Sepia – European/Japanese fusion in the CBD

I’ve been to Sepia a couple of times in the past few weeks – for a quick drink with a girlfriend and for a business lunch. Both times were fabulous – Sepia is welcome addition to drinking and dining options in Sydney’s CBD.

Located just down from the hustle and bustle of Town Hall on the ground floor of Darling Park at 201 Sussex Street, Sepia is an oasis of calm – from the comfortable dining chairs in the restaurant to the stylish marble bar in the centre of the room.

It is the creative collaboration of George Costi of renowned seafood emporium De Costi, English born chef, Martin Benn and my old friend Vicki Wild.

Martin Benn

As you’d expect seafood features heavily on Benn’s menu in many of the European/Japanese fusion options – appropriate as Martin became head chef at Tetsuya’s at only 25.

In 2007, Martin left Tets and Sydney for Hong Kong but, at Costi’s request, returned in 2008 to open Sepia. Almost from the beginning the accolades began – 2010 NSW Restaurant & Catering Associations’ Best New Restaurant and TimeOut Sydney’s Best Seafood Restaurant Award as well as a listing in the Sydney Morning Herald’s Good Food Guide.

When I went for a drink with a girlfriend, I sampled the following flight of three Northern Italian wines with recommended food match, angel hair pasta with scampi & tarragon:

Spaghetti alla carbonara brings home the Australian bacon

Initiated by pork industry body, Australian Pork Limited from 15 to 21 March we celebrated Australian Bacon Week, another good reason to ensure we buy pork products endorsed by the pink square PorkMark – indicating 100% home grown and manufactured bacon.

 

Be aware that pork products labelled ‘made in Australia’ may be processed in Australia, but not actually grown in Australia. According to APL, 70% of pork product sales are from imported meat. For guaranteed authenticity, look out for the 121 Australian butchers and smallgoods manufacturers licensed to display the pink square PorkMark.

One of my favourite ways of enjoying Australia bacon is a simple spaghetti alla carbonara. There are many interpretations of this famous dish but classically it is made by tossing very hot pasta in raw eggs that form the sauce.

Click here to go to the recipe on my main website.

Spiced food and wine matching extravaganza at Just Add Spice book launch

Herbie and me with our publisher, Julie Gibbs from Penguin

My new book Just Add Spice (Penguin) co-written with Ian ‘Herbie’ Hemphill was launched last week at Essential Ingredient at Rozelle. I cooked and signed books at their new Rozelle store opening back in February. The new location is fantastic – rows and rows of cooking utensils, books, tableware and every type of food imaginable as well as a purpose built cooking demonstration area. I’ll be back!

The official part of the night began with a welcome by Penguin’s managing director, Julie Gibbs. Herbie and I loved working with Julie and the professional and innovative team at Penguin. Julie introduced Pete Evans of Hugo’s and My Kitchen Rules and my former co-presenter on Fresh on the Nine Network. Pete has known Herbie and I for over ten years and was a fitting choice to launch our book. We were incredibly touched by his kind words. Herbie and I followed Pete with a double-act – thanking everyone who played in a part in bringing the book to fruition and talking through the food and wine matching menu.

 

Pete Evans, Julie Gibbs and Deborah Thomas (The Australian Women's Weekly)

Food for event was from Just Add Spice and was expertly provided by Syd Pemberton from Pembertons Food Workshop. She is a long time friend and colleague from the Food Media Club, now the Association of Australian Culinary Professionals.

Each canapé was matched to a wine from the Fine Wine Partners stable. I have a very long professional and personal relationship with Rob Hirst, the Chairman, Fiona MacDonald and all the team there.

The food from the book, with wine matches were:

Herbed fromage blanc on french toast and Tomato soup shot
with St Hallett Eden Valley Riesling
The combination of chives, parsley, basil and lemon myrtle with creamy fromage blanc and the zing of ginger and smoked sweet paprika in the cool shot of tomato soup were perfectly matched with the citrus flavours and floral aroma of the St Hallet Riesling.

Prawn cakes with masala dip
with Macs Hop Rocker or Knappstein Three
A golden malty lager or a gewürztraminer, riesling and pinot gris blend offered an excellent complement to prawn cakes packed with fragrant curry leaves, fenugreek and brown mustard seeds.

Middle Eastern Fish Casserole
with Phillip Shaw Pink Billy rosé
This canapé was served in a small bowl with steamed rice and instead of white fish (as mentioned in the book) New Zealand King Salmon (link http://www.kingsalmon.co.nz/) was used. The rich, succulent pink flesh was a perfect carrier for the middle eastern flavour notes – cardamom, cumin and turmeric. Fresh dill and coriander and a spritz of lime added aroma and freshness. The rose, full of flavour yet finishing clean was the idea partner.

Pork Meatloaf with fennel on sour dough
with Phillip Shaw Pink Billy rose
What’s not to love about meatloaf? This version combined pork and bacon with sage, fennel and black pepper. A winning combination matched with the rosé.

