Hunter Food

Terroir Restaurant & Wine Bar
Darren Ho’s style of cooking, or terroir, is drawn from his heritage as a son of a
famous Cantonese chef and years working with European chefs. He is passionate
about food and about guiding the Region’s young chefs. Ho has taken the Hunter
to new culinary heights when he led a wine country team to a win at the 2001
Tasting Australia Competition. From a one star rating by Gourmet Traveller, 2005, to
a Gold Medal Restaurant of Champions at the 2002 Salon Culinaire, Ho has won
almost every food award in Australia. So you can be sure that his terroir is sublime.
ORGANIC CHICKEN BREAST WRAPPED IN PAPER BARK AND OVEN
ROASTED IN TOMATO AND FIG CHUTNEY
one portion of farm organic chicken
breast
paper bark leaves
30g tomato and fig chutney
75g cous cous, cooked off
20g Spanish onions, brunoise
2g ground cumin
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Cut a sheet of the paper bark diagonally, rub the chicken breast in olive
oil and season. Then wrap up in the paper bark.
Seal the chicken while in the paperbark in a dry, 1/2 hot pan until the
outside of the paperbark is slightly blackened.
Place in the oven at 180°C for about 17 minutes.
Sauté the onion off with the cous cous and spice it with the ground
cumin. Place the cumin and cous cous mixture on the plate with the
chicken resting on it with the chutney in a Chinese spoon on the side of
the plate.
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