Cargo Crew - The Summer Chef 2015

A collection of delicious Summer recipes from the Cargo Crew community

The Cargo Crew community is special – a mix of talented chefs and food artisans from around the world, who work passionately to create memorable experiences for our palates.

While our aprons are lucky enough to be on location and go behind-the-scenes in some of the best-known kitchens, we often wish we had the same luxury!

The Summer Chef opens these kitchen doors to reveal some of the hottest Summer dishes for 2015 – giving you exclusive access to recipes from the Cargo Crew community that will be found on Summer menus this season.

We want you to play chef this Summer.

This page: Riviera Tee in Vanilla/Black & Henry Waist Apron in Pebble Cover images by Jennifer Jones

SUMMER STYLING Outdoor styling ideas

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by Cranmore Home

REFRESHING BREWS (Super Easy) Iced Coffee & Cold Brew

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by Seven Seeds

Honeyed Dark Chocolate On The Rocks & Chilled Mörk Chocolate

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by Mörk Chocolate

TASTY BITES Pork 3 Ways – Pork sliders, Pork san choi bao + Pork belly with lime caramel

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by Beer Deluxe

Seared Tuna Tasting Spoons

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by Cookes Food

SOMETHING MORE Warm Lamb salad with pomegranate, toasted sunflower seeds and feta

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by Hello Sailor

Poached chicken + coconut salad

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by Blake’s Feast

Confit lamb breast with heirloom tomatoes, eggplant and sorrell

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by Harvest Café

Crispy N.T Barramundi Fillet

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by Union Hotel

Flinders Island Lamb Rump with broccoli stems and white anchovy dressing

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by Royal Mail Hotel

SWEET FIX Coconut Quinoa Porridge

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by Bluestone Lane

Peach Iced Tea Cupcakes

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by Cupcake Central

Organic Raw Raspberry + Acai Cake

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by Combi

Contributors 37 Cargo Crew Henry Apron in Bondi Blue

Cranmore Homes

THE PERFECT OUTDOOR SUMMER SETTING

BY TRACY LEFROY OWNER AND CURATOR, CRANMORE HOME

1. Start with a fresh colour palette of leafy green, crisp white and earthy brown to set the scene for your outdoor event 2. Set-up your table in a shady place, preferably under a large leafy tree that offers natural sun cover.

3. Outdoor events offer a casual ambiance, allowing you to be playful with furniture and theming. Play around with an eclectic mix of vintage chairs or wooden benches for seating.

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4. Mason jars are great for event theming and have emerged as a popular alternative to the standard vase or drinking glass. They are the perfect glass to serve Summer fruit punch in.

5. Decorate your table setting with props from the environment – be creative with sprigs from plants, wild flowers, pebbles or textured bark.

[SUPER EASY] ICED COFFEE

COLD BREW

BY SEVEN SEEDS

BY SEVEN SEEDS

EQUIPMENT Large glass Ice cream scoop or large spoon Drinking Straw INGREDIENTS Double shot of Seven Seeds Espresso Coffee (40-50ml) 200ml St Davids Milk 2 scoops Jocks Espresso Ice Cream* * Jocks espresso ice cream is made with Seven Seeds espresso.

It’s a little bit special :)

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METHOD Add 2 scoops of Jocks Espresso ice cream to glass.

Top with milk leaving around 30mm from the top. Top with fresh espresso.

Pop a straw in and enjoy!

Serves one

EQUIPMENT Aeropbie Aeropress Aeropress Filter Grinder (Hand Mill or electric) Kettle Jug to aeropress into Glass

METHOD Add coffee to Aeropress. Top with water just off the boil (96 - 97 degrees). Give it a gentle stir and let brew sit for two minutes. Place aeropress over the jug with ice in the bottom.

Gently plunge, this should take around 15 seconds Wait for the ice to dissolve and bingo! You have ice cold filter.

Enjoy as is or add a dash of milk.

