Chef and delicious. Harvey Norman Produce Awards judge Monty Koludrovic chose the cream of the competition’s crop for his series of Producers’ Long Lunches at Sydney’s Dolphin Hotel. Here are his recipes that showcase this incredible Australian bounty to best effect.
"Smoked salmon pearls are my go-to way to take a dish from basic to elegant. I use smoked salmon pearls from Yarra Valley Caviar to jazz up anything from potato skins to pasta" - Monty Koludrovic.
“The base recipe for the spaghetti is one Jamie Oliver makes. It’s one of those things that make you think, ‘Wow, never thought that would work!’ Jamie is the king of this type of recipe, so dues need to be given” - Monty Koludrovic.
"Nose-to-tail eating has become a big part of the chef vernacular and you can do it at home, too. Suckling pig is my meat of choice for these stuffed baguettes, which elevates this dish from sandwich to centrepiece" - Monty Koludrovic.
"Rice - it's a staple ingredient in so many cultures and it's exciting to see Randall Organics continually pushing the bar with their rice - I use it for anything from risotto to biryani" - Monty Koludrovic.
"In desserts, I look for a great balance of sweetness, acidity and texture - a fruit-based dessert like a crumble is the perfect harmony of all these elements" - Monty Koludrovic.
"Using every part of the chicken is one of the most economical ways to create a nourishing and wholesome meal. Here, I use the bones from Burrawong Gaian heritage chickens to create a deeply flavoursome broth, then the chicken meat from the ravioli" - Monty Koludrovic.
"Often diminished to a garnish, I love to use fresh herbs as the base for raw fish dishes alongside a punchy accompaniment like agrodolce peppers. Boon Luck Farm's thai basil is a favourite" - Monty Koludrovic.
