Born to Cook: Jack Stein Downunder
The American comfort food classic is given a new lease on life with the luxurious addition of truffles.
The second generation Stein is leading the family's restaurant empire into its next chapter and starring in an all new Aussie food series.
Cooking lettuce may sound strange, but once the leaves hit the pan, all their beautiful natural sugars are released.
This fresh South American-inspired dish is given an Australian twist with the introduction of popping, citrusy finger lime caviar.
Slow cooking the vegetables lets them caramelise and release their flavour potential, making this lamb all the more rich and wintry.
The dashi broth offers umami and balance to the rich and buttery marron, with subtle sweetness and aniseed notes from the Pernod.
Browning the butter in the anglaise (vanilla cream) gives this tart warmth, richness and a slight nuttiness - the perfect pairing for the gooey figs.
Widely popular in Asian cooking, yuzu is a Japanese citrus that imparts a floral aroma and bracingly tart zest into this abalone dish.
The charming British chef has taken charge of the nine restaurants under the Stein umbrella of his celebrity father Rick. Join him on countless Aussie adventures!
This Singaporean classic is given an Aussie makeoever and an umami hit at the same time with the addition of Vegemite.