Hunter Food

Wyndham Estate
Visit our 100-year-old winery on the banks of the Hunter River. Wyndham is home
to Opera in the Vineyards, Wyndham Estate Signature Concert and the renowned
Seasons Plate Lunches held on the first Saturday of each season. John and his team
use the freshest local produce, creating memorable Hunter Valley experiences.
Indulge with a Wyndham Estate Tasting Plate, featuring several appetisers matched
with award-winning Wyndham Estate wines. A must for the wine connoisseur!
Cellar Door open from 10am and Restaurant from 11am, seven days.
CHARGRILLED MEDITERRANEAN MANGO UMBA MARINATED CROCODILE
ON WARM SALAD OF SQUID INK LINGUINI AND WILD ROCKET
560g crocodile tail
Marinate
2 whole firm mangoes
1/2 small onion
1/4 cup chicken stock
1 tablespoons cider vinegar
1/2 teaspoons crushed garlic
1 tablespoon curry powder
1 teaspoon brown sugar
salt and pepper
Squids Ink Pasta
300g good plain flour
2 whole eggs
1 egg yoke
1 1/2 teaspoon squid ink
pinch of salt
Wild Rocket Salad
1 hand full of wild rocket
1/2 Spanish onion, finely sliced
1 punnet of baby chervil
olive oil
salt and pepper
1
2
3
4
5
6
7
For the marinate saute onion, garlic, curry powder and brown sugar in
a small saucepan. Add the diced mango, cider vinegar and chicken
stock. Bring to the boil and turn down. Let simmer for about 10 minutes
and take off the heat. Season with salt and pepper. Let cool and
refrigerate.
When cool slice the crocodile and marinate adding 3/4 of the mango
umba marinate. Cover and refrigerate. This can be done in advance as
the crocodile will absorb more flavour the longer it is left.
For the pasta, take 3/4 of the flour and place in a pile on the bench.
Make a well in the middle. In a bowl mix the whole eggs, yolks, salt and
the squids ink. Mix until combined.
Pure egg and ink mixture into the flour well. Slowly mix in the flour from
the walls of the well until all is mixed in. You should now have a ball of
pasta dough that is firm but soft. Let rest in the fridge for about one hour.
Using the remainder of the flour spread on the bench, flatten out the
pasta dough flouring both sides. Roll through a pasta maker and let rest.
Using the linguini cutter on your pasta maker cut the pasta adding a little
flour so it doesn’t stick.
To serve mix your salad ingredients in bowl, drizzle with olive oil and
season. Place a little on each plate.
Cook the linguini in boiling water for about two minutes, drain and
season. Place on top of the salad.
Chargrill the crocodile only lightly (if cooked too much it will go tough)
place on top of the pasta. Take the remaining mango umba, heat and
drizzle a bit over the top as a dressing. Garnish with a little chervil and
maybe a little julienne red capsicum for colour.
71