Prince Paul is a real prince

My favourite photo of Paul Delprat
as he is kindly launching 'Mosman Meanders'
Thanks Prince Paul

No matter what political ideas they have, I know that many people in Mosman feel for you as they read in the Mosman Daily about the result of your 20 year driveway dispute.  After all that time and effort I  know you must be feeling very disappointed.   

 

I also know that many in the community express affection for you, along with admiration and respect for the contribution you have made and continue to make for the Art Community in Mosman.   "Local artist, Paul Delprat,  and many others worked to achieve a Mosman Region Art Gallery which came to fruition in 1998.  The Gallery's profile as a destination for artists and collectors was raised, with Margaret Olley and Ken Done being the initial benefactors." 

Mosman Meanders & foreshore flavours

I think that you are a real prince!

Claire

 

Embracing Asian flavours with traditional ingredients

Perhaps, as a result of the lack of an initial food identity, we now enthusiastically embrace the flavours of the world.  New generation chefs, bravely push the boundaries of 'Italian Nonnas' by being playful and developing new techniques with traditional ingredients.  

Australian palates in general have evolved from the early experiences of the bland Chinese eateries, to embrace authentic Asian flavours.

Vietnamese Style Beef Fillet

A classic roast dish with Asian flavours hits the spot for winter dinners.

 



 

To serve 4

1 Beef fillet - trimmed

6 star anise

 

Marinade

2 tbsp lemongrass, chopped  (white section only)

3 cloves garlic, crushed

1 lime, juiced with a little zest added

1 long red chilli, finely chopped

2 tbsp fish sauce

1 tbsp olive oil

 

Make 6   2 cm cuts in the beef and press the star anise halfway into the cuts.  Combine the rest of the ingredients - reserving 1/3 for sauce, coat beef with the rest.  Set aside for an hour or longer.

 

Sauce

1 small onion or equal amount of leek
Reserved marinade

1 cup beef stock

1 tbsp chinese wine or mirin

Heat a little sesame or olive oil in a pan, gently fry onion or leek, add marinade, fry for 1 minute, then add stock and wine.  Simmer for about 5 minutes.   Strain and place in a serving jug to reheat for serving on the table.

 

To cook the beef, wipe off excess marinade and sear in a little oil in a heavy pan or on a hot plate, until browned (about 5 minutes each side);  transfer to an ovenproof dish and place in oven at 120 degrees for 20 minutes, (for rare beef)   Add any meat juices to sauce and serve slices of beef with  roasted carrots, parsnips, leeks cut lengthwise; roasted potatoes and green beans.