the spring onions, in a large heavy-based pot and
cook over low heat, stirring occasionally, for about 45 minutes, or until the sauce
loses its raw edge and turns deep red. Remove from the heat and let cool, then stir in
the spring onions.
Tags: Balance & Harmony, Neil Perry, recipe, Rockpool Sydney, Spice Temple
Posted in Recipes | 9 Comments »
Spicy Beef Salad

Friday, March 6th, 2009
Spicy Beef Salad from Balance & Harmony
This Thai classic is so easy to put together. Look for balance with the Nam Jim
dressing, if you like it really hot, dial up the other flavours so you get the heat with
the complexity. Most importantly, keep this very fresh tasting.
200g beef fillet

1 Spanish onion, finely sliced
1 small handful coriander (cilantro ) leaves
1 small butter lettuce, leaves separated
a pinch of ground roast rice (lightly toasted Jasmine rice, ground in a mortar with a
pestle )
freshly ground black pepper
1 handful Thai basil leaves, finely shredded
Marinade for beef:

2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon palm sugar (jaggery)
1/2 teaspoon sesame oil
Dressing:
1 lemongrass stalk, tough outer leaves removed, chopped
1 long red chilli, deseeded and chopped
2 small wild green chillies, chopped
3 cloves garlic, chopped
1 tablespoon caster (superfine) sugar
2 tablespoons fish sauce
juice 3 limes
Method:
To make the marinade, mix together the oyster sauce, fish sauce, sugar and sesame
oil. Add the beef and refrigerate overnight to marinate. Remove from the fridge 2
hours before cooking.
To make the dressing, pound the lemongrass, chillies, garlic and sugar in a mortar
with a pestle to form a fine paste. Mix the fish sauce and lime juice together and
taste for balance.
Heat a grill or barbecue to hot, and cook the beef for about 2 minutes on each side
until it forms a good even crust. Remove from the heat and rest in a warm place for
10 minutes. Slice the beef thickly across the grain. Toss the beef, onion
and coriander leaves with some of the dressing.
Arrange the lettuce and beef on a serving plate and drizzle with any remaining
dressing. Sprinkle with the ground roast rice, give it a good grind of black pepper
and top with shredded Thai basil.
Tags: Balance & Harmony, recipe

Posted in Recipes | 2 Comments »
Cooking with Annie Feolde

Monday, February 23rd, 2009
Neil Perry and Annie Feolde
To celebrate an amazing 50 years of Vittoria Coffee (www.vittoriacoffee.com.au), Les

Schirato has brought the extraordinary Annie Feolde to Australia. Born in France,
Annie herself is celebrating 47 years with her restaurant in Florence – Enoteca
Pinchiorri (www.enotecapinchiorri.com).
Annie is the first female chef in Italy to be awarded 3 Michelin stars. And she is not
only a great chef, but a truly beautiful person.
This morning we cooked up a storm over the wok (not her usual cooking receptacle)
for 9am with David and Kim… “stir fried chopped duck with coriander and black
vinegar” – a very simple recipe. There was a raised eyebrow or two at the amount of
chilli going into the wok, but I noticed Annie came back for seconds! It was great to
cook with her.
The recipe is below if you’d like to raise a few eyebrows of your own!
STIR FRIED CHOPPED DUCK W ITH CORIANDER AND BLACK VINEGAR
200g minced duck thigh

5g sesame oil
7g ginger, smashed
7g garlic, smashed
85g Spanish onion, sliced
12g sun dried chilli
10g roasted and crushed peanuts
10g shaoxing (Chinese cooking wine)
10g light soy sauce
5g white vinegar
5g black vinegar
22g coriander stem, cut into batons.
Stir fry the duck mince until it’s just cooked and remove from the wok. Stir fry the
ginger and garlic until fragrant, then add the onion, sun dried chilli and peanuts.
Deglaze wok with shaoxing, then add soy, sugar and black vinegar. Return the duck
to the wok and add the coriander stem, combine well and serve.
* All ingredients can be found in your local Chinatown supermarkets.
Tags: Channel Nine 9, mains, Mornings with David and Kim, Neil Perry, recipe, Spice
Temple, television appearances, Vittoria Coffee
Posted in Recipes, Spice Temple | No Comments »
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Posts Tagged ‘recipe’

Recipe of the Week – Chinese Roast Pigeon

Prawn Stuffed eggplant

Preheat a deep fryer to 180C.

Black Vinegar Sauce

Simply combine all ingredients gently together in a bowl.

Preheat a wok with 4 cups of oil to 180C.

Chinese Roast Pigeon with Prawn

Tags: main meal, recipe, Rockpool Sydney

Feed Your Friends

1 kg (2 lb 4 oz) pork belly, cut into 5 x 8 cm (2 x 31/4 inch) pieces

Tags: cookbooks, Good Food, mains, Neil Perry, recipe

QANTAS A taste of things to come

Coming soon (flying as of 1 December 2009) to a Qantas premium cabin menus is

SPANNER CRAB OMELETTE WITH OYSTER SAUCE

Rockpool Consulting – Menu Planning for Qantas

An article by Kate Barker – Menu Planer, Rockpool Consulting

NAM JIM DRESSING

GREEN PAW PAW SALAD

Tags: entree, Neil Perry, Qantas, recipe, Rockpool Consulting

A First Class Winter Warmer

Cream of Chestnut Soup with Thyme

Chestnut Soup with Garlic Croutons and Thyme

* An extra note on chestnuts

Shredded Lamb with Salted Chillies

Shredded Lamb with Salted Chilli at Spice Temple

SHREDDED LAM B W ITH SALTED CHILLIES

Bring all ingredients to the boil.

Shredded Lamb with Salted Chillies:

Tags: Neil Perry, Newsletter, recipe, Spice Temple

Cafe de Paris Butter

Steak with Cafe de Paris Butter

CAFE DE PARIS BUTTER

125g unsalted butter, softened

4 dried scallops, soaked in warm water for 2 hours and drained

Spicy Beef Salad

Spicy Beef Salad from Balance & Harmony

200g beef fillet

Marinade for beef:

Tags: Balance & Harmony, recipe

Cooking with Annie Feolde

Neil Perry and Annie Feolde

To celebrate an amazing 50 years of Vittoria Coffee (www.vittoriacoffee.com.au), Les

STIR FRIED CHOPPED DUCK W ITH CORIANDER AND BLACK VINEGAR

200g minced duck thigh

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