15-0441_Indulge_July_0721

1 INDULGE

scapeEWinter

July 2015

scapeE interWSYDNEYS ENTRE TO PURE ENJOYMENT

CHOCOLATE DECADENCELuka Chocolates to help escape the winter blues.

TOMS TASTING TIPSThe story of Jose Cuervo Tequila.

GAULT & MILLAUIts all about winter comfort food!

f Find us on facebook.com/IndulgeSydney

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JULY 20152 INDULGE

Where you will always find something different!

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JULY 2015 3 INDULGE

TOMS TASTING TIPS

Jose Cuervo Especial Silver

I loved this tequila; it was fresh and vibrant on the nose with gin like botanicals. Touch of agave and herbs on the palate. Long and smooth finish.

Jose Cuervo Especial Gold

This tequila is made by blending aged and young tequilas. A smooth rounded spirit that leaves a lingering vegetal taste that makes it the perfect ingredient for the Margarita.

Jose Cuervo Tradicional Silver

100% blue agave silver tequila that has been double distilled. A mild easy drinking tequila, it isnt heavy on the agave flavour but shows more citrus and mineral tones. I keep this in the freezer and served chilled.

Jose Cuervo Tradicional Reposado

Being aged in oak barrels for a minimum two months has given this tequila some fruity agave scents, hints of honey and vanillin oak with just a touch of pepper accents. A long smooth finish makes this ideal for sipping.

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Its not what you are... but who you are... Its a way of life!

Find your perfect drop at www.hippiewines.com.auSauvignon Blanc Semillon Sauvignon Blanc Chardonnay Rose Moscato & Pink Moscato Cabernet Merlot Shiraz

Hippie Wines from Margaret River

Blackwood Valley / Margaret River

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From fields of Blue Agave in the heart of Mexico to a centuries-old family legacy, the story of Jose Cuervo encompasses 250 years of grit, passion and cojones.

Each bottle of Jose Cuervo Tequila represents a unique heritage. The story begins in 1758, long before Mexico became an independent republic, when the King of Spain granted Jose Antonio de Cuervo land in the town of Tequila. Here, under the powerful Mexican sun, Jose Cuervo began to cultivate fields of Blue Agave watched over by the towering Volcn de Tequila.

Just as his descendants still do today, Jose harvested the heart (pia) of each Blue Agave plant by hand. Each plant takes up to 12 years to mature, and only when it

reaches its peak in sugars is the pia ready to yield the finest quality tequila. Patience and expertise go into every drop.

A born visionary, Joses son pioneered the first Vino Mezcal de Tequila de Jose Cuervo after obtaining the first official charter to commercially produce tequila in 1795. As railways carried the golden spirit to aficionados all over the country, the Cuervo name grew to become as iconic as tequila itself.

The world-famous distillery La Rojea was founded 17 years later, and today is the oldest active distillery in Latin America. Here, tequila is produced with the Cuervo familys unique recipes, expertise and handcraftsmanship; using unrivalled skills and knowledge passed down

over ten generations and 250 years.

With its magnificent heritage and unique taste, its no surprise that Jose Cuervo is the worlds best-selling tequila. In Australia, Jose Cuervo is also the undisputed market leader.

Jose Cuervo is the only tequila brand to control the entire production process, from harvesting by hand to meticulous distillation and rigorous taste-testing of every batch. And the company is still managed by direct descendants of Jose Cuervo himself; Juan Beckmann Vidal and Juan Domingo Beckmann Legorreta.

The spirit of Jose Cuervo is reflected in every bottle. Remember the legend as you raise your glass.

Try our Classic Jose Cuervo

recipes on page 10!


JULY 20154 INDULGE

JAY HUXLEYS DISH OF THE DAY:MAGGIE BEERS ROASTED CHICKEN

INGREDIENTS: 1 free range chicken

(1.3-1.7kg is ideal) 50ml of Maggie Beer

Verjuice 50ml of extra virgin

olive oil Sea salt flakes

Cracked black pepper

METHOD:

1. Remove the chicken from the fridge approximately two hours prior to roasting, to bring to room temperature.

2. Preheat the oven to 230C

3. Season the cavity of the chicken with salt and pepper.

4. Combine 50ml of Verjuice, extra virgin

olive oil, sea salt and pepper (to taste) and brush mixture over the outside of the chicken.

5. Place 5mm wide discs of the herb butter under the skin, on top of the breast. (See herb butter recipe.)

6. Place the chicken breast side up on a trivet in a shallow sided baking dish.

7. Place into the pre-heated oven on the middle shelf and cook for 20 minutes.

8. Reduce oven temperature to 180C, and cook for 20 minutes.

9. Turn the chicken over so the breast is facing down and reduce the

oven to 120C and cook for a further 20 minutes.

10. Turn chicken over so the breast is facing up and cook for 10 minutes.

11. Remove from the oven, cover with foil and rest with the breast facing down for 25 minutes.

12. While the chicken is resting, heat the juice in the bottom of the baking dish.

13. Add 2 teaspoons of corn flour and whisk until thickened for a tasty gravy.

14. Serve with your favourite seasonal vegetables.

INGREDIENTS: 250g of butter (cubed)

2 sprigs of oregano

2 sprigs of lemon thyme

1 tbsp. parsley

2 cloves of garlic

15 capers

2 anchovies (optional)

1 teaspoon of lemon zest

METHOD:

1. Place all ingredients into a blender and combine until smooth.

2. Place four layers of cling wrap (30 cm long) on a flat surface.

3. Place the blended butter in the centre and roll.

4. Tie one end into a knot and twist

the other to form a cylinder shape and tie at the end.

5. Place in the fridge for at least 45 minutes.

6. Once refrigerated, herb butter will stay fresh for weeks and can be used to complement almost any meal use your imagination!

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Compound Herb Butter

Roast Chicken

People are always asking me what my favourite recipe is from my experience on MasterChef. And every single time, I answer unwaveringly; Maggie Beers Roasted Chicken. I have fond memories of standing in the Masterclass at Maggies Farm Shop in the Barossa, as she shared her tips and tricks for cooking the perfect roasted chicken.This is my own spin on Maggies Roasted Chicken, using my distinctive herb butter to add a unique, personal touch to the dish. The absolute key to achieving a tender, moist texture is allowing for enough resting time sometimes the best things in life are worth waiting for!

Weve changed soft drinks for good.

Find me at Coles and other good outlets.


JULY 2015 5 INDULGE

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INGREDIENTS:

132g Belcolade milk chocolate 200g fresh cream 35% 40g Glucose 2 medium sized whole eggs 1 egg yolk

METHOD:

1. Heat the cream and glucose until 80C. Pour onto the chocolate and mix well till you obtain a smooth and homogeneous texture. Add eggs and egg yolks while whisking continuously until combined.

For chocolate tart applications:

1. Pour this composition into a baked tart shell. Bake in a convection oven during 20-30 min at 100C.

2. (open damper). Cool down at room temperature and serve.

BELCOLADE, THE REAL BELGIAN CHOCOLATE

GAULT&MILLAU RESTAURANT REVIEWS

GAULT&MILLAUITS ALL ABOUT WINTER COMFORT FOOD!

BELCOLADE BAKED CHOCOLATE GANACHE

Head Chef Nathan Jackson has

rejoined 3 Weeds after stints at

some of Sydneys well-known

restaurants, such as Public

Dining Room and Manta.

The restaurant is situated inside

the 3 Weeds Hotel and has

a view of their organic herb

and vegie garden, where Chef

Jackson collects ingredients

daily. The restaurant is

decorated in neutral colours

and has a warm feel; it is a quiet

little oasis hidden inside a busy

bustling pub, great for a catch-

up with family or friends.

Chef Jackson has put his own

stamp on the innovative menu.

The shaved ox tongue is a great

entree pick; the strong, meaty

flavour works well with the

accompanying creamy tonnato

mayonnaise, baby cos, green

olives and capers. For the main

course, marinated and grilled

spatchcock is a standout.

The succulent spatchcock

makes a great partner for the

wellseasoned kipfler potato and

cauliflower salad. And dont

forget to check out the daily

specials with your waiter.

Mark Best has done it again! After being made famous by his Sydney restaurant, Marque, and following on from the success of his Melbourne location, Chef Best has launched his second Pei Modern in the Four Seasons Hotel in Sydney. He has moved his Head Chef Matt Germanchis from Melbourne and together they have created a sophisticated bistro-style dining experience.

The Sydney venue feels like a casual bistro, where the open kitchen is an invitation to watch the skills of the brigade, while the friendly, efficient

service, sturdy cutlery and bread served in hessian bags complete the picture.

The entrees are designed as share plates, and having three or four plates of food on the table creates a happy feast atmosphere. Try the beef tartare served on bite-size toasts with a topping of sea urchin or the yellowfin tuna on a slice of watermelon with a hint of ginger. Tender chicken with a crispy skin is served in a casserole with hearty squash vegetables. The signature dish, a salmon tail, is covered with tomatoes and paired with a creamy rouille.

Ocean-inspired, Italian-inspired and quality-driven, Daniel Hughes has created a menu infused with passion and talent, and these qualities shine through on every plate.

Comfort is Mantas hook, line and sinker a place to lure business, impress a potential mate, celebrate a festive family occasion or to ponder life. Light, bright and airy; personable staff; soft chairs and crisp napery this place ticks all the boxes. A view of the Botanic Gardens, city skyline, boats and

pedestrians make Manta an attractive place to dine. The food is of exceptional quality, kept simple to highlight the principal ingredients. To start, try the raw tasting plate of salmon, scallops and kingfish prepared perfectly to bring out the character of the seafood or the delicious Atlantic scallops with pressed pork shoulder, sitting atop a green apple and vanilla puree and balsamic glaze. The 250g eye fillet with garlic, parsley and olive oil could be one of the most tender and flavoursome cuts on the market.

3 WEEDSCHEF NATHAN JACKSON 9818 2788 | Rozelle3weeds.com.au

PEI MODERNCHEF MARK BEST9250 3160| The Rocks peimodern.com.au/location/sydney

Consumer demand for quality is growing daily, and at Apromo Trading we believe there is no surer sign of quality than taste. Its no coincidence, therefore, that Belcolade chocolate can be easily distinguished by its unrivalled taste experience. An experience that comes from a rigorous

selection of the finest, freshest ingredients and the expert blending of the best quality cocoa beans from around the globe. It goes without saying that Belcolade only use 100% cocoa butter and genuine, natural vanilla in their products, but its not just quality ingredients, its what you

do with them! This is why Belcolade chocolate is produced according to the traditional Belgian process of mixing, grinding, conching and tempering. In addition a five-roll refiner and expert conching gives a unique taste and smooth texture of Belcolade chocolate.

@Gault Millau.

@gaultmillauaus

@gaultmillauAU

Brrrrr its cold outside, but that isnt going to stop Gault&Millau from sharing the latest foodie news, reviews and recipes with you. This is the official Gault&Millau page, featuring restaurant reviews from Gault&Millaus internationally qualified judges, which we believe

provide our readers with the most informed reviews possible.

This month is all about winter comfort food, which means restaurateurs and chefs are creating new menus to keep you warm during these chilly months. Check out the three reviews below

of 3 Weeds, Pei Modern and Manta to see what cosy specials these restaurants are serving up this month. Dont forget to try out Belcolades baked chocolate ganache recipe for a delicious chocolate treat!

Dont forget, at Gault&Millau its all

about the food! Visit www.gaultmillau.com.au to keep up to date on the latest foodie news. And if you love talking about food, let us know what your favourite restaurant is doing this winter by sharing with us on Facebook, Twitter or Instagram!

MANTACHEF DANIEL HUGHES9332 3822| Woolloomooloo mantarestaurant.com.au

PSST! This winter Manta, Rob Rubis, is teaming up with Young Henrys, Richard Adamson, for an exclusive event; SIMPLE PLEASURES. Join them on Thursday 30 July for an evening of fantastic food, beer and conversation. Tickets are $75pp (plus booking fee) and are available through Moshtix or contact [email protected] for more information

PSST! Try their new winter degustation menu 7 courses for $70.00, or $115.00 with matching wines.

PSST! Pei Loves Winter! Join them on Thursday 20th August at 6:30pm and share five delicious courses from chefs Mark Best and Matt Germanchis for $95 per person, plus $70 for matching wine. Book now through [email protected] or 02 9250 3160


JULY 20156 INDULGE

MR LIQUORMRLIQUOR.COM.AU

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AND ARGENTINIAN

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AMSTEL LAGER 285ML

PERONINASTRO 330ML

$8.99ea.750ml

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AND ARGENTINIAN

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JULY 2015 7 INDULGE


JULY 20158 INDULGE


MAY 20156 INDULGE


JULY 2015 9 INDULGE

LUKA CHOCOLATES: TRUE DECADENCE FOR A SWEET WAY TO ESCAPE THE WINTER BLUES

T he Latin term for cacao, Theobrama cacao, translates literally as the food of the gods. Any true connoisseur would argue that chocolate holds powerful healing properties on the mind, promoting relaxation by stimulating the release of endorphins generating feelings of pleasure and encouraging a sense of wellbeing. In other words, chocolate is good for us!

