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Australia, the magazine : Australia, the magazine
49 plates & produce BEN MILGATE & ELVIS ABRAHANOWICZ BODEGA, SYDNEY "We use Hiramasa king sh from Cleanseas in our signature dish of Fish Fingers (sashimi king sh on garlic-rubbed toast with ceviche of cu le sh and mojama). Hiramasa king sh is sustainably shed. at's number one for us. And it's consistent. It's always the same -- always excellent, always the same size -- so you're not losing too much of the sh each time. And it's something you can keep on the menu all year around. It's certainly di cult to single out one item of favourite produce as there is a lot of great produce here, but we do nd a lot of our stu comes from South Australia: our Coorong Angus beef, olives, olive oil and seafood like the king sh, Co n Bay oysters and calamari. South Australia is so strong with its produce because of the climate and they're enthusiastic people as well. We're about to go down to have a meeting with Coorong Angus for our new restaurant, Porteño, which we're looking for ward to as it will be our rst trip there. When we were creating the Fish Fingers dish we experimented with di erent sh to begin with, like mackerel, but that was a bit too oily. e Hiramasa king sh's fat content was right and it's something we always like to eat when we go out. We buy them whole, scale them, gut them, and keep them in the fridge until before ser vice. We take the skin o the llet right at the last minute. We're not prepping it in the morning and leaving it to sit in the fridge all day. We will sell at least a whole sh a day easily and some nights, like ursday, Friday and Saturday, we'll get two sh in. When we're buying in for the restaurant it has to be a good product. Elvis's dad sources these li le secret smoked meats suppliers in Fair eld. e basic rule doesn't change: we source whatever tastes good to us." KYLIE KWONG BILLY KWONG, SYDNEY "We Chinese are obsessed with chicken, and for as long as I can remember, I have eaten chicken almost three nights per week! I cannot live without Barossa Farm Produce's(South Australia) delectable free-range chickens produced for over 15 years by Saskia Beer, daughter of internationally acclaimed Australian chef, cookbook author and TV presenter, Maggie Beer. Saskia's Cob and Ross chickens are fed on an exclusively vegetarian diet of 30 percent corn and 70 percent other grains and legumes, and none of the high-protein supplements (meat meal and sh meal) that are routinely fed to other commercially produced chickens. e chickens are housed in eco-shelters and during the summer the shu ers are open and the chickens love to run outside and free range. is way they are exposed to sunlight and fresh air and they get far more exercise than conventionally raised chickens. is gives each chicken a chance to grow like a chicken is meant to grow -- which enhances the taste and texture, making for a much more character-full bird, not to mention being a much more humane way of living. When their time comes the birds are killed and gu ed by hand. No chlorine is used during processing, so the chickens are not only hormone- free, but also chemical and preservative- free. e skin is also thicker and more robust, which means it can stand up to Chinese cooking methods such as white-cooking and deep-frying; and the juicy, moist esh is sublime. One of my staple dishes in my restaurant is White- cooked Chicken with Ginger and Shallots. It has been on my menu for 10 years and I only ever want to use the best chickens. Saskia believes that if you've got unhappy birds in an unhappy environment, then you have unhappy tasting birds. I couldn't agree more." White-cooked chicken with ginger and shallots. Sashimi kingfish on garlic- rubbed toast with ceviche of cuttlefish and mojama. Penguin Books Australia