Food for Thought Hobart Waji’s Kitchen
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.
Steak Sandwich with Port Wine Onion Jam
The humble sandwich is underrated. A delicious stand-up option for your next barbeque. Serve with very cold beer.
400 g rump steak
Pinch of salt and pepper
1 tbsp vegetable oil
1 Lebanese cucumber, cut lengthways into strips
1 medium vine-ripened tomato, sliced
¼ iceberg lettuce
4 slices continental bread
1 tbsp olive oil or butter
4 tbsp Waji port wine onion jam
Remove meat from fridge thirty minutes before.
Season well and fry in vegetable oil on both sides till medium (pink in the middle).
Leave to rest in a warm place for 5 minutes.
Prepare lettuce, tomato and cucumber on bread brushed with oil or butter. Finish with steak, port onion jam and the last piece of brushed bread on top.
Cut in half and serve.
Find this recipe and many more in ‘Waji’s Black Majic’