Having been around for over 4000 years, Olmec, Mayan and Aztec civilisations also found chocolate to be a mood enhancer and believed that it possessed spiritual qualities, as well as using it for medicinal purposes. Cacao beans were ground into a chocolate beverage reserved for consumption by only the highest rank in society such as rulers, warriors and priests.

Seemingly, chocolate was, and still is, the most enjoyed food on the planet. It is still considered luxurious and is still a delectable pleasure that we seek for indulgence. With the winter climes well and truly upon us, the drive for that summer body perhaps sits on the back burner while we give in to our desire for a little self-gratification, a little more comfort food.

With so many options and varieties of chocolate available to us nowadays, sourcing a great quality product which uses only the finest ingredients is hard to come by.

If you want to indulge in only the best premium chocolate, handcrafted in Australia but in keeping with European traditions in the delicious art of chocolate making, then your answer is Luka Chocolates.

Freshly crafted at the historic Wyong Milk Factory, just on the way to Hunter Valley and Port Stephens, this place sure has a passion for chocolate and offers an extensive range of only the finest quality sweets, fit for a God.

Owners (and husband and wife duo) Kate and Anton are not your most likely pair to start up a premium chocolate business. Kate previously worked as a biologist and Anton was previously a solicitor! However, by gathering the best knowledge and know-how from Belgian chocolate makers, this dream team took their passion for chocolate to the next level and opened up the factory to the public for customers to observe the process of chocolate making behind the scenes and educate people to consume quality chocolate. This appetite for quality and excellence oozes through their product.

Luka passionately combines a blend of premium Belgian Coverture with locally sourced ingredients including local fresh cream and butter, fine imported liqueurs, all natural flavourings, nuts, fruits and spices creating a little slice of heaven with every sweet.

Theres a real grandness to Luka Chocolates. The brand logo depicts a distinguished looking silhouette on a penny farthing that conceals the sweets with class, revealing inside a product of uncompromising quality, each chocolate a little piece of art in itself exuding sophistication, style and excellence.

Luka Chocolates is every childs, as well as your inner childs, dream as it is perhaps the Willy Wonka factory on your doorstep. You can view live chocolate demonstrations which guide you through the tasty art of chocolate making where you will learn all about the craft, great for all ages. You can take a look behind the scenes through a large observation window where you can view the factory in action, stimulating your senses by gazing at huge bowls of smooth, melted chocolate and trays of perfectly formed sweet delights before you. This offers an insight into the whole process of how the confectionary is made before trying the delicious

finished product for yourself.

The end result definitely provides one of the most enticing benefits of Luka Chocolates - the free sampling. Youll be able to sample an enticing range of the finest handcrafted treats of dark and milk chocolate, allowing you to try before you buy to ensure you purchase the right sweets to tingle your tastebuds.

To really escape the winter blues, why not warm up in Luka Chocolates cafe by wrapping your lips around a traditional French style hot chocolate, a popular choice with many visitors. As well as the confectionary and hot chocolate, they also offer premium quality ice

cream and coffees to compliment your sweets. There is something on offer for everyone.

Luka Chocolates has brought a new type of food tourism to the central coast region. Their passion to teach customers to consume quality sweets and to educate people in the art of being a master chocolatier makes this the perfect spot to have a much needed refreshment for tour groups and customers passing through Wyong Shire, while offering a unique and educational experience.

Karen McNamara MP, Federal Member for Dobell praises Luka Chocolates as a great example of an innovative small business

thats brought something unique to Dobellcreating a wonderful place for people to experience chocolate making and to taste the handiwork of the chocolatiers.

Add a flavour of excitement to your day to warm your winter blues and head to Luka Chocolates. The Wyong Milk Factory and Chocolate Boutique is located next to the M1 Freeway (formerly known as the F3) and a short distance from the Wyong town centre and train station. There is plenty of parking available on site.

10/141-155 Alison Road, Wyong, NSW 2259

Phone: (02) 43554848

Email: [email protected]


JULY 201510 INDULGE

ESCAPE WINTER

SPANISH STYLE LAMB RAGU

W inter; when the nights are longer and darker, soothe the soul with delicious warm beverages. Whether you are reading in front of the cozy fireplace, entertaining friends and family, or stuck in the office dreaming of a sunny getaway, treat yourself to a little liquid delight. Escape winter with a glass of fine red wine, a steaming cup of aromatic tea or a mug of silky, rich hot chocolate.

