AT A GLANCE
"This dish was pulled together at 2am at home after a long day in the kitchen," says Anchovy chef Thi Le. "There was nothing at home except for a random smattering of condiments. What I love about fermented beancurd is the same thing I love about Vegemite - umami." At Anchovy, Le cures and dries her own tuna (mojama) in brown sugar, spices and soy, and lets it air-dry for a few days.
|01||For fermented beancurd and preserved black olive mayo, whisk mayonnaise and beancurd until smooth, then stir in preserved olive and mustard green paste, and refrigerate to chill (10 minutes).|
|02||For sweet ginger dressing, whisk ingredients in a bowl to combine.|
|03||Heat a char-grill pan (or barbecue) over high heat. Add asparagus and turn occasionally until charred and tender (2-3 minutes). Transfer to a bowl, cool briefly, then add fermented beancurd and black olive mayo, and dill, toss to combine, then drizzle with ginger dressing to taste (remaining dressing will keep refrigerated for 2 weeks and can be used on salads). Serve topped with mojama finely grated on a Microplane.|
JAMSHEED HAREM “MADAME CHARD” 2015 CHARDONNAY, COLDSTREAM – FRESHNESS AND COMPLEXITY AS A RESULT OF LOW OAK CONTACT, BOTTLED UNFINED AND UNFILTERED. , suggested by ANDREW BARRY