Mercurio's Menu
Published on 1. November 2009
192 pages
978-1-74266-858-1 (ISBN)
Description
It seems that dancing is not Paul Mercurio's only passion and the popularity of his foodie travel show, Mercurio's Menu would indicate it is a passion well-shared. In this companion book, Paul takes the reader on an entertaining journey around Australia and New Zealand, cooking with local food producers and chefs along the way. With more than 100 of Paul's unique recipes and those from some of Australia's best restaurants, Mercurio's Menu will be sure to get you out of your armchair and into the kitchen.
More details
Language
English
Place of publication
Sydney
Australia
File size
40,58 MB
ISBN-13
978-1-74266-858-1 (9781742668581)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Content
- Intro
- Title Page
- Also Available
- Contents
- Introduction
- New South Wales
- Polka dot cookie pops
- Wild scallops with watercress and radish salad
- Weed filo
- My experimental sichuan pork scroll
- Oysters three ways
- Mixed leaf salad with speck
- Snail and yabby leek pie
- Crouton of quail on wild mushroom pâté with asparagus and quail glaze
- Tandoori goat burgers
- Goose egg pasta with roasted pumpkin, garlic and butter sauce
- Beer-braised spatchcock
- Laksa johore
- Stuffed sweet capsicums
- Eggplant with haloumi and fried tortillas
- Bangalow sweet pork roast with anchovy sauce
- Indian-style fried snapper
- Byron guacamole
- Mediterranean rack of goat with spring vegetables
- Baklava
- Flaming oranges
- Green tea and Buddha's hand ice cream
- Green tea and Buddha's hand ice cream
- Queensland
- Beer-marinated prawns with crisp asparagus spears
- Beef ribs in red wine and pepper
- Emu rice-paper rolls
- Spanner crab with squid-ink angel hair pasta
- Veal roulades with beetroot and radish salad
- Aussie beer bush damper
- Crocodile and mango curry
- Gado gado
- Linguette ai fiori
- Barramundi on a bed of lentils
- Coconut-braised beef in jungle curry
- Prawn, avocado and bocconcini pizza
- Spiced barramundi with a Moroccan carrot dressing, red claw, avocado and smoked salmon stack
- Flamed banana and pineapple with passionfruit ice cream
- Northern Territory & Western Australia
- Chinese-style steamed barramundi
- Buffalo sausage
- Capsicum and porter relish
- Venison pie
- Smoked kangaroo pastrami
- Barbecued prawns
- Salad niçoise
- Scallop, squid and venison chorizo salad
- Barramundi moolie
- Butter-poached marron
- Salmon with fig and bresaola
- Margaret River venison carpaccio with seared Abrolhos scallops
- Fruit soup with feta
- South Australia
- Cockle linguine
- Citrus lamb
- Venison stuffed with marinated figs and walnuts
- Slow-braised goose in cherry beer
- King George whiting with a white wine butter and caper sauce
- Venison carpaccio
- King crab salad
- Victoria
- Red Hill Brewery steak sandwich
- Barbecued mussels with garlic parsley lemon butter
- Salt-baked snapper
- Fig and goat's cheese salad
- Smoked eel dip
- Moroccan spiced lamb stuffed with medjool dates and Drysdale fettina and a tagine of sweet potato
- Barbecued pork chops with barbecued vegetable salad
- Thai beef salad
- Greek-style lamb on the barbecue
- Greek salad
- Smoky spiced haloumi
- Peninsula beef with salsa verde, and grilled asparagus with blood orange
- King George whiting on the barbie
- Chinese mussels
- Home-smoked trout frittata
- Japanese-style abalone salad on pickled cucumber
- Saffron risotto
- Beer scrambled eggs with smoked trout and goat's cheese toast
- Pork and rabbit rillettes
- Chicken with garlic, olives and Saison Ale
- Herb-crusted rack of lamb with asparagus purée
- Roast standing rib eye
- American-style barbecue ribs
- Rabbit fricassée with sweet potato mash
- Bouillabaisse
- Steak tartare
- Drunken quinces
- My daughter Elise's double-dipped chocolate strawberries
- Tasmania
- Provençal-style vegetables
- Beer-battered fish
- Mures Upper Deck blue-eye recipe
- Roasted venison with baby beetroot and Persian feta salad
- Crayfish and raspberry terrine
- Whitefish with chilli sambal
- Cherry cheesecake with sheep's milk ricotta
- New Zealand
- Saffron, bay leaf and fennel potatoes
- Hapuku (groper) in foil cooked on coals
- Salad of dory ceviche,blood sausage and grapefruit
- Lamb with artichokes and capers
- Seafood and wheat beer chowder
- Paua buttie
- Pheasant on couscous with a wheat beer and boysenberry sauce
- Acknowledgements
- Index
- Copyrights