For the tea lovers, we promise our T2 Tea Selection gift hamper will warm you from your hands to your toes. And its so good for you too! Cherished by tea devotees everywhere, T2 offers the largest range of premium tea in Australia. Weve selected six of our favourites from the T2 range, including French Earl Grey, Just Chamomile, Just Peppermint, Relax, Gunpowder Green and Lemongrass and Ginger. If youre looking for a robust afternoon pick me up, Gunpowder Green and French Earl Grey will be your best bet. Calming Chamomile and Peppermint are best enjoyed in the

evenings when unwinding from a long wintry workday.

The only thing better than devouring a block of chocolate is to drink it! Our Valrhonas 100% sugar-free chocolate powder makes a pure and intense hot chocolate thats deep mahogany in colour. Featured in our Brownie and Heathcote Red gift hamper, it is perfect for that little afternoon winter escape. Medical studies have shown that chocolate increases microcirculation in your skin and releases endorphins. Like you need any more reasons to indulge!

Another beverage that gives us the warm fuzzies is red wine. Our body naturally reacts to the tannins and histamines in the skins of red

grapes that produce the warming sensations we feel when drinking good wine. A great wine for the colder months is the Heathcote Estate Vintage 2012 Shiraz (also in Brownie and Heathcote Red). Belonging to the richer end of the wine spectrum, the Shiraz boasts a bouquet of black-berried fruit, licorice and spices with a tightly focused palate.

Escaping winter doesnt have to mean flying to exotic, sunny destinations and lounging on a deck chair. Shop online at bockersandpony.com.au and give yourself or someone you love a delicious cozy treat. Were always happy to help with choosing the perfect gift, speak to our friendly team on 1300 132 663.

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Brownie and Heathcote Red T2 Tea Selection

JC Especial Silver MargaritaINGREDIENTS:

180ml Jose Cuervo Especial Gold

90ml Cointreau

90ml Freshly squeezed Lime juice

4 cups of ice

Sea salt to serve

METHOD:

1. Place 6 cocktail glasses into the

fridge.

2. Combine the tequila, the

Cointreau, the lime juice and the

ice in a food processor. Pulse on

and off until ice is crushed.

3. Spread salt onto a sheet of baking

paper. Remove glasses from fridge.

Dip rim of each glass into salt. Fill

glasses with margarita mix.

4. Serve and enjoy.

JC Especial Reposado Ice Cold ShotsINGREDIENTS:

30ml Jose Cuervo Especial

Reposodo

Serve neat in a frozen short shot

gloss

Optional lime wedge and salt ritual

METHOD:

1. Briefly lick the skin between your

thumb and forefinger or the back

of your hand.

2. Sprinkle a small pinch of salt onto

the area.

3. Hold one slice of lime with your

thumb and index finger, using the

same hand that contains the salt.

4. Breathe out, lick the salt, down

your tequila shot and bite the lime

INGREDIENTS 600g lamb leg,

diced 1/3 cup plain flour 3 tbsp olive oil 100g chorizo diced

small 2 tsp smoked

paprika 1 tbsp paprika 2/3 cup red wine 1 carrot, large dice onion, large dice celery stick, large

dice fennel, diced

finger chilli, sliced red capsicum,

large dice 2 garlic cloves,

chopped 2 tomatoes, seeds

removed and diced 3 bay leaf 1 cup chicken stock tsp salt 1 tbsp fresh

oregano leaves 2 stems of parsley,

leaves only chopped

DIRECTIONS

1. Heat a large saucepot over high heat. Meanwhile dust lamb in flour and shake off the excess. Add oil and brown lamb well.

2. Add chorizo and paprika and cook 1 minute.

3. Add red wine and cook for about 2-3 minutes.

4. Add all vegetables, bay leaf and the chicken stock. Gently simmer for 30 minutes with the lid on.

5. After 50 minutes of cooking, remove lid to assist in reducing the sauce.

6. Just before serving stir parsley and oregano into ragu and check the seasoning.

7. Spoon the sauce over mash potatoes and garnish with a little manchego cheese.

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DECK BAR & DINING | Michael Acevedo23 The Strand, Dee Why NSW 209902 9971 0744www.deckdeewhybeach.com.au


