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

Lyndey Milan’s Asian-style mushroom omelette

Preparation time
10 Minutes
Cooking time
10 Minutes
Serves
4

INGREDIENTS

¼ cup (60ml) peanut oil

200g button mushrooms, sliced

2 cloves garlic, chopped

4 green onions, white & some green,
thinly sliced on angle

1 bunch baby bok choy, leaves separated, washed

8 large eggs

2–3 small red chillies, deseeded,
finely chopped

¼ tsp fish sauce

1 tsp sesame oil

1 tbsp soy sauce

80g snow pea sprouts, trimmed

1 red chilli, sliced

1 tbsp fried shallots

Kecap manis, to serve

METHOD

1. Heat 2 teaspoons peanut oil in a non-stick wok. Add the mushrooms, garlic and green onions and stir-fry for 2–3 minutes or until just soft. Transfer to a bowl. Wipe out with paper towel.

2. Dry bok choy. Heat 2 teaspoons oil in same wok and stir-fry bok choy for 2–3 minutes or until just tender. Transfer to a bowl. Wipe out with paper towel.

3. Break eggs into a large measuring jug. Add chillies, fish sauce, sesame oil and soy sauce. Whisk together with a fork. You should have 500ml.

4. Heat a wok over high heat. Add 1 tablespoon peanut oil. Swirl to coat up the side of the wok. Pour in a quarter of the egg mixture (250ml). Swirl to cover base and run approx. 6cm up the side. Cook for 30 seconds or until base is set. Tilt wok to allow any uncooked egg to run to edge. Sprinkle half the mushroom mixture and bok choy over one side of the omelette. Fold omelette in half. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat to make remaining omelettes with remaining egg and mushroom mixtures.

5. Fold omelettes in half and place on plates. Top with snow pea sprouts, chilli and fried shallots. Serve immediately with kecap manis.

Food
Preparation time
10 Minutes
Cooking time
10 Minutes
Serves
4

Wine match

Frankland Estate Netley Road Vineyard Riesling 2012
$34.00
in any 12
$36.00
in any 6
$40.00
each
Price | options
$34.00
in any 12 bottles
Qty

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

Food
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. 
Food
Selector’s Top 7 Recipe Books of 2017
Throughout the year, the Selector magazine team receives a collection of beautifully presented books full of delectable recipes and inspiring food stories. This makes picking the best a tough task, but when it comes down to it, there are some that really stand out, whether it’s for their gorgeous styling, unique ideas, or for having a new take on old favourites. These are the top 7 from 2017. Book of the Year - Feasts by Sabrina Ghayour
A simply stunning cookbook where art meet cuisine. From the intricately designed cover to the gorgeous food photography by Kris Kirkham to the warm and inviting design layout by Octopus Group, this is a sumptuous release detailing Sabrina’s delicious array of Middle-Eastern dishes. Breath-taking. Hachette Australia, $39.99 On the side by Ed Smith
Noted food writer Ed Smith gave us something completely novel with this release – a cookbook all about side dishes. So important in today’s dining equation, the concept is backed up with great photography, design and recipes. Bloomsbury, $39.99 Ostro by Julia Busuttil Nishimura
Julia Busuttil Nishimura is the epitome of millennial entrepreneurship, having taken her blog and turned it into one of the most gorgeously presented books we’ve seen this year. Definitely worth slowing down for. Plum, $44.99 All Day Café by Stuart McKenzie
Stuart McKenzie runs the iconic South of Johnston café in Melbourne. This book reflects the relaxed customer friendly style of the venue. It is a delight to browse, with gorgeous imagery, an easy design and delicious recipes. Murdoch Books, $39.99 The Desserts of New York by Yasmin Newman
Having given Yasmin Newman her first writing opportunity, we felt like a proud parent when we read her stunning book. Through her words and pics, she gives a uniquely Australian perspective on the exploration of New York City desserts. Hardie Grant, $39.99 Coastline by Lucio Galletto and David Dale
Renowned restaurateur Lucio Galletto and esteemed travel writer David Dale excel in this stunning book exploring the food and culture of the Mediterranean. The recipes are spot on and the editorial is crisp, entertaining and insightful. Murdoch Books, $59.99 Maggie’s Recipes for Life by Maggie Beer with Professor Ralph Martins
We were thrilled to see Maggie had teamed up with neurobiologist Professor Ralph Martins to add to the growing knowledge of the gut-brain link – a timely tome and an important book. Simon & Schuster, $39.99
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories