An Aussie Barby In Singapore

Put another shrimp on the barby. That's something you may expect to hear in Australia, but now visitors to Singapore will be hearing it. 

The reason? The Singapore Marriott Hotel has unveiled the new Pool Grill restaurant-a chic and stylish new eatery serving fresh, contemporary cuisine prepared by Chef Harry Callinan, the hotel's newest import from Hunter Valley in New South Wales, Australia. 

Chef Harry's epicurean passion is evident in the enthusiastic manner in which he talks about his gourmet pursuits and how he magically translates that into wholesome creations in the kitchen. 

The Pool Grill menus are styled to mirror the look and feel of the pool terrace concept at the Singapore Marriott-that of a resort oasis in the heart of the city. The menu combines lightness with freshness and guests can look forward to an invigorating gazpacho, a succulent John Dory fillet, or a simple pasta, pizza or sandwich to enjoy amidst the relaxing setting. Must-tries include the Oriental Seafood Salad with palm hearts & lychee, Classic Bouillabaisse, Grilled Swordfish Fillet and the Baked Rock Lobster tail with melted lemon butter. 

Here's one of Chef Harry's recipes:

Barbecued Snapper Parcels With Tomato, Red Onion And Basil Butter

• 1 snapper fillet
• 1 red onion
• 1 tomato
• Juice of 1 lemon
• 1 bunch fresh basil (or store-bought pesto will work)
• 7 Tbsp. butter
• Sea salt 
• Black pepper
• Aluminum foil

Lay one sheet of aluminum foil on the bench and rub with a little butter, place snapper fillet on top and season with salt and pepper. Slice tomato and red onion in thin slices and place on top of fish. Take remaining butter and fresh-picked basil and pound together in a mortar and pestle (pulsing in a blender will give the same result) till blended well. Add pats of the flavored butter on top of the fish and vegetables, squeeze on half a lemon. Bring sides of the foil around to make a parcel, leaving space at the top for steam to circulate. Place par-cels onto hot part of the BBQ for 5 minutes and then move to the side where it is cooler and let sit another 5 minutes to cook through. Serve straight onto plate but be careful of the steam when you open it and enjoy.

Pavlova Recipe

Ingredients

• 4 egg whites
• 1 ½ cups caster sugar
• 1 teaspoon corn flour
• 1 teaspoon white vinegar or cream of tartar
• 1 teaspoon vanilla
• 2 tablespoons of sugar
• 500 ml of cream fro whipping
• 5 passion fruit pulped
• 3 kiwi fruit
• A few strawberries

Method

Preheat the oven to 180C.
Beat the egg whites on a high speed until peaks form without collapsing.
Make sure the bowl is clean and dry, the eggs must be at room temperature and take care not to mix in any yolk into the egg white.
While slowly beating your white add the castor sugar until the mixture becomes thick and glossy, then beat in the corn flour, vinegar, and vanilla.

Line a baking tray with baking paper. Pile on the meringue, hollowing out the centre to form an indentation
Put your Pavlova into the pre heated oven at 200 for 10 minutes, then turn down the heat
Bake your pavlova for about 35 minutes until quite firm, then turn the oven off but leave the pavlova in it to cool completely, keep the oven door slightly ajar by using a tea towel or a wooden spoon.

Just before serving whip the cream with the 2 tablespoons of sugar and half a teaspoon of vanilla extract.
Extract the pulp with the seeds from the passion fruit
Peel and slice the kiwi fruit
Wash and slice the strawberries in half.
Spread the whipped cream over the Pavlova.
Pile the passion fruit on top and decorate with the kiwi fruit slices, and scatter the strawberries into the middle.
Sprinkle with icing sugar
Et voila, Pavlova!

Australian Version of Turkey Stuffing Recipe

Ingredients

• 30g butter
• 4 rashers of bacon, rind removed, finely chopped [ use a good speck if you can get it]
• 2 shallots, finely chopped [or 1 onion]
• 2 or 3 garlic cloves, crushed
• 1/2 measure of good brandy
• 140g (2 cups) fresh breadcrumbs (made from stale bread, remove the crust and process in a blender)
• 55g (1/2 cup) macademia nuts , coarsely chopped
• 1 tbs finely shredded fresh sage

Method

1. Melt the butter in a pan over medium-high heat until melted and bubbling.
2. Add bacon, onion and garlic and cook, stirring, for 5 minutes or until onion becomes translucent.
3. Transfer to a bowl.
4. Add the breadcrumbs, macademia nuts, sage, egg and brandy and stir until well combined.
5. Season with salt and pepper.

Now stuff your turkey, this will be enough for a 3kg turkey