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Behind the scenes - Andy Bates from the Fawkner: Steamed Moreton Bay Bugs with pappardelle pasta

Monday, 20 April 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 this podcast, Andy gives us a lesson on how to throw together a fantastic dish of Morton Bay Bugs, Pernod, and cream served with pappardelle pasta. Click on the player to tune in to Andy's wise words (or scroll down to follow the instructions on-screen): Ingredients: Serves 4 6 Morton Bay Bugs, halved (preferably live) 1 medium fennel bulb, diced 1 small carrot, diced 1 clove garlic, crushed 100ml white wine 50ml Pernod 100g butter 150ml cream 1 tbsp each, chopped — chervil, tarragon, parsley 500g cooked pappardelle Bugs in a hot pan... ...with fennel and carrot... ...add cream and Pernod to the pan... ...next, fresh herbs... ...mix through... ...add pasta... ...warm the pasta... ...serve and enjoy! Method 1. Heat a large pan with a touch of oil until almost smoking. 2. Add the cut and cleaned bugs, flesh side down. 3. Sauté for a few minutes, then add carrots, fennel and garlic. 4. Add white wine and Pernod, then cover and allow to steam a couple of minutes. 5. Remove lid, add cream and butter, and toss a little. 6. Scatter pasta over the bugs, and replace cover for 1 minute. 7. Add herbs, season to taste, and add a splash more wine — if necessary. 8. Toss well and divide between 4 bowls. Enjoy! The Fawkner Bistro Bar is located opposite Fawkner Park at: 52 Toorak Road West, South Yarra Victoria 3141 Australia Phone +613 9867 5853 Fax +613 9804 5439

 

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