Last year's Masterchef winner Brett McGregor's cookbook takes your tastebuds on a culinary journey.
Love it or hate it, the MasterChef franchise of TV cooking competitions has helped launch a whole lot of careers and got people talking about food. New Zealand's first winner, former school deputy principal Brett McGregor, was wise enough to eschew the sweat and hard yakka of a professional kitchen for a more enjoyable life of appearances, classes and pursuing that elusive thing called a "media career".
He was one of the few contestants in the "show us your book idea" challenge who had clearly thought about what the over-crowded world of cookery books was missing.
His book, Taste of a Traveller, makes you long to throw on a backpack and head off to gorge your way through the eateries of Southeast Asia, Spain and Morocco. Brett's versions are authentic but not intimidating and Aaron McLean's food photography is in his usual crisp, appetising style.
Confusingly, the sweets chapter heads back home to New Zealand and the recipes from fellow travellers (the 2010 series' contestants and judges) bounce through Italy, Mongolia, Peru, Mexico and Croatia. Still, food and accompanying notes are good enough to get you cooking and/or booking the next flight out.
Thai-style surf and turf
Serves 4
This was by far my best creation on MasterChef. We didn't get the chance to cook what we love very often, so I was happy finally to cook something of mine to impress the judges - to show them a little of "me" on a plate. As crab can be expensive you can use scallops or any firm-fleshed white fish fillets.
For the turf
500g beef fillet
Garlic-infused oil for brushing
Salt and freshly ground black pepper
2-3 shallots, finely sliced
1 cup mint leaves
1 cup coriander leaves
1 red capsicum, cored and finely sliced
2 handfuls baby watercress
Lime wedges for serving
For the turf dressing
Grated zest of 1 lime
1/4 cup lime juice
2 cloves garlic, bruised with the flat blade of a knife and finely chopped
Freshly ground black pepper
1 tablespoon fish sauce
20g palm sugar, grated
Turf method
1. Brush the beef with the garlic-infused oil. Season with salt and pepper, then sear in a large, hot frying pan. When the outside is completely caramelised, remove from the heat, allow to cool, then roll in plastic wrap and chill.
2. Whisk the ingredients for the dressing together until well combined.
3. Thinly slice the beef across the grain, place in a bowl with the remaining ingredients and combine with the dressing.
For the surf
500g crab meat, cooked and all shell removed
1-2 fresh red chillies, finely minced
2-3 shallots, finely sliced
150g fresh shaved coconut
Grated zest of 1 lime
1 cucumber, seeded and thinly sliced
2 tablespoons chopped mint leaves
Salt and freshly ground black pepper to taste
For the surf dressing
4-6 tablespoons lime juice
4 tablespoons coconut vinegar (available in Asian stores)
1 teaspoon sesame oil
2 tablespoons olive oil
4 teaspoons fish sauce
Surf method
1. Combine all the surf ingredients and season to taste with salt and pepper.
2. Whisk the ingredients for the dressing together until well combined, then mix with the salad until well dressed.
To serve
1 lime, cut into wedges. On a rectangular plate, pile the turf at one end and the surf at the other. Place lime wedges in the centre and serve.
Be in to win!
We have one copy of Taste of a Traveller by Brett McGregor to give away.
Email your contact details to life@nzherald.co.nz with "Taste of a Traveller" in the subject line by Thursday April 14.
* Taste of a Traveller, by Brett McGregor, photography by Aaron McLean, published by Random House, $55.
