Sydney Seafood School - Christine Manfield

When my sweet friends Ordette and Paul and Carol and Greg and Karen and Faith asked me what I wanted for my birthday earlier in the year, I said: "Please, no more THINGS! I've got more than enough 'stuff' - it's experiences that I treasure most..."
And their response was perfect: a gift voucher to the
Sydney Seafood School at the Fish Markets in Pyrmont.



















So I had a look at the program for the year and the selection of fine chefs they have on rotation, settling at last on Christine Manfield. Her unique style of international cuisine was especially appealing to me - she has taught cooking and created exemplary restaurants in both Europe and Australia and her latest venture is Universal Restaurant, situated in East Sydney - at Republic 2 Courtyard in Palmer Street (between Burton and Liverpool streets) Darlinghurst 2010.

For bookings, Phone: 02 9331 0709.

















The Seafood School class was excellent. Christine Manfield's presentation was very smooth and professional - as you'd expect from a chef of her calibre - and her good relationship with a great team of support staff was very evident. The kitchen auditorium and cooking stations were very well laid out - I think there were about 40 people in the class, but it didn't feel crowded at all. The demonstration took about two hours where Christine cooked each of the dishes, explaining the ingredients and methods, with a few tips and trade secrets thrown in. The demonstration kitchen in the auditorium had mirrors over the bench, so it was easy to watch all stages of the process clearly.


















































After the Demo, we progressed into the kitchen, forming groups of five around island benches dotted around a big open room, with each member of the group electing to cook one of the dishes, making enough for all five members.

Drum-roll pur-leeze! - here's what we made:

Garlic Saffron Mussel Soup




Oyster and Soba Noodle Salad




Palm Sugar and Green Mango Fish




Deep-Fried Fish pieces




Crab Fried Rice




Comprehensive notes and recipes were provided, so we can reproduce these gems at home.

When we had co-ordinated getting all dishes to peak at the same time, we proceeded to the dining room to enjoy the fruits of our labours. The dinner was complimented by a $100 bottle of fine champagne, which was lost on me as I don't drink alcohol - but they also had bottles of Perrier freely available.





















In summary, I have to say the whole experience was an absolute delight - I can definitely recommend doing a class at the Sydney Seafood School - and THANK YOU to my beautiful friends for thinking of sending me on such a sumptuous experience!

Yum-oh!

Mohinga – Burmese Fish & Noodle Soup.

I was Googling 'breakfast' the other day, to do a little compare-and-contrast of what the rest of the world is tucking into as the sun rises. And the strange proclivity that many modern westerners have for either cold cereal or a greasy fry-up is, it seems, mostly a marketing invention of one Harvey Kellogg, who at the turn of the last century wanted to find a way to sell corn and sugar in a more appealing way; and a hang-over from the English farmers' breakfast where a solid meat meal would keep a man hard to the plough all morning.

My own personal taste in breakfasts leans much more towards the East in general, and Asian soups, congees and dumplings in particular. It is nice to know I am not alone in this desire - 80% of the worlds population dream of this kind of thing for breakfast. So you can imagine my delight when I discovered Mohinga - Myanmar's classic breakfast meal - which could be considered the national dish of Burma. Frequently served up by mobile street-hawkers as the early rays of sun break into the day, the soup-base is cooked the previous night and is served piping hot, poured over noodles and topped with garnishing ingredients that are all carried in two baskets hanging from a bamboo pole balanced across the Mohingar’s shoulders.

Since this food photography project first began, I have been rounding up my friends to act as Food Stylists - and when I mentioned this Mohinga concept to Audrey and Howard, they were keen on collaboration. As it happens, this was one of our first shoots, but it's taken me until now to get around to posting it. As you can see, I didn't know much about my new camera then, so the depth of field is a bit 'atmospheric', but I think you can get the idea - the finished dish was delish!























A little note of editorial authenticity:
I ran into Enid, a Burmese woman I met through my friend Beck and told her we had been cooking Mohinga. She agreed the recipe was authentic (no coconut milk, please, we're Burmese!) but she corrected our use of bean-sprouts that you will see in the photo, because these aren't traditionally used in garnishing Mohinga. I guess we had been borrowing that Idea from Laksa...


Mohinga Ingredients:

1 cup yellow-split-peas
2 cups water - boil 12 minutes

500 grams dewfish (or other white fish)
cut into bite-size pieces & tossed with:
1 teaspoon salt
1 teaspoon turmeric powder

½ cup long grained rice, dry fried for 5 min in a heavy based pan, stirring continuously until a golden colour and nutty aroma arise. Grind to a powder in a mortar and pestle.

¼ cup peanut oil or rice-bran oil
1 stalk of lemongrass, with the bulb
2 large onions, grated
6 cloves garlic, chopped
2-inch piece of ginger, peeled & grated
1 small lotus root, peeled and sliced
1 tablespoon paprika
1 teaspoon freshly ground black pepper
¼ cup fish sauce (nam pla / ngoc mam)
4 cups water

1 packet of dried rice noodles
Boiling salted water to cook noodles - 5 min

Garnishes:
3 hard boiled eggs, quartered
a bunch of coriander leaves
1 cup sliced bamboo shoots
3 shallots/spring onions, sliced finely diagonally
2 limes, quartered
1 teaspoon cayenne powder

Cha Ca - Fried Fish:
1 fillet of Ling, cut into bite sized pieces.
1 teaspoon turmeric
¼ teaspoon salt
oil for shallow-frying


Method:
Heat the oil in a large pot and add the onions and fry over low heat until they turn golden, about 5 minutes. Pound the lemongrass stalk lightly to release flavours. Add the marinated fish, garlic, lemongrass, ginger, lotus root, paprika, black pepper and fish sauce to the onions and cook, uncovered, over medium heat for five minutes.

Add the boiled split-peas, the extra water and rice powder and stir well. Bring to a boil, lower the heat, cover and simmer for 12 minutes.

Prepare the garnishes, setting them out on platters for diners to choose from. Boil the rice noodles for 5 minutes and drain. In a separate frying pan, fry the Cha-Ca turmeric-fish pieces until crisp and golden outside and tender and juicy inside.

To Serve:
Place the fish soup stock in a serving pot in the centre of the table, along with the platters of garnishes, Cha-Ca fried fish and the cooked rice noodles. Diners should fill their soup bowls first with noodles, then with the fish curry and whatever garnishes they wish to add before tucking in.

Yum-oh!