Mangan Luke. - Salt Grill

In the mains section, youll find share dishes like Pan-fried Potato Gnocchi with Summer Vegetables and Baked Flathead with Prosciutto, Tomato and Parsley. The other is with small plates, the tapas idea, borrowed from Spain. You may like to serve tapas instead of a first course, with an aperitif before the main meal, either at the table, or in the garden. Or replace the three course main meal with a lot of little dishes. The tapas phenomenon is more than just another food fad: its another stage in the evolution of our eating habits. Thats the inspiration for dishes like Roasted Capsicum & White Anchovies on Toast, and Oyster Tempura with Leek and Wasabi.

The idea is Spanish but the food comes from all over. Our tapas were so popular they inspired the first Salt tapas & bar in Singapore with a second to open soon in the Sentosa boutique hotel at Seminyak in Bali. Im also sharing some recipes that offer simple twists on old favourites like Orange Lamingtons, Rum Raisin and Chocolate Bread and Butter pudding and a Waldorf Salad with Bresaola: and untwisted standards like Lobster Thermidor, Salt and Pepper Squid and Floating Islands. And youll find the signature dishes that are the foundation of our menus: Sashimi of Kingfish, Liquorice Parfait and glass brasseries Sydney Crab Omelette, among others. Another aspect of sharing is making sure that these recipes are, on the whole, home cook and kitchen friendly. You wont find anything molecular in here: this is a foam-free book.

Open the book on any page, and if you love to cook, youll be able to cook the recipes you find there. When I opened the first Salt in Darlinghurst, I did have some clever dishes on the menu. That was then I was trying to prove myself. But thats okay, it gave me a benchmark. Now, I dont want to do an eight course degustation. Today, I cook food I can eat right now.

Food based on freshness and the best ingredients you can find. That hasnt changed. Today, all the Salt grills on P&O cruise ships, in Singapore, Jakarta and Surfers Paradise stick to that simple philosophy. As do all the recipes in this book. I hope they inspire you to cook for those you care for, and add pleasure to your table.

Its a perfect way to interact with friends and allows you to try a variety of dishes at your favourite restaurant or bar, rather than just being limited to a starter and a main. Often when I dine at restaurants I will order a few starters one at a time and share them at the table. The tapas recipes in this chapter are really quite simple, and will help you turn your kitchen into a little tapas bar so you can enjoy a similar experience at home! Rounding out this chapter is a terrific selection of bread recipes. I think my love for bread came about when I was fourteen. Our family had a little beach house in a small seaside town that happened to have an incredible local bakery. Dad would always take me down on a Sunday morning around 7 am and we would stand in the queue for a loaf of crusty white bread that was still warm from the old wood-fired ovens just amazing.

Id strongly recommend investing in a good pair of kitchen scales they will stand you in good stead when baking the breads in this chapter. For the best results, weigh every ingredient when baking and your bread (and guests!) will reap the benefits. I have always loved the smell and taste of freshly baked bread. You cant beat it!

ROASTED CAPSICUM & WHITE ANCHOVIES ON TOAST makes 8 pieces ingredients 3 yellow capsicums (peppers) 3 red capsicums (peppers) 80 ml (2 fl oz/1/3 cup) extra virgin olive oil, plus extra for drizzling 100 g (3 oz) French shallots, diced 6 garlic cloves, thinly sliced 55 g (2 oz/ cup) caster (superfine) sugar 50 ml (1 fl oz) cabernet sauvignon vinegar or red wine vinegar 150 g (5 oz) sultanas (golden raisins) 8 baguette slices 16 white anchovies (see note) 2 tablespoons flat-leaf (Italian) parsley leaves method Preheat the oven to 200C (400F/Gas 6). Place the capsicums in a roasting tin, drizzle with some extra virgin olive oil and season with sea salt and freshly ground black pepper. Bake for 1520 minutes, or until the skins have blistered.

Place the capsicums in a bowl, cover with plastic wrap and allow to sweat in their skins for 30 minutes. Remove the plastic wrap. Remove the seeds and membranes from the capsicums, then scrape off the skin. Slice the flesh into thin strips and set aside. Place a saucepan over medium heat. Add the shallot, garlic and the 80 ml (2 fl oz/1/3 cup) olive oil and cook, without colouring, for 35 minutes, or until the shallot and garlic have become translucent.

Sprinkle with the sugar and stir to make a light caramel, then stir in the vinegar to deglaze the pan. Add the capsicum strips and cook for about 3 minutes, then add the sultanas and cook for a further 3 minutes. Remove from the heat, season to taste, then place in a bowl to keep warm. Drizzle the baguette slices with extra virgin olive oil. Chargrill or toast the slices, then arrange on a serving tray. Divide the capsicum mixture among the toasts, arrange the anchovies on top and garnish with the parsley.

Drizzle with a little more olive oil and serve. note: Popular in Spain and other Mediterranean regions, white anchovies (also called boquerones or gavros) are gently marinated in a vinegar mixture rather than cured in salty brine, and have a more mellow flavour and a much paler colour than regular anchovies. Youll find them packed in tins or jars at good delicatessens and fine food stores. MARINATED OLIVES & FETA serves 2025 marinated feta 300 ml (10 fl oz) good-quality extra virgin olive oil 8 fresh bay leaves 15 thyme sprigs 1 tablespoon black peppercorns 5 rosemary sprigs 500 g (1 lb 2 oz) soft feta cheese, cubed marinated olives 1 kg (2 lb 4 oz) good-quality unpitted black olives 1 kg (2 lb 4 oz) good-quality unpitted green olives 25 lime leaves 5 chillies, mild to hot 2 tablespoons coriander seeds 100 g (3 oz) flat-leaf (Italian) parsley, with stalks 2 tablespoons black peppercorns 8 fresh bay leaves 810 thyme sprigs 1 cups roughly chopped coriander (cilantro) leaves and stems 4 lemons, peeled 6 lime peel strips 10 garlic cloves, peeled and cut in half lengthways 1 litre (35 fl oz/4 cups) good-quality extra virgin olive oil for the marinated feta Place the olive oil, bay leaves, thyme, peppercorns and rosemary in a saucepan and bring up to a medium heat. Remove from the heat and leave to cool to room temperature. Place the feta in a clean container and pour the oil mixture over.