Serves one

INGREDIENTS 20g of Seven Seeds Filter Roast Coffee course grind (slightly finer than sand) 200g water just off the boil (filtered if possible) 80g ice (a handful of ice cubes)

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Cargo Crew for Seven Seeds Custom Henry Apron & Enamel Pins

HONEYED DARK CHOCOLATE ON THE ROCKS INGREDIENTS 20g Mörk Chocolate 200ml full cream milk 1 teaspoon Rooftop Honey Handful of ice Freshly ground nutmeg

BY MÖRK CHOCOLATE

METHOD In a small pot, mix chocolate and half of the milk. Warm it on low heat while whisking, until smooth. Take off the heat, stir in honey and remaining milk. Add ice into a glass, top with chocolate and sprinkle with nutmeg.

Serves one

CHILLED MÖRK CHOCOLATE INGREDIENTS 25 g Mörk Chocolate 30 ml hot water 200 ml almond milk or cow’s milk Ice

METHOD Combine chocolate and hot water in a glass, to create a sauce. Slowly add the milk while stirring, to dissolve the chocolate sauce. Top with ice and serve immediately.

Serves one

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BY BEER DELUXE PORK SLIDERS

SAN CHOI BAO

INGREDIENTS 3 mini buns 50g cucumber ribbons 25g red onion 1/2 lime 6 sprigs coriander 90g pulled pork Hoi Sin sauce to taste Mirin to taste 30ml Japanese mayo 1/4 teaspoon chilli paste

INGREDIENTS 90g pork mince 15ml ABC soy sauce 15ml soy 25g water chestnuts 10g coriander 40g peanuts Spring onion Fried shallots 1 baby cos lettuce

METHOD Mix onion and lime juice together. Season the pork with mirin and hoi sin sauce to taste. Put all ingredients inside the mini buns and serve immediately.

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METHOD Cook pork and season with both soy sauces, coriander and spring onion.

Place pork mixture in lettuce cups and top with fried shallots, water chestnuts and peanuts.

PORK BELLY WITH LIME CARAMEL

INGREDIENTS 50ml soy 50ml fish sauce 200g palm sugar 1 lime zest Slow roasted pork belly, cut into cubes METHOD Add all ingredients, except for the pork belly, into a small pot to make the caramel. Stir over a low heat until thick.

Serve immediately on top of hot pork belly.

BY COOKES FOOD INGREDIENTS

METHOD

800g sashimi grade tuna 1 avocado 150g aioli Salt and pepper to taste 1 tablespoon lemon juice Smoked paprika

Get your fishmonger to trim the tuna into long pieces – approximately 10cm in length and as thick as a 20c coin. Sear tuna in a hot fry pan for 1 minute on each side.

Set aside and allow to cool before slicing. Empty the flesh of the avocado and add the lemon juice, salt and pepper to taste – crush with a fork or for a smoother consistency blend into a butter. In tasting spoons place the aioli on the bottom, then a thin slice of the tuna and top with the avocado and a pinch of smoked paprika.

Serve immediately.

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- WITH POMEGRANATE, TOASTED SUNFLOWER SEEDS AND FETA BY HELLO SAILOR INGREDIENTS

METHOD

Lamb 1kg Lamb Shoulder 2 teaspoons dried oregano 1â „4 teaspoon fine black pepper 3 sprigs rosemary Chicken stock

Brown lamb in frypan until golden on all sides. Place lamb in slow cooker with chicken stock, rosemary, black pepper and oregano. Slow cook for 4-6 hours as per the instructions on your cooker.

While lamb is cooking, prepare the salad and dressing.

Extract the seeds from the pomegranates. Lightly toast sunflower seeds in a pan and allow to cool. Place the mesclun into a large bowl, with half the sunflower seeds, half the pomegranate seeds, half the feta and half the mint.

Mix the oil, mustard, white wine vinegar and syrup in a small bowl (dressing). Store the salad and dressing in the fridge until the lamb is cooked.

Once lamb is cooked and while it is still hot, remove from liquid and break apart until fine. Add the warm lamb shoulder to the salad. Mix with desired amount of dressing.

Serve over 4 plates. Sprinkle the remaining pomegranate seeds, crumbled feta and sunflower seeds over the top.

