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STEAMED MUD CRAB, SILKY MACADAMIA, CHAMOMILE

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STEAMED MUD CRAB, SILKY MACADAMIA, CHAMOMILE

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Ingredients

1 live mud crab
Macadamia Milk
250 grams macadamia nuts
250 millilitres filtered water
Macadamias and Chamomile
5 macadamia nuts
3 unroasted macadamias haved on a mandoline
1 chamomile flower
Garnish
Olive Oil
  • Medium

Ingredients

  • Macadamia Milk

  • Macadamias and Chamomile

  • Garnish

Directions

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Steamed Crab

  1. 1 live Mud Crab gives you about 250-300g of picked crabmeat.
  2. (If you are doing this at home then you can cook the crabs in boiling salted water around 8min per Kg of Crab a good size crab is about 1-1.5kg).
  3. Steam the crab for the appropriate time required for the weight of your crab. Once steamed, then cool. Pick and reserve the crabmeat keeping it chilled in the fridge.

Macadamia Milk

  1. Preheat oven to 160°. Roast 10% of the Macadamias Be careful not to take too far. Approx 6-10 minutes.
  2. Add the roasted nuts to the un-roasted and blend with the equivalent amount of water in the THERMOMIX/BLENDER until completely combined. 1min30sec.
  3. Squeeze out the milk by placing small amounts in a superbag (or oil filter) squeezing out as much liquid as possible.

Macadamias and Chamomile

  1. Roast the 5 Macadamia nuts in oven at 160°C for approx 8 mins or until golden brown. Chop into halves.
  2. Place the crab in the middle of the plate and flatten out place 3 pieces of roasted macadamia on the crab and cover with the macadamia nut milk.
  3. Also garnish with dots of olive oil.
  4. Finish with the shaved macadamias.

Daniel Puskas James Parry

Daniel Puskas began his cooking career when he started his apprenticeship at tetsuya’s in 2002. Since then he has worked with some of Australia and the USA’s best chefs. In 2006 Daniel won the prestigious Josephine Pignolet “best young chef’ award. After traveling around the USA and Spain he came back to Sydney to become the head chef at Oscillate Wildly. At Oscillate Wildly, Daniel received acclaim for his progressive and unusual menu, earning him his first chef’s hat. After leaving Oscillate Wildly, Daniel worked with chef Martin Benn at Sepia Restaurant before leaving to open his own restaurant, sixpenny, with fellow chef and business partner James Parry.

Passionate about his cooking, Daniel takes inspiration from progressive chefs and techniques around the world as well as everyday experiences. sixpenny offers a humble yet refined and playful dining experience. The emphasis is on quality produce that is either grown at the restaurants garden or sourced from local producers.

James Parry’s passion for eating more than cooking led him into the kitchen, a desire to only eat good food perhaps.

Working his way around Sydney, from Icebergs to Billy Kwong and Bird Cow Fish. All restaurants where quality and provenance of produce were celebrated.

From there James joined Daniel Puskas at Oscillate Wildly, where he won the 2009 Josephine Pignolet award for best young chef. The award gave him the opportunity to gain experience overseas which, in James’ case meant working at Blue Hill at Stone Barns in New York, Noma, and a 6 month stint at Mugaritz in Spain. Returning to Australia he passed some time in the kitchen of Manly Pavilion, then Rockpool. Always knowing that he would be teaming up again with Puskas to open Sixpenny.

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