Gourmet Kitchen

The theme for this year’s Gourmet Kitchen program is ‘sustainability’. We all want to reduce our carbon footprint when it comes to the consumption of wine, food and travel, but sometimes, it’s just difficult to know where to start and what it all means, particularly if you add having a family into the mix.  

 

We hope to change that or at least point you in the right direction. We’ve put together a program that is inspiring, entertaining and educational, packed with great chefs, winemakers and travel experts who are incredibly passionate about sustainability.

 

They’ll give some great insights into cooking, wine, travel, why sustainability is important to them and their business, how we can all live more sustainably, teach us about seasonality and sourcing regional products – just to get things started.

 

Think you’re a chef in the making?

Fancy yourself as a budding chef? (or you know someone else who is...?) Do you have a cracking signature dish that everyone loves? 

 

Then we want you to hear from you! This is your opportunity to cook your dish live on the 'Gourmet Kitchen' cooking stage along with the chance to WIN some great prizes!

 

To enter, simply send us a 40 second video of you cooking up a storm in your kitchen. It’s that easy. Full terms and conditions, online entry form, and prize draw details can be found at www.winefoodhotel.com/promotion

 

ENTER today!

 

www.winefoodhotel.com/page/view/promotions-3/

 

Chefs Bios

 

 

Recipes

 

Pecan Pie

 

3 Each Eggs, whole
250 Milliliters Maple Syrup
125 Milliliters Glucose
3 Grams Salt
70 Grams Brown Sugar
60 Grams Unsalted Butter
20 Milliliters Vanilla Essence
300 Grams Pecan Nuts, whole
Tart shell
250 Grams Flour
125 Grams Sugar
125 Grams Unsalted Butter
1 Each Egg
Caramel Sauce
60 Grams Unsalted Butter
60 Grams Sugar
50 Grams Cream

 

Printable PDF »

Tart Shell: Combine flour and sugar together. Rub in the softened butter until it looks like crumbs. Gradually add the eggs and form a dough. Wrap and leave to rest in the cool room for 30 minutes.

When the dough has rested, roll it to 5mm thick. Cut and line the tart mould. Scrape off excess dough at the sides of the mould.

Bake blind for 7 minutes on 190 degrees. Set aside.

Caramel Sauce: In a sauce pan, melt the sugar until it becomes a toffee colour. Remove from heat and gradually add the butter. Stirring constantly, slowly add the cream. Set aside to cool down.

Pecan Filling: In a mixing bowl, mix the maple syrup, melted butter, eggs, brown sugar, pinch of salt and glucose together. Whisk slightly. In the blind baked shells, place pecan nuts. Then slowly pour the liquid mixture onto it. Bake for 10minutes on 190 degrees.

Plating: Drizzle the caramel sauce on the place. Warm the tart in the oven for 1 minute on 190 degrees, and place onto caramel sauce. Scoop the ice cream and place it on the pecan tart. Garnish with chocolate and strawberry.

 

Barramundi Fillet Baked in a Bag with Thyme and Black Mussels

 

4 barramundi fillets skinned and boned (180g each)
300g  Black mussels
300ml Dry white wine
1 Garlic clove
1 Bunch of thyme
120g Butter
1bch Spinach washed and picked
1tsp Extra virgin olive oil

Salt

Pepper

Foil

 

1. The most important part of this dish is fresh barramundi and fresh black mussels. You will need 4 pieces of barramundi approximately 180g in weight. It is probably easer to have your fishmonger to prepare the fillets.
2. In a hot pot, place 1 tablespoon of oil and add the garlic clove and some fresh thyme. Let the garlic fry for 10 seconds then add the black mussels and the white wine.
3. The idea is that the wine should boil and steam straight away. Place a lid on the mussels for approximately 1 minute - the mussels should be opening at this stage.
4. Pour the mussels and the cooking liquor in a bowl and allow them to cool in a fridge.
5. Take each piece of barramundi and cut it in half, then in between the fillets, place a piece of thyme. Then, on top of the barramundi, place 30g of butter. Finish by seasoning with salt and pepper.
6. Take a piece of kitchen foil approximately 60cm in length and place the barramundi towards the front end of the foil. Now fold the foil back over the barramundi to make it half its length. The barramundi should be hidden in-between the foil. Then fold the sides of the foil leaving one opening at the end.
7. Now place the mussels and the 100mls of the white wine mussel liquor. Fold the last end of the parcel making the foil air-tight. Repeat this for the other 3 fillets.
8. To cook the barramundi, place the foil parcel on a tray and place on the flame. Wait for the parcel to puff up - this should take 1 minute.
9. Place the barramundi in a pre-heated oven at 180-degree Celsius for 10 minutes. When you open the oven the foil bags should be fully puffed up.
10. Before you cut the bags open, wilt the spinach with a little butter and garlic and season with slat and pepper. Place the spinach in the bottom of a bowl.

 

 

Poached Chicken Roulade With Pumpkin and Fetta

 

625 Grams Chicken Breast, butterfly and flattened
75 Milliliters Extra Virgin Olive Oil
10 Grams Chilli Flakes
125 Grams Baby Spinach
125 Grams Rocket Leaves
175 Grams Fetta Cheese
150 Grams Walnut,

Roasted Pumpkin
300 Grams Butternut Pumpkin
30 Milliliters Olive Oil
2 Grams Thyme, chopped
2 Grams Parley, chopped
Salt and Pepper, to taste
Lime Dressing
130 Grams Lime, zested and juiced
250 Milliliters Extra Virgin Olive Oil
10 Milliliters White Vinegar
80 Milliliters Honey
15 Grams Green Chilli, in half
Salt and Pepper, to taste

Printable PDF »

 

Dressing; Mix lime zest, lime juice and white vinegar altogether. Slowly, pour the olive oil constantly whisking it until it emulsifies. Cut the chilli in half, and add in the dressing. Season to taste. Set aside.
Pumpkin: Slice the pumpkin 1cm thick and panfry with olive oil, thyme, parsley, salt and pepper until cooked through. Set aside.
Chicken Roulade: Butterfly the chicken breast and place it on a cling wrap. Flatten with a kitchen hammer. Season the butterflied chicken breast with chilli flakes, salt and pepper. Roll the chicken in cling wrap in a sausage shape. Wrap it again with aluminium foil and poach in boiling water for 20 minutes or until cooked.
Remove the chicken from the boiling water when cooked, and cool it down in an ice bath. When cooled down, unwrap the chicken and slice it into 1.5cm thick.
Plating: Toss the spinach and rocket in the lime dressing. Place the pumpkin on the bottom of the plate, then the spinach and the rocket leaves on top of it. Crumble fetta cheese on top of the salad and add toasted walnuts. Place the sliced chicken in front of the salad, and drizzle with some extra lime dressing.