Pomegranate glazed duck with hazelnuts, prosciutto, radicchio and prunes. Orto Trading Co, Surry Hills.
Pork knuckle at my perennial favourite, the German Club in Tempe.
A gluttonous feast at Blue Plate, Neutral Bay. (Not pictured: entrees.)
Apropos of nothing, a Viet-inspired recipe:
Coconut chicken ricepaper rolls
300g chicken
125 ml coconut cream
125 ml chicken stock
10cm coarsely chopped fresh lemon grass
5cm finely chopped or grated fresh ginger
1 tbsp chopped coriander root and stem
100 g beans or snow peas, trimmed and sliced thinly
carrot, sliced thinly
1/2 cup coarsely chopped fresh coriander
12 or more rice paper sheets
lime or lemon
Sauce
Hoisin sauce
chilli sauce
fish sauce
Combine above to taste.
Combine the chicken, coconut cream, stock, lemongrass, ginger and coriander root and stem in a saucepan. Bring to the boil, then reduce heat and simmer uncovered for about 5 minutes or until chicken is cooked. Cool chicken in the pan for 10 minutes. Then remove chicken from pan, reserve 1/4 liquid and discard the rest.
Chop chicken finely and combine with beans/peas, carrot, coriander. poaching liquid and a squeeze of lime or lemon.
Assemble the rolls - soak each in warm water until softened then place on a chopping board covered with a tea towel. Place a line of filling along the middle, with sauce if you like, then roll it like a burrito.
No pictures I'm afraid, as I'm lazy.
Adapted from Women's Weekly: New Classics
