1 • 2 • 3 • 4 • 5 STARTERS, SNACKS AND SIDES
I have no food training, but I love to cook and am a prolific eater. So when Abigail asked me to judge the Eat Out Awards in 2014, I knewit was the beginning of something significant. And after eight yearsof working together, I still consider shooting and talking food with Abi to be one of the great privileges of my career.- Kate Wilson, editor-in-chief and Abigail Donnelly, food director
SEASON TICKET
You can make this dish with any fruit that's in season. Figs would also be delicious.
20-MINUTE RECIPE
20-MINUTE RECIPE
20-MINUTE RECIPE
NAM JIM-MARINATED TORN MUSHROOMS
“This recipe for a quick, fragrant nam jim sauce is a brilliant stand-by. Make extra and keep a jar in the fridge to use as a dressing for lettuce or dim sum.” – Abigail Donnelly
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 20 minutes
sunflower oil 3T
Woolworths brown mushroom steaks 4, torn
sticky rice, for serving (optional)
For the nam jim dressing:
garlic 1 clove, grated
soft brown sugar 1 t
lime juice 3 T
fish sauce 1 T
red chilli 1, finely chopped furikake (seaweed sprinkle) 1 T, for sprinkling
1 Heat half the oil in a large pan over a high heat. When hot, fry half the mushrooms until golden brown. Try not to turn them until they're golden. Repeat with the remaining mushrooms. Allow to cool. 2 Mix the nam jim ingredients. Pour the dressing over the mushrooms and sprinkle over the furikake. If you like, serve with sticky rice.
DAIRY FREE, WHEAT- AND GLUTEN-FREE
WINE: Rustenberg RM Nicholson 2022
CHEAT'S BURRATA WITH BLOOD ORANGES AND LAVENDER HONEY
“This is a mash-up of an old Jamie Oliver recipe from my 20s, one by Australia's Maggie Beer and a more recent dish from Ottolenghi's Nopi. It makes the perfect starter if you're serving a rich main course, but, because of the quantity of fior di latte mozzarella – marinated with crème fraîcheto resemble the texture of burrata – I save it for very special occasions.” – Kate Wilson
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes, plus 1 hour's marinating time
4 balls 1 x 250 g tub 2 T 1½ t ¾ t ½ clove, crushed , to taste 1 T 3–4 (about 16 slices) , torn, to garnish
