Dinner with Rick (Stein)

March 19th, 2010

I’m not thrilled by a great deal these days, but having dinner and a cooking class with Rick Stein in his new restaurant at Mollymook (3 hrs south of Sydney) is the best thing I’ve done in ages.  I have been a fan because he is so down to earth and uncheffy, and he does a good line is gastro-tourism with his very entertaining TV series — French Odyssey (canal boating thru France), Mediterranean Escapes and coming to ABC TV in May Far Eastern Odyssey.  All of these by the way come with the same-name cookbook. He is just as charming and passionate  in person, as on film.

Rick Stein at Bannisters (Bannisters is a boutique hotel at Mollymook) is the first restaurant he has done outside his home base of Padstow in the UK.  We were part of a group of foodies who spent 2 days at the hotel indulging in some excellent food, a dinner with Rick and a cooking class at his nearby home.  Here is a very easy recipe he gave us, perfect for your next dinner party:

Marinated Tuna with Passionfruit, Lime & Coriander

“Chefs agree that tuna is best served rare.  Here I’ve taken the idea of a ceviche and added some Australian flavours — but don’t marinate the fish for longer than 10 minutes.”  Rick Stein

3cm thick piece of tuna loin fillet (or Atlantic Salmon)

1 tablespoon lime juice

2 passionfruit

3 tablespoons sunflower oil

1 medium/hot green chilli, seeded and finely chopped

1 teaspoon caster sugar

1 1/2 tablespoons finely chopped coriander

1/2 teaspoon salt plus ground black pepper

Slice tuna into very thin slices.  Lay slices overlapping onto plaates.  Just before serving make the dressing.  Sieve passionfruit pulp into a bowl to extract the juice and mix the rest of the ingredients. Spoon marinade over tuna for 10 minutes only and serve.

Gregor & Lewis Bespoke Travel at Noosa organised the trip, and hopefully will be able to do another … after Rick has filmed his northern Spain/Portugal TV  series. noosa@gregorlewis.com.au or phone 5447 4666.

2 Responses to “Dinner with Rick (Stein)”

  1. bobon 01 May 2010 at 3:35 am

    great blog!

  2. Swallowson 28 May 2010 at 8:56 am

    As the food culture is different, we cook dish different with you.But i think the dish in your picture is very nice.

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