Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
Our Wine & Dine’m chefs usually let their dishes do the talking but we know that a lot can be learned from their experience in the kitchen. We sat down with a few members of our kitchen team to ask a chef their secrets of the trade and find out more about who inspires their culinary prowess.
YOUR first creation was….
Shortbread. I think I was about 6 years old and constantly begging my mum to let me help her cook. I could hardly see over the bench at the time, so she grabbed the old green stool from the lounge room for me to stand on. We spent a lot of time together in the kitchen. – Shaun (Production Chef)
I remember being taught to make proper scrambled eggs. We would often have breakfast on Saturday mornings, our team would sit together on balcony of what was then a restaurant called “Siggis” at the Port Office. I remember being taught to add proper cream at the end with perfectly cut fresh chives to create the perfect silky texture. It seemed so simple, yet it was magical the first time I cooked it for the senior chef’s breakfast. – Lincoln (Executive Chef)
The ingredient YOU haven’t workED with but would love to…
I would love to work with Insects – ants, bees, meal worms, etc. – Gavin (Sous Chef)
Sturgeon Caviar. It’s a very high demand delicacy that arguably the best quality caviar in the world. – David (Formal Dining Chef)
Luwak coffee beans. I am kind of addicted to caffeine and would like to play with these very well-travelled beans. – Lincoln (Executive Chef)
The most beautiful dish YOU have eaten…
Corned beef with mashed potato, carrots, cabbage, and onions in white sauce. My mum made this for my 49th birthday out of the annex of a caravan with an old cast iron camp oven and a 2-burner barbie. Watching her potter around with a sparkle in her eye and such graceful purpose, was a sight to behold. It wasn’t that the meat was perfectly seasoned and cooked. Nor was it the velvety texture of the white sauce. There will always be great food, but a treasured moment always makes great food the most beautiful of all. – Shaun (Production Chef)
Many years ago, I went to Tetsuya’s in Sydney long before the mainstream world was watching real chefs on TV every night. The degustation menu, matched wines, and service was out of this world. I remember shaking his hand was just in ore at how humble he was, just so inspiring. – Lincoln (Executive Chef)
The most beautiful dish I’ve ever eaten was a Rabbit Casserole with prunes. It was hearty and beautifully cooked. – Lyly (Kitchen Steward)
Food hero….
My mum. – David (Formal Dining Chef)
Marcus Wareing. He is an English Chef and restauranteur who specialises in contemporary British cooking. – Gavin (Sous Chef)
There is no one name I can put forward. The guys who are at the top the chefs game holding multiple Michelin stars are of another breed, they are superhuman. Tough and focused men and women (often also single or divorced). – Lincoln (Executive Chef)
Most valuable kitchen tip you’ve been given?
“Food will break your heart.” – David (Formal Dining Chef)
Always practice good hygiene. – Lyly (Kitchen Steward)
Positivity. Without the right vibe, respect for each other, it’s just not worth it. – Lincoln (Executive Chef)
Comfort food favourite….
In the cold months, it is a tie between Beef and Guinness Stew with a big chunk of bread, and Chilli Con Carne. In the warm months, Thai Green Paw Paw Salad with any available seafood. Oh yeah… and let’s not forget Mushroom Risotto any time of year! – Shaun (Production Chef)
Anything ooey and gooey! – Melita (Canape Chef)
Sunday roast with as many things roasted as possible. – Lincoln (Executive Chef)
Favourite cookbook….
I love the ‘Culinaria’ series of cookbooks, for the context they bring to depth of historical content. – David (Formal Dining Chef)
The ‘River Cafe Cook Book’ 1 and 2 by Rose Gray and Ruth Rogers are old school, but still have a lot of relevance to an adaptive mind. – Shaun (Production Chef)
The series of El Bulli books in the early 2000’s was the most uplifting of that time. The way they push the boundaries and made food art changed the way I looked at food. – Lincoln (Executive Chef)
Dream Dinner party guest list…
Anthony Bourdain, Steven Gerrard. – Gavin (Sous Chef)
I would love to have dinner with Lincoln, our Executive Chef, but it has been three years, so it is probably not likely. – David (Formal Dining Chef
A dinner with David has been on the agenda for a few years now. – Executive Chef, Lincoln Hoole
What would you do if you weren’t a chef?
