Dani Valent’s Cooks and Chefs Series: Hetty McKinnon
For the next instalment of her monthly at-home dinner series, Cooks and Chefs, food writer Dani Valent has put together three spring-inspired menus – plus dumplings and desserts – with the help of cook and author Hetty McKinnon.
McKinnon is the owner of Surry Hills’ popular Arthur Street Kitchen and author of several cookbooks. Her latest, To Asia, With Love, which was released last month is a joyous celebration of Asian-Australian cooking.
For Cooks and Chefs, she and Valent have collaborated to put together three one-off meals: a big brunch, a salad-y picnic, and a banquet with rice.
The brunch menu includes a tomato-and-egg shakshuka with Asian flavours, condensed-milk French toast, rice congee, pickled carrot salad and kale chips.
For the picnic spread, McKinnon has created mushroom-and-kimchi “sausage” rolls, a banh mi salad, shallot pancakes, spicy smashed cucumber salad with tahini, cold peanut butter green-tea noodles, and more.
The banquet option includes a selection of dishes best served with steamed rice such as ginger-shallot miso-glazed eggplant, and black-pepper brussels sprouts with cold silken tofu. You can also opt for build-your-own dumplings with a choice of fillings – asparagus, mint and feta; peas and chives; and zucchini, pesto and goat's cheese.
For dessert, choose between a black sticky rice pudding, or flourless soy-sauce brownies.
The dishes will be prepared by one of the city’s top caterers, Cookes Food, under McKinnon’s guidance and delivered ready to heat up or serve fresh.
Order online by 8pm on Wednesday November 4 for pick-up (between 9am and 5pm) or delivery on Saturday November 7 in Melbourne, and delivery on Friday November 13 in Sydney.