i have returned to australia from the US to find it awash in auburn leaves mid Autumn – fall for all you northerners….
its inspiring to have the colour wash of tones of this gorgeous new season. …..i jumped at the opportunity to cook something tonal and delicious….a beautiful micro gnocchi with shrimp, asparagus and a yellow heirloom, saffron coral reduction. a warm salad for a soft opening to a beautiful season of colour and food….it felt real and perfect to jump into everything the season feels like…..warming up the tones and the temperature of the food we eat.. the freshness of this dish is very wildwithgarnish but also very australian.
the reduction is a favourite of mine. boiled shrimp shells with saffron….i use this a lot to start a dish. spaghetti with blue eyed cod and coral sauce and pureed leeks, open lasagne of lobster and dirty shell sauce, rich creamy crab soup with crab fritters and buttered shrimp….shall i go on….warm stack of buttered squid with prawn head butter sauce and walnut crumbs….
recipe: micro gnocchi with shrimp, asparagus and a yellow heirloom saffron coral reduction
20 shrimp, 2 tablespoons olive oil, 2 cloves garlic, 2 cups boiling water, 1 teaspoon saffron, 1 small yellow heirloom chopped small, 1/2 cup vegetable stock, celery salt, salt and pepper, 1 cup asparagus tips and shoots, 4 x snow peas, 1 tablespoon cold butter (unsalted)
in a pan place the peeled shrimp shells and fry them in olive oil, the yellow heirlooms and garlic. caramelise and cover the shells in boiling water and boil for 20 minutes whilst pressing down on the shells and heads with a masher. strain and reduce the liquid with saffron, and vegetable stock. a gentle sprinkle of celery salt and and some pepper works a treat. boil down to about 1 cup splashing and dashing with seasoning until you find your perfect taste. quickly whisk butter into the liquid to smooth it out…wow!
4 potatoes peeled and cut into small pieces, 1 cup of ricotta, 2 eggs, 1 tablespoons plain organic flour, pinch parmesan, 1/8 teaspoon each salt and pepper
boil the potatoes drain and bind in a magi mix with ricotta, flour, parmesan and a pinch of salt and pepper. roll into strings and cut and roll into tiny balls….boil in gentle salted water until they pop up to the top. strain
flash cook the shrimp and a cup of baby asparagus shoots and tips in the liquid. add the gnocchi a few snap peas and parsley….serve hot to warm with a splash of lime and maybe some chilli.
down south in Australia its getting warm…its time for some really cool fresh food ideas for the coming season
lets have a…fresh…new…start.
sweet smoked salmon, citrus, nasturiums, chipped zucchini salad with white onion oil
simply gorgeous. soak a fresh fillet of smoked salmon in white vinegar sweetened with a pinch of sugar, and turn into a rosette by curling it around your finger.flash fry till dark, some chipped pieces of green zucchini in a small amount of extra virgin olive oil. let go cold with a crush of pepper and sprinkle on top. smash some white and red onion in olive oil and sprinkle on top with some finely sliced lemon and lime rind, mint, parsley and lemon verbena (anything will actually work). delicious with some fresh ricotta on the side and crunchy bread…or nothing at all
seaweed with sesame flavours, marigolds and wasabi oil
i love this, and it is so easy and fresh. i squeeze lemon juice and sesame oil over some good japanese seaweed and place in the middle of a big white plate. drizzle sesame oil mixed with wasabi around the edges and sprinkle with marigold leaves.
caviar pie with calendula flowers
a complete favourite. boil 6 eggs to hard. smash with some cold unsalted butter and salt to taste. put into the bottom of a small removable spring form tin. put a layer of peppery sour cream over the top and refrigerate. serve out of the tin with a layer of caviar on top and some calundula flowers sprinkled around the plate, ad some crisps and crackers.
sweet root vegetable and rice broth, lime oil and deep fried parsley
the total cleanse, and a flavour surprise. please try. make a broth from turnips, parsnips, white onion, pumpkin and carrots. boil and strain. reduce by half and add a tablespoon of jasmine rice and gently boil till absorbed. squeeze lime juice mixed with olive oil over the top and serve with quick fried continental parsley, serve in small bowls.
celery salted ricotta, slow baked heirloom tomato, honey oil and flora
an unbelievably fragrant start to any meal day or night.cut massive heirloom tomato in half and cook on 100C for 1-2 hours or until it start to fall down. grill till the top bubbles. mix a good quality ricotta with celery salt to taste. (i like mine salty). serve with a tiny drizzle of exceptional first pressed extra virgin olive oil mixed with a tiny amount of organic honey and some gorgeous fragrant, flora greens, like chervril, parsley and or basil.