Chef Nelly Robinson Elevates Australian Cuisine with Native Ingredients on Sunrise
Australia boasts an abundance of unique native produce, yet many Australians remain unfamiliar with how to incorporate these ingredients into their cooking. Enter celebrated chef Nelly Robinson, who is redefining modern Australian cuisine by placing homegrown ingredients at the forefront. On a recent episode of Sunrise, the renowned chef and owner of NEL demonstrated that Australia's natural pantry is just as exciting and versatile as any international offering.
Prawn & Native Green Curry: A Fusion of Flavours
This dish combines traditional techniques with native Australian elements, creating a vibrant and aromatic curry.
Ingredients:
- Prawn Sausage: 1kg prawn meat, 40g egg white, 3 tbsp Thai Green Curry Paste, salt
- Spicy Honey Glaze: 150g sugar, 300g kombu seaweed vinegar, 4g espelette, 350g honey, soy/dashi
- Native Green Curry Paste: 5 bunches coriander, 2 bunches Thai basil, 250g long green chilli, 2 green capsicums, 2 sticks lemongrass, 15g Geraldton wax, 1 lime zest, 300g garlic, 300g eschalot, oil
- Native Green Curry Sauce: 1kg coconut cream, 500g coconut milk, 350g Native Green Curry Paste, 2 lemongrass stalks, 3 kaffir lime leaves, salt/pepper, oil
- Crumble: 100g toasted coriander seeds, 200g toasted rice powder, 200g prawn cracker crumble
Method:
- For the Prawn Sausage, roughly blend prawn meat with curry paste, egg white, and salt. Adjust seasoning by cooking a small amount, then roll into a 2cm diameter log, steam for 10 minutes, chill in ice water, and cut into 7cm logs.
- Prepare the Spicy Honey Glaze by boiling sugar and vinegar, reducing by half, then adding honey and espelette and reducing to a glaze consistency. Season with soy/dashi.
- Make the Native Green Curry Paste by blending all ingredients with oil until smooth, cooking until dry and fragrant, and storing in the fridge.
- For the Native Green Curry Sauce, sauté curry paste with lemongrass and kaffir lime leaves in oil, deglaze with coconut milk and cream, reduce to a thick sauce, strain, and blend to emulsify.
- Create the Crumble by blitzing coriander seeds coarsely and mixing with rice powder and prawn cracker crumble.
Kangaroo Pie: A Hearty Australian Classic
This recipe transforms kangaroo mince into a rich and flavourful pie, perfect for showcasing native meats.
Ingredients:
- Kangaroo Con Carne: 1kg kangaroo mince, 2 onions, 8 garlic cloves, 4g chilli powder, 2g cayenne pepper, 8g ground cumin, 120g tomato paste, 120g chipotle, 18g wildfire spice, 400g red kidney beans, 1.5kg tomatoes, 200g red wine, water, salt/pepper
- Pie Dough: 300g plain flour, 200g unsalted butter, 6g salt, 80g ice water, 1 egg yolk
- Salsa Verde Dip: 3 bunches parsley, 4 garlic cloves, 15g capers, 45g cherry vinegar, 1 lemon zest, 1 long green chilli, lemon juice, olive oil, salt/pepper
Method:
- For the Kangaroo Con Carne, mix dry spices, sear kangaroo mince until brown, add tomato paste, deglaze with red wine, then add onions and garlic. Cook until translucent, add remaining ingredients, and simmer for 2-3 hours until tomatoes are soft. Season and cool before portioning.
- Make the Pie Dough by combining flour, salt, and butter until crumbly, adding egg yolk, then ice water until a smooth dough forms. Rest for 30 minutes before rolling out.
- Prepare the Salsa Verde Dip by blending all ingredients until smooth and seasoning with lemon juice, salt, and pepper.
Pepperberry Pea: A Creative Side Dish
This innovative dish features pepperberry-infused elements for a unique twist on peas.
Ingredients:
- Cylinder Crisp: 1 brick pastry, 200g melted butter, 5g ground pepperberry
- Spicy Ricotta Pea Mash: 1kg ricotta, 100g nduja, 3g ground pepperberry, 1 lemon zest/juice, 500g mashed peas, salt/pepper
- Green Pea Powder and Pea Tendrils for garnish
Method:
- For the Cylinder Crisp, melt butter with pepperberry, cut pastry into strips, brush with butter, roll onto a copper pipe, wrap in foil, and bake at 180°C for 10 minutes. Remove from pipe and store with silica beads.
- Make the Spicy Ricotta Pea Mash by blending 300g ricotta with nduja until smooth, then folding in remaining ricotta, mashed peas, and other ingredients. Season with salt and pepper.
Chef Nelly Robinson's demonstration on Sunrise highlights the potential of Australian native ingredients, encouraging home cooks to explore and embrace the flavours of their own backyard. By incorporating items like Geraldton wax, pepperberry, and kangaroo, these recipes offer a fresh perspective on what Australian cuisine can be.
