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Strathfield Good Food Guide : Food Guide 2011
pubs & providores Chef Dave Ashley COOKIE’S LOUNGE BAR Bakehouse Quarter, 7 George Street, North Strathfield. Phone: 9746 2021. www.cookiesloungebar.com.au What type of food do you serve? English, modern European or Australian. We do a lot of old English dishes like pies. How long have you been a chef? I started in England 14 years ago but moved to Australia in 2005 and started here at Cookie’s when it opened in December. Where did you learn to cook? I studied at college in England and I did one-and-a-half years at the Savoy, which is a five-star English hotel, but I also learned a lot of my stuff at Hambleton Hall, where I spent four-and-a-half years. Hambleton Hall is one of Britain’s finest Relais Chateaux country house hotels. What is your specialty? Lamb shanks or my slowcooked dishes. The pork belly is a really nice dish. Where do you source your ingredients? We get all our fruit and veges from Flemington markets. The majority of our meat comes www.ourstrathfield.com.au from a butcher in Mascot. Their steaks are really, really good and our seafood comes from the Sydney fish markets. What is your signature dish? My signature dish would be my kangaroo and macadamia salad. It sells quite well now but when I put it on the menu the bosses were like, ‘Nah, you’re never going to sell that’. But it’s one of the dishes that hasn’t gone off the menu yet. Kangaroo is actually quite a lean and healthy meat. We have Fitness First across the road and I often get the guys that work there come in and get it for lunch. Does your restaurant serve any dishes you believe to be Asian fusion? No, we leave Asian food well alone. There are too many good restaurants around for me to even try and match them. KANGAROO AND MACADAMIA SALAD WITH A REDCURRANT AND HONEY MUSTARD DRESSING INGREDIENTS 180gm kangaroo fillet For the salad: 40gm macadamia nuts (roasted and chopped) Julienned carrot Diced red onion Chopped mixed herbs (parsley, chives, mint and coriander) Handful of mixed leaf DRESSING 150gm redcurrants 70ml white wine vinegar 100ml honey 2 tbs seeded mustard 250ml olive pomace oil METHOD • Mix redcurrants, honey, mustard and vinegar, then whisk in the oil. • Mix all the salad ingredients and add some of the dressing. • Grill kangaroo until medium-rare and leave to rest for five minutes. • Slice kangaroo and place on top of the salad. Recipe 2012 edition | 47
Food Guide 2010
Strathfield Good Food Guide 2012