I’d take my 40’s style show band ‘River City Aces’ a bit more seriously. That would be a good start. Check out this old Fats Domino tune from Blues On Broadbeach back in 2017. Life has always been about balance for me. Food and music are probably the 2 most defining aspects of any culture. I’m drawn to them both and would surely go slowly mad without either of them. – Shaun (Production Chef)
Come up with ideas for a marketing company or stay at home with my kids. – Lincoln (Executive Chef)
What’s a dish that you cooked through your career that makes you cringe now….
There is no particular dish that stands out as making me cringe. Having a gun to my head, and told to choose… Without a doubt, anything that has a potato rosti on it. – Shaun (Production Chef)
Anything I made in 1998. – Melita (Canape Chef)
Any one pan al carte pasta dish. Blaaaa! – Lincoln (Executive Chef)
RECIPE SHARE
Shaun’s Green Curry Paste
Ingredients: 4 green Long Thai chillies, chopped (deseed for milder paste) 8 garlic cloves 2 stalks lemongrass, micro planed 4 kaffir lime leaves, finely sliced 4 shallots, chopped (green part only) 1/2 bunch coriander, chopped 1 thumb of ginger, chopped 1 thumb of galangal, chopped 2t ground coriander 1t ground cumin 1t freshly ground white pepper 2t belacan (Malaysian shrimp paste) Juice of 1 lime
Method: Put all the ingredients into a food processor, blender, or mortar, and blend into a smooth paste.
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
Our Wine & Dine’m chefs usually let their dishes do the talking but we know that a lot can be learned from their experience in the kitchen. We sat down with a few members of our kitchen team to ask a chef their secrets of the trade and find out more about who inspires their culinary prowess.
YOUR first creation was….
Shortbread. I think I was about 6 years old and constantly begging my mum to let me help her cook. I could hardly see over the bench at the time, so she grabbed the old green stool from the lounge room for me to stand on. We spent a lot of time together in the kitchen. – Shaun (Production Chef)
I remember being taught to make proper scrambled eggs. We would often have breakfast on Saturday mornings, our team would sit together on balcony of what was then a restaurant called “Siggis” at the Port Office. I remember being taught to add proper cream at the end with perfectly cut fresh chives to create the perfect silky texture. It seemed so simple, yet it was magical the first time I cooked it for the senior chef’s breakfast. – Lincoln (Executive Chef)
The ingredient YOU haven’t workED with but would love to…
I would love to work with Insects – ants, bees, meal worms, etc. – Gavin (Sous Chef)
Sturgeon Caviar. It’s a very high demand delicacy that arguably the best quality caviar in the world. – David (Formal Dining Chef)
Luwak coffee beans. I am kind of addicted to caffeine and would like to play with these very well-travelled beans. – Lincoln (Executive Chef)
The most beautiful dish YOU have eaten…
Corned beef with mashed potato, carrots, cabbage, and onions in white sauce. My mum made this for my 49th birthday out of the annex of a caravan with an old cast iron camp oven and a 2-burner barbie. Watching her potter around with a sparkle in her eye and such graceful purpose, was a sight to behold. It wasn’t that the meat was perfectly seasoned and cooked. Nor was it the velvety texture of the white sauce. There will always be great food, but a treasured moment always makes great food the most beautiful of all. – Shaun (Production Chef)
Many years ago, I went to Tetsuya’s in Sydney long before the mainstream world was watching real chefs on TV every night. The degustation menu, matched wines, and service was out of this world. I remember shaking his hand was just in ore at how humble he was, just so inspiring. – Lincoln (Executive Chef)
The most beautiful dish I’ve ever eaten was a Rabbit Casserole with prunes. It was hearty and beautifully cooked. – Lyly (Kitchen Steward)
Food hero….
My mum. – David (Formal Dining Chef)
Marcus Wareing. He is an English Chef and restauranteur who specialises in contemporary British cooking. – Gavin (Sous Chef)
There is no one name I can put forward. The guys who are at the top the chefs game holding multiple Michelin stars are of another breed, they are superhuman. Tough and focused men and women (often also single or divorced). – Lincoln (Executive Chef)
Most valuable kitchen tip you’ve been given?
