Page 39 - Tropic Magazine Issue 29
P. 39

TROPIC  •  FOOD








                                                                         Truffle mushroom risotto

                                                                         Risotto
                                                                         300gm carnaroli risotto rice
                                                                         1 french shallot, finely diced
                                                                         1 thyme stick
                                                                         250ml white wine or prosecco
                                                                         1L mushroom or vegetable stock, warm
                                                                         3tbs butter, chilled and diced
                                                                         1tbs truffle tapenade, or truffle oil to taste
                                                                         75gm parmesan cheese
                                                                         ½ lemon, juiced
                                                                         Sauté mushrooms
                                                                         200gm wild mushrooms of your choice,
                                                                         sliced 1cm thick
                                                                         50ml vegetable oil
                                                                         Splash of white wine
                                                                         2tbs butter
                                                                         1tsp thyme
                                                                         2tbs chives, finely chopped

                                                                         Garnishes
                                                                         Truffle oil
                                                                         Truffle pecorino
                                                                         Sunflower shoots (available from Rusty’s)
                                                                         Heat oil in heavy base pot. On a medium heat,
             What are your earliest memories of food?                    sweat off the shallots.
             I first fell in love with food when completing work experience at   Once transparent add the risotto rice and sauté
             Cin Cin on Quay in Auckland. The Executive Chef gave me a ten-  for one minute.
             spiced confit duck leg for dinner. I had never tasted anything   Deglaze with white wine and add the thyme.
             like it. I had to find out how to make it.                  Stirring the rice regularly, add the stock 1/3 at
                                                                         a time. Wait until the stock has been absorbed
             What are five interesting things in your home pantry/fridge?   before adding the next part.
             Homemade chili sauce made with homegrown chillies – we like   Once the rice has taken all the stock (this takes
             it spicy at our place.                                      about 12 minutes), check the texture of the rice.
                                                                         It should be cooked through but “al dente”, still
             Davidson plum paste – which goes perfectly with any cheese.   with a bite and not mushy. Add more stock if
             Chinese black crackling vinegar – we use it for braising meats,   required.
             finishing soups and making dipping sauces.                  Once the rice is ready remove from the heat.
             There’s always homemade banana bread for the kids and all   Then add the butter, parmesan cheese, truffle
             types of pesto from the herbs we grow at home.              tapenade, parsley, and lemon juice. Season with
                                                                         salt and cracked pepper.
             What does Cairns do really well in terms of food and        Check seasoning and adjust to your liking.
             hospitality?
             There are so many local small restaurants that are just fantastic   In a heavy based saucepan, heat oil and then add
             and you can find a good quality meals everywhere – Two Blocks   the mushrooms.
             Cafe at Holloways Beach, Thai Coin, Piccolo Cucina, Wharf One,   Once they have some colour, give them a toss
             Pho Viet, and with young children we also spend a bit of time at   and allow to caramelise on the other side.
             Muddy’s Cafe.                                               Add the thyme and crushed garlic.
                                                                         Deglaze with white wine.
             What’s your favourite dish (and drink) at Flynn’s Italian?   Season with sea salt and pepper.
             It is really hard to choose, it depends on my mood. The local   Add butter, chives, and check seasoning.
             catch tuna crudo with blood orange is a great light way to
             start the meal, and the Vannella buffalo with Tablelands    To serve, place risotto on the bottom of the plate
             tomatoes is a classic, one of my favourite appetizers. You can’t   and top with sauté mushrooms.
                                                                         Finish the dish with a drizzle of truffle oil,
             beat a homemade pasta with locally caught seafood, lightly   microplaned truffle pecorino and sunflower
             complimented with garlic, chili and parsley. As for my favourite   shoots.
             drink:  the homemade sugarcane-infused limoncello. Just wait
             until you try it!
                                MORE: crystalbrookcollection.com


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