Recipes

Recipe by Frank Fawkner – owner EXP

28g coconut oil

28g vegetable oil

16g ginger

16g garlic

200g tomato reduction  (600g Fresh tomato blended and cooked down to 200g)

2g bush tomato

2g paprika

2g Pepperleaf

2g water seed

2g strawberry gum powder

80g flora vegan cream

10g honey

2g salt

Blend tomatoes in food processor for 10 to 15 seconds. Cook in a large saucepan, reduce to 200g.

Blend garlic and ginger with vegetable oil and coconut oil.  Cook on a low to medium heat for five minutes.

Blend all the spices in a spice grinder or food processor until a fine powder is achieved; add them to the ginger garlic.  Cook for a further five minutes.

Add the rest of the ingredients and bring to a simmer.

Blend in food processor until smooth, pass through fine chinos.

Yoghurt

2000ml milk

80g Greek yoghurt

125g milk powder

2g Gumbi Gumbi leaf

Place milk in a saucepan and bring to 85c, whisk in the milk powder and cook for a further minute or two.

Remove milk from heat, add the Gumbi and cool over an ice bath or in the coolroom to 45c.

Once the temperature has reached 45c whisk in the yoghurt. Place in a glass jar in the proofer for 6-10 hours.

Place in the coolroom to set.

Labna

To make into labna hang yoghurt in chux or oil filter until desired consistency is reached. 2-7 days.

Eucalyptus dressing

40g eucalyptus oil

15g garum (or fish sauce and soy sauce)

15g lemon juice

Serve barbecued Murray cod with warm tomato curry sauce, Labna, fresh heirloom tomatoes, eucalyptus dressing and society garlic flowers.  This curry can easily be served with salmon instead or haloumi and spinach as a vegetarian option.  Pair with Glandore White Vines

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Frank began his cooking career at 15 at unassuming Mount Broke Wines.  From there he landed a position at renowned Muse Restaurant working alongside decorated chef Troy Rhoades-Brown.  In 2015 Frank realised the dream of opening EXP in Pokolbin with wife Emma.  EXP continues to evolve with a menu driven by the season and local & native produce.  They were proud to accept a SMH “Hat” awarded in 2024.

RECIPE BY JOEY INGRAM, EXECUTIVE CHEF  | IRON GATE KITCHEN

INGREDIENTS:

Lamb Shoulder

1x lamb shoulder, bone in (1-1.2kg)

1x carrot – diced into 2cm cubes

1x onion – diced into 2cm cubes

2x stick celery – diced into 2cm cubes

2 head garlic – split in half

1 bunch thyme

1 bunch rosemary

2 tbsp tomato paste

1L chicken stock

200ml red wine

200ml red wine vinegar

SALSA VERDE:

2 bunch parsley, leaves only

1 bunch mint, leaves only

2 bunch chives

2 cloves garlic

1x 45g tin Ortiz anchovies

1 tbsp Dijon mustard

2 tbsp cornichons

2 tbsp capers

200ml olive oil

2 tbsp red wine vinegar

FOR THE LAMB:

For the best results, you can prepare the lamb a day before needed. This will allow anple time to let it soak in the juices and to remove any solidified fat from the

sauce.

Use a heavy based pot or casserole (try to use one without any plastic handles so you can put the whole pot into your oven)

Heat your oven to 160 degrees.

Brown the lamb shoulder in a few tables spoons of a neutral oil like grapeseed or canola. Once dark on all sides remove from the pot and add the carrot, onion, celery and garlic. Once these have sofetened and began to caramelise, add the thyme, rosemary and tomato paste. Cook for 5 more mintues then add the red wine and red wine vinegar. Reduce by half then add the chicken stock and lamb shoulder back in.

Bring to a simmer then put a lid on and place in heated oven. This should take about three hours. While it cooks, use a ladle every half an hour to baste the braising liquor over the top of the meat. After 3 hours, use a pair of tongs to see if the bone is able to wiggle free from the joint. Once it feels tender, take out of the oven and allow to cool in the stock. When it is cool enough to handle, lift out onto a plate and gently “jiggle” the bone out of the meat and place a plate on top to lightly press the presentation side.

Strain and cool the stock (ideally overnight) then remove the hard fat that has risen to the top.

FOR THE SALSA VERDE:

This all purpose green sauce is a kitchen hero. Versatile on red and white meats, fish and vegetables, its sings with eggs, bbq, roast dinners and as a sandwich spread with leftovers. I am yet to find a (savoury) application that is not improved with a dollop of it!

An incredibly easy sauce to make, lasts for a month in the fridge and is your best friend when it comes time to clean out any leftover herbs in the veggie drawer of your fridge.

Combine all the ingredients in a nutri bullet or blender then whizz on high speed until smooth. Store in a jar in the fridge for up to a month.

RECIPE BY JOEY INGRAM, EXECUTIVE CHEF, IRON GATE KITCHEN

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Makes 4 portions

Pair with Hamish Shiraz

Recipe by Chef Nikki Bondini  | Una Volta Newcastle

For the Pasta

260gm OO Flour

5 eggs (2 whole, 3 yolks 160gm)

For the Filling

1 onion (sliced)

Mixed greens ( approx. 400gm Spinach, Silverbeet, Kale, cavolo Nero etc)

1 cup grated Pecorino

250gm Ricotta

Salt + Pepper ( optional fresh Nutmeg)

To make the Pasta

Form a well of flour, add eggs and mix with a fork, gradually incorporate flour until it makes a shaggy ball. Knead for 8-10 minutes to form a smooth dough. To knead, stretch your dough away from you with the heel of your hand and fold it back over itself. Wrap tightly in cling film and rest for 30 mins or in the fridge for up to 48 hours.

For the filling

Fry onion until soft, add greens, cook until water has evaporated, season and cool.

Blitz greens and cheeses in a food processor until smooth and creamy. Place in a piping bag.

Put it all together

With a Pasta Roller, form Pasta into sheets around 1mm thickness. Pipe balls of filling lengthways down the centre of the sheet 2cm apart. Pick up and fold one long edge over the filling. Trim along the long edge with your pastry cutter. Finally, cut across the channels you’ve just piched, working from the folded side. As you cut the pasta will fold over itself forming the agnolotti del plin shape. Sit your Agnolotti on a tray lined with baking paper and sprinkled with semolina.

Cook pasta in boiling salted water until al dente (approx. 2-3 minutes). Serve with brown butter & sage. Finish with hazelnuts & grated parmesan or pecorino.

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Nikki and Nate, the talent behind this perfect pairing!