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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- 1/2 pumpkin of choice, in thin wedges
- Cobram Estate Extra Virgin Olive Oil as needed BUY
- 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
Prepare the pumpkin. Heat a grill pan to smoking.
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.
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.
Arrange the rocket, red onion and some of the coriander leaves on a large flat serving platter.
Place cooked pumpkin on top, then the yoghurt or labne, drizzle with Srirarcha sauce and garnish with more coriander leaves. Serve immediately.
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.
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