Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

David Henry’s toothfish with shiitake suimono, black rice and crisp enoki

Preparation time
Cooking time
Serves

Being so rich with a buttery texture, Toothfish is a superb match with a traditional-style Chardonnay. We think the Star Picket Chardonnay 2015 from the Hunter Valley would be a perfect pairing with this dish. Flavoursome, stylish and strongly varietal, it features sweet stonefruit and hints of honey and nougat supported by fresh vanillin oak and lemony acidity.

INGREDIENTS

Toothfish

12 x 160g Toothfish portions

Sunflower oil

Salt

 

Shiitake aioli

100g dry shiitake

2 tbs dark soy

1 tbs sugar

200ml Japanese mayo

 

Black rice wafer

150g black rice

1 x stick cinnamon

1 star anise

1tsp Chinese 5 spice salt

 

Dill oil

1 bunch dill

150ml olive oil

 

Shiitake suimono

1L chicken stock

100ml dark soy

350ml mirin

2 star anise

1 cinnamon stick

1 long red chilli

20g ginger (fine ground)

20g sugar (fine ground)

½ lime

60ml rice vinegar

60g dry shitake

 

Zucchini spaghetti

2 medium zucchinis

 

Crisp enoki

100g enoki mushrooms

½ cup plain flour

1L grapeseed oil

METHOD

1. For the shiitake aioli, soak shiitake mushroom in hot water for one hour. Strain and keep mushroom stock. Slice mushroom and simmer in the soy, sugar and mushroom stock for one hour until mushrooms are tender. Cool mushrooms, blend in processor until finely chopped. Add Japanese mayo (or substitute for freshly made mayo) and blend for 30 seconds.

2. For black rice wafer, simmer rice with spices for 30-40 minutes until rice is soft. Remove cinnamon stick and star anise then blend in food processor until smooth. Spread 2mm thick onto baking paper on baking tray and dehydrate in oven at 60°C for 4-5 hours until dry and crisp. Deep fry in hot oil at 190°C until crispy.

3. Dill oil: Pick dill leaves off the stem. Heat oil to 122°C then add dill and blend in food processor for 2 minutes until oil is green.
Set aside.

4. Shitake suimono: Add all ingredients into
a pot and simmer for 30 minutes then strain.

5. Zucchini spaghetti: Peel and julienne with papaya peeler. Blanch for 20 seconds. Refresh in ice water.

6. Enoki mushrooms: Loosen enoki mushrooms and dust in flour. Heat pan
with grapeseed oil and fry enoki until crisp. Set aside.

7. Cooking Toothfish: Lightly salt skin. Place pan on stove top on medium-high heat. Oil the pan, place fish skin down for 1 minute and then into oven at 180°C for 5 minutes. (Handy tip: if pan is not hot enough, the skin will stick to the pan.)

8. To serve: In a bowl plate, place 100ml
of shiitake suimono. Zucchini is placed next. Place cooked Toothfish next with skin facing upwards. A teaspoon of aioli, followed by crisp enoki. Place black rice wafer on side
of fish.

Food
Preparation time
Cooking time
Serves

SHARE

Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories

You might also like

Wine
Credaro | Wine of the Season
History The Credaros from Northern Italy settled in Margaret River in 1922, making them regional pioneers. Having made wine from their family vineyard for years, they became commercially involved in the wine industry in the 1980s. Today, the family manages 140 hectares of vines over seven separate vineyards across Margaret River, in the regions of Wilyabrup, Carbunup, Treeton, Yallingup and Wallcliffe. The Credaros produce all of their own wines in their 1200-tonne winery in Northern Margaret River. Tasting Notes Their Kinship Chardonnay presents a fragrant bouquet of white flowers, nectarine and pear with underlying cashew and citrus notes. Medium-full bodied with stone fruit, fresh citrus and creamy biscuit characters from lees influence, it has an elegant, refined structure and finishes with fine mineral acidity.
The 2016 Vintage Higher than average rain late in winter was followed by more in early spring, increasing soil moisture. October was unseasonably warm, and combined with the increased soil moisture caused slightly higher than normal vine growth. The long, mild growing period favoured earlier ripening varieties. Overall, the cooler vintage has resulted in Chardonnay being a standout, with extraordinary flavour depth and length at lower Baume levels. + Food With its wonderful complexity, Chardonnay is sumptuous with flavoursome white meats – try chicken tagine with almonds and preserved lemon.     2715 Caves Road, Yallingup, WA credarowines.com.au 08 9756 6520 
Food
Manu Feidel's Bastille Day Celebrations
French-born celebrity chef Manu Feildel celebrates Bastille Day in Australia with an indulgent French menu. Bastille Day is the most important date on the French calendar. July 14 celebrates the famous storming of the Bastille, a military stronghold, by restless Parisians in 1789, who feared France’s progression from a Feudal society to a constitution was being compromised. Although it was a relatively small battle, it had large repercussions and under a month later, Feudalism was abolished and a Declaration of Rights was proclaimed. In 1790, exactly one year after the storming of the Bastille, the Fête de la Fédération was held to celebrate the unity of the French nation. A mass was held and then Parisians partied, enjoying a huge feast with wine, fireworks and some even ran naked through the streets in a display of their freedom! Celebrations Today’s Bastille Day celebrations are more commemorative with the pomp and ceremony of a military parade down the Champs-Élysées, under the Arc de Triomphe and to the Place de la Concorde. For the French people, it is very much a holiday in the middle of summer, a chance to celebrate their nation, have some time with their family and of course, feast. “It’s a little bit like New Year’s Eve in Sydney”, says French-born, Sydney based celebrity chef Manu Feildel. “There is a party atmosphere, fireworks, street parties. It is in the middle of summer holidays, so families are often on their summer breaks, so they enjoy the day together. It is a great traditional public holiday and everyone is in a party mood!” Being in the middle of summer, Manu says there are no traditional dishes as there are at Christmas or Easter, but there would always be a special, often indulgent meal with family and friends. “People would buy the best meats and ingredients to create a luxury feast,” says Manu. “When I had my restaurants here in Australia, we would always organise a special meal for Bastille Day and the staff and I would dress up for the guests.” “In France, the dishes would be more summery salads and seafoods. Of course, over here it is winter, so I have created an indulgent meal fit for Bastille Day celebrations in Australia.” Manu’s Bastille Day recipes “Because Bastille Day here in Australia is in the middle of winter, I wanted to start the meal with a warm dish, comfort food, so I have gone with a chestnut soup,” says Manu. “In the old days, every meal would start with a pottage (soup), so this is very traditional, and fitting for the start of a Bastille Day feast. “The next dish is a very indulgent dish of tuna rostini with foie gras and truffle. Beef rostini is a very traditional French dish, but here I wanted to add an Australian twist, so I changed it to tuna. “The main is pan-roasted duck with celeriac puree and cherry and Pinot Noir sauce. In my mind, duck is always considered expensive, so this dish makes me think of a king eating, so it’s the perfect meat for a celebratory meal. “For the dessert, I did bring a little French history. Apparently Louis XV named this tiny pastry ‘Madeleine’ in 1755 in honour of his father-in-law’s pastry cook, Madeleine Paulmier. Louis’ wife introduced the Madeleines soon afterwards to the court in Versaillles and they became loved all over France. They are also the perfect petit four, for coffee and chocolate, to end the meal.” Manu Feildel's Bastille Day Celebration feast Chestnut soup with parsnip and parmesan crisps Tuna rostini with foie gras and truffle Pan roasted duck with celeriac puree and cherry & Pinot Noir sauce Madeleines with chocolate cherry sauce & candied orange praline
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories