Fusing a delicate colour palette of musk, clay and nudes, the food experience at this years Myer Marquee will be luxurious and premium. Fortunately The Big Group have let us in on a few of their secret recipes so you too can have a taste of the 2016 Myer Marquee…
Described by Director & Co-Founder of The Big Group Bruce Keebaugh as ‘A fresh take on the traditional French ‘classics’ with a modern Australian twist’, this years menu will feature some familiar favourites – think steak and frites, gnocchi a la parisienne with truffles and ‘frozen’ brûlée.
1 cup water
1 cup plain flour
1 tsp salt
3 tbsp butter
3 large eggs
¼ parmesan, grated
2 tbsp Truffle paste
½ – 1 cup Porcini mushroom stock
½ bunch chives, chopped
For the choux pastry – bring the butter and water to the boil in a large saucepan. Add the flour and salt and whisk continuously for about 2 minutes until the sides come away from the saucepan.
Transfer the mixture to a bowl of a free-stand mixer with paddle attachment. Beat until half the heat is released, then start to add eggs one at a time. Once incorporated, add the parmesan.
The mixture should be glossy and thick but still a pipeable consistency. Transfer the mixture to a piping bag with a 1.5 or 2cm cm nozzle.
Bring a large pot of water to the boil. Pipe small lengths of pastry straight into the water, cutting to release with a small knife. When the gnocchi float, remove with a slotted spoon into a metal bowl.
To finish the gnocchi, place in a fry pan with some porcini stock, and truffle paste and toss through. Garnish with fresh chives.
charred broccoli salad
3 heads broccoli
2 cobs raw corn
500g block of fresh ricotta
150g rock salt
¼ bunch of parsley stalks rough chopped
1 tsp peppercorns
1 lemon peel
1 tbsp olive oil
⅓ red wine vinegar
1 tsp salt
2 garlic cloves
1 shallots, finely chopped
1 green chilli, finely chopped
½ cup coriander, finely chopped
¼ cup flat leaf parsley, chopped
2 tbsp fresh oregano, chopped
¾ cup extra virgin olive oil
1 tsp sugar
Cut the broccoli into florets, and bring a large pot of water to the boil and blanch for 3 – 5 minutes, then refresh in cold water. Drain and set aside. Heat up a dry pan, flat grill or BBQ and begin to char the florets, moving around occasionally until lightly charred in spots. Set aside to cool.
Standing the corn cob vertically, carefully run a knife along the cob and remove all kernals. Set aside.
Pre heat the oven to 180 degrees. Mix chopped parsley stalks, peppercorns and lemon peel. Spread salt on the bottom of a large flat tray and place a piece of muslin cloth on top. Place the herb mix on top of the muslin cloth, cut the ricotta in half-length ways and place both halves onto the herb mixture. Rub the oil over the ricotta and bake for 40 mins then allow to cool. Pull off of the herb mix and remove any bits that have stuck to ricotta.
For the chimichurri: Place all ingredients in a food processor and whizz until combined.
To assemble, combine the broccoli, raw corn and crumbled ricotta, drizzle over the chimichurri and garnish with extra coriander or parsley leaves.
baked chocolate mousse with crème fraiche
60g brown sugar
150g unsalted butter
250g dark chocolate
3 egg yolks
200g crème fraiche
2 tbsp icing sugar, sifted
200g roasted hazelnuts, chopped
You will need individual silicone molds such as half spheres, or another shape that is approximately 100 – 150ml in volume
Preheat oven 160°C. Put chocolate and butter in a bowl over a pot of simmering water and melt over low heat.
In the bowl of a free stand mixer or using an electric whisk, beat the eggs and sugar together until pale and fluffy, and it has doubled in volume. Pour the egg mix into the melted chocolate and butter mix, and gently fold in with a spatula.
Spray silicone molds (alternatively you can set the mousse in a tray and scoop out quenelles). Fill your molds to the top using a spoon or piping bag, and scrape excess with a palette knife or spatula, to ensure a flat surface. Place in the oven and bake for 10-15 minutes until firm to the touch.
Remove and allow to cool completely, then refrigerate for several hours or overnight. When ready to serve – pop out of the molds onto a tray. Whisk together crème fraiche and icing sugar. To serve, place each mousse on a plate with a quenelle of crème fraiche and sprinkle of chopped hazelnuts.
For more fun and fashion from the 2016 Melbourne Cup Carnival, be sure to follow @myer on Instagram, Facebook and Twitter and myersnaps on Snapchat, and don’t forget to check back here each day for race day wrap-ups and our pick of the best trackside looks.