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PHOTO: P.V.SIVAKUMAR

Aussie specials Chef Vanessa Burton whips up Australian delicacies

Eggs: 2

Flour: 125gm

Coconut milk: 150 ml

Water: 120 ml

Salt

Turmeric powder: 1/2 tsp

Curry paste: 15 gm

Cooking spray: 1 tsp

Whisk eggs with coconut milk and the remaining ingredients until you have a smooth batter. Allow to stand for 1 hour. Heat non-stick pan and add spray with oil and just enough batter to thinly coat base. As soon crepe sets, turn it over and lightly cook. Remove from pan and make it upside down on a plate. Crepes with yoghurt sauce

Curry crepe: 1

Capsicum, zucchini, snow pea carrot, celery, shallots, julienne: 100gm

Avocado slices: 4

Apple raita (yoghurt, apple lemon juice, coriander, salt and pepper: 30 ml

Macadamia: toasted and chopped

Watercress/chilli oil: 4 gm

Blanch vegetables in boiling water and toss in pan with seasoning and butter. Place vegetables, sliced avocado and macadamia in warmed crepe. Drizzle apple raita and around plate and garnish with water cress or herb that is available and chilli oil.

King fish: 180 gm skin on or

Kipfler potato, steamed: 100 gm

Seeded mustard: 1 tbsp

Chopped chives: 5 gms

Fennel, shaved: 5 gm

Herb salad

Watercress aspargarus spears: 3

Beurre blanc: 30ml

Extra virgin olive oil

Salmon pearls: 1/2tsp

Season fish with sea salt cracked pepper, chopped garlic and vegetable oil. Steam potato for 10 mins. Heat non-stick pan and seal fish on both sides, squeeze lemon juice and bake in oven. Place hot kipflers in a bowl, smash with meat mallet, mix with mustard, chives, evo oil and salt. Place small round of kipfler, smash it on a plate and put fish on top. Blanch asparagus in boiling water, toss in pan with seasoning place on top of fish. Mix fennel and herbs with oil, lemon juice and seasoning and put on top of asparagus. Mix roe with beurre blanc and drizzle around plate.

Ingredients

Egg whites: 6

Cream of tartar: 1 pinch

Vanilla extract: 2 drops

Castor sugar: 1 cup

Cornflour 1 tsp

Vinegar 1 tsp

Set oven to 140 degrees celcius. Whip egg whites and cream of tartar to form stiff peaks. Keep beating and gradually add vanilla and caster sugar, beating well after each addition. Fold in the cornflour and vinegar. Mark a 10 cm circle on grease proof paper and turn over spoon meringue on to the paper and make a slight hole in the centre with back of spoon bake in oven on lowest shelf for 90 mins or until crisp.

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