DIAMOND Hotel Philippines’ 10-day Australian food promotion, Flavors from the Land Down Under, at the Corniche Restaurant has just ended – but there’s still a lot of hang-over craving for the exciting Australian dishes that guest Australian chef Steve Shrimski presented to the dining public during the food promotion. He had exotic kangaroo, crocodile, ostrich, duck, wild goose and lamb dishes. Even his vegetables and fruits are a little unfamiliar, such as warrigal greens, Akadjura parsnip, bush tomato, lemon myrtle and pepperberries.
One of the standouts during the food promotion was Oysters with Warrigal Greens and Macadamia Nut Pesto, whose recipe Chef Steve Shrimski is happily sharing with flavorsoflife.com.ph readers. Warrigal greens are also known as New Zealand spinach, Warrigal cabbage or Botany Bay spinach; so, if warrigal greens are unavailable, simply use spinach.
72 pcs. fresh oysters, washed and shucked
75 grams macadamia nuts
60 grams Parmesan cheese, grated
375 ml. olive oil
150 grams warrigal greens, fresh or frozen
125 grams fresh basil, picked and washed
salt and pepper to taste
20 grams pink peppercorns
1. Puree macadamia nuts, Parmesan cheese and 62 ml. olive oil in a blender.
2. Add warrigal greens, basil and remaining olive oil. Season with salt and pepper to taste. Blend to a grainy paste-like consistency.
3. Top each oyster (on half shell) with a teaspoon of the pesto mixture.
4. Sprinkle a little chopped macadamia nuts on top, and garnish with 2 pcs. pink peppercorns per oyster. Serve.
*Note: The warrigal green pesto, when sealed in a jar after it is made, can last up to four weeks.
(Diamond Hotel Philippines is located at Roxas Blvd.. cor. Dr. J. Quintos St., Manila; with telephone numbers 528-3000 and 305-3000.)
