CHEF Dave Hollamby has had a meteoric impact on the Echuca-Moama restaurant scene. He dazzled the judges in winning the inaugural The Great Taste of Echuca-Moama cook-off. Then absolutely stamped his mark on the industry by winning it again last year. Clearly the co-owner of Echuca’s Cock’n’Bull Boutique Hotel — with 13 years’ experience as a chef in Ireland and Australia — is a culinary class act. When asked to prepare a recipe for Bella’s readers Dave turned to rice paper rolls, which he labelled a great healthy snack; or an ideal meal for the warmer months. “I have used cooked tiger prawns here but you could substitute shredded chicken, crab meat, roast pork or simply keep them vegetarian,” he said.
THE GREATEST TASTE IN ECHUCAMOAMA VIETNAMESE RICE PAPER ROLLS A LA HOLLAMBY Ingredients: 100 g vermicelli noodles 10 medium cooked prawns, peeled, deveined and butterflied ½ continental cucumber pickled carrot (see recipe) Freshly picked herbs; coriander, basil, mint, Vietnamese mint (about ½ bunch each), 10 sheets rice paper Method: Soak the noodles with boiling water for five minutes, or until translucent. Then refresh with cold water, strain and season with a little sesame oil. Peel the cucumber, cut in half lengthways, remove the seeds and slice into thin strips. Soak one sheet of rice paper in a bowl of water for about 30 seconds or until completely soft. Carefully lay the softened paper out flat on a chopping board. Layer the ingredients on the bottom edge of the sheet, wrap the bottom edge over the filling, fold in the two ends and roll up firmly. Repeat this for the remaining rolls, cover with cling film and refrigerate until ready to serve.
“The fillings dressed with a little dipping sauce also make a beautiful, fresh salad. “Pickled carrots will last for at least two months in the fridge and will add some zing to any salad or sandwich.”
NOUC CHAM (VIETNAMESE DIPPING SAUCE) Ingredients: 80 g palm sugar, finely grated 75 ml fresh lime juice (about 2 limes) 3 tbsp fish sauce 1½ tbsp water 1 clove garlic, minced 1 medium red chilli, finely chopped Method: Mix the grated palm sugar with the lime juice, fish sauce and water until dissolved. Add garlic and chilli and set aside for one hour to infuse.
PICKLED CARROT Ingredients: 8 medium carrots ½ cup castor sugar + 2 tsp 1 tsp salt 1 cup warm water 1¼ cups white vinegar
Dave Hollamby’s Vietnamese rice paper rolls — a signature dish for the awardwinning chef.
Peel the carrots and cut into 3cm long matchsticks. Mix the carrots with 2 tsp sugar and 1 tsp salt and set aside for five minutes. Rinse the carrots well with cold water and drain. Stir ½ cup of sugar into the warm water until dissolved and then add the vinegar. Pack the softened carrots into a sterilised jar, cover with the pickling liquid and refrigerate for at least 24 hours. ■