Hunter Food

Zest Restaurant
Zest Restaurant is located on the main street in Nelson Bay’s CBD. Specialising in
European food, Zest won Best New Restaurant 2002, Best European Restaurant 2003
and 2004. Zest has a wonderfully warm atmosphere to dine in, be it two guests or a
large group. View the open kitchen while enjoying a drink or coffee and dessert in
the mezzanine lounge area. Glenn and Jenny Thompson’s growing reputation since
opening in early 2002 has already drawn Sydney diners to join the faithful flock of
locals with his ever changing game-dominated menu which includes dishes such as
slow cooked suckling pork, Waygu beef, rabbit, quail and duck.
PROSCIUTTO WRAPPED RABBIT WITH GLOBE ARTICHOKES, FENNEL,
OLIVES AND A WARM ITALIAN DRESSING
2 farmed rabbits – jointed
16 slices prosciutto
1/2 cup Ligurian olives
2 brown onions sliced
4 globe artichokes
3 fennel bulbs, cut into wedges
2 tablespoons baby salted capers,
washed of excess salt
3 tomatoes, peeled and diced
6 cloves of garlic
fennel tips
100ml extra virgin olive oil
300ml double chicken stock
chervil
lemon juice
continental parsley
Bagna Caoda
500ml red wine, reduced to 150ml
8 cloves garlic, chopped
8 anchovy fillets, chopped
150ml extra virgin olive oil
75g butter
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Wrap each portion of rabbit in prosciutto and leave to cure overnight.
For the Bagna Caoda, warm the oil, butter and anchovies in a
saucepan, mix with a hand blender. Add the red wine to the anchovy
mix until well combined then strain and keep warm.
Sweat the onions and garlic in a large pan in the olive oil. While the
onions are cooking prepare artichokes by removing outer leaves and
cut across the top of artichoke with a serrated knife. Using a parisienne
scoop or melon-baller, remove the choke and rub lemon juice over them
to stop discolouration. Cut artichokes into quarters and add to the onion
mix along with the fennel and olives, then pour the chicken stock over
the mix.
Cover and cook over a low heat. When the artichokes are almost
cooked add capers and diced tomato and season to taste.
When the artichokes are completely cooked add the chopped fennel
tops and continental parsley.
To cook the rabbit, heat a pan with oil and lightly seal the rabbit on all
sides with the prosciutto still in place. Place in a 220ºC oven for about 15
minutes then allow to rest.
To serve, place artichoke mix onto warm plates, pour over some Bagna
Caoda, place rabbit on top and garnish with some chervil sprigs.
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