By chef Brent Savage
Brent is co-owner of three highly regarded Sydney establishments: Bentley Restaurant & Bar, Monopole and Yellow. His unique cooking style combines modern techniques and the diverse flavours of Australian produce saw him named the Sydney Morning Herald’s ‘Chef of the Year’ in 2005. He is also the author of cookbook Bentley: Contemporary Cuisine, a book inspired by recipes created at Bentley and offering the secrets behind recreating Brent’s dishes at home.
Brent is also one of the star collaborators with the popular Sydney Good Food Month, which runs from from 1-31 October, and is set to be full of surprises with raves, feral parties and secret picnics, along with a line-up Let’s Do Lunch, Hats Off Dinners and fine dining events running throughout Sydney and regional NSW.
This dish below is just one of the collection he’ll be dishing up at the festival’s Vegan & The Vine with Yalumba. At this event, family vignerons Yalumba will host a three-course vegan feast prepared by Brent, with all dishes paired with their vegan wines. We love the sound of that! Enjoy
Roasted Yams + Crosnes + Caramelized Macadamia + Cos Lettuce
Serves 6 people
Yams + Crosnes
- 500g yams
- 500g crosnes
- 2 bay leaves
- 6 sprigs thyme
- Salt and pepper
Pre heat the oven to 150 degrees. Wash the yams and crosnes. Using 2 pieces of aluminium foil wrap the yams with the thyme and olive oil. Repeat this process with the crones. Cook until tender – approximately 15 minutes for crosnes and 25 minutes for the yams. Remove from foil and allow to cool. Cut the yams into bite sized pieces and cut the crosnes in half.
- 100g roast tomato juice
- 75g garlic oil
- 50g olive oil
- 40g chardonnay vinegar
- 45g veg oil
- 10g sugar
- 2g cayenne
- Salt to taste
- 1 teaspoon savoury yeast flakes
- In a mixing bowl, combine all ingredients. Place the dressing over the yams and crosnes
Macadamia Milk Dressing
- 75g roasted macadamia
- 150g macadamia oil
- 1/4 clove garlic
- 300g water
- 20ml grape vinegar
- 15ml sherry vinegar
In an upright blender, blitz the macadamia with the oil to form a smooth paste. Add the garlic and then continuously add the water and vinegar. Season with salt to taste. Pass the dressing through a fine chinois ready to serve.
- 3 heads cos lettuce
- 20g salt
- 1L water
In a large bowl, mix the salt and water to create a brine. Cut the stem of the lettuce and discard. Peel back the individual leaves, place in the brine and allow to soak for one hour in the fridge. Remove from the brine and dry with paper towel. Stack up to 4 leaves on top of each other and cut into 3 mm strips.
- 1 telegraph cucumber
- 1 tablespoon chopped tarragon
- 1 bunch chopped chives
- 40 g roasted macadamia
- 1 tablespoon dehydrated caper powder
- 25ml olive oil
Peel the telegraph cucumber and remove the seeds. Dice into 1 cm cubes. Mix the cucumber, chives, tarragon and macadamia with the crosnes and yams. Season to taste.
- Place the crosnes and yams mix on the bottom of a serving bowl.
- Lightly dress the cos lettuce with olive oil. Place the lettuce over the top of the crosnes and yams. Spoon the macadamia milk over the top of the lettuce, allowing to pool slightly at the bottom of the bowl.
- Dust the caper powder over the top of the lettuce to finish.
TIP: HAVE THIS DISH COOKED FOR YOU!
Don’t forget, the ever-popular Sydney Good Food Month runs from 1-31 October and is full of surprises with raves, feral parties and secret picnics joining the line-up of Let’s Do Lunch, Hats Off Dinners and fine dining events running throughout Sydney and regional NSW. One exciting event in the 2015 program in the Food for Good category is the Vegan & The Vine with Yalumba event. At this event, family vignerons Yalumba will host a three-course vegan feast prepared by Bentley Restaurant & Bar’s, Brent Savage, with all dishes paired with their vegan wines.