You know I was in Ghana recently with the lovely peeps from Callebaut chocolate? (If you didn't it is TIME to follow me on Instagram and never miss a trick again!!) And whilst the trip was about chocolate and cocoa and was completely amazing, the group that I was travelling with were also completely amazing. (I felt a bit like an under achiever just quietly!!) I was rubbing shoulders with the who’s who of chocolate in Australia and not to forget some real high fliers of the culinary world as well! Very exciting times. I was a bit star struck.
One of the nicest guys (on the fun bus...there was 2 busses and of course I was on the FUN bus!) was/is Pete Popow the Executive Chef for the Hunter and Barrel chain of restaurants as well as The Meat and Wine Co and I am pretty sure others. He is young (everyone is young compared to me) and dynamic, takes a beautiful photograph and creates amazing food for large scale reproduction. Something that I think is very difficult to do. He will be appearing on some Insider club videos with me in 2018 which is a bit exciting. But I digress, the Hunter and Barrel has just opened it’s doors recently in Perth (Whitfords) and so I thought I would give it a whirl. There are other restaurants in Cockle Bay NSW and Eastlands VIC.
The setting is very early American Hunters Lodge and really comfortable. I loved it. There is a great atmosphere as soon as you are greeted at the door, by extremely helpful staff. You can see all the goings on in the kitchen and bar, which I really enjoy as a foodie. The hustle and bustle of a busy Saturday night is pure entertainment. I did have the kangaroo, which is Pete’s specialty. AMAZING. Truly worth the trip just for that. The side dish that caught my eye, as I am a pumpkin lover, was a version of this recipe. I would say I have changed it just a tad, but in essence, it is not far off. My one regret is that I can never fit enough in to sample it all. I officially have to go back!
So give this recipe a try, then head over to one of their locations and see if I got it right! They are open for lunch and dinner 7 days a week.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1/2 pumpkin of choice, in thin wedges
- as needed
- pink salt flakes to taste BUY
- 2-3 Handfuls fresh rocket
- 1/4 red onion, diced
- 200 Grams yoghurt, well drained
- Sriracha sauce to taste
- 1 Bunch fresh coriander or cilantro leaves, picked
Do
- 1
Prepare the pumpkin. Heat a grill pan to smoking.
- 2
Drizzle pumpkin with EVOO and salt. Char each piece of pumpkin on both sides until you have good char marks and the pumpkin is caramelised. Remove and place onto a baking tray.
- 3
Bake charred pumpkin until tender in a 160°C oven. This can be done right before serving or you can do well in advance and serve cold.
- 4
Arrange the rocket, red onion and some of the coriander leaves on a large flat serving platter.
- 5
Place cooked pumpkin on top, then the yoghurt or labne, drizzle with Srirarcha sauce and garnish with more coriander leaves. Serve immediately.
More
I’m not sure, but I think I put toasted pumpkin seeds (pepitas) on this after the pic maybe. Couldn’t see a one but felt sure I did...up to you.
