Congratulations to the winners of My Dish 2010! Winners of each category have won a $100 voucher to the restaurant that will be serving their dish! To try the winning dishes, visit one of the participating restaurants from Monday 23 - Sunday 29 August 2010!
The category winners are...
Capitol's Pasta
Wendy Slieker: Light as a Feather Ricotta Gnocchi with Gorgonzola Sauce
Arbitrageur's Entree
Tim Henley: Salad of Venison and Potato Crouton with Cabernet Cranberry Dressing
Osteria del Toro's Pizza
Tim Henley: Espanol Pizza
Monsoon Poon's Asian Curry
Wendy Slieker: Burmese Pork Curry
Boulcott St Bistro's Bistro Classic
Agnieszka Kowalik-Tait: Herbed Rack of Lamb with Roasted Vine Tomatoes, Minted Pea Salsa and Balsamic Jus
Ortega Fish Shack's Seafood Entree
Sue Duncan: Fresh Salmon with Spicy Noodles
Martin Bosley's Seafood Entree
Tim Henley: Grilled Salmon, Caramelised Fennel Bulb, Goat's Cheese Ice Cream and Lemon Dill Risotto
Logan Brown's Dessert
Wendy Slieker: Yorkshire Treacle Tart with Brown Bread Ice Cream
Categories were judged by the host restaurant, with the winning recipes featuring on their menu for a week during DINE Wellington.
Supreme Winner
Congratulations to Sue Duncan of Hunterville for her winning "Fresh Salmon with Spicy Noodles" as judged by Ruth Pretty! Ruth said "it sounds tasty, is simple but smart and is something I would choose to cook at home or serve to paying customers". Well done Sue.
Fresh Salmon with Spicy Noodles (for two servings)
Ingredients:
2 x 110g pieces of salmon fillet, bones removed
80 g dried Chinese wheat noodles
50 g green beans, finely sliced on angle
3 Tbsp soft brown sugar
2 Tbsp water
1 birdseye chilli
1 Tbsp Thai fish sauce
1 Tbsp lime juice
1 Tbsp finely chopped root ginger
Fresh coriander leaves for garnish
Method:
Cook noodles in salted boiling water until tender, about 3 minutes. Drain and set aside.
Steam beans until tender. Drain and set aside.
In medium pot, gently cook brown sugar and water until a light caramel consistency, about 2-3 minutes. Add chilli, fish sauce, lime juice and ginger. Check for correct balance of salty, spicy, sweet, acid. Add noodles and beans and gently heat until well coated in sauce and sufficiently reheated.
Lightly season salmon with salt and freshly ground black pepper. Lightly oil salmon and grill or pan-fry about 3 minutes each side or until cooked to your liking.
Serve salmon on top of the spicy noodles and beans, garnish with fresh coriander leaves.
