My good mate Dazza, who is head chef at Tetsuya’s, was kind enough to give me some Queensland spanner crab meat. It was amazing. Delicate and sweet white flesh that was so tender it melted at the sight of a  tongue. I did it two ways…..the first was simply pan fried quickly over a high heat, then placed on top of a broccoli heart puree with crispy leeks, dried shiso and puffed rice. Secondly, stirred through some spaghetti with chilli jam which may sound a tad quiffy but it was fantastic. The jam stuck to the spaghetti like glue, which carried the slithers of crab meat along with it.

Queensland Spanner Crab, Broccoli Heart, Crisp Leeks, Dried Shiso and Puffed Rice

Queenland Spanner Crab Spaghetti with Chilli Jam

This meal was largely inspired by the big guy, David Chang. What a dude. Pork buns and fried chicken….without doubt two of the  sexiest things known to mankind. When the night noodle markets took over Hyde Park in October, we fell heads over heels for the chilli jam corn. BBQ’d sweet corn smothered in chilli jam…absolute heaven.

Pork Bun; Pork Belly, Nashi, Cucumber, Scallions, House Hoisin

Fried Chicken Wings

BBQ’d Sweet Corn w Chilli Jam

• 1 Rainbow trout, poached

• 1 Punnet Cherry Tomatoes

• 1 Punnet Golden Grape Tomatoes

• 4 Eggs

• 1 Tbsp Milk

• 300ml Full Cream

• Salt

• Short Pastry (see recipe)

Preheat oven to 180°C. Roll out pastry in a round, 2mm thick and use to line a lightly greased 20cm diameter flan ring or tin. Blind bake pastry shell for 20 minutes, remove from oven and brush with egg, return to oven for another 15 minutes. Slice all tomatoes in half, place in a colander and sprinkle generously with salt, allowing the excess water to escape. Debone trout and line the base of pastry shell with the cooked flesh. Place tomatoes over the top.  Whisk 3 eggs and cream together, season with salt, and pour over your tart.

Place in oven for 25 minutes or till set.

Braised cabbage of any sort is bloody beautiful. Here the deboned duck had braised savoy and bacon acting as its force meat. The duck was rolled, poached..rested….then pan fried. Silverbeet agro dolce could have been eaten as a dish alone…the same could be said for the salad. White anchovies truly are an amazing product. This dressing was pretty close to a caesar dressing, except better….white anchovie better.

Ballotine of Duck w Savoy Cabbage

Silverbeet Agro Dolce

Iceberg and White Anchiove Cream