Neil Perry
Recipes
Passion Fruit Tart
Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too.
To read more about Neil and Australian cuisine, click here.
This tart should be to Australians what lemon tart is to the Poms. If one fruit stands out in my mind as Australian it would have to be the passion fruit. Its intensity sets it apart from other fruits and, it is an ideal partner for cream and eggs. We cooked the Roux brothers' luscious lemon tart for many years at Rockpool and this tart draws its inspiration from that.
Chris Manfield runs the Paramount Restaurant in Sydney with Margie Harris, and makes a terrific passion fruit tart from a pastry shell filled with passion fruit curd. The food at the Paramount is extremely creative and delicious; Chris cooks in her own unique style and is one of the very best contemporary Australian chefs, but she is at her best and most creative when it comes to desserts. I see no need to serve cream with this tart. You will need a 26 cm (10-inch) tin.
To read more about Neil and Australian cuisine, click here.
This tart should be to Australians what lemon tart is to the Poms. If one fruit stands out in my mind as Australian it would have to be the passion fruit. Its intensity sets it apart from other fruits and, it is an ideal partner for cream and eggs. We cooked the Roux brothers' luscious lemon tart for many years at Rockpool and this tart draws its inspiration from that.
Chris Manfield runs the Paramount Restaurant in Sydney with Margie Harris, and makes a terrific passion fruit tart from a pastry shell filled with passion fruit curd. The food at the Paramount is extremely creative and delicious; Chris cooks in her own unique style and is one of the very best contemporary Australian chefs, but she is at her best and most creative when it comes to desserts. I see no need to serve cream with this tart. You will need a 26 cm (10-inch) tin.
Recipes
Lobster, Soy Chicken and Mango Salad
Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too.
This dish is a blend of both Asian and Western techniques and flavours, and has been refined over a period of time. My objective was to end up with a layering of textures and flavours that built up from firm and sweet to soft and creamy. If there is one thing Eastern cooking has taught me, it is the balance and interplay of flavours from strong to subtle.
This recipe also uses extra-virgin olive oil alongside tamarind, soy sauce and palm sugar to achieve a full-flavoured dressing that melds all parts of the composite salad together. When cooking Thai and Chinese food it is imperative not to use olive oil as it masks the authentic flavours, but once you understand the balance of these flavours you can start to blend with sympathy, and to create dishes that are in harmony with both their roots. The key to this salad is the same as for any composite salad; all the parts must be of the highest quality. The mangoes should be ripe but not overly sweet and soft. The chicken cannot be compromised, it must be fresh to achieve the right texture. Ensure that all the ingredients are at room temperature. It is ideal if all the preparation is done on the same day, but if that's impossible make sure you take everything out of the fridge well beforehand.
This dish is a blend of both Asian and Western techniques and flavours, and has been refined over a period of time. My objective was to end up with a layering of textures and flavours that built up from firm and sweet to soft and creamy. If there is one thing Eastern cooking has taught me, it is the balance and interplay of flavours from strong to subtle.
This recipe also uses extra-virgin olive oil alongside tamarind, soy sauce and palm sugar to achieve a full-flavoured dressing that melds all parts of the composite salad together. When cooking Thai and Chinese food it is imperative not to use olive oil as it masks the authentic flavours, but once you understand the balance of these flavours you can start to blend with sympathy, and to create dishes that are in harmony with both their roots. The key to this salad is the same as for any composite salad; all the parts must be of the highest quality. The mangoes should be ripe but not overly sweet and soft. The chicken cannot be compromised, it must be fresh to achieve the right texture. Ensure that all the ingredients are at room temperature. It is ideal if all the preparation is done on the same day, but if that's impossible make sure you take everything out of the fridge well beforehand.
Recipes
Korean-Style Tuna Tartare
Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too.
To read more about Neil and Australian cuisine, click here.
This dish is a take on a Korean salad of raw beef with a sesame-oil dressing, raw egg yolk, Chinese cabbage and a combination of sesame seeds and pine nuts. The beef is almost frozen, and the crisp texture is offset by the silkiness of the egg yolk and the creaminess of the pine nuts. This dish is so good that in the old days Greg Frazer, Barry McDonald and I have been known to start with one and have another for dessert at the end of a meal. I decided to do a tuna dish inspired by this, and since it was raw and used an egg yolk, I called it Korean Tuna Tartare. The times I have taken it off the menu have been met with firm resistance from regular customers.
To read more about Neil and Australian cuisine, click here.
This dish is a take on a Korean salad of raw beef with a sesame-oil dressing, raw egg yolk, Chinese cabbage and a combination of sesame seeds and pine nuts. The beef is almost frozen, and the crisp texture is offset by the silkiness of the egg yolk and the creaminess of the pine nuts. This dish is so good that in the old days Greg Frazer, Barry McDonald and I have been known to start with one and have another for dessert at the end of a meal. I decided to do a tuna dish inspired by this, and since it was raw and used an egg yolk, I called it Korean Tuna Tartare. The times I have taken it off the menu have been met with firm resistance from regular customers.
Recipes
Master Stock Chicken
Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too.
This recipe is an accompaniment for Lobster, Soy Chicken, and Mango Salad .
Master Stock Chicken is to me the Chinese equivalent of a beautifully roasted chicken with garlic. I find the best thing to do with the chicken the next day is to fry it.
This recipe is an accompaniment for Lobster, Soy Chicken, and Mango Salad .
Master Stock Chicken is to me the Chinese equivalent of a beautifully roasted chicken with garlic. I find the best thing to do with the chicken the next day is to fry it.
Recipes
Sweet Shortcrust Pastry
This recipe is an accompaniment for Passion Fruit Tart.
This pastry is ideal for making custard and fruit tarts. It can be made in advance and will keep in the refrigerator for a week. It also freezes well. The recipe yields one 28 cm (10-inch) tart case or several smaller ones.
This pastry is ideal for making custard and fruit tarts. It can be made in advance and will keep in the refrigerator for a week. It also freezes well. The recipe yields one 28 cm (10-inch) tart case or several smaller ones.