This recipe of paperbark smoked baby barramundi is great to impress friends and family and is really easy to cook.
A classic Russian dish infused with the flavours of Australia
Cooking Time:
Serves: 1lt
Difficulty: 6
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It sometimes hard to think of a sauce that’s versatile enough to go with red meat, poultry and game meats, but this riberry jus is rich and fruity enough to do just that. The riberry imparts a sweet, clove and cinnamon like flavour into the jus adding an interesting dimension. Some however will prefer a hint of spice, if so then you could add fresh red chilli to the jus before you strain it or alternatively add some crushed pepperberries for a more fragrant and spicy flavour.
750 ml (1 bottle) merlot 1 onion, fine diced ¼ bulb garlic 1 bouquet garni 8lt (17 pints) beef stock 60g (4 tablespoons) riberry confit salt to taste
In a saucepan sauté the onion, garlic and bouquet garni. You want to get a little caramelisation happening before you add the red wine and reduce over low heat until the liquid has reduced by half. Add the beef stock and bring to the boil. Simmer for 2-3 hours or until the liquid is the consistency of light syrup and coats the back of a spoon lightly. Season to taste and strain, then add riberry confit. Make sure you use both the riberry fruits and the syrup.
The ultimate pepper sauce for lamb or beef dishes and is flavoured with alpine pepper from Tasmania
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Forget your usual Pepper Sauce, this Pepperberry Jus has a fragrant kick
The riberry or lilly pilly as it is sometimes referred to as is a small red Australian rainforest fruit which is grown on small shrubs through larger trees. Most riberry fruit are seedless and has an amazingly aromatic, cinnamon, cranberry and clove flavour with the texture similar to that of a granny smith apple.
I’ve recently started writing Kitchen Profitability which will be a chef’s guide to food costs and menu engineering. Kitchen Profitability is aimed at chefs, restaurant owners, restaurant managers and general managers who want to learn how to better manage and control their food costs.