“Food will break your heart.” – David (Formal Dining Chef)
Always practice good hygiene. – Lyly (Kitchen Steward)
Positivity. Without the right vibe, respect for each other, it’s just not worth it. – Lincoln (Executive Chef)
Comfort food favourite….
In the cold months, it is a tie between Beef and Guinness Stew with a big chunk of bread, and Chilli Con Carne. In the warm months, Thai Green Paw Paw Salad with any available seafood. Oh yeah… and let’s not forget Mushroom Risotto any time of year! – Shaun (Production Chef)
Anything ooey and gooey! – Melita (Canape Chef)
Sunday roast with as many things roasted as possible. – Lincoln (Executive Chef)
Favourite cookbook….
I love the ‘Culinaria’ series of cookbooks, for the context they bring to depth of historical content. – David (Formal Dining Chef)
The ‘River Cafe Cook Book’ 1 and 2 by Rose Gray and Ruth Rogers are old school, but still have a lot of relevance to an adaptive mind. – Shaun (Production Chef)
The series of El Bulli books in the early 2000’s was the most uplifting of that time. The way they push the boundaries and made food art changed the way I looked at food. – Lincoln (Executive Chef)
Dream Dinner party guest list…
Anthony Bourdain, Steven Gerrard. – Gavin (Sous Chef)
I would love to have dinner with Lincoln, our Executive Chef, but it has been three years, so it is probably not likely. – David (Formal Dining Chef
A dinner with David has been on the agenda for a few years now. – Executive Chef, Lincoln Hoole
What would you do if you weren’t a chef?
I’d take my 40’s style show band ‘River City Aces’ a bit more seriously. That would be a good start. Check out this old Fats Domino tune from Blues On Broadbeach back in 2017. Life has always been about balance for me. Food and music are probably the 2 most defining aspects of any culture. I’m drawn to them both and would surely go slowly mad without either of them. – Shaun (Production Chef)
Come up with ideas for a marketing company or stay at home with my kids. – Lincoln (Executive Chef)
What’s a dish that you cooked through your career that makes you cringe now….
There is no particular dish that stands out as making me cringe. Having a gun to my head, and told to choose… Without a doubt, anything that has a potato rosti on it. – Shaun (Production Chef)
Anything I made in 1998. – Melita (Canape Chef)
Any one pan al carte pasta dish. Blaaaa! – Lincoln (Executive Chef)
RECIPE SHARE
Shaun’s Green Curry Paste
Ingredients: 4 green Long Thai chillies, chopped (deseed for milder paste) 8 garlic cloves 2 stalks lemongrass, micro planed 4 kaffir lime leaves, finely sliced 4 shallots, chopped (green part only) 1/2 bunch coriander, chopped 1 thumb of ginger, chopped 1 thumb of galangal, chopped 2t ground coriander 1t ground cumin 1t freshly ground white pepper 2t belacan (Malaysian shrimp paste) Juice of 1 lime
Method: Put all the ingredients into a food processor, blender, or mortar, and blend into a smooth paste.
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
RECIPE SHARE
Shaun’s Green Curry Paste
Ingredients: 4 green Long Thai chillies, chopped (deseed for milder paste) 8 garlic cloves 2 stalks lemongrass, micro planed 4 kaffir lime leaves, finely sliced 4 shallots, chopped (green part only) 1/2 bunch coriander, chopped 1 thumb of ginger, chopped 1 thumb of galangal, chopped 2t ground coriander 1t ground cumin 1t freshly ground white pepper 2t belacan (Malaysian shrimp paste) Juice of 1 lime
Method: Put all the ingredients into a food processor, blender, or mortar, and blend into a smooth paste.
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
Our Wine & Dine’m chefs usually let their dishes do the talking but we know that a lot can be learned from their experience in the kitchen. We sat down with a few members of our kitchen team to ask a chef their secrets of the trade and find out more about who inspires their culinary prowess.
YOUR first creation was….
