Travel often provides me with inspiration for new food ideas. A recent trip from Adelaide to Darwin on the legendary Ghan train was no exception.
Some chefs shared their recipes, which I then tested, tweaked and simplified for home cooks. Other times I needed to analyse the dishes, recording flavours and ingredients in my notebook, and, of course, taking photos of every dish that inspired me - at times much to my husband's amusement.
Adelaide's Central Market is a must-see. Besides produce stalls of all descriptions there are numerous interesting cafes. Our choice for lunch was a good one. Zuma appealed for its coffee aromas and attractive specials board. I chose a yummy crispy apple, fennel bulb and oregano chicken salad with flavours I can still recall - my version follows.
We discovered Kiwi executive chef Nick Walsh at Voyages Ayers Rock Resort's Desert Garden Hotel, in Australia's Red Centre. The resort consists of four hotels, a camping ground and a small shopping centre, and provides free guided walks, star-gazer parleys, art classes and bush-tucker talks.
Nick trained in Nelson and, after a cooking stint in Brisbane, was headhunted by the hotel chain because of his artistic talent, plus accounting background. Nick enjoys using local ingredients and was happy to share a couple of his recipes with me.
Voyages is a drawcard for young international travellers with hospitality skills. There are other Kiwis working at the resort including Tugi, grill chef at the AAT Kings Uluru sunset viewing and barbecue. His mother's recipe for lamington cake was served as dessert - a whole sponge coated in chocolate icing and desiccated coconut served in wedges, with a puree of raspberries and whipped cream.
Further north, on Darwin's attractive revamped waterfront, we discovered myriad restaurants serving international cuisine. Asian flavours and seafood were prevalent, but there was also traditional Italian cuisine. At Curves Cafe, arancini (meaning "little orange") was a popular starter. Cold, cooked risotto rice is formed around a meat sauce or cheese, depending on the area of Italy where they originate. Arancini can be served as part of an antipasto platter, with a sauce as a starter, or with salad as a light meal.
Check out my version.
Recipes
DESERT GARDEN'S SCALLOP TARTARE
Based on Nick Walsh's recipe. It can be prepared a few hours ahead.
Salad: 1 large tomato
2 & 1/2 tbsp finely chopped coriander
1/2 cup fresh whole kernel corn
1 tbsp finely diced red onion
12 New Zealand scallops, finely diced and roes removed
1 tbsp lime juice
Garnish: 1 lime, quartered
4 triangular slices rye bread, toasted
cress or watercress
Dip the tomato into boiling water briefly, then slide skin off. Halve then squeeze out the seeds.
Finely dice half the tomato and place in a bowl. Push the remaining tomato through a sieve to get two teaspoons of tomato juice.
Add the coriander, corn and onion to the tomato. Add scallops to the mixture. Stir in the lime juice and tomato juice.
Press a quarter of the mixture into a small ramekin or mould and upturn onto the centre of a serving plate. Repeat. Garnish and serve as a starter. Serves 4.
RHUBARB SHORTCAKE
Based on a recipe from the Desert Gardens Hotel. This can be prepared well in advance and assembled at the last minute.
Rhubarb: 450g rhubarb, cut into 3cm lengths
1/2 cup sugar
2 tbsp firmly packed brown sugar
50g butter, diced
1 cinnamon stick
2 star anise
Almond Shortcake: 1 & 1/2 cups plain flour
1/2 cup each: cornflour, caster sugar
200g butter, diced
1 large egg, lightly beaten
6 tbsp sliced almonds
To prepare the rhubarb, preheat the oven to 170C. Place the rhubarb in an oven pan together with the remaining ingredients. Cover loosely with foil and bake for 20 minutes, stirring once.
To prepare the shortcake, line a 20 x 30cm slice pan with baking paper. Combine the flours and caster sugar in a large bowl. Rub in the butter with your fingertips. Stir in the egg and almonds. Press into the pan, smoothing the top with your hand. Bake for 25-30 minutes at 170C, until lightly coloured. Cool for 5 minutes, then lift out and cut into 16 pieces. When cold, store in an airtight container for up to a week, or freeze.
To assemble, spoon warmed rhubarb between two shortcake squares and top with a little extra. Great served with whipped cream and garnished with small mint leaves. Serves 8.
ARANCINI
One cup arborio rice gives you about 500g cooked rice.
500g cold, cooked risotto rice (cook in vegetable or chicken stock)
100g fresh mozzarella, cut into cubes
1/2 cup grated parmesan cheese
1-2 eggs, lightly beaten
3/4 cup dried breadcrumbs
canola or olive oil for frying
Wet your hands and place a heaped tablespoon of the risotto in your palm. Flatten to a thickness of about 2cm. Place a cube of mozzarella plus a pinch of parmesan in the centre. Fold the risotto round it to form a ball. Repeat with the remaining risotto.
Dip the balls into the egg, then coat in breadcrumbs. Refrigerate until ready to cook. Return to room temperature before cooking.
Heat the oil in a deep fryer, wok or large saucepan until a faint haze rises.
Fry a few balls at a time for 2-4 minutes, turning so the surfaces become crisp and golden. Remove and drain on paper towels. Makes 12.
CRISPY APPLE, FENNEL BULB & OREGANO CHICKEN SALAD
To prevent the sliced apple and fennel from browning, soak the slices in a bowl containing 3/4 C cold water and 4 tbsp of lemon juice.
Dressing: 1/4 cup lemon juice
1 tsp sugar
1/4 cup extra virgin olive oil
Salad: 1 small skinless, boneless chicken breast
freshly ground salt and pepper to taste
1 tbsp: dried oregano, olive oil
1 large crisp Granny Smith apple, cored and thinly sliced
1 small fennel bulb, cored, trimmed and thinly sliced
2 cups baby spinach leaves
Whisk the lemon juice and sugar, until the sugar is dissolved. Whisk in olive oil. Set aside.
Cut the chicken breast in half lengthwise. Season.
Sprinkle with 1tsp of oregano. Pan-fry gently in oil for about 5-6 minutes each side, until cooked. Stand covered for a few minutes.
Combine apple and fennel with spinach leaves in a large bowl. Toss gently to combine.
Cut the chicken into 2cm slices. Sprinkle with the remaining oregano.
Arrange the salad in a pile on two serving plates. Top with chicken. Drizzle with a little dressing. Serves 2.