5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
January 26 may have already come and gone for our mates down under, but here in the U.S. of A., the Australia Day party is just getting started.
Help us commemorate the first British settlement in New South Wales some 224 years ago with the folks - and Aussie expats - of Kingswood restaurant in New York City.
We're off to eat the delicacies, the wonderful delicacies of Oz.
Five Recipes for Australia Day: Lincoln Pilcher (pictured), Nick Mathers, Nick Hatsatouris and Chef Michael Hamilton
Ingredients (Serves 6)
Heat 1 tablespoon of the oil in a large nonstick frying pan over a medium heat. Add the patties and cook for 4-5 minutes on each side until cooked through. Transfer to the lined tray and top each patty with a slice of cheese. Place the patties in the oven for 4-5 minutes or until the cheese melts.
Meanwhile, heat the remaining oil in the pan over a medium heat. Add the bacon and cook for 3-4 minutes or until crispy. Drain on paper towel. Crack the eggs into the pan and cook for 2-3 minutes until bases are crisp.
Toast the buns and top the bases with the lettuce, beetroot, tomato, bacon, beef patties and egg. Place on the bun tops and serve.
2. Meat Pies
Ingredients (Makes 4)
Mix corn flour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
Preheat oven to 425°F. Place a baking tray into oven. Grease 4 x 8 cm base measurement pie pans.
Cut 4 x 15 cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with the ground beef. Brush rims with water. Cut 4 x 15 cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.
3. Warm crab and lemon bake
Take half the butter and melt it in a medium-sized heavy based saucepan. Cook the minced garlic and sliced shallots with a pinch of salt until soft. Next add the mustard powder, cayenne pepper and cream. Simmer for a couple minutes. Once you have simmered, take off the heat. (This is considered base of which to add the cheeses to.)
Next, SLOWLY incorporate the cream cheese, one spoon at a time and make sure to incorporate before the next spoon is added.
If you are using packaged crab meat, then place the crab in a strainer to remove excess liquid.
Once you have a smooth sauce, mix in the grated cheddar and cook for 2 minutes over a low heat. Take off the heat and mix in the crab meat, lemon juice, Worcestershire sauce and 2 tablespoons of the chopped tarragon. Place in a baking dish ready for the topping.
Take the remaining butter and melt over a low heat and add the breadcrumbs and the remaining tarragon and parsley. Sprinkle over the crab mix and bake at 325°F for 15 minutes. Serve warm with some sourdough bread.
4. Sticky date pudding
Ingredients (serves 8)
For the caramel sauce
Place dates and baking soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Turn onto a plate.
For the sauce, combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.
5. Traditional pavlova
Ingredients (Serves 10)
Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the corn flour, vinegar and vanilla essence.
Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.
Reduce oven temperature to 215°F. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passion fruit pulp.
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