JULY 2015 11 INDULGE

ROAST DUCK BREAST WITH SAVOY CABBAGE, CHILLI AND LEEK PLUM SAUCE

BEEF PHO

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INGREDIENTS

Soup base

20L water

2 x chicken frames

1kg ox tail

1 pkt pho spice powder

1 pkt pho dried spices

200g rock sugar

200g ginger

100g golden shallots

Serve

Pho noodles

Sliced raw beef

Shredded chicken breast

Bean shoots

Coriander (chopped)

Spring onion (chopped)

Pickled red onion

Lemon

Hoi sin sauce

PREPARATION

1. Bring 20L of water to boil in a large pot.

2. In a separate pot, boil two chicken frames until fully cooked through.

3. Soak 1kg ox tail in water for 10 minutes and drain.

4. Roast the ginger and shallots in the oven at 200 degrees for 45 minutes.

5. Place pho dried spices into a mesh tea infuser.

COOKING

6. While the water is boiling, place the cooked ginger, shallots, chicken frames and ox tail in the pot and simmer for 30 minutes.

7. Skim any excess oil and froth from the pot.

8. Add pho spices, rock sugar and mesh tea ball into the pot.

9. Continue to skim excess oil.

10. Allow to simmer for a further one hour before serving.

SERVING

11. Portion 250g of pho noodles into a bowl.

12. Place noodles into a cooker for five seconds and return to the bowl.

13. Add the thinly sliced raw beef

14. required amount of protein and scoop into the bowl.

15. Dress with bean shoots, coriander, spring onions and pickled red onion.

16. Serve with lemon and chilli (optional).

BEVERAGE MATCH!Flinders Bay Cabernet Sauv 750mlwww.liquorstax.com.au

MAMAS BUOI SURRY HILLS116 Devonshire Street, Surry Hills 02 9281 9993www.mamasbuoi.com.auF: /MamasBuoi INSTA: @mamasbuoi

APHRODITES BOWL RICE PUDDING RECIPEINGREDIENTS

250g medium grain rice

13 egg yolks

175g caster sugar

1.375L milk

250g cream

Rosewater to taste

Honeycomb, artisanal quality from specialty stores

Pistachios

Rose petals

Freeze dried strawberries*

METHOD

1. Rinse rice thoroughly under running water.

2. Add milk, cream and rice into a tall and thick-based pot. Over a low heat, whisk the mixture for 20 minutes until rice is thickened, soft and cooked through. Take off the heat.

3. While the rice mix is cooking, in a separate bowl separate the eggs and place the yolks in a stand mixer. Mix until pale and set aside.

4. Add the yolk mix to the rice mix and combine. Place back on a low heat and cook the egg out for 3 minutes, mixing constantly. Take off the heat, and add rosewater to taste.

5. To serve, place rice pudding in bowl and sprinkle pistachios, crushed honeycomb, rose petals and freeze-dried strawberries over the top.

* Freeze dried strawberries can be found at gourmet grocers. Can be substituted with fresh berries.

INGREDIENTS

1 side of Cantonese roast duck breast (boneless)

100g savoy cabbage (finely sliced)

1/2 leek (white part only, finely diced)

1/2 long red chilli (de-seeded and finely diced)

100ml Chinese plum sauce

1g deep fried leeks

2g finely sliced shallot

2g finely sliced red chilli

5g crispy eshallot

METHOD

1. To make the chilli and leek plum sauce, sweat the leek and chilli in a small pot with a little bit of oil.

2. Once the chilli and leek are soft, add the plum sauce and slowly bring to the boil. Once boiled, take it off the heat and let the sauce cool down.

3. Sautee the cabbage with a little bit of oil and butter in a fry pan over a high heat. Season the cabbage with a little sea salt. Once the cabbage starts to wilt, take it off the heat and place the cabbage in a serving bowl.

4. Slice the duck breast into six pieces and place the duck over the cabbage. Drizzle the plum sauce all over the duck and garnish the dish with deep fried leeks, sliced shallot, sliced red chilli and crispy eshallot.

5. Serve the duck with plain rice.

BEVERAGE MATCH!Te Ora Hawkes Bay Merlot 750mlwww.liquorstax.com.au

BEVERAGE MATCH!Hippie Moscato 750mlwww.liquorstax.com.au

DEVON CAFE | Chef Jacquie Ektoros76 Devonshire Street, Surry Hills, NSW 201002 9211 8777www.devoncafe.com.auF: /devoncafe INSTA: @devoncafe

THE RICE DEN 30-32 Chandos Street, St Leonards 02 9411 2001www.thericeden.com.au F: /thericedensydney INSTA: @thericeden


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