Acclaimed Sydney restaurant Flying Fish are in the midst of a menu change, preparing for autumn with a brand new range of tempting dishes. With food as stunning as that million dollar view at the Jones Bay Wharf in Pyrmont, the award winning restaurant remains one of the cities best and so we thought it’d be good to preview their new autumn menu with a dish from Executive Chef Stephen Seckold. This here is their Stout Cake with fermented fig jam, blackberries, and pearl barley ice-cream.
Stout cake, fermented fig jam, blackberries and pearl barley ice-cream
Ingredients
Stout Cake
• 100g soft butter
• 50g brown sugar
• 40g dark malt
• 3 eggs
• 175g flour
• 65g crème fraiche
• 60ml Guinness beer
• 1 Tbsp. baking powder
Fermented Fig Jam
• 300g dry figs
• 2 tbsp. yoghurt whey
• pinch of salt
Blackberries
• 100g sugar
• 100ml water
• 1 punnets of blackberries
Peal-Barley Ice Cream
• 5 egg yolks
• 100g sugar
• 100g roasted pearl barley
• 350ml milk
• 250ml cream
Method
Stout Cake
1. Mix Guinness beer and crème fraiche together, before incorporating sugar, butter and malt syrup.
2. Stir eggs in butter mix, one by one. Once all eggs are in, add beer mix. Fold in flour mixed with baking powder and cook at 170 degrees for approx. 25 minutes.
Fermented fig
1. Hydrate the figs by covering them with hot water for 20 mins. Strain the figs and place in blender with two tablespoons of whey. Blend total mixture till smooth.
Blackberries
1. Bring water and sugar to the boil. In the meantime, place berries in separate bowl. Pour boiling syrup over the berries and cool to room temperature.
Pearl barely ice-cream
1. Bring milk, cream and pearl barley to the boil. Take off heat and set aside for 20 minutes. Strain the mixture and bring to boil once again. Gradually pour over previously whisked eggs and sugar. Cook the mixture at 83 degrees, then chill at 4 degrees. Churn mixture in an ice-cream churner, before storing in freezer at -18 degrees.
Recipe from the new Autumn menu at the award-winning Flying Fish restaurant and bar situated at the Maritime Heritage Site of Pier 21, Jones Bay Wharf, Pyrmont.
http://flyingfish.com.au/
Photo Credit: Alana Dimou
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