Issue 02 - March/April 2021

Benny

ISSUE 02 / MAR - APR 2021

FREE

FOR LOCALS & VISITORS ALIKE

Green Room

Melodious Haze

Weekend Warrior

Creating an eco-friendly lunch box for yourself or your little one

This month we’re keeping it local, well, at least Aussie!

Join Clay on his summertime South Coast adventures

S T U D I O B E N N Y. C O M . A U / M A G A Z I N E

Cover image by @_jemmadarling

© 2021 Studio Benny

CONTRIBUTORS

The information contained in Benny Magazine is

Nat alie Wabbis

given in good faith and believed to be accurate

Editor in Chief, Creative Director & Founder

at time of printing.

Nicole Palombi The contents of this publication are subject

Green Room

to copyright and cannot be reproduced in any shape or form without written consent from

Chloe Foster

Studio Benny.

Get Rooted

hello@studiobenny.com.au

Clay Sweetman

www.studiobenny.com.au

Weekend Warrior

Benny Magazine

Luke Foster

Central Coast, NSW

Melodious Haze

Australia Jess Moroney Benny Eats Out Emma Nicholson Printed in Australia by Gosford Printing.

More Than Just Eggs Benny

Publication designed by Natalie Wabbis.

Sue Wabbis

Cover image by @_jemmadarling

Proofreader

EDITORIAL

IN THIS ISSUE

G'day.

AND JUST LIKE THAT... ISSUE 02 HAS LANDED. WHAT A RIDE IT’S BEEN! Welcome back! What a dream this is. Onto Issue 02 already. It’s been a wild ride so far, and we’re just getting started! We’ve received some overwhelming feedback since launching Benny, and we are so grateful for the support of the community.

Again, we must thank our advertisers, extra special thanks to those who supported us in both Issue 01 and 02. And again

Benny Eats Out We’ve got a ripper first write-up for you on the northern end of the coast.

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Weekend Warrior Clay relays his summer-break South Coast adventure.

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Green Room

to our writers; you legends, we thank you again and again, over and over.

Let’s go!

Benny x

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Creating an eco-friendly lunch box in five easy steps.

The Fifth Lane

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Meet Tom, a local jewelry maker, sharing his trade with all.

Gig Guide

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Boy oh boy, do we have some real doozies for you! Tune in.

CO N TACT US h e l l o @ s t u d i o b e nny.co m . au A DVERT ISE W IT H US h e l l o @ s t u d i o b e nny.co m . au www. st u d i o b e n ny.co m . au / m aga zi n e

In st ag ra m // @ b e nny m agaz i ne @ s t u d i o b e nny

Please recycle.

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SNAPPED ON THE COAST

Tag Benny Mag SHOW US WHAT YOU SNAPPED ON THE COAST FOR YOUR CHANCE TO WIN! Tag #bennymag or @bennymagazine on your Instagram posts for the chance to be featured in our next issue of Benny Magazine. We have a new sponsor! This issue, one lucky Benny tagger will receive a free line art illustration from Wade Digs Art. Congratulations to @undertow_snaps! We will be contacting you via Instagram direct message to get you in contact with Wade to get your free illustration started!

@clay.sweetman

@_jemmadarling

@calebholstein

MARCH

WINNER

@aworldunfiltered

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@this_is_myhappyplace

@undertow_snaps

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Image by @clay.sweetman

Time To Tap Into Johnny Tapas NORAH HEAD

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BENNY EATS OUT

PICTURE THIS: A DWINDLING ORANGE GLOW ON THE HORIZON, A SALTY TANG ON YOUR TONGUE AND A SOFT BREEZE DANCING AROUND YOUR FACE. THIS MAGIC, COASTAL VIBE IS EVERYTHING YOU CAN EXPECT FROM THE PRIME LOCATION OF JOHNNY TAPAS AT NORAH HEAD.

Boasting a beautiful sea view paired with an ‘insta’ worthy grass wall, this bar & restaurant has a unique, chic ambiance that the north end of the coast has embraced wholeheartedly.

The vibrant bartenders are always pumping in this place, shaking and stirring at light-speed. A creative and exciting cocktail list flaunts a modern twist on some old fave’s with the invention of some dapper newbies. This includes a classic “Johnny Pick Me Up” and “Sour Barron”, with a little “Sweet and Spicy Margy” and “The Mac Miller” for something original. They also house a delicious collection of wines, beers and ciders to polish off your meal and some of your original favourites for a simpler, nonalcoholic option.

The menu itself is a Modern Australian twist of a share extravaganza and these guys have just refined it further to drop a new menu! The dishes include your classic smaller tapas, some larger share dishes, delicious sides, smoky woodfired pizzas and some sweet finishers for dessert. The flavours are unique but complimentary and everything on this menu is beyond satisfying!

This menu is all-eater friendly and has some of the best veggie sides going ‘round. You’ll be rolled out happy and already organising your return.

Johnny Tapas has also kicked off some successful events including sold out themed trivia nights (die hard Disney and Potter fans unite) and some melodic live music sessions. This venue goes off on a Friday and Saturday evening (though a chilled weekend lunch option is never a bad thing either) so make sure you head to their website to book yourself a session - you don’t want to be disappointed and miss out! These guys offer you some fancy Wednesday to Friday dinners from 5-10pm, and a bigger seating time on Saturday and Sunday from 12-10pm.

This cosy, coastal bar & restaurant is certainly the place to be at the moment; so head to their pages, book yourself a table and enjoy your evening!

Johnny Tapas $$ Wednesday - Thursday 5 - 10pm Friday - Sunday 12 - 10pm 7 Mitchell St, Norah Head 2263

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The South Coast A PHOTOGRAPHERS DREAM

THIS SUMMER-BREAK I DECIDED TO HIT THE ROAD AND GET AWAY FOR THE WEEKEND DOWN TO THE INCREDIBLE SOUTH COAST OF NSW.

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WEEKEND WARRIOR

Leaving work in Newcastle on the Friday evening I headed on my way. The journey took around 4.5hrs to get to my first destination at Culburra in the beautiful Shoalhaven area, which is so worth the drive.

After a short sleep, I woke early in anticipation for scoring some epic sunrise shots with my drone over the stunning Callala Beach.

I arrived just before golden hour had begun, there was nobody else around except for one lovely young couple sitting in one another’s arms awaiting the sunrise like me. I decided to launch the drone to see what kind of shots I could get before the sun came up and thought that I may score some dolphins or stingrays.

I never ended up seeing any marine life however I did manage to score a couple of nice sunrise shots and video for my feed and reels. Coming back to the home point, my drone signal disconnected and I lost it. I was stressing out pretty hard there for a while before finally finding it and retrieving it out of a friendly local’s backyard about a block north.

Soon after, I met up with a good old photography mate of mine named Kelly Timbs (@kellytimbsphotography) from the south coast for a well needed coffee. Kelly then came for a drive with me to go snorkelling on the southern side of Jervis Bay in the ever so beautiful Booderee National Park, where we went to the beautiful white sandy beach of Murrays Beach.

There were quite a lot of people there as it was an extremely hot Saturday, as an Aussie summer should be. The water was nice and fresh yet a little murky out near the back of the reef where we were snorkelling. Out of nowhere, a medium sized Wobbegong shark came to greet me and a couple of other little local blue gropers said hello as well. A dream.

That night after a full day of adventures, I headed back up the coast to catch up with another good old photographer mate of mine named Brian Castle (@buzzercastle) from the Coal Coast for a BBQ, a few cheeky beers and adventure together on the Sunday. >

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That Sunday we headed down to the stunning Boneyards at Kiama, where the waters were probably the best clarity I have seen in an exceptionally long time. There were a couple of younger local girls there who made a cool rock boulder circle under the water using their paddle board to bring them out from the edges. We played around taking photos with that and enjoyed the refreshing waters and vibes that everyone there was also enjoying.

From there we headed up to Bushrangers Bay near Shell Harbour to snorkel and free dive with the Grey Nurse Sharks.

This was nothing short of an amazing experience being able to swim with these graceful beauties. I would recommend to anyone wanting to swim with them to go there and do it. It was like a giant natural aquarium. A dream.

With the biggest smile on my face, I packed the truck and headed back up the coast to make my way home to the Central Coast with so many good vibes pumping through my blood and many happy memories that will keep me stoked until my next weekend adventure getaway. Until then.

You can support Clay here: I n s t a g r a m // @ c l a y. s w e e t m a n w w w. c l a y s w e e t m a n . c o m

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IN FIVE EASY STEPS

Creating a plastic free lunch box for yourself or a little one helps reduce the demand for plastic in your every day. We know it can be difficult to find containers and bags that do not contain any plastic parts, and that is exactly what we are here to help you with!

1. VESSEL The variety of lunch boxes available may be overwhelming, the choice of style, colours and material is endless! Bamboo, stainless steel and glass lunch boxes have become quite popular as a sustainable way to store your lunch. Unlike plastic, there is no worry about toxic materials leaching into soil or water and the materials are recyclable once their lifespan is over.

Tradie Box by www.seedsprout.com.au

2. SILICONE FOOD POUCH This product follows a similar design to the very popular plastic Ziploc bags. Unlike Ziploc bags, silicone food pouches are: • BPA-free, non toxic • Dishwasher, microwave, freezer safe • Recyclable - ask your local council if they have silicone recycling in place Silicone Pouch by www.seedsprout.com.au

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CrunchBox by www.seedsprout.com.au

Creating An Eco-Friendly Lunch Box

GREEN ROOM

3. BEESWAX WRAPS

4. CUTLERY SET

5. WATER BOTTLE

Cling or Glad wrap is a product of the past! Beeswax wraps are a stylish cotton fabric infused with a beeswax blend that forms a seal to keep the freshness of your food. They are naturally breathable, preventing your food from sweating and wilting. The antibacterial and antifungal properties of beeswax will keep your food fresh for far longer than any other type of wrap or container.

There’s nothing more frustrating than buying yourself a nice healthy salad, soup or delicious yogurt, and realising you don’t have any cutlery on you! You can purchase sets which come with reusable straws and even chopsticks!

So no matter what delicious meal you are about to consume you are prepared!

Stainless steel drink bottles are made from food grade materials and do not leach any chemicals into the liquid.

They are lightweight, have a long life span and can be recycled at the end of their life.

Reusable and fully compostable and biodegradable, there are plenty of small businesses to support.

Stainless Steel Bottle by www.seedsprout.com.au

• Reduces waste heading to landfill and into our oceans • A one-time expense • Much more durable Bamboo Cutlery Set by Untrashy

Vegan friendly options are available from stockists such as Biome and Flora & Fauna.

Image supplied by Pure Bulk Foods.

Bees Wax Wraps by www.beeswaxwraps.com.au

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A Daily Trip Through Our Beautiful Park WORDS BY ELLENA TANKARD

I CLIMB THE STAIRS TO THE TRAIN CARRIAGE AT GOSFORD STATION AND SLUMP INTO A BLUE SEAT BESIDE THE WINDOW. I LEAN BACK AND TURN TO FACE THE GLASS AS THE TRAIN PULLS AWAY FROM THE PLATFORM AND TOWARD BRISBANE WATER NATIONAL PARK.

The train glides beside the water’s edge as rock cliffs rise out of a milk glass lake. Lingering fog caresses the tree tops. The sound of squeaky doors and rattling rails starts to blend into the quiet morning. Occasionally the view is swallowed up by a black tunnel, but only for mere moments, before the train emerges and the glorious scene returns, like somebody pulling a black cloth off the window, with the flair and enthusiasm of an amateur magician.

Out below me, the foothills are studded with tiny tin roofs; cottages and shacks nestled snugly amidst the trees. Each dwelling is marked with identical features; a short wharf that juts out into the estuary, and a dingy bobbing beside it.

The valleys, hills and waterways of Brisbane Water National Park cover 115 square kilometres on the NSW Central Coast.

In the summertime, the creeks fill with kayaks and canoes, and the trails with the familiar tread of sneakers and hiking boots. The thicker the sole, the more serious the hike. From easy strolls along the boardwalk, to day hikes up to cliff-top lookouts, and to the spectacular 250 kilometre Great North Walk, which stretches from Sydney to Newcastle.

Groups of teenagers arrive with eskies and beach towels to spend their days sprawled around the cooling waters of Somersby Falls. Mountain bikes attached to trailers are driven to the highest peaks, and then ridden gleefully down the skinny tracks, hurtling past shrubs and wildflowers.

Shrieks of laughter fill Girrakool picnic area, as family gatherings stretch late into the warm afternoons. Visitors can admire the Indiginous carvings that adorn the rocks at the sacred Bulgandry Aboriginal Art Site, created by the park’s original custodians, the Guringai People. Many artworks are over 200 years old.

Brisbane Water National Park is also home to over 270 animal species including wallabies, koalas, platypus, and an array of magnificent birdlife.

I glimpse the familiar yellow wing of a Regent Bowerbird as the train rolls through a lush green valley. Flashes of warmth are welcome on my arms as sunlight squeezes through the gaps in the trees. I huddle closer to the window.

I have been riding the 7.08am train from the Central Coast to Sydney through the National Park for 21 months, and in every light and season the colours are spectacular. Smudges of reds and browns, a slash of onyx, pops of yellow, and every possible shade of green. All dancing around me as the train slips through the bush.

Arriving in the city is not as sudden as being plunged into the national park at the start of my journey. It happens gradually as a few brick houses and their broad backyards begin to appear. Soon there are more houses than yards and within half an hour, buildings taller than a 100 year old gum tree are towering above me. I see the hunched shoulders of commuters marching up and down the grey footpaths, disappearing into the enormous structures.

My train pulls into the station and I step off to join them.

WANT TO WRITE FOR BENNY? SHOW US WHAT YOU GOT! 12

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Who are you, and what do you do? I am Tom Lane and I make things out of raw metals; mostly rings. Earrings to come.

How long have you been a creative for? I started as a wee boy about 14 years old plying around with pieces my mentor Noel Froom would make for my beautiful mother.

What is your favourite thing about what you do? It’s very peaceful and therapeutic, really let’s me get out of my head and just be in the moment.

Who/What inspires you today? All creative small business inspire me, we are all unique in our works and it keeps me stoked and happy. Today my son inspires me. Keeps me fresh and alive. The rawest of emotions. We can learn from kids.

What environment do you like to work in most? Night time, generally with some blues in the background and a hot tea.

The Fifth Lane AVOCA, NSW

Where did you learn to do what you do? I learnt from a Mr. Miyagi figure, Noel Froom is his name. The most patient and cool man I know. He taught me the basics and techniques not many people would know today.

How has your art changed over time? I started as a more fine dainty ring maker just to keep my sister happy. Now a little more raw and solid.

What’s the most rewarding aspect about your work?

Seeing the starting sheet of metal transform to a finished piece in a few hours.

www.thefifthlane.com

Instagram // @thefifthlane

What's the piece you are most proud of? The OTIS, designed by my fiancé Amy who is an amazing artist, as a baby carrying gift. Solid gold organic and just beautiful.

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What do you do to keep yourself motivated? Surf and family time. I need to motivate myself and keep myself satisfied with a balanced life so I can happily sit in the studio and create.

Have you thought about teaching your craft? I have and I do. I host monthly workshops; the ultimate basic stacking ring workshops, chunky band workshop, wedding ring making workshop and the newest one is our wax carving workshop.

Where do you hope your creative future takes you? I love being a teacher, so if I can teach people who create their own future. That’ll do me.

Can you share any advice for aspiring creatives? Go for it.

The more time and effort you put in, the more you will receive.

Love what you do and go hard. Do what makes you happy.

TL

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Brown Thumbs Take Note PLANTS THAT THRIVE ON NEGLECT

There are some plants that just do their own thing, they are low maintenance, aren’t needy and prefer their alone time. They are the introverts of the plant world. They’re the sorts of plants that are low maintenance but aren’t what we call weeds. Weeds are high maintenance because they are uncontrollable.

GOLDEN BUTTONS CHRYSOCEPHALUM APICULATUM

Plants that thrive on neglect are adaptable to varying weather patterns, changing soil moisture, low nutrient soils, require minimal pruning and regular fertilising, and can handle little to irregular watering.

winter and go back to the base of the plant, leaving 5cm.

Insect attracting, flowers year round. Can be mown over at a high setting.

Plants mentioned here will particularly thrive on neglect. In an environment that they would naturally grow they’ll need even less attention. Their favourable conditions will be noted. If you’re unsure about what plants would need minimal maintenance and attention in your outdoor garden, speak to the professionals at your local plant nursery.

GREVILLEA ‘ROBYN GORDON’

One of the toughest groundcovers going around. Naturally grows throughout many varied environments in the southern half of Australia. Will grow in the driest soils and flower year round. Prune annually or biennially at the end of

A cultivar developed in the early days of Australian plant breeding and it has stayed the course. Very dry tolerant with a flowering period that stretches year round. The plant grows 2.5m wide to 2.5-3m high in varying soil types. Pruning by removal of dead flower heads will help it remain fresh, or a very hard cut back if old and leggy will freshen the plant too.

However, if you really want to neglect this plant you can leave it alone. One environment it wouldn’t cope well with is wet feet. Constantly moist or boggy soil will cause the plant to die. Can be used as a windbreak or grown into a low hedge.

Bird and insect attracting, coastal and poolside tolerant.

SUCCULENTS To label a plant a ‘succulent’ encompasses a MASSIVE range of plants that grow all over the world. They do tend to have similar traits though; drought tolerant, slower growing, easy to propagate, thick and juicy foliage, showy flowers and low maintenance. They’ll grow in a wide range of soils so long as they aren’t constantly wet. Most succulents are slower growing so require minimal pruning, those that do get too big for their boots can be pruned to whatever size you need them to be.

Clippings can be stuck into a pot with potting mix and they strike roots and grow, meaning free plants for you! A key to growing succulents well is to water the soil not the foliage, for the rare occasion they need a drink. Wet foliage can cause leaves to shrivel up and die. They do particularly well in decorative terracotta pots, under verandas in sunlight, in rock gardens with excellent drainage and against north facing brick walls.

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GET ROOTED

CANNA LILLIES CANNA SP

LAMB’S EAR STACHYS BYZANTINA

If you’ve got a wet spot that you can’t stand looking at then Canna Lillies are for you. They’re great at slurping up excess water or growing in drainage lines. At the end of winter prune the plants back down to the ground for rejuvenation, they will have been knocked about by frosts and cold weather over winter. And will pop back up within the coming weeks. If you’re wet spot dries up over summer the Cannas might too, but don’t worry they’ll come back. Just be mindful that the plants don’t get out into natural waterways and become weedy.

Another plant that can grow with little to no water once established. It is a groundcover with lilac flowers and soft, fluffy leaves (think of a lambs ear) that forms a dense mat to help with the war on weeds. You can prune the dead flowers to keep it neat and again when controlling the spread. Small sections of the plant can be easily dug up for planting elsewhere, just ensure there’s some roots on your transplanting piece.

INDIGENOUS SPECIES RUSSIAN SAGE PEROVSKIA ATRIPLICIFOLIA A plant for those full sun hot spots in the garden; pathways next to concrete, north to west facing brick walls or pots in exposed spots. The bluey-purple flowers burst in Spring and Summer. Water young plants until established (first couple of years). The spent flowers can be a contrasting feature over winter or they can be pruned off for a neater look. Will grow in most, well drained-dry soil types.

DAFFODILS NARCISSUS SP

Not just one plant but many! For a sustainable, low maintenance garden head down to your local indigenous nursery (most local councils have one) and buy up on the species that grow in your local area. Indigenous plants are species that grow in a particular geographic region that are adapted to the climate, soils and general environment of your particular area.

Indigenous nurseries usually sell their plants in very small pots known as tubes, or tubestock. Plants in pots this size are better at adapting to their new home than if you bought them in larger, advanced sizes. You’ll be able to choose from ample varieties of plants ranging from groundcovers to trees and grasses without compromising on aesthetics.

These bulbs just pop up year in, year out. Plant them in a soil that has compost and organic matter at the end of Autumn then wait for them to grow. After flowering allow leaves to brown and die before removing them (if at all), the nutrients will go back into the bulb for next seasons growth. Every few years it would pay to dig the bulbs up and replant them. This will give them space and decrease the competition factor as every year, each bulb will grow baby bulbs around it making space a commodity.

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MELODIOUS HAZE

Spacey Jane ALBUM REVIEW Sunlight 2020

2020 will be remembered as a year of firsts on many fronts (I’m sure you can think of a few); but for the astute listeners out there, 2020 will be remembered as the year Spacey Jane released their debut record.

The Indie Rockers from Perth have been slowly building a loyal following since their 2017 debut EP No Way To Treat An Animal and their Triple J Unearthed win to play at Falls Festival 2018.

Yet, not even the quintet would have predicted the highs that Sunlight would go on to achieve in what was the craziest year of our lives.

The album is without a doubt back-to-back, surf rock gem after surf rock gem. Good For You, Head Cold and Skin open things in a powerful fashion, coupling woozy guitar riffs with sun drenched unified choruses. Lead Singer Caleb Harper swoons through each song with an element of genuine personality as he sings of experiences ranging from penicillin allergies as a child to empty bottles and pill bags exacerbating life’s many challenges.

The next treble of tracks all but reinforces the rock-solid momentum developed in the opening three, with Good Grief, Wasted On Me and Booster Seat absolutely giving a straight whack to your sonic pleasure centre. Booster Seat though is the real hero here. It is the anthemic, sing-a-long that 2020 needed and obviously resonated with many of you, having recently been voted into the No. 2 track of Triple J’s Hottest 100. It has hooks and jangle, grunt and substance, all whilst maintaining Spacey’s laconic Perth vibes. Maybe they were high on one of those famous WA sunsets when they composed this absolute cracker?

The record continues to capture your imagination from here, if not in the same highs, but still with the same delight. There is in fact some noteworthy harmonies from rad bassist Peppa Lane that draw your attention and in the unlikely event that the band reads this, we of course say, give us more harmonies from Peppa! Oh and did I mention, that Peppa is probably the happiest bass player you are likely to see?

To close in the same way as I began, 2020 gave us some interesting moments, but this may go down as the most memorable!

You can catch Spacey Jane as they tour Australia in the next few months, if you can get your mitts on tickets that is! And look out Newy, because here they come to The Civic Centre on Wednesday 14th April with two shows that are selling fast! Don’t snooze on these legends!

The most well-deserved 9/10.

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MARCH + APRIL 2021

Gig Guide ANOTHER MINI GUIDE FOR YA! Don’t hate on us, we’re not about that crummy gig life. This is just who we believe to be the best of the best; gracing us with their musical talents over the next two months. But you do you, no judgement here.

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GEORGIA FAIR Mary’s Underground Sydney, NSW

KARNIVOOL Cambridge Hotel Newcastle, NSW

BUTTERFINGERS Cambridge Hotel Newcastle, NSW

COAST LIFE FEST Terilbah Reserve The Entrance North, NSW

SPACEY JANE Civic Theatre Newcastle, NSW

THE RUBENS Newcastle University Newcastle, NSW

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BALL PARK MUSIC & THELMA PLUM The Domain. Sydney, NSW

CLIENT LIAISON + OTHERS The Domain Sydney, Australia

THE SMITH STREET BAND The Beery Terrigal, NSW

HOCKEY DAD Big Top Luna Park Sydney, NSW

THE CHATS The Entrance Leagues Club Bateau Bay, NSW

SPACEY JANE Enmore Theatre Newtown, NSW

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HAYDEN JAMES, MALLRAT & SYCCO The Domain. Sydney, NSW

VERA BLUE & THE SYD SYMPHONY ORCHESTRA The Domain. Sydney, NSW

LITTLE QUIRKS The Rhythm Hut Central Coast, NSW

HANDS LIKE HOUSES UniBar Uni of Wollongong, NSW

LITTLE QUIRKS Cambo Warehouse Newcastle, NSW

EAST COAST LOW + THE CHICKENSTONES Link & Pin. Woy Woy, NSW

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Sesame Salmon WITH WASABI & PICKLED GINGER MAYONNAISE

PREP TIME 20 minutes

COOK TIME 20 minutes

SERVES 4

INGREDIENTS 2 tbs of peanut oil 4 x 150g salmon fillets, skinned and boned 3 tbs of sesame seeds 4 tbs of Kewpie Japanese whole egg mayonnaise* 2 tsp of wasabi* 1 tbs of japanese pickled ginger*, finely chopped 1 tbs of pickled ginger juice 1 spring onion, finely sliced Lime wedges to serve Sesame oil for drizzling Steamed Asian greens, cut diagonally, served on the side – FOR THE RICE 1 tsp of grated ginger 1 1/2 cups of sushi rice 2 cups of water 1 tbs of pickled ginger juice 1 tbs of mirin 1 spring onion, finely sliced 2 tbs of Furikake seasoning* – * Kewpie mayo, wasabi and pickled ginger can be found in the Asian section of most supermarkets. I have spotted Furikake Seasoning at some of the big supermarkets although you may need to get it at an Asian Grocer or online.

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MORE THAN JUST EGGS BENNY

METHOD Place the sesame seeds on a large plate lined with baking paper. Give the plate a little shake to spread the seeds out and place a salmon fillet face down in the centre of the seeds. Press gently on the top and then place the salmon fillet on another plate with the sesame seeds face up. You should have a nice even coating on the top side of the fillet.

Repeat with the remaining fillets.

In a bowl, combine the mayonnaise, wasabi, pickled ginger and pickled ginger juice. Mix well to combine and set aside.

Place the rice, water and ginger in a saucepan and bring to a simmer, stirring occasionally to break up the rice. Once boiling, reduce the heat and cover with a lid. Simmer for 15 minutes, then remove from the heat and allow to steam for 5 minutes with the lid firmly in place.

After 5 minutes, remove the lid. Add the spring onion, ginger juice, mirin and a good pinch of salt and fluff and mix with a fork. Pop the lid back on until you are ready to serve.

While the rice is resting, heat a heavy based pan and add the peanut oil. Gently fry the salmon fillets, sesame side down for about 4 minutes before turning over and repeating on the other side. Remove from the pan and set aside to rest.

To serve, spoon rice into a ramekin and upend onto serving plates. Spoon the mayonnaise onto the plates and spread it out with the back of the spoon. Place a salmon fillet on the mayonnaise, sprinkle the Furikake seasoning on the rice, and garnish the dish with the sliced spring onion and a drizzle of sesame oil.

Serve with lime wedges and steamed greens.

I n s t a g r a m // @ e m s fo o d w w w. e m s fo o d fo r f r i e n d s . c o m . a u

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