Shortbread. I think I was about 6 years old and constantly begging my mum to let me help her cook. I could hardly see over the bench at the time, so she grabbed the old green stool from the lounge room for me to stand on. We spent a lot of time together in the kitchen. – Shaun (Production Chef)
I remember being taught to make proper scrambled eggs. We would often have breakfast on Saturday mornings, our team would sit together on balcony of what was then a restaurant called “Siggis” at the Port Office. I remember being taught to add proper cream at the end with perfectly cut fresh chives to create the perfect silky texture. It seemed so simple, yet it was magical the first time I cooked it for the senior chef’s breakfast. – Lincoln (Executive Chef)
The ingredient YOU haven’t workED with but would love to…
I would love to work with Insects – ants, bees, meal worms, etc. – Gavin (Sous Chef)
Sturgeon Caviar. It’s a very high demand delicacy that arguably the best quality caviar in the world. – David (Formal Dining Chef)
Luwak coffee beans. I am kind of addicted to caffeine and would like to play with these very well-travelled beans. – Lincoln (Executive Chef)
The most beautiful dish YOU have eaten…
Corned beef with mashed potato, carrots, cabbage, and onions in white sauce. My mum made this for my 49th birthday out of the annex of a caravan with an old cast iron camp oven and a 2-burner barbie. Watching her potter around with a sparkle in her eye and such graceful purpose, was a sight to behold. It wasn’t that the meat was perfectly seasoned and cooked. Nor was it the velvety texture of the white sauce. There will always be great food, but a treasured moment always makes great food the most beautiful of all. – Shaun (Production Chef)
Many years ago, I went to Tetsuya’s in Sydney long before the mainstream world was watching real chefs on TV every night. The degustation menu, matched wines, and service was out of this world. I remember shaking his hand was just in ore at how humble he was, just so inspiring. – Lincoln (Executive Chef)
The most beautiful dish I’ve ever eaten was a Rabbit Casserole with prunes. It was hearty and beautifully cooked. – Lyly (Kitchen Steward)
Food hero….
My mum. – David (Formal Dining Chef)
Marcus Wareing. He is an English Chef and restauranteur who specialises in contemporary British cooking. – Gavin (Sous Chef)
There is no one name I can put forward. The guys who are at the top the chefs game holding multiple Michelin stars are of another breed, they are superhuman. Tough and focused men and women (often also single or divorced). – Lincoln (Executive Chef)
Most valuable kitchen tip you’ve been given?
“Food will break your heart.” – David (Formal Dining Chef)
Always practice good hygiene. – Lyly (Kitchen Steward)
Positivity. Without the right vibe, respect for each other, it’s just not worth it. – Lincoln (Executive Chef)
Comfort food favourite….
In the cold months, it is a tie between Beef and Guinness Stew with a big chunk of bread, and Chilli Con Carne. In the warm months, Thai Green Paw Paw Salad with any available seafood. Oh yeah… and let’s not forget Mushroom Risotto any time of year! – Shaun (Production Chef)
Anything ooey and gooey! – Melita (Canape Chef)
Sunday roast with as many things roasted as possible. – Lincoln (Executive Chef)
Favourite cookbook….
I love the ‘Culinaria’ series of cookbooks, for the context they bring to depth of historical content. – David (Formal Dining Chef)
The ‘River Cafe Cook Book’ 1 and 2 by Rose Gray and Ruth Rogers are old school, but still have a lot of relevance to an adaptive mind. – Shaun (Production Chef)
The series of El Bulli books in the early 2000’s was the most uplifting of that time. The way they push the boundaries and made food art changed the way I looked at food. – Lincoln (Executive Chef)
Dream Dinner party guest list…
Anthony Bourdain, Steven Gerrard. – Gavin (Sous Chef)
I would love to have dinner with Lincoln, our Executive Chef, but it has been three years, so it is probably not likely. – David (Formal Dining Chef
A dinner with David has been on the agenda for a few years now. – Executive Chef, Lincoln Hoole
What would you do if you weren’t a chef?
I’d take my 40’s style show band ‘River City Aces’ a bit more seriously. That would be a good start. Check out this old Fats Domino tune from Blues On Broadbeach back in 2017. Life has always been about balance for me. Food and music are probably the 2 most defining aspects of any culture. I’m drawn to them both and would surely go slowly mad without either of them. – Shaun (Production Chef)
Come up with ideas for a marketing company or stay at home with my kids. – Lincoln (Executive Chef)
What’s a dish that you cooked through your career that makes you cringe now….
