Eat & Play
eat and play

7 RECIPES TO TRY AT HOME, COURTESY OF GUILLAUME


What is better than an incredible meal at Bistro Guillaume in Melbourne? Being able to cook the recipes by the great man himself during lockdown!
 
Expand your cooking repertoire over the next seven days with this specially Guillaume curated lockdown edit of recipes from Guillaume Brahimi. Show us how you go on Workplace or email us at EmployeeCommunications@crownmelbourne.com.au .
1. Beef daube with baby vegetables
Serves 4
  • 2 tablespoons olive oil
  • 4 x 250g wagyu beef cheeks, sinew removed
  • 1 onion (peeled and roughly cut into 2cm pieces)
  • 1 carrot (peeled and roughly cut into 2cm pieces)
  • 1 stick celery (roughly cut into 2cm pieces)
  • ½ head garlic
  • ½ bunch thyme
  • 1 bay leaf
  • 1.5 litres red wine
  • 1 orange, peeled
  • 50ml brandy
  • Salt
Garnish
  • 200g speck, cut into 1cm cubes
  • 100g button mushrooms, stalks removed
  • 1 bunch baby yellow carrots
  • 1 bunch baby orange carrots
  • 1 bunch baby purple carrots
  • 1 bunch baby leeks
Place the pot roast pan over high heat and add the oil, when hot, add the beef cheeks and seal each side for 4 minutes or until brown.
 
Turn down heat and add vegetables, herbs and red wine. Bring to the boil, remove from heat and allow to cool in fridge overnight.
 
The next day, place the pot on the heat and bring back to the boil, place in the oven covered with the lid and cook for 4.5 hours, remove from oven, add brandy, orange peel, speck, mushrooms and baby vegetables place back in oven and cook for a further 20 minutes. Remove and serve with Paris mash or rice pilaf.
2. Jerusalem artichoke velouté with Jerusalem artichoke chips
Serves 4 
  • 1kg Jerusalem artichoke-peeled
  • 2lt white chicken stock
  • 200ml whipped cream
  • 2 pieces peeled artichoke
  • ¼ bun chives - finely sliced
  • 100gm butter
 
Chop the peeled artichokes into 2cm pieces and place into the pot. Cover with stock and place on medium heat and bring to the boil. Reduce to simmer and cook for 45 minutes or until soft. Once soft, blend until smooth.
 
Place a small deep saucepan on heat and 1/3 fill a pot with oil. Place on medium heat. Slice remaining artichokes with a mandolin very thinly. When oil is hot, place in artichokes and fry until crisp and golden, remove from pot and place on paper to drain. Place another small saucepan on heat and add butter and take to beurre noisette remove from heat.
 
Fold the cream through the velouté and place into a bowl. Place chips on top, sprinkle with sliced chives and pour around beurre noisette with a spoon. Serve.
3. Roasted pear with salted caramel sauce, walnuts and vanilla ice cream
Serves 4
  • 4 pears (peeled and cut in half)
  • 150gm caster sugar
  • 70gm butter
  • 50ml cream
  • 1 vanilla bean (split and scrape)
  • 5gm sea salt
  • 20gm walnuts (roasted and roughly chopped)
  • Vanilla ice cream
Remove the seeds from the centre of the pear using a melon baller.

Place fry pan on medium heat add 20gm of butter and pear halves flat side down. Allow pears to colour and then remove from the pan. Wipe out pan and add sugar, when sugar has reached caramel colour add vanilla, butter and cream, add pears back into pan and reduce heat to simmer cook for 15 minutes or until pears are just soft. Remove pears and allow pears to cool a little. Place pears on plate, add salt to caramel sauce, spoon over pears, sprinkle with walnuts and serve a scoop of ice cream.
4. Scrambled eggs and smoked salmon with toasted brioche
Serves 4
  • 10 free range eggs
  • 50ml whipping cream
  • 40gm crème fraiche
  • 160gm smoked salmon
  • 1 bunch chives
  • 4 slices Brioche
  • Seasoning and cracked pepper
Break the eggs into a stainless steel bowl and whisk together with cream and seasoning.
 
Place smoked salmon onto 4 serving plates and bring to room temperature.
 
Place a pan on medium heat. Add butter and slowly melt and add eggs, using a spatula move eggs around the pan. While eggs are cooking toast brioche, when eggs are starting to coagulate add crème fraiche and chives. Add cracked pepper and place onto the plate with toasted brioche.
5. Grilled Sirloin steak with bearnaise sauce and watercress
Serves 4 
  • 50ml extra virgin olive oil
  • 4 × 300g beef sirloin steaks
  • 50g unsalted butter
  • 1 bun watercress
  • 50ml shallot dressing
  • Salt
Bearnaise Reduction
  • 100ml White Wine Vinegar
  • 4 sprigs French Tarragon, Washed
  • 1 Shallot, Peeled, Roughly Sliced
  • 5 White Peppercorns
  • 1 Fresh Bay Leaves
Combine all ingredients in a pot and bring to the boil and simmer. Reduce by half. Strain through fine sieve. Cool.
 
Bearnaise Sauce
  • 5 Egg Yolks
  • 25ml Bearnaise Reduction
  • 100g Clarified Butter
  • 1/4 bunch Flat Leaf Parsley, Finely Chopped
  • ¼ bunch French Tarragon, Finely Chopped
  • ¼ bunch Chives, Finely Chopped
Place a saucepan half full of water, bring to the boil. Combine egg yolk and reduction into a large mixing bowl. Place bowl on top of pot making sure the bowl doesn’t have direct contact with water. Using a large whisk beat the mixture over the hot water rotating the bowl so that the mixture doesn’t catch the sides. Once the sabayon starts to go a pale yellow creamy colour and is thickened, remove from the heat and place bowl on a wet tea towel. Add the melted clarified butter in a steady slow stream while continuously whisking until all the butter is incorporated and the mixture has thickened slightly. Season with salt and fresh ground pepper, add herbs and fold through. Keep in a warm place until serving.
 
To cook the steaks, heat the grill pan over medium–high heat. For a medium finish, cook the steaks for 4 minutes on one side, then turn over and cook for 4 minutes. Rest the steaks on a rack over a baking tray for 4 minutes before serving.
 
To serve, place steak on plate, dress watercress with shallot dressing, place on plate and spoon over bearnaise.
6. Smoked salmon, horseradish crème fraiche, watercress toastie
 Makes 1 toastie
  • 2 large slices sourdough
  • 4 slices smoked salmon
  • 2 tablespoon crème fraiche
  • 1 teaspoon horseradish crème
  • 4 slices telegraph cucumber
  • Thinly sliced red onion
  • 1 teaspoon capers
Mix together crème fraiche and horseradish.

Place the sourdough in the toaster and toast until golden brown. Remove from toaster and smear crème fraiche on both sides of the bread. Lay on salmon, cucumber, red onion and sprinkle over capers on one side of bread. Place the other piece on of sourdough on top, slice in half and serve immediately.
 7. Twice baked cheese soufflé with salad of apples, walnuts and watercress
Serves: 4
Preparation time: 45 minutes
Cooking time: 40 minutes
 
Ingredients
  • 340ml milk
  • 1 bay leaf
  • 48gm butter
  • 44gm flour
  • 50gm blue cheese
  • 20gm unslted butter, softened
  • 30gm parmesan cheese, finely grated
  • 60gm egg whites
  • 32gm egg yolk
  • 40ml pure cream
  • 80gm gruyere, grated
Roquefort Cream
  • 400ml pure cream
  • 400ml white wine
  • 100gm Roquefort cheese
Salad
  • 160gm watercress, washed and trimmed
  • 1 granny smith apple, julienned
  • ¼ cup roasted walnuts, broken into small pieces
  • 1 tbsp sherry vinegar
  • 3 tbsp extra virgin olive oil
  • 1½ tbsp walnut oil
  • Sea salt and freshly ground pepper, to taste
Method
1. Bring milk and bay leaf to boil over medium-high heat. Melt butter in a hot pan until bubbling then add flour, whisk for 5 minutes to cook out the roux. Slowly add hot milk, stirring, until mixture is smooth (10 mins). Turn off heat and whisk in cheese. Transfer to a food processor and blend until smooth. Cover with cling film or baking paper to stop skin forming.  Set aside to cool to room temperature.
2. Preheat the oven to 170°C. Brush four 10cm (230ml capacity) soufflé dishes with softened butter and coat with parmesan. Add egg yolks to cooled béchamel, stir to combine. Whisk egg whites until medium peaks form, fold into the béchamel. Carefully spoon the mixture into prepared dishes.  Place a tea towel into a deep roasting tin and sit dishes on top. Fill tin with hot water until halfway up the sides of moulds. Bake for 30 minutes, turning the tray around halfway through cooking time. Remove from oven and leave to cool in tray. 
3. For Roquefort cream, place cream and wine in a medium saucepan over medium heat reduce by half, take off heat. Using a hand blender, blend in blue cheese until smooth. Set aside and keep warm.
4. When souffles are cool enough to handle, place four spots of cream on a baking tray lined with baking paper each spot should be 2 tsp of cream. Carefully remove soufflés from dishes by turning them over onto each spot on the tray (they will fall out if well-greased, if not use a paring knife to run around edges).
5. Top with 20gm grated gruyere each. Bake for 6–7 minutes or until risen and golden.
6. Just before serving, combine rocket, apple and walnuts in a bowl and toss gently.
7. Whisk together vinegar, olive oil and walnut oil. Drizzle dressing over salad and season to taste. 
8. Arrange a portion of salad on each plate and place a soufflé alongside, then spoon Roquefort cream over soufflé.

7 DAYS OF WINE BY MATTHEW BROOKE


Our resident wine expert, Matthew Brooke, Director of Wine shares his seven picks of wine from Cellar and Co to enjoy over the next seven days. The best part they’re all under $30!

#1 Friday – Mirabeau ‘La Folie' Sparkling Rosé, NV – Provence, France - $22.50
Because it’s Friday and we’re probably all getting in the mood for yet another Zoom party, we may as well kick off with some fun pink bubbles from France! This sparkling rosé wine ‘La Folie’ hails from northern Provence, crafted using the Charmat Method (like Prosecco) this is a charming and fragrant rosé fizz with a delicate sparkle and a nose of small red berry fruits, fresh pink grapefruit notes and a hint of exotic pineapple. On the palate wild strawberry and raspberry flavours balanced by citrus flavours carry the beautiful signature of rosé wines from the South of France.

#2 Saturday – Heathcote Winery ‘Cravens Place’ Shiraz, 2019 – Heathcote, Victoria - $22
Looks like Saturday will be the coldest day of our lockdown so a warm winter red should do the trick here. The Cravens Place Shiraz is sourced from the northern, warmer area of Heathcote. A couple of degrees can make a big difference and allows for a modern, fruit-forward style with immediate appeal. Cherries, plum, spice and dark chocolate notes with currants, raspberries, and mocha. Don’t you just feel warmer already?!
 
#3 Sunday – Amelia Park Cabernet Merlot, 2018 – Margaret River, Western Australia - $26
No doubt we’re all taking the time to cook something hearty, the kind of all-day cooking that deserves a special bottle. My go to is usually roast lamb so for that I’m reaching for Cabernet. This wine is a blend of Cabernet Sauvignon, Merlot with portions of Malbec and Petit Verdot adding complexity. A beautifully fragrant nose of cassis and anise with notes of confectionary. The palate displays excellent fruit intensity with forest berries at the fore. Fine dusty tannins support a long elegant structure.
 
#4 Monday – Dal Zotto Barbera, 2019 – King Valley, Victoria- $29
Barbera is a grape variety is naturally higher in acid than tannin. The nose exhibits plum and orange rind with spicy and savoury undertones. On the palate, expect plum & spices, backed up with savoury notes and a lengthy elegant and fresh finish. So spend some time preparing for something like a hearty Osso Bucco and polenta to enjoy with this and you’ll see the wine deliver flavour that can’t be beaten! 
 
#5 Tuesday – Catalina Sounds Pinot Noir, 2019 – Marlborough, New Zealand - $30
Sunny weather again and we’re over the hump of lockdown so splashing out on a nice Pinot Noir. This one is mysterious and spicy, this aromatic and savoury Pinot Noir has a more European nose than many new world wines, with layers of complexity evolving each time you swirl your glass. Richer and more weighty than one would expect, carrying flavours of red fruits, cinnamon, star anise and charcuterie. And considering the season this wine is a asking for mushroom risotto.
 
#6 Wednesday – Giant Steps Chardonnay, 2020 – Yarra Valley, Victoria - $29
Possibly the warmest day we’ll see during lockdown so I’ll be switching back to white wine. The fruit for this Chardonnay is sourced from some of the Yarra’s most famous vineyard sites, the Sexton Vineyard, Gruyere Farm, Tarraford, Applejack, and Wombat Creek vineyards. Balanced style with striking aromas hinting at oak influence without overpowering. Stone fruit nuances and citrus complexity on the palate lead to a soft-yet-strong, persistent finish. And if you know me, this wine has got roast chicken written all over it one of my favourite dishes and pairings in the world.
 
#7 Thursday – The Other Wine Co. Pinot Gris, 2019 – Adelaide Hills, South Australia - $26
We made it! Pinot Gris is versatile and also en-vogue at the moment. This is from the Adelaide Hills and with big brother winery Shaw & Smith it’s no surprise this example is classic and on point, showing both power and complexity. It has lifted pear, a touch of spice and floral fruits in a bright and fruit forward style. It has a great combination of crisp and quite zippy acidity combined with some textural richness. It’s also juicy and generous, with a touch of grip and a little sweetness to finish. Fresh, lively & textured. If you’re feeling guilty about all the rich cooking and consumption, this wine is suitable on its own, or with a simple chicken salad using your leftovers. Enjoy.

JUDY VINCE, GROUP GENERAL MANAGER, CROWN THEATRES SHARES HER TOP 7 MUSICALS FOR BINGEING


Having worked in theatre for the past 12 years, I have seen countless musicals. Some are theatre shows only and have not made it to the screen, but a lot have. Check out my favourite 7!

In no particular order (for fear of showing bias to my wonderful producers) here is my list to watch
  1. Hamilton
This musical was filmed from the Broadway show and is showing on the Disney Channel. I've lost count of how many times I have seen it but it's one of those shows where you take something different each time you watch it. I recall the first time I saw it on Broadway and must confess I questioned all the massive hype, but after watching it again and listening to the music, I'm now completely converted. I think because it's based on American history, it’s not an automatic winner for Australian audiences. The television version stars the original creator Lin Manuel Miranda who is simply mesmerising to watch. It is quite a serious story but is broken up with some very comic moments and the music is spine tingling
  1. Les Misérables
I have really come to appreciate this musical very much - especially following our season of it at Crown Perth in 2014/15. The score is just beautiful, and I love listening to it. The story is quite phenomenal and powerful and it is definitely in my top seven. 
  1. Mary Poppins
This is the quintessential favourite of many and is simply timeless. It is still enjoyed by all ages and I have to confess I still watch it when it is on television. We were fortunate to have a sold-out season of Mary Poppins in 2014 which was simply phenomenal and I’ve appreciated the television version of the show even more ever since.
  1. Kinky Boots
This musical tells the story of Charlie Price who has inherited a shoe factory from his father. He forms a very unlikely partnership with a cabaret performer and Drag Queen, Lola to produce a line of high-heeled boots which ultimately saves the business. During this process, Charlie and Lola find they are not so different after all. The wonderful Cindy Lauper wrote the music for this musical. It’s a very heart-warming story and so relevant today.
  1. Shrek
Sorry, I had to include this simply because it’s fun and so easy to watch. I just love the characters especially Donkey - it’s my musical to watch when I just want to watch something fun and silly and not have to think. I just love it.
  1. The Lion King
Probably a little similar to Shrek, it’s such a beautiful show - oh and the fact it was our best-selling musical ever may have helped a little! The music in this is just so beautiful. I still shed a tear at the start of the show, and it brings back such beautiful personal memories of being in Africa and seeing all the amazing wildlife.
  1. Charlie and the Chocolate Factory
The more recent Johnny Depp version of this is quite dark and I much prefer the original version starring Gene Wilder. I love the colour of this show. This is probably the most well-known of Ronald Dahl’s stories and translates beautifully both to stage and screen.

There are many more musicals that I love, The Sound of Music is another timeless show which I have watched many times, Matilda the Musical - another Ronald Dahl show - is just wonderful.

To finish it off, my favourite musical would have to be ‘The Book of Mormon’ which unfortunately has not made it to television as yet, but it is seriously the funniest show ever.

Happy bingeing!
NOBU’S BABY SPINACH SALAD WITH DRY MISO
New Style Salmon Sashimi
Anzac Biscuits

CHEF GUNTI’S BRAZILIAN CHICKEN GALINHADA


Chef de Cuisine at Epicurean, Auditya Gunti, shares one of his favourite South American recipes.
 
Brazilian chicken Galinhada (pronunciation: gah-leen-ya-dah) is an authentic Brazilian rice casserole dish. The term comes from ‘galinha’ which means chicken. This saffron flavoured south east Brazilian rice and chicken casserole is completely gluten free and dairy free with mesmerising subtle saffron flavour and colour. The addition of seasonal local veg makes it hearty meal for any occasion.
 
Ingredients – serves 4
 
Chicken legs on bone with skin  –  4
Saffron – few threads
Long-grain Rice – 500 grams        
Salt – to taste
Pepper powder – to taste
Roasted cumin powder – 30 grams
Chicken stock – 1000ml
Olive oil – 150ml
Lemon – 1
Turmeric (optional) – for colour purpose
Diced coloured capsicum – 100 grams
Diced white onions – 100 grams
Diced blanched tomatoes – 100 grams (skin and seed removed)
Green peas – 100 grams
Chopped garlic – 50 grams
 
Method
1. Soak saffron threads in 100ml of warm water to draw out sweet, floral flavours – this process is called blooming
2. Wash and soak rice and drain
3. Marinade the chicken with salt, pepper and cumin powder
4 .Heat a flat pan over medium-high heat, add 2 tbsp of oil and sear the chicken thighs, skin side down, sear until the skin is golden.  Turn the chicken to the other side and cook for another 3-4 minutes.
5. Take out the chicken and keep it a side
6. Heat oil in a pan and garlic, cook, sweat onions and add bell peppers, bayleaf and saute
7. Add chicken stock, seared chicken legs and gently bring to boil with addition of salt
8. Take out the chicken from the simmering liquid once cooked and keep it aside
9. Add rice to the simmering liquid and stir occasionally, gently cook under a low flame with a lid on top.
10. Just before finishing add tomatoes, green peas, saffron water and cook
11. While the rice gets cooked, place the cooked chicken on a roasting tray with spray of oil on top of the skin and roast the chicken in preheated oven at 180 degrees for 8minutes (until the skin is crispy)
12. Serve the rice, topped with crispy chicken, with squeeze of lemon

Serve and enjoy!

BUTTER CHICKEN


Chef de Cuisine at ID’s, Kunal Dhume shares the coveted recipe of the ID’s butter chicken easy enough for you to make at home!

(Serves 4 people)

Ingredients:
500gms Boneless chicken thighs cut into 2.5x2.5 pieces
 
For marination:
2 tbsp Sharwood’s Tandoori paste
½ tbsp. lemon juice
½ cup Greek yoghurt
1 tsp Garam masala (Indian style spice blend)
1 tsp dried fenugreek leaves
½ tsp salt
 
For the sauce:
2 nos green cardamom
1 nos bayleaf
1inch piece cinnamon
2-3 cloves
300 ml tomato puree
2 tsp coriander powder
2 tsp cumin powder
½ tsp turmeric
2 tsp Kashmiri chilli powder or sweet paprika
1 tsp Garam masala powder
½ tbsp. dried fenugreek leaves, slightly toasted and powdered
200 ml thickened cream
1 tbsp chopped coriander leaves for garnish
1 tbsp sugar or honey
2 tbsp vegetable oil
Salt, to taste
 
Method:
For marination:
1. Mix all the ingredients for the marination and marinate the chicken pieces thoroughly. Keep aside for at least 2-3 hours or preferably overnight in the fridge.

For the sauce:
1. In a pan heat the vegetable oil, when hot add in the whole spices (cardamom, bayleaf, cinnamon and cloves).
2. Once the spices crackle, add in coriander powder, cumin powder, turmeric powder and the Kashmiri chili powder. Add 1 tbsp water so that the spices do not burn. Sautee for 1 min and add in the tomato puree along with salt and sugar or honey.
3. Cook for at least 20-30 mins on slow to medium heat until the oil starts floating on top.
4. Remove the pan from heat and keep aside.
5. Meanwhile cook the marinated chicken pieces in a fan-forced oven for 15 mins at 180 degrees C.
6. Once the chicken is partially cooked, add the chicken pieces to the sauce and put back on heat.
7. Add in the cream reserving 1 tbsp for garnish.
8. Slowly simmer the chicken in the sauce for about 15-20 mins, adjust the salt and add in the garam masala powder and dried fenugreek leaf powder.
9. Serve hot garnished with chopped coriander leaves and cream.
10. Best served with naan bread or steamed basmati rice and raita.

HONEY BLACK PEPPER BEEF

Johnny Jong, Executive Sous Chef at Crown Sydney, shares one of his favourite recipes – honey black pepper beef – which is a great traditional dish to share with family and friends whether you’re celebrating Chinese New Year or just keen to explore some new Asian flavours.
 
Key ingredients 
  • 220 grams diced beef tenderloin 1.5cmx1.5cm
  • 10 grams diced red capsicum
  • 10 grams diced yellow capsicum
  • 1 tbsp Manuka Honey
Beef marinade
  • ½ tsp shaoxing wine
  • Pinch (1/4 tsp) of corn starch
  • Pinch of salt
  • Pinch of sugar
  • 1 tsp water 
Sauce
  • 25 grams (1 tbsp) cracked black pepper
  • 75 grams (5 tbsp) minced garlic
  • 125 grams butter
  • 60 grams sugar
  • 40 grams chicken powder
  • 225 grams tomato sauce
  • 75 grams soy sauce
  • 44ml (3 tbsp) HP sauce
  • 15ml (3 tsp) dark soy sauce
  • 120 grams water
  • 15 grams potato starch
Method
  1. Combine beef marinade ingredients, mix well, coat the beef pieces and set aside for 15 minutes to marinate.
  2. Toast the cracked black pepper in a non-stick pan on low heat until fragrant. 
  3. Heat a pan and add in 600ml of canola oil to slowly fry the minced garlic until golden brown. Remove garlic from pan and keep the oil for the beef for later. 
  4. Combine all sauce ingredients in a small saucepan and let it cook for 15 minutes. 
  5. Dilute the potato starch dilute with water and use a whisk to mix it through until the sauce thickens in consistency. 
  6. Use a deep non-stick pan and use the oil from the fried garlic and heat it to 140 degrees. 
  7. Add in the beef tenderloin for oil pouching for 2 ½ minutes and strain the beef with a colander and remove oil from pan. 
  8. Put the pan back on the stove over a high heat, sauté the capsicums, add 2 tablespoons of black pepper sauce, add the beef and stir until the sauce caramelises.
  9. Nicely coat the beef and final step add the 1 tablespoon manuka honey, give it a quick stir and remove to serve!
Recipe by Johnny Jong, Executive Sous Chef (Asian), Crown Sydney 

BAKED MAC AND CHEESE WITH SPECK BACON


Ronnie Sequeira, Crown Perth Chef de Cuisine in the Commissary kitchen, shares his favourite Baked Mac and Cheese recipe.
 
Makes 4-6 portions
 
Ingredients:
  • Speck bacon 200 grams
  • Plain flour 90 grams
  • Butter salted 90 grams
  • Full cream milk 1.4 litre 
  • Salt 20 grams
  • Ground pepper 5 grams
  • Pasta orecchiette 500 grams
  • Mascarpone cheese 50 grams
  • Grated cheddar cheese 150 grams
  • Shredded mozzarella cheese 120 grams
  • Shaved parmesan cheese 50 grams
  • Panko breadcrumbs 100 grams
  • Doritos cheese supreme 100 grams
  • Cayenne pepper 5 grams
  • Chopped parsley for garnish
 
Method:
  1. Dice the Speck bacon into 10x10mm cubes and sauté in a pan until it is lightly browned.
  2. Strain the Speck bacon and set aside, keeping the fat drippings for later use.
  3. Put on a pot of salty boiling water to cook the pasta. Cook the pasta al dente, then refresh and drain immediately and refrigerate for later.
  4. Put the milk on to boil and bring up slowly so as not to scorch.
  5. Melt the butter in a pan, add flour to make a roux then set aside to cool. When the milk is boiling slowly whisk in the roux keeping the sauce on the boil.
  6. When all the roux is combined to make a béchamel, keep whisking at a boil for a further 2 minutes to cook the sauce properly. Immediately pour in to a large container.
  7. Now add the Speck bacon, mascarpone, 100 grams cheddar and seasoning and cayenne pepper to hot sauce and stir in to melt. Keep the rest of the cheddar for later use.
  8. Leave to cool. When the sauce is a cooled to around 40 degrees you can add the pasta and mix well. Cool it further in the fridge.
  9. When it is below 25°C you can mix in the mozzarella, arrange the mix in a baking dish and keep aside.
  10. Mix the fat from the Speck bacon into the panko breadcrumbs and crush the Doritos into the mix.
  11. Heat the oven to 160°C. Layer the crumb mix on to the pasta mix.
  12. Bake at 160°C for 25 minutes until the top is well browned and the pasta is hot. If the top needs browning, raise the temperature or place under a grill for a couple of minutes.
  13. Garnish with parsley and serve.

OVB’S SWEET APPLE AND CINNAMON BREAD


Oliver von Brunn shares his recipe for Sweet Apple Cinnamon Bread.

Baking Notes:
  • All ingredients should be at room temperature
  • Ideal baking pan between 23cm and 13cm
  • Bake at 170C
  • Can be refrigerated for up to one week
Dough


Dough Ingredients:
  • 160ml full cream milk, warm (45°C)
  • 10gm dry yeast
  • 60gm granulated sugar
  • 70gm unsalted butter, sliced into little pieces
  • 2 large egg yolks (keep 2 egg whites for filling and topping)
  • 1 teaspoon salt
  • 330gm) flour plus more as needed to work it
Method:
  1. Combine and whisk warm milk, yeast, and 20gm of sugar together in a kitchen aid bowl and cover for 5 min.
  2. Add 40gm sugar, the butter, egg yolks, salt, 125gm flour.
  3. On low speed beat for 30 seconds, scrape down sides of the bowl with a rubber spatula.
  4. Add 125gm cup of flour. Beat on medium speed until incorporated.
  5. Add rest of flour and beat on medium speed until the dough begins to come together you need.
  6. Keep the dough in the mixer and beat for an additional 3 minutes.
  7. Add additional flour if needed to prevent it from sticking.
  8. The dough is very buttery and soft.
  9. Cover the bowl with clean kitchen towel.
  10. Dough need to rise in a warm environment for 2 hours or until nearly double in size.
  11. It can take longer as the dough is very heavy and fatty.
Filling


