Hunter Food
The Hunter is a rejuvenated region with cosmopolitan offerings in restaurant recipes, wine and distinctive produce. And wine defi nes the region. Why not; the Hunter Wine Country offers some of the best wine labels in the world!
The Hunter is a rejuvenated region with cosmopolitan
offerings in restaurant recipes, wine and distinctive produce.
And wine defi nes the region. Why not; the Hunter Wine
Country offers some of the best wine labels in the world!
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Saltwater Grill<br />
Saltwater Grill occupies a unique position among the restaurants of the <strong>Hunter</strong>.<br />
While some may be on the waterfront, Saltwater Grill is on the marina of Lake<br />
Macquarie Yacht Club in the middle of beautiful Belmont Bay. Guests imagine<br />
themselves a million miles from their everyday lives as they dine on fresh<br />
seafood or a stunning array of refined dishes, surrounded by one of the largest<br />
yacht fleets on Lake Macquarie.<br />
TWICE COOKED PORK BELLY WITH STICKY RICE, CHINESE CABBAGE,<br />
BABY CORN, GINGER AND GREEN GARLIC RELISH<br />
Pork<br />
1kg pork belly, de-boned<br />
100g rock salt<br />
100g brown sugar<br />
50g star anise<br />
2 1/2 litres light beef stock<br />
1 orange zest and 1 lemon zest<br />
25g cinnamon<br />
Sticky Rice Roll<br />
8 Chinese cabbage leaves, blanched<br />
200g glutinous rice, steamed<br />
1 garlic clove, crushed<br />
4 dried shitake mushrooms, rehydrated<br />
and sliced<br />
2 shallot stalks, finely sliced<br />
2 teaspoons oyster sauce<br />
1 teaspoon sesame oil<br />
1 Chinese sausage, finely sliced<br />
Green Garlic Relish<br />
3 heads green garlic, peeled and sliced<br />
75g ginger, peeled and chopped<br />
12 shallot stalks, finely sliced<br />
1/4 cup coriander leaves<br />
2 teaspoons vegetable oil<br />
2 teaspoons soy sauce<br />
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Marinate pork in rock salt, brown sugar and star anise overnight.<br />
Wipe coating from pork and retain star anise.<br />
Bring stock to the boil adding zests, cinnamon and star anise.<br />
Pour over pork, cover and braise for 1 1/2 hours at 150°C.<br />
Allow to cool in stock. Once cool remove skin and discard.<br />
Reduce stock to make sauce.<br />
For the sticky rice roll stirfry mushroom, garlic, sausage and shallot in<br />
sesame oil.<br />
Add oyster sauce and mix well.<br />
Lay two cabbage leaves side by side on bench overlapping.<br />
Place small amount of rice at stalk end. Top with mushroom mix and<br />
cover with more rice. Roll in cabbage leaves to form parcel.<br />
Blend all relish ingredients to smooth paste.<br />
Roast pork in oven at 200°C for 10 minutes.<br />
Place reheated sticky rice roll in centre of each plate.<br />
Slice pork and arrange on top. Spoon over sauce and top with green<br />
garlic relish.<br />
Arrange 16 boiled baby corn around outside.<br />
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