Salad 2 pomegranates 16 cubes Persian Feta 110g sunflower seeds 1â „4 bunch mint (torn) 400g mesclun mix Dressing 100ml olive oil 2 teaspoons Dijon mustard 50ml White wine vinegar 50ml Maple Syrup

Serves four

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POACHED CHICKEN & COCONUT SALAD WITH SMOKED QUAIL EGGS, CHILI, PEANUTS & ASIAN HERBS

BY BLAKES FEAST INGREDIENTS 3 litres master stock 1 large free-range chicken 8 quail eggs 425ml coconut milk 50g palm sugar 45g fish sauce 25ml coconut vinegar 25ml lime juice 1 cup shaved coconut, toasted 2 cups bean shoots 2 red shallot, finely sliced 2 chilli, seeds removed and cut into rings ½ bunch coriander, picked ½ bunch thai basil, picked ½ bunch Vietnamese mint, picked 3 tablespoons peanuts, roughly chopped 3 tablespoons fried shallots 4 kaffir lime leaves, cut into threads Banana leaves for garnish

METHOD Bring master stock to a simmer and submerge the chicken whole. Return to a simmer and cook for 20 minutes.

Remove the pot from the heat, leaving the chicken in the master stock as it cools.

Cook quail eggs in gently simmering water for 2 minutes and quickly refresh in ice water. Carefully peel after rolling the quail eggs on a bench with a little pressure to crack the shells. Lightly smoke the peeled quail eggs using a smoke gun with your preferred wood chips or smoke on a small wire rack in a pan or wok over damp tea leaves or wood chips. Either way, make sure that the smoking chamber is airtight to avoid smoke loss. Put aside.

Reduce coconut milk, sugar & fish sauce by 1/3. Cool and add vinegar & lime juice.

In a large bowl, mix together shaved coconut, bean shoots, red shallot, chilli, coriander, thai basil, Vietnamese mint, peanuts and fried shallots.

Shred the chicken into small pieces and add to the bowl. Add enough dressing to bind the salad, but not drown it.

Toss well to mix evenly but gently.

Serve on a platter or shallow bowl on a banana leaf. Cut the quail eggs in half and place in and around the salad. Top with threads of kaffir lime leaf.

Serves eight

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WITH HEIRLOOM TOMATOES, EGGPLANT AND SORREL

BY HARVEST CAFÉ INGREDIENTS

METHOD

1 lamb breast 500g heirloom tomatoes 6 small Lebanese eggplant 1 bunch sorrel 500ml apple juice 1 litre duck fat 50ml extra virgin olive oil 30ml sherry vinegar

Place lamb breast in a deep oven dish. Cover with duck fat. Cover dish with foil and bake in oven at 100 degrees for 3-4 hours, until tender.

When tender remove lamb from fat, gently pull out all bones and cartliage, and press overnight between two trays in refrigerator with a light weight on top.

Slice 18 strips of sorrel, 2cm wide, for garnish, reserve trim. Place remaining sorrel and trim in blender with apple juice. Once blended, strain through fine strainer.

Cut lamb into 6 pieces and slice eggplants in half lengthways. Heat a pan with olive oil. Cook lamb and eggplant together until golden in colour.

Slice tomatoes into different shapes. Marinate in bowl with olive oil and vinegar.

Arrange lamb, eggplant and tomatoes on plates.

Finish with sorrel strips and juice.

Serves six

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CRISPY N.T. BARRAMUNDI FILLET WITH PEA AND POTATO FRITTER, WATERMELON, FETTA AND MINT SALAD WITH SWEET CORN SAMBAL

BY THE UNION HOTEL INGREDIENTS 200g Northern Territory Barramundi Fillets Pea and Potato Fritter 500g mashed potato 250g frozen peas 100g semolina Juice of one lemon One jalapeno chilli finally chopped 20g rice flour 10g minced ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon sugar handful coriander leaves chopped Mix everything together for the fritter and leave to rest

Salad 4 tablespoons diced watermelon 4 tablespoons diced cucumber 2 tablespoons mint leaves 2 tablespoons coriander leaves 8 cherry tomatoes halved Mix together Raw Sweet Corn Sambal 2 cobs of corn, kernels removed 2 red onions thinly sliced 2 jalapeno chillis thinly sliced 2 kaffir lime leaves thinly sliced 1 stalk of lemon grass thinly sliced 1 clove garlic finally chopped 1 teaspoon prawn powder Juice of one lime 1 tablespoon fish sauce 1 teaspoon palm sugar 2 tablespoons water Mix together

METHOD Heat griddle pan. Season fish with salt and white pepper and cook for 10 minutes skin side down. Put in oven for 3 minutes to heat through.

Meanwhile, heat another pan with 1 teaspoon olive oil and 1 teaspoon butter. Lightly dust pea and potato fritter with flour and pan fry on both sides until golden brown.

To serve, place salad in semi circle around plate, place pea and potato fritter in the centre of plate, add barramundi to one side and spoon sambal over the crispy skin.

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INGREDIENTS 3 rumps of Flinders Island Lamb or similar 125g butter 1 onion, thinly sliced 2 sprigs rosemary 150g cream 2 large broccoli stems 100g lamb stock 200g cold water salt 1 tablespoon olive oil

WITH BROCCOLI STEM & WHITE ANCHOVY DRESSING

BY THE ROYAL MAIL HOTEL

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METHOD Roughly chop salted and white anchovies, place into a mixing bowl.

Add all other ingredients and lightly whisk to form a dressing.

Heat oven to 180C. In a heavy based saucepan, heat olive oil until hot, carefully add each lamb rump and colour on all sides until golden. Remove and set aside. Add onion, rosemary and 100g butter to the saucepan and cook until golden. Return lamb rumps to pan, fat side down and place in the oven, uncovered, for 18-20 minutes or until the core temperature reads 65C on a meat thermometer.

Remove from oven and place lamb onto a plate. Cover with foil to rest for 10 minutes. Place saucepan onto

White anchovy dressing 150g extra virgin olive oil 1 tablespoon freshly chopped parsley 1 tablespoon fennel seeds, toasted Zest of 1 lemon and juice 8 white pickled anchovy fillets 4 salted anchovy fillets

medium heat and add lamb stock and boil until reduced by half. Add cream and reduce by one third and then strain through a fine sieve.

Meanwhile, place water and remaining 25g butter into a saucepan and bring to a boil, and add a pinch of salt. Peel and quarter the broccoli stem and place into simmering water. Cook for 8-10 minutes until nearly all the water is evaporated and the broccoli us tender. Carve each lamb rump into 4 slices, 2 per serve. Place some broccoli stem and lamb sauce onto each plate. Drizzle a generous spoonful of anchovy dressing on each plate, serve with potatoes and vegetables of your choice.

Serves six

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Cargo Crew Henry Apron in Pebble

BY BLUESTONE LANE INGREDIENTS 3 cups washed quinoa 3 cups water 1.5 cans coconut milk 2 teaspoons ground cinnamon 1 cinnamon stick 1 tablespoon vanilla powder 3â „4 cup honey 3 cans coconut milk

METHOD Mix quinoa, water, 1.5 cans coconut milk, cinnamon and vanilla powder in a pressure cooker. Put lid on, use white rice setting on timer for 7 minutes. Once done place cooked quinoa in a large bowl and add honey and remaining coconut milk. Stir well.

Serves sixteen

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PEACH ICED TEA CUPCAKES

BY CUPCAKE CENTRAL CUPCAKES

PEACH SYRUP

PEACH TEA The night before you start baking, brew 3 bags of peach flavoured tea bags in ½ cup of hot water for 10 minutes. Once cooled down, cover and leave overnight in the fridge with tea bags in the water. If you can’t find peach flavoured tea bags, use black tea bags and add peach syrup instead.

INGREDIENTS 480g fresh or canned peaches 1/2 cup sugar 2 tablespoons water 1 teaspoon fresh lemon juice

INGREDIENTS 240g cake flour 200g plain flour 320g sugar 30g baking powder 1½ teaspoon salt 1/2 cup peach tea (see above) 30 peach slices, fresh or canned 225g butter 240g eggs 1/2 cup milk 1 teaspoon vanilla

METHOD Preheat your oven to 173 degrees / 163 degrees fan forced. Line your cupcake pans with cupcake papers.

Weigh and sift all dry ingredients directly into one mixing bowl. Measure all wet ingredients and ensure they are all at room temperature.

Using the paddle attachment on the mixer, place the bowl with the dry ingredients on the mixer.

Turn mixer speed on low and start to add butter one chunk (2cm cubes) at a time until incorporated. With the mixer speed still on low, add one egg at a time.

Add vanilla extract to milk. The mixer speed still on low, add the milk slowly until incorporated. Careful not to flood the batter. Then add the brewed peach tea into the batter slowly until incorporated.

Scrape down the sides of the bowl and paddle.

Resume mixing on med-high speed for 30 seconds.

Ensure batter is smooth, if necessary scrape down the bowl and beat for an extra 10 seconds.

Place a peach slice on the bottom of each cupcake paper prior to adding batter. Fill cupcake papers 2/3 full. Bake for 17-21 minutes, until cake skewer comes out clean.

METHOD In a medium saucepan, combine all the ingredients.

Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until sugar dissolves.

Place in a food processor and blend until smooth.

Cool to room temperature and refrigerate until required.

FLUFFY PEACH BUTTERCREAM FROSTING INGREDIENTS 250g butter 6-8 cups soft icing mixture 1/2 cup milk 2 teaspoons vanilla Pinch of salt

METHOD Using paddle attachment on your mixer or using a hand mixer, beat butter until white and fluffy.

Sift icing sugar mixture into another bowl. Add 5 cups of sifted icing sugar, turn the mixer on low and gradually increase speed to med-high.

Add salt, vanilla extract and milk, beat until combined. Continue to add icing sugar until desired consistency and sweetness is reached.

Beat for approximately 2 mins until it is light and fluffy. Scrape down the bowl to ensure thorough mixing and no lumps form.

Stir through ¼ cup of peach puree in the vanilla frosting until incorporated. Add a small amount of orange food colouring if desired.

Using a plain round nozzle, fill piping bag and pipe a dome on top of each. Drizzle with peach syrup.

Makes 26- 30 cupcakes

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BASE INGREDIENTS 1 cup soaked organic Australian Almonds 1 cup organic Medjool dates 1 cup organic coconut chips

METHOD

BY COMBI

Place all ingredients in a food processor and blend for five minutes. Place ingredients in a lined 10” cake tin. Press down firmly and evenly in the cake tin, and place in the freezer for 1 hour.

FILLING INGREDIENTS 4 cups soaked organic Cashew nuts 1 cup melted organic Coconut oil 1 cup organic Canadian Maple Syrup 1 cup organic mixed berries 2 sachets organic Purple Foods Acai 1/2 cup water 3 teaspoons organic vanilla essence 1 cup soaked organic Australian Almonds 1 cup organic Medjool dates 1 cup organic coconut chips

METHOD Placed soaked cashews, maple syrup, Acai, water, vanilla essence, mixed berries in a food processor and blend well for 5 to 10 minutes until creamy, then add the coconut oil and blend for another 2 mins. Place all ingredients into the the cake tin and freeze for 1 hour. After an hour top with raspberries and freeze overnight. Enjoy!

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BEER DELUXE

CRANMORE HOME

Beer DeLuxe is a lively inner city venue in the heart of Melbourne’s CBD, best known for their extensive craft beer list. Located within the iconic Federation Square and along side the National Gallery of Victoria, this super venue attracts crowds of tourists and local diners. See page 15 for Beer Deluxe’s recipe of Pork 3 Ways, including pork sliders, pork san choi bao and Pork belly with lime caramel. beerdeluxe.com.au

Cranmore Home is a highly-respected online collection of designer homewares, art and fashion – stocking a carefully curated range of products which are largely Australian designed. See page 6 for curator Tracy Lefroy’s tips on styling the perfect outdoor event space. cranmorehome.com.au

BLAKE’S FEAST Blake’s Feast was started by well-known chef, Andrew Blake, and is one of Melbourne’s premier boutique catering companies. Blake’s feast provide restaurant-quality food for a range of major locations and events, including the Melbourne Spring Racing Carnival, Paspaley Polo and at The Royal Botanic Gardens. See page 20 for their Poached Chicken and Coconut Salad recipe. blakesfeast.com.au

BLUESTONE LANE Bluestone Lane are coffee artisans based in New York City, who are bringing Melbourne’s renowned coffee culture to the States. Bluestone Lane are known for their premium coffee, complimentary food and the unique ‘local experience’ their café environments offer customers. See page 31 for Bluestone Lane’s Coconut Quinoa Porridge recipe. bluestonelaneny.com Henry Bib Apron in Mocha with Mix it Up straps in Red & Riviera Tee in Black/Vanilla

COMBI Combi is Melbourne’s go-to café for organic raw super-foods. With an impressive menu of cold pressed juices, smoothies, raw meals and cakes, there’s something at Combi for every health nut.

Combi live by the mantra that “there’s always time to eat well, live well, love others, laugh at the small stuff, nourish your body, kick back, take a load off, eat organic”. See page 35 for Combi’s Raw Organic Raspberry & Acai Cake recipe. wearecombi.com.au

CUPCAKE CENTRAL Cupcake Central is one of Australia’s favourite freshly baked cake stores - offering a complete sweet customer experience along-side their delicious buttery treats! These are no ordinary cupcake stores, with rotating ‘cupcake calendars’ full of flavours including bubblegum, raspberry chai and caramel nougat. Sheryl Thai, Founder and Co-owner of Cupcake central also offers Cupcake Masterclasses, and has also released her own cookbook ‘Hatch That Dream’. See page 32 for Cupcake Central’s Peach Iced Tea Cupcake recipe. cupcakecentral.com.au

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COOKES FOOD

MÖRK CHOCOLATE

Cookes Food deliver inspired catering and events, with the philosophy that “meals are more than merely a consumption of food and drink - they are a sensory experience that can live on as treasured memories”. The food that Cookes Food deliver at their catered events is meticulous, innovative and delicious. See page 16 for their Seared Tuna Tasting Spoons recipe. cookesfood.com.au

Mörk are the Cacao Artisans of Melbourne. They are dedicated to chocolate and work with the purest form of chocolate—cacao liquor—and the finest cocoa powder, to create Mörk chocolate blends in small batches. See page 12 for Mörk’s Honeyed Dark Chocolate on the Rocks and Chilled Mörk Chocolate recipes. morkchocolate.com.au

HARVEST CAFÉ Harvest Café, deli and bakery is a culinary treasure in the Byron Hinterland, famous for its offering of local organic flavours. The café is set in a charming early 1900’s historic cottage. Showcasing the diversity of the wonderful local region, Harvest create fresh, organic food sourced from local artisan producers and the restaurants own garden and farm. See page 23 for Harvest’s Confit Lamb Breast recipe. harvestcafe.com.au

HELLO SAILOR

SEVEN SEEDS Seven Seeds are specialty coffee roasters with multiple thriving cafes across Melbourne, who have been credited for reinventing Australia’s modern coffee scene. They are passionate about coffee and source, import, roast and sell what is among the best coffee around the world.

See page 8 for Seven Seeds (super easy) iced coffee recipe or page 9 for their Cold Brew. sevenseeds.com.au

ROYAL MAIL HOTEL

Hello Sailor is a cafe favorite of Hawthorn locals who want to be fed and watered with locally sourced produce. Owned by an actual sailor, Wade Nicholson-Doyle, he’s got a taste for fresh, nonfussy food. See page 19 for Hello Sailor’s Warm Lamb Salad recipe. hellosailorcafe.com.au

The Royal Mail Hotel is a unique dining destination set amongst extensive Australian gardens, with stunning views of Victoria’s Southern Grampians Ranges. The Royal Mail is a celebrated tourist destination best known for its award-winning traditional Australian food and wine. See page 27 for Royal Mail’s Flinders Island Lamb Rump recipe. royalmail.com.au

JENNIFER JONES

UNION HOTEL

A big thank you to photographer Jennifer Jones for our gorgeous cover shots. Jen is a Melbourne based photographer, originally from New Zealand, who specialises in lifestyle, still life and portraits.

Jen is also part of the Seven Seeds Speciality Coffee crew, and shot the pics of their Super Easy Iced Coffee and Cold Brew featured on pages 8 and 9. Check out her folio online at: jennifer-jones.net

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The Union Hotel is a cultural icon of Adelaide which has been in constant service since 1855. The hotel has established itself as one of Adelaide’s most unique gastropubs. See page X for their recipe of Crispy N.T Barramundi Fillet with pea and potato fritters, watermelon, feta and mint salad with sweet corn sambal. theunionhotel.com.au

Frankie Gingham Shirt & Harvest Bib Apron in Indigo

The Summer Chef is a collection of delicious Summer recipes from top chefs and food artisans in the Cargo Crew community.

We take you behind the scenes in some of the best-known kitchens - giving you exclusive access to recipes that will be found on their menus this season.

We want you to play chef this summer.

.COM.AU Š Cargo Crew 2015