PLATES: WINTER EDIT

Face the winter cold with some time between the oven and stove. We asked a few of Adelaide’s favourite chefs what they cook when it gets chilly out. Here’s what they shared:

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THELMA // Puntarelle alla romana 

Thelma chef Tom Campbell shares a recipe highlighting a traditional winter green, puntarelle, where cooking with the seasons is at the heart of the Piccadilly bistro.

“This recipe is a beautiful representation of our philosophy of treating vegetables with care and simplicity, letting the work and attention from the farming and growing shine through… helped along of course by some top shelf anchovies!

// Serves 4-6 //

INGREDIENTS

• 1 head puntarelle 
• 2 cloves organic garlic 
• 1 small handful of fresh marjoram
• 100 g Olasagasti anchovies 
• Pinch dried chilli 
• Pinch garam masala 
• 100 ml extra virgin olive oil 
• 1 tsp colatura di alici (optional) 
• Pinch ground black pepper 
• 1 lemon

Optional 

• 150 g roasted walnuts  
• 2 tbsp nutritional yeast 
• Pinch salt 

METHOD

Prepare the puntarelle:

1. Cut outer leaves off the head of puntarelle exposing the “fingers”, reserve these leaves for blanching. 
2. Prepare an ice bath in a large bowl. Behind breaking off “fingers” of puntarelle, trimming the hard/fibrous base of the stems. 
3. Slice lengthways, aiming to get long thin strips, place into an ice bath. Repeat for all the fingers.
4. In a medium pot, bring salted water to the boil and add the puntarelle outer leaves, cook for 12 mins or until soft, remove, roughly chop and cool in olive oil seasoned with a splash of vinegar or lemon juice. 

For the dressing:

1. Either in a food processor or by hand, mince garlic, marjoram and anchovies. 
2. Gently toast chilli and garam masala and add to anchovy mix. Add olive oil, colatura, pepper and some lemon zest. 
3. Finally, season dressing with lemon. 

Assemble:

1. The sliced puntarelle should be crispy and have curled in on itself slightly. Drain and spin in a salad spinner. 
2. In a medium to large bowl, mix some of the braised leaves and all of the sliced puntarelle. Slowly add the dressing and toss, tasting the seasoning as you go. Once you are happy with the intensity of the dressing it’s ready to be enjoyed. 
3. You can garnish with a mix of chopped roasted walnuts and nutritional yeast if you’d like, or just keep it simple. 

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LATTERIA // Risotto al Salto

Chefs, Rhys Nicholson and Maxwell O’Callaghan, share a dish the Latteria crew describe as a return ticket from Adelaide to Milan — perfect for impressing friends or enjoying a cosy night in.

“This iconic dish hails from the bustling bars of Milano, where leftover saffron risotto is transformed into crispy, golden pucks. Our version elevates this classic, combining rich flavours and modern flair for a perfect Latteria experience.

// Serves 8-10 //

INGREDIENTS

Risotto:

• ½ diced onion
• 60 g butter
• 350 g carnaroli rice
• 1.2 L vegetable stock
• 2 pinches saffron
• 80 g Parmigiano-Reggiano
• 1 egg
• 10 g salt
• 10 g white pepper

Cheese sauce:

• 150 g grated Pecorino
• 50 g grated Parmigiano-Reggiano
• 150 g butter
• 80 g flour
• 200 ml cream
• 400 ml milk

Brown chicken jus:

• 2 kg chicken carcass/wings
• 1 carrot
• 1 onion
• 1 celery stalk
• 4 sprigs thyme
• ¼ bunch parsley
• 3 bay leaves
• small handful black peppercorns
• 4 L water

METHOD

Create the risotto base:

1. Start by heating the vegetable stock and letting the saffron steep in it, releasing that gorgeous colour and flavour.
2. In a separate pot, melt the butter over medium heat. Toss in the diced onion and sauté until soft and translucent, like liquid gold.
3. Add the carnaroli rice, giving it a quick toast for 1 to 2 minutes to bring out its nutty flavour.
4. Gradually stir in the saffron-infused stock, one ladle at a time, until the rice is al dente and has a delightful bite.
5. Off the heat, mix in the Parmigiano-Reggiano, season with salt and white pepper, and let it cool in the fridge. Once chilled, fold in the egg and shape into 90 g to 100 g pucks, ready for frying.

Whip up the cheese sauce:

1. In a pot, melt the butter and whisk in the flour, cooking for 2 to 3 minutes until it turns golden.
2. Slowly pour in the milk and cream, stirring until thick and creamy (about 5 minutes).
3. Stir in the grated Pecorino and Parmigiano-Reggiano until melted and smooth. Taste and season to perfection.

Make the brown chicken jus:

1. Roughly chop the carrot, onion, and celery, then roast in the oven at 200°C (390°F) for 20 to 30 minutes until caramelised.
2. Roast the chicken carcasses/wings until beautifully golden, about 30 minutes.
3. Combine the roasted vegetables with thyme, parsley, bay leaves, and black peppercorns in a pot with 4 L of water and bring to a gentle simmer. Let it bubble away for 3 to 4 hours, then strain and reduce until thick and rich.

Fry the risotto pucks:

1. Heat a frying pan with a splash of vegetable oil until it’s just about to smoke. Add the risotto puck and fry until golden brown and crispy on one side.
2. Carefully flip the puck using a spatula, cooking for another 3 minutes until perfectly crispy.

Plate like a pro:

1. Spread a generous circle of creamy cheese sauce on a stylish bowl, slightly larger than the risotto puck (about 2 cm to 3 cm).
2. Gently place the crispy risotto puck in the centre.
3. Grate fresh Parmigiano-Reggiano over the top for that wow factor.
4. Spoon a couple of tablespoons of rich brown chicken jus around the cheese sauce for a touch of elegance.
5. Finish with a sprinkle of bonito flakes and freshly cracked black pepper for a burst of flavour. Enjoy!

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Mirabelle Pâtisserie // Seasonal fruit galette

Pastry chef Issy Bresson shares a recipe that’s an instant crowd-pleaser and a soul-warming sweet treat. This galette is easily adaptable to whatever fruits you have at home.

“Galettes offer a simple and delightful way to showcase your favourite seasonal fruits. While this recipe features plums, consider using in-season winter fruits like pears, apples, or rhubarb. The recipe can also be enhanced with other flavours and elements, but I’ve kept this one really simple.

// Serves 8-10 //

INGREDIENTS

Pastry dough:

• 235 g flour
• 112 g cold butter
• 90 g icing sugar
• 30 g almond meal
• 4 g salt
• 55 g egg (1 large egg)


Rye frangipane:

• 55 g butter
• 55 g egg (1 large)
• 55 g caster sugar
• 55 g almond meal
• 25 g rye flour
• 2 g salt

Sliced plums (or other seasonal fruit):

• 5-6 plums
• 25 g butter, melted
• Raw sugar for sprinkling (around 4-6 teaspoons)

METHOD

Pastry dough:

1. Mix the flour, almond meal, icing sugar, salt, and butter until you obtain a “sandy” mixture.
2. Then add the egg and stop kneading the dough as soon as it forms a smooth ball.
3. Leave the dough in the fridge to cool.

Frangipane:

1. Beat together butter and sugar until combined well.
2. Add in your egg and mix until it has come together.
3. Stir in the almond meal, rye flour and salt.
4. Frangipane is now ready to use immediately, or it can be stored in the fridge for 5 days.

Assembly:

1. Preheat the oven to 180°C.
2. Roll out the dough to a thickness of 3 mm and a diameter of 30 cm.
3. Spread the frangipane evenly onto the centre of the pastry leaving at least a 5 cm gap on the edges.
4. Slice your plums — around 3 mm thin.
5. Arrange fruit on top of frangipane and fold the pastry over the fruit.
6. Brush carefully with melted butter then sprinkle raw sugar all over the top.
7. Bake for 40 minutes until the plums are slightly browned on the edges.
8. Leave to cool until room temp or enjoy warm.
9. Serve with some Chantilly or just whipped cream. Bon app!