Behind the scenes - Andy Bates from the Fawkner: Gnocchi, Part 1
Sunday, 22 March 2009
The Fawkner Bistro Bar is located in leafy South Yarra across the road from iconic Fawkner park.
Andy Bates is head chef and part owner, and has invited us into his kitchen to talk us through some of the dishes that makes The Fawkner such a remarkable dining establishment.
In the first part of this two-part podcast, Andy takes us through the making of his irresistable Parisienne Gnocchi.
Pay attention, now!
Click on the player to drop into Andy's kitchen with us:
Ingredients
300ml water
300ml milk
240g butter
1 tsp salt
450g plain flour
2 tbsp Dijon mustard
1/4 cup chopped herbs (tarragon, chervil, basil, parsley)
8 eggs
Method
1. Mix the water, milk and butter together and warm until butter melts; do not boil.
2. Add salt and flour and stir until it comes away from sides and cook out for 5 minutes.
3. Add mustard and 1/4 cup chopped herbs to paste.
4. Add, while the mixing the paste, the eggs — one at a time, until all are combined.
5. Let chou paste cool. Then, place in a piping bag, squeeze out, and cut approx pieces of approximately 3cm length.
6. Poach in boiling salted water for around 3 minutes.
7. Refresh in ice water, drain, then lightly oil until ready to use.
All finished? Good — in the second part of this podcast, Andy puts the finishing touches on this great meal.
The Fawkner Bistro Bar is located opposite Fawkner Park:
52 Toorak Road West, South Yarra
Victoria 3141
Australia
Phone: + 61 3 9867 5853
Fax: + 61 3 9804 5439