Filling Ingredients:
  • 40gm unsalted butter
  • 2 large apples, peeled and thinly sliced
  • Juice from 1 lemon
  • 50gm granulated nuts
  • 200gm dark brown sugar
  • 35gm flour
  • 2 and 1/2 teaspoons ground cinnamon
  • 1 pinch salt
  • 2 teaspoon vanilla extract
  • 1 egg white 
Method:
  1. Melt 1 Tablespoon of butter in a pan.
  2. Add the apples and stir until the apples are slightly softened.
  3. Turn off the heat and add lemon juice and set aside.
  4. For the filling ensure you don’t prepare it too early as the butter need to stay warm to make it easy to spread onto the dough.
  5. Melt butter in microwave and stir brown sugar, flour, cinnamon, salt, and vanilla extract until crumbly.
  6. Stir in the egg white.
  7. Grease the from with additional butter and set aside.
  8. If dough did raise, punch down to release the air.
  9. Flour work bench and roll the dough to 40cm – 30cm.
  10. Spread the cinnamon mixture.
  11. Spread apples in single layer.
  12. Roll dough into a log, fold in half and then twist it to form an 8 and pinch end together.
  13. Cover again with a towel, keep in a warm place and let is rise for an additional 1 hour.
Crumble


Crumble Ingredients:
  • 25gm brown sugar
  • 15gm flour
  • 1/4 teaspoon cinnamon
  • 30gm unsalted butter, cold and chopped in small pieces
Method:
  1. Mix the brown sugar, flour, and cinnamon together.
  2. Add the cold butter use a fork and mix until pea-size crumbles.
  3. Preheat oven to 170°C.
  4. Brush the surface with egg white.
  5. Using a toothpick, poke 10-12 holes all over the top of the loaf.
  6. Sprinkle with crumble topping.
  7. Bake for 50-60 minutes or until golden brown on top.
  8. Cover with aluminum foil after 25min
  9. Remove from the oven and allow bread to cool in the pan for at least 30 minutes.
  10. Cool completely down to ensure easy to slice.

CRISPY KOREAN FRIED CHICKEN WINGS


Yoshua Nizar, Chef de Cuisine – Crown Sydney, shares this all-time favourite recipe for Crispy Korean Fried Chicken wings.
 
Ingredients:
  •  Korean Chili Sauce
  • 100g Sugar
  • 100g Gochujang Paste (GO –CHU–JANG) (Available at most Asian Grocers)
  • 60g Lime Juice
  • 60g Fish Sauce
  • 4g Minced Garlic
  • 4g Minced Ginger
  • 12g Corn Starch 
Fried Chicken:
  • 10 Chicken Wings
  • 1 Kg Flour
  • 80g Salt
  • 22g Freshly Cracked Black Pepper
  • 9g Dry Bay Leaves
  • 9g Dry Thyme
  • 4g Cayenne Pepper
  • 4g Ginger Powder
  • 4g Garlic Powder
  • 4g Celery Seeds
  • 4g Onion Powder
  • 4g Dried Basil
  • 4g Mustard Powder
  • 1L Butter Milk
  • White Sesame Seeds (for garnish)
  • Chopped Shallots (For garnish)
  • Canola Oil (for deep frying)  
Method:

Soak the chicken wings in buttermilk and half of all the ingredients (except for the flour) overnight, wrapped with cling film, in the fridge. Mix the flour with the other half of the spices. 
 
Mix all the ingredients for the Korean Chili Sauce together in a saucepan. Bring the mix to a boil. Turn the heat down and whisk till it is thick and almost like a “maple syrup consistency”. 
 
Remove your chicken wings from the buttermilk mix and place it in the flour mix. Allow drips and drops of buttermilk to fall into the flour mix as it will cause the fried chicken to have more edges (which is the crunch). Toss the chicken in the flour well and press down to form a good crust. Leave the chicken in the flour for about 10 minutes for the flour to fully hydrate. Coat in more of the mix if it’s too wet. 
 
Pour the canola oil into a heavy based pot or a deep fryer (if you have one). If using a pot, make sure it’s a pot with a fitting lid, for safety reasons. Ensure there is at least 7cm between the level of the oil and the rim of the pot. Heat the oil to 1800C and turn the flame down. If you don’t have a thermometer that can register such a high temperature, drop a ball of the crumbs from the chicken mix into the oil and it should bubble vigorously. If there is smoke coming off the oil, it is too hot. Please use caution for the deep-frying stage as it can be dangerous. Always ensure when deep frying that the area is clear of clutter, do not drop things into the oil but place things in and do not agitate or move the pot with hot oil. In case of a fire, DO NOT PANIC! Turn the gas off immediately and cover the pot with its lid and leave alone. 
 
Place the coated chicken in the oil and cook for 7 – 10 minutes. Use a pair of tongs to move the chicken around from time to time to ensure its not burning at the bottom of the pot/shake the deep fryer basket. 
 
Using your thermometer ensure that the probe reaches 750C when inserted at the joint. If you don’t have a thermometer then open one wing up to ensure there is no blood present and the wing is fully cooked. 
 
Place the wings in a bowl and pour the Korean Chili Sauce over and toss to coat the wings well. Arrange on a plate and sprinkle with Sesame Seeds and Shallots. 

Serve hot and enjoy!
MELBA FRESH – CROWN MELBOURNE’S LONG-TERM PRODUCE SUPPLIER
OVB’S SIGNATURE APPLE CRUMBLE

HOW TO NAIL THE PERFECT STEAK – TIPS FROM CHEF ROSS LUSTED

Nothing is better than a great steak but cooking it to perfection can elude many of us. Learn from the master Ross Lusted with his six tips to follow for a fail-proof steak.

I love meat. I grew up with meat grilled over an open fire; a 44-gallon drum cut in half, red hot coals and a rudimentary grilling rack. The smell of smoke and the taste of sea salt is still with me. The steaks were always grilled on the bone in thick pieces to achieve a crust, and served rare. If the fire got too hot it was doused with a little beer to quell the flames. The meat was always served well rested, family style, with hot mustard or horseradish.     

Like with all the best cooking, it takes a bit of time to get an outstanding result. The convenience, popularity and ease of our modern day barbecue means that most of us have the opportunity to cook at home or outdoors with relative ease. But there is something amazing about cooking on an open fire. The smells and flavours are different, the experience is more ‘back to nature’ and the end result more satisfying when you build your own fire, work at keeping it alive and finish with a beautifully cooked meal among good company in the great outdoors. In this article I want to take you back to basics and give you the best advice on cooking your steak on an open fire. Read on for my 6 tips for nailing that perfect steak.

The meat:
Choose a good quality, well marbled piece of meat and get your butcher to move his knife a little and cut a good size steak, about 1kg with the bone in.

A lot of people prefer tenderness to flavour, but for me the steak closest to a food memory for me needs flavour and texture. Rangers Valley in Glen Innes NSW produces some of the best beef in the world. The Black Angus starts its life on grass and is transitioned to a high energy ration of barley, corn, and silage for 270 days. The best 5% of these cattle make up a select brand called Black Market. This meat has a higher marble score over 5+ and is aged for 4-6 weeks by the team at Victor Churchill. This is not the meat you eat every day but is one of the best steaks I have ever had, including the ones off the 44-gallon drum.

The fire:
There are two things a good fire needs - time and wood, and not just any wood. The wood needs to be hard and slow burning with an intense heat and little smoke. The best wood for making the coals to grill this type of steak is Australian iron bark. Well-seasoned fallen timber is the best, split into good sized pieces that will make for extremely hot coals. A good fire takes time so plan ahead and use the fire wisely; there is always something you can grill before or after the main event.

The salt:
If you have the amazing cut of meat and the fire is just perfect, it is worth not overlooking the salt at this point. I like a salt with character and one that is not overly processed. Olsson’s mineral grey salt tastes like the ocean and is naturally dried thus retaining its trace elements and marine minerals. 

The grilling:
Make sure your meat is at room temperature. This means still cool, not melting in the sun. Salt the steak on the side you plan to grill first. As the meat is well marbled there is no need for oil as this can also burn and leave an acrid taste. Grill the meat about 10cm above the coals and don’t muck around with it too much. I like to grill over a wire rack. That allows the meat to get a crust and does not have a burned carbonised taste left by heavier grilling bars.

Cook for about 5 minutes and then just before you turn the steak, salt the uncooked side. Cook for another 5 minutes until a good crust has started to appear. Move the steak to a cooler part of the coals and continue to cook just turning once more, most of this is practice and not allowing the meat to cook more on one side than the other.

A good rest:
Once the meat is ready, remove it from the grill and place the grilled deliciousness on another rack to cool. This allows residual heat to finish the cooking process and the heat to have time to permeate the steak. A well-rested steak will carve easily and have a consistent colour from the crust to the bone. If you don’t have a resting rack you can always place the meat on 2 or 3 forks to allow the air to circulate under it. Never put your just grilled meat on a cold plate. A 1kg steak should rest in a warm spot (not the oven!!) uncovered for about 10 minutes.

Now don’t ruin it…
I think the best thing about a great steak is the steak, if you have taken this much time to follow these tips please don’t cover the meat in sauces or overly strong condiments. The flavour of the meat cooked in this way is exceptional. The meat is rich and has great texture, a simple sliced tomato or dressed green salad is the perfect foil to the meat and a great palate cleanser, good Australian pinot noir will do the job just as well.     


THE MERRYWELL: THE SECRET TO MAKING THE PERFECT BURGER

Discover a new skill and become your own “mixologist in residence” with these tips and tricks


If lockdown 2.0 has you missing the vibe of a night out on the town and the taste of an expertly crafted cocktail; we have the perfect new skill for you to hone.

To help you master mixology at home, Crown CHAT caught up with our Group General Manager of Beverage, Chris Crawford. Read on for some recommendations from Chris to help you master a great cocktail at home.

Kit Out Your Cart
It’s important to get your kit together with all the essentials. There is nothing more stylish and sophisticated than a fully stocked bar cart.

1. Bases and Mixers
First, stock your bar with a selection of base spirits so you can make just about any cocktail. Think gin, white rum, vodka, bourbon, tequila and brandy.
I personally go through different stages with cocktails, which means I’ve always got a large variety of spirits on hand.  Yes, I have a spirit trolley at home!  But I always make sure I have the following:

Gin – You’d have to be living under a rock not to notice the explosion of gin now – from imported to local, there’s a gin for literally every occasion. Never underestimate the power and versatility of a great G&T!
Rum – I prefer dark rum.  Think long glass, lots of ice, spicy ginger beer and fresh lime.  Dark and Stormy.  If you like the spiced versions (and there’s a bucket load) they are certainly full flavoured and punchy.  I’m in the Zacapa camp from Guatemala, it’s still rich and has plenty of depth without being overpowering.
Tequila – Blanco, and a tequila Reposado. I always have a blending tequila on hand (Blanco) as a Margarita is a quick, easy cocktail to knock up.  I always make sure I have some agave syrup on hand as a Tommy’s Margarita has plenty of flavour and a lick of sweetness.  Or for something that packs a punch, muddle with jalapeño and some cucumber and serve on the rocks. Then there’s a sipping tequila (Reposado) to have on the side either neat or on ice.
Vodka – I only really have one vodka at home that goes into Bloody Marys. I’m not a huge fan of vodka, hence the lone bottle. 
Bourbon – Of course I have Bourbon at home Barry! A mixture of levels from sipping bourbons (I like a few blocks of ice) to blending for Old Fashions.  I am partial to a boozy, punchy cocktail.
Scotch – My mother in law is Scottish.  Therefore, it’s in my best interest to always have at least one solid blended or single malt lying around. Say no more.
Regarding downscaling or upgrading your level of spirits…I’m a firm believer in personal preference.  If you LOVE gin, then go for it.  Try lots of different styles and countries – there’s a huge variety around.  On the other hand, if you’re like me and not a huge fan of vodka then skip it!  Be adventurous and try different brands.
Next, add in mixers that complement your base spirits; like dry vermouth, sweet vermouth, cointreau and bitters.
I always have some mixers in the fridge - mainly a good dry tonic water.  But I also don’t mind the diet tonic water from the big brands as these tend to be dry as well.  Bitters never go astray, as well as a dark vermouth.
I also have Aperol – I mean who doesn’t love a Spritz in summer!
Campari – a dash in nearly every cocktail adds some depth and bitterness.  Not to mention essential for a negroni.
Fernet Branca as a digestive – perfect after those ‘larger’ meals where I may have overindulged. Trust me it helps!

2. Glasses
To cover all cocktails, you will need short glasses, tall glasses, coupes or v-shaped martini glasses (for cocktails and sparkly wines) and wine glasses. You can pick up some fairly good quality yet inexpensive glassware sets at affordable retail stores such as Kmart or Target. Or splash out with something more special if this is a real passion.

Having some versatility in glassware is great, but certainly not essential.  You can definitely get away with a long glass (high ball) and a short glass (tumbler/rocks) and that should cover most drinks.  However, a couple of martini glasses (I prefer a coupe) never go astray and make you feel super refined! Think of the TV series Mad Men set in the 1960’s.

3. Tools
Bar tools are fun to use and can easily make you feel like a pro cocktail maker. Stock up on measuring equipment, a funnel, a cocktail shaker (perhaps avoid glass ones if you are just starting out!), a strainer, jigger, a bar spoon, and a good knife. You can easily (and cost-effectively) pick-up these tools as a complete set to save you hunting around for each individually.

Most gift shops sell cocktail shakers and all the relevant paraphernalia that goes with it.  This certainly looks the part but definitely isn’t necessary.  For years I used an empty Moccona Coffee container for shaking cocktails.  My mates called it “Mocca-tini Time”.  Don’t judge me. Be resourceful, have a cloth handy and if you spill it, who cares!

4. Accessories and Garnishes
Presentation is everything. The easiest way to go from just good to impressive is with glassware, ice and garnishes. The same drink with some nice big ice cubes and a perfect citrus twist in a beautiful glass can look ten times more impressive.

Make sure you have an ice ball mould and keep some in the freezer.  They’re available literally everywhere.
 

Start with the Basics - Practice Makes Perfect

Give yourself a chance to learn and hone your skills by starting with some basic recipes and building your way up to more complex concoctions.

See below some classic tipples to master.

Spicy Margarita
– Pour 30-45mls tequila Blanco (depending on how much tequila flavour you like) into a vessel for muddling.
​– Add some slices of fresh jalapeño (if you like it spicier – add more) and cucumber to the tequila and muddle together.
​– Add a dash (say 15ml) of agave syrup and the juice of one lemon.
​– Mix together well and taste. You may need to tweak either the acidity from the lemon or the sweetness of the agave.
​– Serve on the rocks in a tumbler with the bits of jalapeño and cucumber. Add more freshly sliced cucumber for garnish.

Old Fashioned
​– In a tumbler add about half a teaspoon of white sugar then two / three dashes of bitters (soak the sugar).
​– Add a dash of water (soda stream is even better) and try to mix the sugar, bitters and water. 
​– If you have an ice ball in the freezer, throw that in.  If not, don’t stress, and just use heaps of ice.
​– Add 45-60ml of a good bourbon or rye whiskey and serve with some orange - either a slice or some rind. 

Bloody Mary
​– In a long glass fill with plenty of ice.
​– Add plenty of freshly cracked pepper onto the ice (it should stick to it).
​– I add a teaspoon of horseradish, celery salt and the juice of half a lemon. 
​– Add a healthy splash of Worcestershire sauce.  Then add the same again – you want it punchy!
​– I love olives, so I grab some for the garnish – put in a couple of drops of the brine in (you’ll thank me later).
​– Add 45mls of vodka and top with a good tomato juice or similar (V8) and mix well.
​​– Garnish time…be creative and go crazy. I search the fridge for olives and anything pickled – think cornichons and Spanish green chillies. Sure you can do celery, but life if too short. 

 
Seek Inspiration and Embrace Ingredient Swaps 
Because stage four lockdown is not particularly kind to our pantry, get creative and use what you have. Look for a flavour twist, for example, try jams, preserves, honey and syrups instead of regular old sugar. Try sage and thyme instead of mint. Seek some inspiration from different cuisines or the leftover ingredients from last night’s Thai attempt.

When it comes to the best advice for any budding at-home bartender, experimentation is the mother of all creation. But if it’s all just too much, jump online and find out if your local bar is dishing out delivery cocktails and support small, local businesses around you.  

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joshua bell head chef of crown nobu melbourne