Experience the magic that happens when six elite chefs join together to create an unforgettable and thought provoking menu. www.foodforthoughthobart.com.au
Hosted by Ryk Goddard, 936 ABC Hobart Breakfast presenter, this event will entice your senses and challenge your perceptions of stroke. Exceptional cuisine is complemented by a stunning photographic exhibition that tells the intimate story of survival. In Australia alone 60,000 strokes occur each year: one stroke every 10 minutes. Stroke kills more women than breast cancer, more men than prostate cancer and will affect 1 in 6 people.
Join Alistair Wise, Kent Sullivan, Philippe Leban, Scott Heffernan, Varuni Kulasekera and Waji Spiby will combine their creative expertise to serve up a thought provoking canapé menu, with complementing wines.
A recipe from Waji Spiby to get your mouth watering and to easily make at home.
Smoked Cured Salmon with Potato Roesti
A delicious, tasty and refreshing summer entrée, for brunch or a dinner party. Make sure the roesti is nice and crisp.
300 g Tassal smoked cured salmon
4 medium binje potatoes
100 g butter
1 green paw paw, shredded
1 continental cucumber, shredded
1 red onion, sliced thinly
1 lime, squeezed
60 ml palm sugar dressing
1tbsp green chilli oil
Serves: 4 as an entree
Peel and semi cook potatoes.
When cool grate roughly.
Heat pan with butter on medium.
Place one quarter of grated potato in at a time, flatten gently with a large spoon and cook till crispy on both sides.
Add extra butter as required. Keep finished roesti in a warm place.
Combine salad ingredients in a bowl with the dressing.
Place warm roesti on a small plate, top with salad and then salmon.
Drizzle with green chilli oil to finish.
Thank you Waji for delicious sometimes food.
Find this recipe and many more in ‘Waji’s Black Majic’