PRIMEX is Australia’s premier agricultural event. Mindy Woods and myself delivered cooking demos during May 11-13 in Casino NSW. Primex ‘Nourish Food & Drink’ offers a complete supply chain experience where farmers and foodies meet! See, taste, and share a variety of food experiences and destinations.
The Nourish program showcases the region’s locally produced foods and products, creating the connection between farmers and foodies. Primex 2023 delivered its biggest program yet, profiling food, brewery, and distillery products with leading chef demonstrations and associated events offering a whole new culinary experience for Primex attendees.
Primex
Richmond Valley Events Centre
Cassino Dr, Casino NSW 2470 MAP
Yakitori chicken skewers
- Total Time: 20 minutes
- Yield: Yields 12 1x
- Diet: Low Fat
Ingredients
1/2 cup tamari
1/4 cup chicken stock
1/4 cup mirin
1/4 cup sugar
300g chicken thigh fillets, trimmed, cut into 3cm pieces
6 spring onions, trimmed, cut into 3cm lengths
Instructions
- Combine tamari, stock, mirin and sugar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has reduced and thickened slightly. Allow to cool completely.
- Thread chicken and spring onions onto skewers. Place onto a plate. Brush with sauce.
- Preheat the grill or a heavy-based frypan on medium-high heat until hot. Cook skewers, basting with sauce, for 6 to 8 minutes or until cooked through. Serve with wilted spinach if desired.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Chicken
- Method: Pan fry
- Cuisine: Japanese
Hoisin pork pancakes
- Total Time: 20 minutes
- Yield: Serves 12 1x
- Diet: Low Fat
Ingredients
1 tbsp oil
1 tbsp fresh ginger, finely grated
1 x 20cm piece best quality pork loin, very finely sliced
80 ml hoisin sauce *recipe below
2–3 tsp toasted sesame oil
12 small Chinese pancakes *available in the freezer of Asian grocers
1 large cucumber, peeled and sliced into batons
6 spring onions, sliced lengthways
Hoisin sauce
Prep 5 mins | Makes about 80 ml
2 tbsp tamari
2 tbsp smooth peanut butter
2 tbsp dark brown sugar
2 tsp rice wine vinegar
1 tsp onion powder
2 tsp toasted sesame seed oil
Instructions
- In a skillet or wok heat oil. Add ginger and pork and stir fry until pork is cooked through, about 5-7 minutes.
- Remove from heat, fold in hoisin sauce, and toasted sesame oil, set aside.
- Meanwhile prepare the cucumber and slice spring onions.
- Separate pancakes, then lay a piece of cucumber and slice spring onion in the centre of each pancake. Top with cooked pork and hoisin mixture.
- Fold one side, then next and roll up from the base and arrange on a serving platter.
Hoisin sauce
- Whisk to combine, Store in a sealed jar in the fridge for 2-3 weeks.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Pork
- Method: Pan fry
- Cuisine: Modern Australian
Winding Road & Brunswick Oysters with mignonette
- Total Time: 10 minutes
- Yield: 24 1x
Description
Photo: Winding Road Distilling Co. © Orion Media Group
Ingredients
2 shallots, very finely chopped
1 tsp white sugar
2 tbsp red wine vinegar
1 tsp freshly cracked black pepper
1 tbsp Winding Road Gin
24 freshly shucked oysters
1/2 pomegrante, kernels of
Fresh lime to serve
Instructions
- Combine shallots, white sugar, and vinegar in a mixing bowl. Stir to dissolve sugar then add Winding Road Gin and pomegranate kernels.
- Place shucked oysters over ice on a dish.
- Spoon a little over each oyster and serve with freshly shucked oysters fresh lime.
- Prep Time: 10 mins
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