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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Wyndham Estate<br />
Visit our 100-year-old winery on the banks of the <strong>Hunter</strong> River. Wyndham is home<br />
to Opera in the Vineyards, Wyndham Estate Signature Concert and the renowned<br />
Seasons Plate Lunches held on the first Saturday of each season. John and his team<br />
use the freshest local produce, creating memorable <strong>Hunter</strong> Valley experiences.<br />
Indulge with a Wyndham Estate Tasting Plate, featuring several appetisers matched<br />
with award-winning Wyndham Estate wines. A must for the wine connoisseur!<br />
Cellar Door open from 10am and Restaurant from 11am, seven days.<br />
CHARGRILLED MEDITERRANEAN MANGO UMBA MARINATED CROCODILE<br />
ON WARM SALAD OF SQUID INK LINGUINI AND WILD ROCKET<br />
560g crocodile tail<br />
Marinate<br />
2 whole firm mangoes<br />
1/2 small onion<br />
1/4 cup chicken stock<br />
1 tablespoons cider vinegar<br />
1/2 teaspoons crushed garlic<br />
1 tablespoon curry powder<br />
1 teaspoon brown sugar<br />
salt and pepper<br />
Squids Ink Pasta<br />
300g good plain flour<br />
2 whole eggs<br />
1 egg yoke<br />
1 1/2 teaspoon squid ink<br />
pinch of salt<br />
Wild Rocket Salad<br />
1 hand full of wild rocket<br />
1/2 Spanish onion, finely sliced<br />
1 punnet of baby chervil<br />
olive oil<br />
salt and pepper<br />
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For the marinate saute onion, garlic, curry powder and brown sugar in<br />
a small saucepan. Add the diced mango, cider vinegar and chicken<br />
stock. Bring to the boil and turn down. Let simmer for about 10 minutes<br />
and take off the heat. Season with salt and pepper. Let cool and<br />
refrigerate.<br />
When cool slice the crocodile and marinate adding 3/4 of the mango<br />
umba marinate. Cover and refrigerate. This can be done in advance as<br />
the crocodile will absorb more flavour the longer it is left.<br />
For the pasta, take 3/4 of the flour and place in a pile on the bench.<br />
Make a well in the middle. In a bowl mix the whole eggs, yolks, salt and<br />
the squids ink. Mix until combined.<br />
Pure egg and ink mixture into the flour well. Slowly mix in the flour from<br />
the walls of the well until all is mixed in. You should now have a ball of<br />
pasta dough that is firm but soft. Let rest in the fridge for about one hour.<br />
Using the remainder of the flour spread on the bench, flatten out the<br />
pasta dough flouring both sides. Roll through a pasta maker and let rest.<br />
Using the linguini cutter on your pasta maker cut the pasta adding a little<br />
flour so it doesn’t stick.<br />
To serve mix your salad ingredients in bowl, drizzle with olive oil and<br />
season. Place a little on each plate.<br />
Cook the linguini in boiling water for about two minutes, drain and<br />
season. Place on top of the salad.<br />
Chargrill the crocodile only lightly (if cooked too much it will go tough)<br />
place on top of the pasta. Take the remaining mango umba, heat and<br />
drizzle a bit over the top as a dressing. Garnish with a little chervil and<br />
maybe a little julienne red capsicum for colour.<br />
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