There is no particular dish that stands out as making me cringe. Having a gun to my head, and told to choose… Without a doubt, anything that has a potato rosti on it. – Shaun (Production Chef)
Anything I made in 1998. – Melita (Canape Chef)
Any one pan al carte pasta dish. Blaaaa! – Lincoln (Executive Chef)
RECIPE SHARE
Shaun’s Green Curry Paste
Ingredients: 4 green Long Thai chillies, chopped (deseed for milder paste) 8 garlic cloves 2 stalks lemongrass, micro planed 4 kaffir lime leaves, finely sliced 4 shallots, chopped (green part only) 1/2 bunch coriander, chopped 1 thumb of ginger, chopped 1 thumb of galangal, chopped 2t ground coriander 1t ground cumin 1t freshly ground white pepper 2t belacan (Malaysian shrimp paste) Juice of 1 lime
Method: Put all the ingredients into a food processor, blender, or mortar, and blend into a smooth paste.
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
Shaun’s Green Curry Paste
Ingredients: 4 green Long Thai chillies, chopped (deseed for milder paste) 8 garlic cloves 2 stalks lemongrass, micro planed 4 kaffir lime leaves, finely sliced 4 shallots, chopped (green part only) 1/2 bunch coriander, chopped 1 thumb of ginger, chopped 1 thumb of galangal, chopped 2t ground coriander 1t ground cumin 1t freshly ground white pepper 2t belacan (Malaysian shrimp paste) Juice of 1 lime
Method: Put all the ingredients into a food processor, blender, or mortar, and blend into a smooth paste.
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
RECIPE SHARE
Shaun’s Green Curry Paste
Ingredients: 4 green Long Thai chillies, chopped (deseed for milder paste) 8 garlic cloves 2 stalks lemongrass, micro planed 4 kaffir lime leaves, finely sliced 4 shallots, chopped (green part only) 1/2 bunch coriander, chopped 1 thumb of ginger, chopped 1 thumb of galangal, chopped 2t ground coriander 1t ground cumin 1t freshly ground white pepper 2t belacan (Malaysian shrimp paste) Juice of 1 lime
Method: Put all the ingredients into a food processor, blender, or mortar, and blend into a smooth paste.
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
Our Wine & Dine’m chefs usually let their dishes do the talking but we know that a lot can be learned from their experience in the kitchen. We sat down with a few members of our kitchen team to ask a chef their secrets of the trade and find out more about who inspires their culinary prowess.
YOUR first creation was….
Shortbread. I think I was about 6 years old and constantly begging my mum to let me help her cook. I could hardly see over the bench at the time, so she grabbed the old green stool from the lounge room for me to stand on. We spent a lot of time together in the kitchen. – Shaun (Production Chef)
I remember being taught to make proper scrambled eggs. We would often have breakfast on Saturday mornings, our team would sit together on balcony of what was then a restaurant called “Siggis” at the Port Office. I remember being taught to add proper cream at the end with perfectly cut fresh chives to create the perfect silky texture. It seemed so simple, yet it was magical the first time I cooked it for the senior chef’s breakfast. – Lincoln (Executive Chef)
The ingredient YOU haven’t workED with but would love to…
I would love to work with Insects – ants, bees, meal worms, etc. – Gavin (Sous Chef)
Sturgeon Caviar. It’s a very high demand delicacy that arguably the best quality caviar in the world. – David (Formal Dining Chef)
Luwak coffee beans. I am kind of addicted to caffeine and would like to play with these very well-travelled beans. – Lincoln (Executive Chef)
The most beautiful dish YOU have eaten…
Corned beef with mashed potato, carrots, cabbage, and onions in white sauce. My mum made this for my 49th birthday out of the annex of a caravan with an old cast iron camp oven and a 2-burner barbie. Watching her potter around with a sparkle in her eye and such graceful purpose, was a sight to behold. It wasn’t that the meat was perfectly seasoned and cooked. Nor was it the velvety texture of the white sauce. There will always be great food, but a treasured moment always makes great food the most beautiful of all. – Shaun (Production Chef)
Many years ago, I went to Tetsuya’s in Sydney long before the mainstream world was watching real chefs on TV every night. The degustation menu, matched wines, and service was out of this world. I remember shaking his hand was just in ore at how humble he was, just so inspiring. – Lincoln (Executive Chef)
The most beautiful dish I’ve ever eaten was a Rabbit Casserole with prunes. It was hearty and beautifully cooked. – Lyly (Kitchen Steward)
Food hero….
My mum. – David (Formal Dining Chef)
Marcus Wareing. He is an English Chef and restauranteur who specialises in contemporary British cooking. – Gavin (Sous Chef)
There is no one name I can put forward. The guys who are at the top the chefs game holding multiple Michelin stars are of another breed, they are superhuman. Tough and focused men and women (often also single or divorced). – Lincoln (Executive Chef)
Most valuable kitchen tip you’ve been given?
“Food will break your heart.” – David (Formal Dining Chef)
Always practice good hygiene. – Lyly (Kitchen Steward)
Positivity. Without the right vibe, respect for each other, it’s just not worth it. – Lincoln (Executive Chef)
Comfort food favourite….
In the cold months, it is a tie between Beef and Guinness Stew with a big chunk of bread, and Chilli Con Carne. In the warm months, Thai Green Paw Paw Salad with any available seafood. Oh yeah… and let’s not forget Mushroom Risotto any time of year! – Shaun (Production Chef)
Anything ooey and gooey! – Melita (Canape Chef)
Sunday roast with as many things roasted as possible. – Lincoln (Executive Chef)
Favourite cookbook….
I love the ‘Culinaria’ series of cookbooks, for the context they bring to depth of historical content. – David (Formal Dining Chef)
The ‘River Cafe Cook Book’ 1 and 2 by Rose Gray and Ruth Rogers are old school, but still have a lot of relevance to an adaptive mind. – Shaun (Production Chef)
The series of El Bulli books in the early 2000’s was the most uplifting of that time. The way they push the boundaries and made food art changed the way I looked at food. – Lincoln (Executive Chef)
Dream Dinner party guest list…
Anthony Bourdain, Steven Gerrard. – Gavin (Sous Chef)
I would love to have dinner with Lincoln, our Executive Chef, but it has been three years, so it is probably not likely. – David (Formal Dining Chef
A dinner with David has been on the agenda for a few years now. – Executive Chef, Lincoln Hoole
What would you do if you weren’t a chef?
I’d take my 40’s style show band ‘River City Aces’ a bit more seriously. That would be a good start. Check out this old Fats Domino tune from Blues On Broadbeach back in 2017. Life has always been about balance for me. Food and music are probably the 2 most defining aspects of any culture. I’m drawn to them both and would surely go slowly mad without either of them. – Shaun (Production Chef)
Come up with ideas for a marketing company or stay at home with my kids. – Lincoln (Executive Chef)
What’s a dish that you cooked through your career that makes you cringe now….
There is no particular dish that stands out as making me cringe. Having a gun to my head, and told to choose… Without a doubt, anything that has a potato rosti on it. – Shaun (Production Chef)
Anything I made in 1998. – Melita (Canape Chef)
Any one pan al carte pasta dish. Blaaaa! – Lincoln (Executive Chef)
RECIPE SHARE
Shaun’s Green Curry Paste
Ingredients: 4 green Long Thai chillies, chopped (deseed for milder paste) 8 garlic cloves 2 stalks lemongrass, micro planed 4 kaffir lime leaves, finely sliced 4 shallots, chopped (green part only) 1/2 bunch coriander, chopped 1 thumb of ginger, chopped 1 thumb of galangal, chopped 2t ground coriander 1t ground cumin 1t freshly ground white pepper 2t belacan (Malaysian shrimp paste) Juice of 1 lime
Method: Put all the ingredients into a food processor, blender, or mortar, and blend into a smooth paste.
Method: Thermo together at 85 degrees for 10 mins Strain and cool
Gavin’s Ricotta Dumpling/Gnocchi
1kg ricotta (hung for 2 hours) 4 x egg yolks ¼ whole nutmeg 1 tsp salt White pepper to taste 200g flour
Method: Put ricotta through mouli or break up as small as you can with hands. Mix together yolks, nutmeg, salt + pepper. Add to ricotta. Shift flour over ricotta and knead well. Take small amounts of ricotta mix and roll into logs as round as a 10c piece. Cut into pillow shapes about 2cm long. Cook in boiling water until dumplings float
