Restaurant Momofuku Seiobo chef Paul Carmichael has added a modern twist to his Mother& Creole sauce recipe. Rather than smothering the snapper in the spicy sauce, Carmichael encloses the sauce and the fish in a banana leaf parcel, en-papillote style.
Seven recipes from Pontoon, St Kilda
Recipes by Thi Le of Melbourne's Anchovy restaurant
Lemon Curd Crumble: A curd, cake and crumble all in one - with a lemon curd on the bottom and a thin, spongy layer of cake on top. A sprinkling of citrusy crumble over the cake provides a little crunch.
The Henry Austin’s hearty braised beef shin is slow cooked until the meat is so tender it’s almost falling off the bone. Accompanied by their mixed grain salad and a herby yoghurt sauce, it& a perfectly balanced and comforting meal.