Credit: Courtesy of Phaidon
The sensational work and philosophy of Dan Hunter – Australia’s number two chef, according to the recent World’s 50 Best Restaurants list – is the subject of Brae: Recipes and Stories from the Restaurant, a new monograph published by Phaidon, out today.
Since opening Brae on a 30 acre farm in the Otway hinterland of regional Victoria in December 2013, the much-lauded chef has garnered international acclaim for his work harnessing the region’s produce to fashion a singular style of contemporary cuisine, one that privileges above all a respect for seasonality, regenerative farming techniques and sustainability.
As recently as last month, Brae advanced 21 places in one of the industry’s most respected rankings ascending from number 65 to 44, a feat that sees it become the second-highest ranking restaurant in the country and a resounding testament to the strength not only of his cuisine but its ethical grounding.
In occasion of the release of Brae, Hunter is also embarking on a series of stand-up tasting menus of some of Brae’s signature dishes at events in Melbourne, Adelaide and Brisbane; in Sydney, Hunter will work with Quay’s head chef Peter Gilmore to create a ‘Brae at Quay’ 5-course meal. You can find out more information about those events here.
Below, Hunter shares with GRAZIA the recipe for one of his signature dishes: a chicken and truffle sandwich (pictured above) as featured in his new monograph. Suffice to say, it’s quite unlike any other sandwich you’ve seen before.
Brae: Recipes and Stories from the Restaurant, published by Phaidon, $75. SHOP NOW
Chicken and truffle sandwich
140g fenugreek seeds
500ml olive oil
1kg chicken wings
fenugreek oil (see above), to cover
1g gold leaf gelatine
75ml reduced chicken stock, warmed
4 egg yolks
5g Dijon mustard
10–20ml white wine vinegar
450ml fenugreek oil (see above)
20g chopped chives
salt, to taste
lemon juice, to taste
1 large Australian winter truffle
For the fenugreek oil
Combine the seeds and oil in a vacuum pack and heat at 70ºC (158ºF) for 3 hours. Leave to cool naturally and leave at room temperature for a minimum of 3 weeks prior to using.
For the chicken terrine
Preheat the oven to 100ºC (212ºF). Joint the wings and place them in a baking tray. Cover with fenugreek oil and confit in the preheated oven for 3 hours or until soft. Remove the wings from the oil and, while still warm, pick off all the meat. Pack 750g of the chicken meat into a lined terrine mould or similar. Dissolve the gelatine in the hot chicken stock and pour it over the chicken, ensuring it works its way into any gaps. Wrap the terrine with clingfilm (plastic wrap), weight it heavily and refrigerate overnight or until firm.
For the fenugreek mayonnaise
Combine the egg yolks, mustard and vinegar and slowly whisk in the oil. Season with salt and lemon juice then fold in the chives.
For the truffle
Brush the truffle to remove any dirt or impurities, then shave it into nice large slices.
Carefully unmould the chicken terrine and cut into rectangular pieces. Place a dollop of mayonnaise on each piece of terrine, then build ‘sandwiches’ using the truffle slices as if they were bread, so you have mayonnaise-topped chicken between 2 slices of truffle. Season with salt and serve. For 4 people.
Tile and cover image: Courtesy of Brae