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Food

Heston’s BBQ Lobster Roll Recipe

Preparation time
Cooking time
Serves
4

Ingredients

For the pickled lemons

  • 80g Chardonnay vinegar
  • 40g golden caster sugar
  • 2 lemons, finely sliced 1mm

For the vanilla mayonnaise

  • 3 egg yolks
  • 1 egg white
  • 10g white wine vinegar
  • 1 tsp Dijon mustard
  • 1g vanilla seeds
  • 100g grapeseed oil
  • salt, to taste

To finish the lobster roll

  • ¼ cucumber, peeled, seeded and finely diced
  • 100g reserved pickling juice from lemons
  • 1 live lobster (600g)
  • lemon
  • salt
  • 1 tsp chives
  • 25g celery, finely diced
  • 80g reserved vanilla mayonnaise
  • 1 tsp reserved drained pickled lemon, chopped
  • grapeseed oil, for frying
  • handful sliced onions
  • 4 brioche hot dog buns

Method

  1. To pickle the lemons, place 125g water into a pan and add the Chardonnay vinegar and the sugar.
  2. Gently heat and stir until the sugar has dissolved. Remove from the heat and set aside to cool.
  3. Add the sliced lemons to the cooled pickling juice and leave for a minimum of 24 hours before using.
  4. This yields more pickled lemons than needed is needed for this recipe, but it stores well in the fridge.
  5. For the vanilla mayonnaise, whisk the egg yolks, egg white, vinegar, mustard and vanilla seeds together in a bowl. Slowly add the grapeseed oil, whisking continuously until mixture has emulsified. Season with salt.
  6. Place finely diced cucumber into pickling liquid. Leave in fridge for a few hours.
  7. To finish the dish, prep the lobster by plunging a pointed sharp knife through the head. Remove the claws and the tail. Place the claws and tail into boiling water for 5 minutes but remove the tail after 2 minutes. Plunge into a bowl of iced water.
  8. Crack the claw shells and remove all bone including the cartilage inside the claw. Cut your tail with a sharp knife down the middle lengthways.
  9. The lobster will only be partially cooked on the outside, so finish cooking on a hot BBQ. The claws will take approximately 5 minutes and the tail approximately 8-10 minutes. Cook on all sides, then remove from the grill and season with some lemon juice and salt.
  10. Chop the lobster into smaller chunks and place in a bowl. Chop the chives and add to the celery, vanilla mayonnaise. Add chopped pickled lemon and chopped pickled cucumber. Adjust seasoning of the mixture.
  11. In the meantime, heat grapeseed oil to 160°C in a small pan and fry onions until crispy. Remove and set aside on kitchen paper to drain excess oil. Toast brioche buns.
  12. Spoon the lobster mixture into the toasted hot dog buns and garnish with some crispy fried onions.
Food
Preparation time
Cooking time
Serves
4

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Food
Impress: Daniel Puskas
Words by Libby Travers on 12 Sep 2018
Over the past six years, Sixpenny, found on a humble street corner in the inner-west suburb of Stanmore, has become one of Sydney’s favourite restaurants, and for good reason. The food, served as a six- or eight-course menu, is exquisite, the wine list a delight and the sunshine that streams in the windows on a Sunday afternoon is entirely ethereal. It is a beautiful place to dine. The fact it’s named after sixpenny restaurants, small diners that populated Australian cities in the gold rush era of the late 1800s, where you could get a ‘square meal’ for just sixpence, speaks volumes about its identity. The title was the perfect middle ground for co-founders and chefs, Daniel Puskas and James Parry; it was not as simple as the fourpenny restaurant, not as fancy (or expensive) as their ‘posh cousins’, the shilling restaurant.  Since James’ departure two years ago, Daniel has headed up the kitchen (and run the restaurant) alone. Moulded by many years of experiences and friendships, as most creatives are, he has carved out his own culinary niche. A very successful niche. He was awarded the 2018 Good Food Guide’s Chef of the Year, with the restaurant consistently praised for its modern simplicity. “Over the years I have learnt I want to keep it simple but elegant,” says Daniel of his cooking and plating. “I don’t think it has to look a particular way, it just has to taste delicious. Some people eat with their eyes, but people who really taste the food, will see beyond it.” Life lessons For most successful chefs, it is the time at someone else’s apron strings that creates their style. For Daniel, it was discovering what he didn’t want that taught him valuable lessons. It was an early start in hotel restaurants and function rooms that gave him the impetus to seek out something different, and so, in 2000, he bought a copy of the Good Food Guide, found the best restaurant on the list and applied for a job. The restaurant was Tetsuya’s.  At this revered hot bed of Australian talent, Daniel not only worked under the inimitable Tetsuya Wakuda, but also Martin Benn, who was head chef at the time before going off to open the amazing Sepia, Dave Pegrum as sous chef, and a veritable line-up of Australia’s best talents toiling away as chef de parties and apprentices. He had landed well.  “There was a great bunch of people in the kitchen and on the floor” recalls Dan. “Tets was always in and out of the kitchen. He brought an energy. ‘Taste, taste, taste’ was his mantra and that’s stuck with me.  “But in the end, it was about working in a fine dining restaurant. With so many people you were not doing a magnitude of jobs, rather a large quantity of small jobs.” New world views Like many chefs of his generation, Daniel chose London to expand his culinary horizons. However, the combination of  long hours and long drinking sessions, curtailed any real creative stimulation. Rather, it was time spent in Spain, Italy and Jerusalem that gave Dan food awakening moments. Living in Jerusalem for five months was a change of pace. He started to learn Hebrew and would practise while bartering in the souk and buying his groceries for dinner.  Making his way back to Sydney, he found himself in another highly acclaimed kitchen, Marque. While learning from another incredible line up of chefs, he also mastered how to cook in a tiny kitchen,  work in a smaller team and multi-task. While at Marque, he won the prestigious Josephine Pignolet Award, which provides one young chef each year the financial support to travel. Daniel took off again. This time to America, and into the kitchens of cutting-edge restaurants WD50 and Alinea. Again, an awakening. “I learnt a lot of how I didn’t want to cook,” says Dan of his journey. “I thought I needed to learn all the modern techniques. In fact, it taught me that I didn’t want too much of that in my kitchen.” An Australian identity Back home, Daniel teamed up with James Parry for the first time at Oscillate Wildly in the Sydney suburb of Newtown. It was another growth moment. “James’s training had been at Bird Cow Fish and Billy Kwong. He had a very different approach to cooking,” says Dan.  “He had the skills to make food delicious, where I was trained on how to work in a kitchen. I started to feel I had so much more to learn, again. But I think he found that balance in me, too. So we decided to create something together and Sixpenny was born.”   With this delightful suburban restaurant, Dan has carved out his own identity in the heart of Australia’s culinary landscape. It is somewhat to be expected, given his stunning pedigree. Although he calmly tempers that fact. “It’s about relationships, the people, not the resume,” he says. “We’re only a small restaurant, but we all have big dreams.”  A bit like those folk who ate at the original sixpennys all those years ago.
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories