IN THE KITCHEN
LOCAL LOVE
“This season’s recipes were inspired by three people I met at ‘Meet the Maker’ in early May: Olive View Estate olives from Boonah, Noosa Black Garlic from Noosa, and a fresh chai spice mix from The Fresh Chai Co. in Flaxton. I’ve also used Noosa Reds, Moya Valley Chicken, Tagigan Rd Produce Oyster Mushrooms, Forage Farm Eggs, Cooloola Dairy Milk and Cream; and Organica Floret Rose Petals, making them all a true taste of the region. They require a bit of work and a lot of patience, but are well worth the effort. Enjoy!” - Matt
SERVE WITH PRETENDER 2019 Tilia Malbec, Mendoza, ARG $19-$24
PERFECT 2017 Aldo Conterno Langhe Rosso, Piedmont, Italy $55-$60 PRETENTIOUS 2014 Paolo Scavino Barolo DOCG, Piedmont, Italy $100-$105
IN Noosa Magazine
PHOTOS: MEGAN GILL
RECIPES BY MATT GOLINSKI
SERVES 4
STICKY OXTAIL WITH CUMQUATS, BLACK GARLIC AND CHILLI Black Garlic is made by keeping whole bulbs at a constant level of heat and humidity for about 4–6 weeks. The result is coal-black cloves that lose their normal pungency through the breakdown of enzymes, and the development of sweet, balsamic vinegar characteristics that give an addictive umami hit to whatever you add them to.
Method:
Ingredients:
• Whisk together the soy, vinegar, sugar and shao xing and pour over the oxtail.
• • • • • • • • • • • • • • •
1 kg oxtail, cut into 2.5cm pieces 50 gm rice flour 50 ml vegetable oil 100 gm cumquats, halved 50 gm ginger, sliced 4 dried red chillies 4 whole star anise 100 ml light soy sauce 75 ml black vinegar or rice vinegar 75 gm brown sugar 100 ml shao xing wine or dry sherry ½ cup coriander leaves 2 shallots, finely sliced 1 red chilli, julienned 30 gm black garlic, sliced 34
• Dry the oxtail on paper towel, dust in the rice flour and fry in the vegetable oil until coloured on all sides. • Transfer to a casserole dish. • Scatter over the cumquats, ginger, dried chillies and star anise.
• Cover tightly and cook for 12 hours at 100°C. • Remove the oxtail to a serving dish with a slotted spoon and skim off any fat from the cooking liquid. Transfer liquid to a small saucepan and reduce by half. • Pour over the oxtail, garnish with the coriander, shallots, chilli and slices of black garlic. • Serve with steamed rice and pickled cucumber slices.