Duck breasts with pomegranate dip
with 2008 Wither Hills Pinot Noir from Marlborough, New Zealand
Heady with ground coriander seeds and Chinese five-spice, the roasted duck breasts were served with an orange, star anise and pomegranate molasses dipping sauce. Pinot Noir is perfect with duck – the rich and elegant plum and spice flavours created harmony with the rich duck breasts.

Dukkah and date sandwich with cheese
with 2008 Wither Hills Pinot Noir from Marlborough, New Zealand
Sweet dates crusted with hazelnut and pistachio dukkah served with creamy brie washed down with pinot noir – I can’t think of a better combination!

Simon Thomsen (Taste) with Herbie and I

Herbie and I have also hosted a few Just Add Spice literary lunches, including at Trio's at Noosa.  Here and here are blog posts from guests who attended.

Celebrity dish … Ian ‘Herbie’ Hemphill, spice wizard, author and proprietor of Herbie’s Spices

If you are passionate about what you cook and serve your friends and family, you’ll be very familiar with Herbie’s Spices. If you live in Sydney you’ve certainly been to Herbie’s delightful shop in Rozelle. And if you don’t live in Sydney, you are probably glad that his herbs and spices are stocked at your local gourmet deli or food store and also available mail order via his website.

Ian is Australia’s leading authority on herbs and spices. He produces hundreds of spices, herbs, extracts, pastes and blends as well as books and dvds.

Speaking of books, Herbie and I have co-written a book, Just Add Spice (Penguin) which is being launched this week! Just Add Spice contains 100 recipes to show you how to expand your repertoire and spice up simple dishes using enticing herbs and spices, all with wine matching notes. This book also debunks the myth that it is difficult to match wine with spiced food.

Just Add Spice is available in bookshops and department stores now for $49.95.

Here are Herbie’s answers:

Going bananas

You might have seen a recent story in the Sydney Morning Herald about Australia’s most googled recipes.

I wasn’t really surprised that the twenty most googled recipes are old fashioned favourites including a couple of asian and Italian classics. Amazing too the inclusion of playdough – but it’s many years since I had to make it for my kids.

Here is the list from the story:
Pancake
Banana cake
Banana bread
Scone
Pumpkin soup
Chocolate cake
Quiche
Cheesecake
Cupcake
Anzac biscuit
Playdough
Potato bake
Fried rice
Tiramisu
Carbonara
Pavlova
Apple crumble
Lamb shanks
Meatloaf
Butter chicken

Celebrity dish … Serge Dansereau, Executive Chef & Owner, The Bathers’ Pavilion

Serge was enticed to Australia from Quebec in 1983 as part of the opening team for the Regent Sydney (now Four Seasons Sydney). While he was there he received many accolades – Sydney Morning Herald Good Food Guide Chef of the Year in 1989, three toques for Kable’s in 1990 and, in 1994, he received the Sydney Morning Herald Special Award for Excellence.

French Canda’s loss was definitely Australia’s gain.

Then in 1999, Serge crossed the harbour and became co-owner and executive chef at one of my favourite Sydney restaurants, The Bathers’ Pavilion at beautiful Balmoral Beach which encompasses a restaurant, chef’s table, café, kiosk and two special function spaces.

Serge has written three lovely cookbooks and has a fourth on the way later this year. I love his style of cooking and respect for produce and can’t wait for his new book!

What is your earliest food memory: My earliest food memory is probably the fish cooked by my father after the numerous camping and fishing trip he took us on; I love nature and camping but I do not think I have the patience for all day fishing especially for ice fishing, something he was very keen to take us on in the middle of winter in Canada!

What is the strangest meal you’ve ever been served: I remember having worked at The Regent in Hong Kong and the kitchen crew took me after work for their usual Mah-jong games and a meal in a secret den that also served food; they took great pride to order and feed me all type of strange food but I will never forget the fluorescent baby snakes, there was no way to say no, so I made the best of it but it did look radioactive.

Hunter Gatherer’s wild Sunday lunch

The Hunter Gatherer regime is not new … it is millions of years old and its elements are efficient and opportunistic:

Hunter: consuming animal flesh short-circuits the effort of turning plant cellulose into essential nutrients such as amino acids, minerals, electrolytes and fats.

Gatherer: natural abilities of observation, smell, taste and memory to guide food choices that deliver digestible plant based nutrients including carbohydrates and vitamins, augments and supports the hunter element.

To exist on this style of diet in the modern world requires a bit of tinkering. The challenge is never to reach for the packet or the nutrient added meal. It provides for all foods to be hunted and gathered at the local butcher, greengrocer, fishmonger, delicatessen or garden, river, sea, field or woodland – nature’s a la carte.

There really is a diversity of food available in your backyard, the paddock, the water or your local providore – ask yourself could I have gathered or hunted this? The regime presents a wide range of raw foods (that can be fermented, dried, cured, smoked, separated, curdled or crushed) and adapted to suit global cuisines and personal preferences.