Recipes Eddie Noble | Photos Andrew Beveridge
We’re blessed with the very best here in SA, so here’s how to make the most of our local catch.
Barnda, Beerenberg and Barossa Kilpatrick oysters
Ingredients
- 1 dozen Barnda by the Bay oysters, from Smoky Bay
- 100ml Beerenberg Australian Tomato Sauce
- 300ml Beerenberg Worcestershire Sauce
- 200g Barossa Fine Foods Bacon, finely sliced
Method
- Pre-heat your oven to 200°C (fan-forced)
- Combine the bacon, tomato and Worcestershire sauces in a mixing bowl, along with a good amount of cracked black pepper and mix well.
- Add roughly 1 tbsp of the bacon mixture to each oyster
- Place in the oven for 9-11 minutes (allow the bacon to caramelise slightly).
- Serve on a bed of rock salt with lemon slices and enjoy them warm.
Eddie’s hot top:
On your oven tray, crumple a large sheet of foil that you can press your oysters onto to stop them tipping over and all the deliciousness falling out!
Venus Bay prawns with salsa rosso, and a fennel and citrus salad
Ingredients
- 1 dozen large Venus Bay prawns
For the salsa rosso:
- 1/2 cup semi-sundried tomatoes, finely chopped
- 1/2 cup roasted red capsicum, finely chopped
- 1/2 tin whole San Marzano tomato, finely chopped
- 1 tsp Bippi Italian Style Chilli (optional)
- 1/2 cup high-quality olive oil
- Zest and juice of 1 lemon
For the salad:
- 1/2 head of fennel, finely sliced
- 1 orange, segmented
- 1/4 cup dill, picked
- 1/4 cup parsley, finely chopped
- 1/4 cup mint, finely chopped
- Olive oil
- White balsamic vinegar, to taste
Method
- Preheat your oven to 200°C.
- Combine all the ingredients for the salsa rosso in a mixing bowl, give it a good mix and adjust the seasoning with salt and lemon juice if needed.
- Combine all the ingredients for the salad in a mixing bowl. Dress with olive oil and white balsamic, toss to combine.
- Butterfly the prawns by cutting them from the leg side all the way through to the back shell, without cutting all the way through. Remove the vein and lay out flat on an oven tray, then dress with olive oil and sea salt. Bake for 4-6 minutes.
- Once just cooked through, lay the prawns out on a platter, then scatter with little dollops of the salsa rosso, followed by the salad.
- Serve with a wedge of lemon and enjoy!
Coorong Mulloway with romesco sauce and asparagus
Ingredients
- 2 fillets of Coorong Mulloway, about 240g-350g each
- 1 jar romesco sauce
- 2 bunches of asparagus, bottom stems removed, chopped into 4 pieces
- 2 lemons
- 1/4 cup cubed butter
- Olive oil
Method
- Preheat a stainless steel pan over high heat.
- Add a touch of olive oil to the skin of the fish, along with a good pinch of salt. Once your pan is very hot, add a touch of olive oil to the pan also.
- Place the fish skin side down (careful, she’s hot!), and turn the heat down to medium. Cook the fish for 4-5 minutes on the skin side, before gently turning over to cook on the flesh side.
- After 1 minute, add the chopped asparagus and butter.
- All the butter to foam up and begin to turn brown, then squeeze in the juice of 1 lemon and take the pan off the heat. Allow to sit for another minute or so – the lemon juice and butter will create a sauce, and the lemon juice will stop the butter from browning further.
- Remove the fish from the pan and allow it to rest for 2-3 minutes. Leave the pan off the heat, allowing the asparagus to continue cooking with the residual heat.
- On a platter, smear the romesco sauce and place the fish on top. Then scatter with the asparagus and spoon over the butter and lemon sauce.
- Garnish with some fresh dill and a wedge of lemon.
Eddie’s hot top:
Have your fishmonger portion and prepare the fish for you. If you can’t get Coorong Mulloway, you can substitute this recipe with any SA fish – there is so much out there and it’s all delicious! You’ll just need to adjust the cooking times depending on the fish.
There’s nothing like the taste of South Australian seafood! When you choose SA, you’re not just enjoying a fresh plate of whiting and chips, crumbed calamari or oysters your way — you’re also supporting the hardworking people and local businesses behind them.
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