IN THE KITCHEN WITH… Dwayne Bourke; Flying Brick Cider House, Wallington
A Taste of Passion & Innovation
Relax on the wide, welcoming deck underneath the shady trees, or meet up with friends for a leisurely lunch at Ocean Grove’s Napona.
Article by ELLIE GARDNER | Photos by MARK WILKINS
Spend a summer outing with friends and loved ones indulging in delicious contemporary food that highlights the season’s best local produce at the popular Flying Brick Cider House, which recently won the 2016 Harwood Andrews Golden Plate State Award for Best Value For Money in Regional Victoria and receiving a highly commended for Best Casual Dining.
Smoked Eel, Poached Baby Apple, Petite Apple Salad, Radish and Pancetta
~ Serves 4 ~
- 1 whole smoked eel
- 4 shallots
- 100ml red wine
- 100gm sliced pancetta
- 3 red apples
- 4 baby apples
- 4 red radishes
- 1 bunch radish shoots
- 1 bunch parsley shoots
- 100ml olive oil
- Juice of 1 lemon
- Murray river pink salt
- 100gm sugar
- 150ml white wine
- 150ml water
- 100gm butter
For the Eel
1. Start with the shallots, slice finely and cover with the red wine. Cook slowly until shallots have absorbed all of the wine. Allow to cool.
2. Fillet eel removing skin and bones. Cut each fillet into two equal pieces.
3. Lay pancetta slightly overlapping side by side on cling wrap. Place one piece of eel on top of pancetta and cover eel with red wine shallots.
4. Place another piece of eel on top of shallots, carefully roll the two pieces of eel in the pancetta to create a cylinder. Continue to wrap in cling wrap to form a tight tube, twist and tie each end and allow to set in fridge for approx 30 minutes. Repeat process with remaining eel. This will give you 2 rolls.
For the apple puree
1. Peel 2 of the red apples reserving the skin for the apple syrup.
2. Dice apple flesh discarding the core. Place in a small saucepan with 50mls white wine, 50mls water and 50gms butter. Cook gently until apple collapses then blitz in food processor to a fine paste.
For the baby apples
1. In a heavy based pot place sugar, 100mls white wine, 100mls water, reserved apple skin and bring to the boil.
2. Peel and core baby apples leaving stem attached on top.
3. Turn pot down to as low as possible, place peeled baby apples in syrup and cook gently until soft but still holding shape. Remove apples from syrup.
4. Place syrup back on high heat and reduce by two thirds, strain through fine sieve discarding peel and set syrup aside.
1. Pre heat oven to 200°C. Slice each eel roll into 6 pieces. Lay on a tray lined with baking paper and top each piece with a small amount of butter. Place eel in oven. Approx 8 – 10 minutes.
2. Thinly slice red radishes and remaining red apple, place in bowl with lemon juice, small amount of olive oil and a pinch of pink salt. Add radish and parsley shoots.
3. Use apple syrup and place uniform dots around plate.
4. Place 3 blobs of apple puree evenly on the plate. Sit baby apple in the middle of plate. Place radish salad around.
5. Remove eel from oven and place evenly on plate.
Pistachio Nougat Parfait, Passionfruit & Strawberry
- 1 kg passionfruit pulp
- 625gm sugar
- 625ml water
- 50gm agar agar
1. Heat all ingredients gently until all dissolved.
2. Bring to the boil and whisk continuously until thickens slightly.
3. Remove from heat and pour into lined moulds.
- 120gm pistachio kernels
- 120gm caster sugar
- 20ml water
1. Combine sugar and water and cook until it is a blonde caramel colour.
2. Add pistachio kernels and tip out onto a silicone mat and allow to cool.
- 6 egg whites
- 260gm sugar
- 375ml whipped cream
1. Whisk egg whites until frothy, add ¼ sugar. Continue beating, adding remaining sugar gradually until all incorporated and the meringue is standing in soft peaks.
2. Meanwhile, crush praline into small but not tiny pieces.
3. Fold whipped cream into meringue. Then add praline. Pour into passionfruit lined moulds and smooth off the top. Freeze overnight.
4. Portion into rectangle pieces.
- 500ml good quality sparkling wine (champagne)
- 100gm sugar
- 450gm strawberries (quartered)
1. Combine the champagne and sugar in a medium saucepan. Bring the champagne to the boil over medium-high heat. Place the strawberries in a medium bowl.
2. Once the champagne has come to the boil, pour it over the strawberries, ensuring the strawberries are covered completely. Allow the champagne to cool, then cover with plastic wrap and refrigerate for at least 2 hours. The strawberries will keep up to 2 days in the refrigerator.
2. Spoon poached strawberries along side.
Flying Brick Cider House
Summer Edition OUT NOW!
Available FREE from all good food and beverage venues.
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