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Food

Curtis Stone’s grilled 80 day dry-aged ribeye with creamed corn and charred scallions

Preparation time
15 mins, plus 10 mins resting time
Cooking time
40 mins
Serves

 

Ingredients

  • 4 large ears of sweet corn husked, divided
  • 1 tbsp olive oil
  • 2 tbsp butter
  • Kosher salt & freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 2 x 700g 80-day dry-aged bone-in ribeye steaks (5cm thick, spinalis attached)
  • 8 scallions

Method

  1. First, make the corn stock for the creamed corn. Working over piece of parchment paper on cutting board, grate 3 ears of corn, (we use a Lee’s corn cutter) making sure to pass corn over cutter multiple times to collect all corn kernels and corn ‘milk’ from cobs. Carefully transfer corn kernels and corn milk to medium bowl and reserve (there should be about 11/2 cups corn).
  2. Cut each spent corn cob into 3 pieces and place in medium saucepan with 4 cups water. Bring mixture to boil over medium-high heat, reduce heat to medium-low, and simmer for about 30 minutes, or until liquid has reduced by about half and has taken on corn flavor. Strain corn stock. Discard cobs.
  3. To make creamed corn, prepare grill for indirect high heat. For charcoal grill: Fill chimney starter with hardwood lump charcoal and ignite. When coals are covered with white ash, dump them in an even layer on one half of grill, leaving other half of grill empty. Place grill grate in position. Preheat grill grate for 5 minutes. For gas grill: Preheat all burners to high heat. Before grilling, turn half of burners off.
  4. Grill remaining ear of corn, turning as needed, for about 10 minutes, or until kernels are deeply charred all over.
  5. Allow corn to cool slightly, then cut off kernels and reserve kernels.
  6. In medium heavy skillet over medium heat, heat olive oil. Add reserved grated corn, including its juices. Cook for about 2 minutes, or until most of moisture in corn mixture has cooked out. Add 1/4 cup reserved corn stock and cook for about 2 minutes, or until most of liquid has cooked out. Repeat process 3 more times to use total of about 1 cup corn stock. Stir in reserved charred corn kernels and cook for 30 seconds to rewarm. The consistency at this point should be similar to risotto. Remove pan from heat and stir in butter. Season with salt and pepper.
  7. To grill steaks and scallions, pat steaks dry with paper towels. Lightly coat each steak with oil and season liberally with kosher salt (about 2 teaspoons) and freshly ground black pepper (about 1 teaspoon). Place steaks on unlit side of grill and cover grill. Cook, flipping over halfway through cooking, for about 30 minutes, or until center of steaks registers 43°C on an instant-read thermometer.
  8. Place steaks directly over lit coals, and cook, turning as needed, for about 5 minutes, or until both steaks have charred crust and an internal temperature of 52°C to 54°C for medium-rare. Set steaks aside to rest for 10 minutes.
  9. Grill scallions on hottest part of grill, rotating as needed for about 4 minutes, or until they are charred.
  10. To serve, cut meat from bone and separate eye of ribeye (center piece of meat) from spinalis (outer piece of meat) by cutting through fat that separates the two pieces. Carve each separate piece against grain and serve with creamed corn and scallions.
Food
Preparation time
15 mins, plus 10 mins resting time
Cooking time
40 mins
Serves

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Two Blues Sauvignon Blanc 2014
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Gourmet Destinations - Cantonese
Words by Jackie Macdonald on 4 Sep 2018
Chef Philip Chun talks through the traditions of cantonese cuisine and the challenge of shaping its identity in an australian context. When Hong Kong-born chef Philip Chun finally settled in Australia in 2010, it was the latest in a long list of countries where he’d plied his trade. Having started as a kitchen hand on Hong Kong Island in the early 1980s, he went on to work in Taiwan, China, the Philippines and Indonesia, rising to the position of executive chef along the way.  Today, he’s head chef and owner of North Sydney’s Greenwood Chinese Restaurant, where the focus is on Cantonese cuisine.  As he describes, “The backbone of Greenwood is the three main streams of Cantonese food, including barbeque, yum cha dim sum and Cantonese cuisine dinner.  “To date, Cantonese food has been very limited in Australia,” he adds, “and while we strive to maintain the traditions at Greenwood, we think outside the square to bring some new lights to Cantonese food.”   This creative thinking is also borne of a need to adapt to local ingredients.  When he arrived in Australia, Philip says, “Asian groceries were already available, therefore dry goods were not hugely impacted.  “However, live seafood and fresh vegetable options were limited and this is still the case today. To adapt, I worked on alternate methods of cooking to accompany the ingredients.”
Cantonese characters When it comes to tradition, Philip explains, Cantonese food has always been famous for being, “Light, flavourful and fresh. The focus is on bringing out the true flavour of the ingredients, while also looking after health and well-being.” For example, he says, “Soup normally contains some general health-benefitting herbal ingredients.” Another Cantonese essential is stir-fry, and the technique used can reveal the level of a chef’s experience. And there is a special exclamation used when stir-fry is mastered.  “It is very hard to explain in words, it is the experience,” Philip describes. “But when all ingredients are cooked perfectly, a special heat and aroma presents and we say, ‘wok hey!’”  For Australian diners, typical Cantonese favourites are sweet and sour pork, Mongolian lamb, spring rolls and fried rice, he says. But, Philip adds, “With more exposure, there is more knowledge of different cuisines and more willingness to try different types of food.”  Perfect motivation for Philip and his team to keep evolving our experience of Cantonese cuisine!    Speaking of experiencing Philip’s food, the Greenwood restaurant will reveal an exciting new renovation in September. Or if you can’t make it to North Sydney, Philip presents some of his favourite recipes here for you to recreate in your own kitchen. Who knows, you might even elicit your own cries of ‘wok hey!’
Philip talks food Pork, prawn and cabbage rolls with crab roe sauce   This dish has been developed using a traditional method and it requires more time and more skills. It contains a lighter flavour and has a finer touch, focusing on bringing out the true flavours of the ingredients.  Grilled whole squid brushed in sweet soy sauce on stir-fried glutinous rice Glutinous fried rice is a very traditional dish and nothing has been changed in this recipe, including flavour, ingredients and texture. The squid gives a more Australian touch, with the seafood and the grill plate coming into play.   Chilli plum fried chicken with mixed nuts This dish was created with the thinking that it would suit Australian tastebuds. The method originated from sweet and sour pork, then I added a personal touch with the light chilli.  Grilled beef tenderloin fillet dressed in bitter melon and black bean sauce The idea for this dish comes from typical Cantonese stir-fry beef with black bean sauce. However, I decided to add a personal touch, swapping beef strips for fillets, which means I can control how long the fillet is cooked. Bitter melon is one of my favourite melons and it goes extremely well with black bean sauce. 
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories