26 tasweekend SEPTEMBER 26-27, 2015

INDULGE

YOU WILL NEEDFor main dish

4 tbsp vegetable oil200g hokkien noodles100g vermicelli noodles (soak in warm water for 20 minutes and drain well)4 pieces garlic0.5 litres pork stock10 pieces prawns4 pieces � sh balls halved (recipe below)Two handful wombock (any Asian greens would do)

Seasonings4 tbsp dark soy sauce4 tbsp light soy sauce4 tbsp ABC Kecap Manis4 tbsp � sh sauce½ tsp chicken salt3 tsp sugar2 tsp white pepper

GarnishSprinkle of spring onion, pea sprouts and crispy pork fat

For the pork of oil60g of frozen pork fat4 tbsp vegetable oil

For the � sh balls1kg � rm � sh (at the restaurant we use gem� sh or cod)2 tsp salt2 tbsp vegetable oil2 tsp white pepper100g potato starch2 tsp baking powder2 tsp sugarHalf a clove of garlicHandful spring onions and blend for � ve minutes.

CHEF’S FAVOURITE with IAN CHAN

FOOD DIARY

Picture: SAM ROSEWARNE

� Wobbly Boot Vineyard near Campania is holding an open weekend and sauvignon blanc celebration today and tomorrow, from 11am-5pm. Sample new-release wines with complementary canapés, or BYO picnic to enjoy in the vineyard or by the Coal River. For more information, visit www.wobblybootvineyard.com.au

� Kiss A Fish seafood cookery school on the East Coast has released its new calendar, including half and full-day workshops and monthly evening sessions followed by dinner.For more information, visit kissa� shcookeryschool.com.au

Email your Food Diary items to sally.glaetzer@news.com.au

OLIVIA ANDREWS’ HONEY RHUBARB NUT CRUMBLE SERVES 6

A gluten and dairy-free dessert for everyone to enjoy.

YOU WILL NEED125ml melted coconut oil2 x 500g bunches rhubarb, trimmed, cut into 5cm pieces175g honey 2 tsp vanilla extract1 tsp ground ginger1 tsp ground cinnamon 100g almond meal 155g macadamia nuts (toasted if using slow cooker), coarsely chopped15g blanched almonds80g walnuts, toasted, coarsely chopped

METHODIf using the slow cooker: � Lightly oil the slow cooker. Add and combine the rhubarb, four tablespoons of the honey, vanilla, ginger and cinnamon. � In a bowl, combine the remaining ingredients, including the rest of the honey, and scatter over the rhubarb mixture. � Cook the crumble on high for two hours. If using the oven: � Preheat the oven to 180C and oil a 1.5-litre baking dish. Combine the rhubarb, four tablespoons of the honey, vanilla, ginger and cinnamon in the prepared dish. � Cover with foil and bake for 30 minutes until the rhubarb is tender. � In a bowl, combine the remaining ingredients, including the rest of the honey, and scatter over the rhubarb mixture.� Return to the oven and cook, uncovered, for 30 minutes until the crumble is golden.

Recipes and images from Whole Food Slow Cooked by Olivia Andrews, Murdoch Books, $35

METHODFor the pork oil

� Dice frozen pork fat without skin into � ngernail sized cubes.� Cook vegetable oil and pork fat on low heat. Render pork fat until it becomes golden brown. Filter the pork oil and crispy pork fat. Keep both oil and pork fat in separate containers.

For the � sh balls� Debone 1kg of � rm � sh. Put diced � sh in blender with the salt, vegetable oil, white pepper, potato starch, baking powder, sugar, garlic and spring onions and blend for � ve minutes. � The � sh paste is now ready to be made into golf balls. Put golf ball-sized � sh balls into boiling water for eight minutes. Let � sh balls rest on cooling

rack for an hour. Rested � sh balls now can be put in the freezer in an airtight container for later use or eaten straight away.

For main dish� Heat the vegetable and pork oil in a wok, saute garlic. Add in prawns, halved � sh balls, Asian greens and stir-fry, followed by hokkien noodles and vermicelli. Make sure to mix all ingredients well. � Add in seasoning and pork stock and mix well. Place lid on wok and turn heat on high. Every so often stir fry well. Once the noodles reach a thick gelatinous consistency it’s ready to serve. � Garnish with spring onions, pea sprouts and crispy pork fat.

KL HOKKIEN

MEE SERVES 2

The Waratah Hotel continues to build a solid reputation for classic pub fare.No matter what the function we have a versatile and fexible space, catering

from 2 people to over 200 people.

WEDNESDAY’S QUIZ NIGHT& ROASTS ON SUNDAY’S

272 Murray St Ph 6234 3685www.thewaratahhotel.com.au

THE DINING ROOM IS OPEN FOR:

MON - THUR: LUNCH 12PM - 2PM DINNER 6PM - 8:30PM

FRI - SAT: ALL DAY 12PM - 8:30PM

SUN: ALL DAY 12PM - 6:30PM

IN THE HEART OFTHE HUON VALLEYwww.kermandie.com.au

Destination dining ~ Boutique hotel4518 Main Road, Port Huon

t 03 6297 1052

45 m

ins

from

Hob

art

Prime Beef • Local Seafood

www.beefandseadfoodgrill.com.au

We provide an experience in dining that encapsulates grill style, ofering local seafood, Angus steaks, shared

platters and tiers in an open grill style restaurant.

10 Gladstone Street

Lunch Mon-Fri 12pm-2pm

Dinner Mon-Sun 6pm-9pm6220 0404