The best thing I learnt from MasterChef Australia was to push the boundaries. My first mystery box, for example, was a disaster but I love a challenge and once I kept an open mind and tapped into my creative side, it became my favourite challenge and probably my most successful. I learnt to go with my intuition and it rarely let me down. Creating a recipe now for me begins with a flavour or piece of produce and it grows from there.
“My food religion” I recently opened Antares Restaurant & Beach Club in Goa so India has now become my second home. Coming from the food capital of Australia, I wanted to bring modern Australian cuisine to Goa, with an Asian influence. Each dish has elements of a different culture, combining different textures, flavours and colours. I want people to enjoy the thought process within the dishes as much as the taste and I hope to convert people to my food religion!
Australia is more than just a land of sun, sand, sport and barbeques — we embrace diversity and this is most evident in our food. While Australians still love their pies and fish and chips, the options are now endless with almost every cuisine available. Food is a common ground that makes people from all cultures come together and embrace each other’s differences. Almost a quarter of Australia’s population was born overseas and over 40 per cent of people have at least one overseas-born parent. I have had many Australians with different ethnic backgrounds approach me to tell me they love my cooking and this global appeal gave me confidence.
So when I was asked to open a restaurant in Goa, I said, “Why not!” It has been a big project especially because it is my first. The restaurant is spread across the entire Vagator hill and the design, décor and concept has been my part of the project. I wanted to create an ambience and vibe for guests to take in the Goan lifestyle. This has been a great experience and a challenging one but I have loved every moment. Coming from North Queensland, the Ozran Beach in Little Vagator reminds me of home. Between opening Antares and planning a cookbook that’s coming out early 2016, it has definitely been an eventful year!
Taste of home We basically have two seasons back home in North Queensland, wet and dry, so I like to keep dessert light. In Australia right now, we are heading into our wet season that is very hot and humid so the following recipe is just perfect for a refreshing end to a meal.
The elderflower heralds the start of summer and the distinctive blooms of miniature white flowers are found on the elder plant in many countries. The flower has antiseptic and anti-inflammatory properties and has been used in traditional medicine all over the world, most commonly used for colds, flu, sinus infections and other respiratory conditions. Not only is this fragrant flower good for you but it tastes delicious and can be made into a refreshing cordial which I have used to infuse flavour.
Elderflower Pannacotta with Macadamia Crumb, Lemon Zest, Butterscotch (serves 6) Preperation : 15 minutes Setting time : 4 hours Ingredients : * 3 g gelatin sheets * 300 ml cream *1 vanilla pod * 100 g sugar * 1 tablespoon elderflower * 50 g macadamias * 1/2 lemon, zested * 150 ml cream * 100 ml sugar * 50 g butter Method : 1. Place gelatin in a bowl of cold water and allow softening. 2. Meanwhile place vanilla, sugar, elderflower and cream into a pot and bring to a boil. 3. Add softened gelatin. Take off heat and allow infusing for 10 minutes. 4. Strain mixture and fill molds. 5. Set in fridge for approximately four hours. 6. Toast macadamias in a dry pan and crush. 7. Place sugar, cream and butter in a pan and bring to the boil. 8. Reduce to a low heat and simmer for 5 minutes until thickened, take off heat and allow to cool 9. To serve, remove set pannacotta from mold on to a plate, sprinkle with macadamia crumb, lemon zest, crushed biscuit and butterscotch sauce. |
Sarah Toddis a restauranteur and a former Masterchef Australia contestant