Mention Aussie food and most Americans imagine Crocodile Dundee’s Paul Hogan throwing another shrimp on the barbie. They’ve come a long way and many of the seafood dishes from “Down Under” are gaining popularity here in America. Luke Mangan, chef and owner of Salt restaurant in Sydney, Australia shares top recipes from his world renowned restaurants Salt, Bistro Lulu and Moorish. Check them out below.
SNOW PEA AND CHILI SALAD WITH ALMONDS Luke Mangan
Top, tail and de-string the snow peas. Blanch in boiling water for about 15 seconds then drop into iced water. Drain and combine with the chili, almonds and coriander. Toss with the dressing and serve.
Whisk together the hoisin sauce, vinegar and olive oil. Season to taste.
91236676048460492snow peas14ounce14 oz snow peasred chili1small red chili, scraped of seeds and finely choppedalmonds» cup slivered almonds, toastedcorianderBunch coriander, roughly choppedhoisin sauce2tablespoon2 tbsp hoisin saucered wine vinegar2tablespoon2 tbsp red wine vinegarolive oilExtra virgin olive oilsalt and pepperSea salt and freshly ground pepper
RAW SALMON WITH SOY, GINGER & SHALLOT DRESSING Luke Mangan
Fresh ginger is sliced finely, blanched & refreshed 3 times or to take heat out of ginger. Young ginger may require more. Put into a sugar and vinegar syrup made with 3 » cups water 1 ½ cups sugar and 2 tbsp. white wine vinegar or to taste.
Ginger and shallot dressing
Combine shallot and pickled ginger with one-tablespoon soy and » cup olive oil.
Place thinly sliced salmon on plate with the goat’s cheese, arugula salad at the top of the plate. Season salmon with salt and add dressing before serving.
6048139804salmon2ounce2 oz salmon — thinly slicedshallot1 shallot — peeled, finely choppedpickled ginger 1tablespoon1 tbsp pickled ginger — finely choppedgoat’s cheese 1ounce1 oz goat’s cheese — broken uparugulaSmall handful of arugulapickled gingerPickled Ginger