Pullman Melbourne on the Park
Director of Culinary Services at Pullman Melbourne on the Park, Deepak Mishra has impressive experience in a range of luxury hotel kitchens spanning 23 years. Adjacent to the MCG and other iconic Melbourne sporting venues, Deepak is accustomed to a bustling footy crowd and catering for pre and post-game appetites at Pullman Melbourne on the Park. Here’s a few crowd favourites he’s curated for your footy night in:
Cheeseburger Spring Rolls
A crispy twist on a traditional cheeseburger - served with smoky relish for an additional punch of flavour. What are you waiting for – get stuck right in!
Ingredients:
• 200g premium beef mince
• ½ white onion finely chopped
• ¼ cup dill pickle finely diced
• 1 table spoon American mustard
• 1 ½ table spoon tomato sauce
• 6 slices of cheese
• 10 spring roll wrappers
• 1 egg
• Vegetable oil for deep frying
• Handful of grated parmesan
• Salt and pepper to season
Method:
1. Lightly season the mince with salt and pepper and add to a hot pan. Allow the mince to cook and brown. Drain fat and moisture (this can be done using a sieve over a bowl).
2. Place the bowl of mince in the fridge to cool down. Once cooled, break the mince in-hand into bite sized chunks.
3. Along with the mince beef, combine onions, pickles, cheese, ketchup and mustard, mixing with hands until well combined. Taste and adjust sauces and seasoning to taste.
4. Take out spring roll wrappers 1 at a time, laying out in a diamond shape on your benchtop. Spoon a few tablespoons of the cheeseburger mix into a line 1/3 of the way up the wrapper.
5. Fold the bottom corner of the wrapper over the meat mixture, shaping the cheeseburger mix into a tight cylinder ‘spring roll’ shape ensuring each side is firmly enclosed.
6. Repeat this step until the mixture has all been used.
7. Heat vegetable oil in a deep fryer or solid-based saucepan to 190 degree celcius. Carefully put spring rolls into the oil a few at a time (don’t crowd the pan) and cook until crisp and brown all over.
8. Place the spring rolls on a serving platter and grate a small amount of parmesan cheese over the top.
9. Serve with smoked bacon marmalade (see steps below)
Smokey bacon marmalade:
Ingredients:
• 100gm smoked bacon
• 50ml malt vinegar
• 50ml maple syrup
• 2 cloves chopped garlic
• ½ teaspoon chilli flakes
• ½ tablespoon chopped candied orange peel
• 1 tablespoon barbecue sauce
Method:
1. Cook bacon, onion and garlic together on a medium/low heat until caramelised
2. Add malt vinegar, maple syrup, barbecue sauce, candied orange and chilli flakes and cook until consistency is thick
3. Leave aside to cool
4. Enjoy with your delicious crispy cheeseburger spring rolls
Baked Cheese and Tomato Spaghetti
A quick all in one approach to a simple family classic. This one’s a perfect pre-game tummy filler the family will love.
Ingredients/equipment:
• 250 grams (½ packet) spaghetti
• 200 grams crushed tomatoes
• ½ brown onion, finely chopped
• 3 garlic cloves finely chopped
• ½ teaspoon sugar
• 150 grams mozzarella and cheddar cheese mixed
• 3 tablespoons of olive oil
• Salt and pepper for seasoning
• Baking paper
• Twine
Method:
1. Cook spaghetti in salted water with 2 tablespoons of oil until it’s almost-cooked. If you’re cooking for your family, cook pasta until al-dente
2. Meanwhile, make a tomato sauce by sweating down the onion and garlic in 1 tablespoon of oil until soft and lightly golden. Add crushed tomatoes and simmer on low until cooked. Season with salt and pepper and add sugar to cut through the acidity from the tomatoes
3. Add the cooked spaghetti to the tomato sauce
4. Cut out 6 squares (approximately 30cm x 30cm) of baking paper. You may need more or less depending on the size of your portions
5. Add roughly 2 spoons of spaghetti mix into the centre of your baking paper square and tie to make a pouch, repeat until your mixture is finished
6. Sprinkle some cheese on top of spaghetti and tomato sauce mix
7. Tie in place with a length of cut twine to make a pouch
8. Place in 160 degree oven for 8 minutes (or until cooked through and cheese melted)
TIP – spaghetti pouch can also be placed in the microwave and heated until cheese melts. This should take approximately 2–5 minutes depending on microwave wattage.
Pullman & Mercure Brisbane King George Square
Executive Chef Rahul Raj is all about bringing fresh flavour and inspiring dishes to the dining menus of Goldfinch Restaurant, and Street Cafe at Pullman & Mercure Brisbane King George Square. A little different to his usual Mediterranean inspired menu items, Chef Rahul has created a fully loaded footy recipe perfect for larger appetites.
Loaded Foot-Long “Hotdog” & Fries
Topped with mustard, bacon, cheese and chives - this foot long juicy hot dog is sure to be a real crowd pleaser!
Ingredients:
Wood Smoked Kabana 12 inch (1 per serve)
60 grams grated mozzarella cheese
50 grams diced streaky bacon
50 grams tomato relish
2 teaspoon finely sliced chives
12 inch demi baguette (cut length ways, ¾ deep)
3 teaspoon seeded mustard
200 grams thick cut fries per serve
Method:
1. Start by preheating your cooking equipment:
- Oven to 180°C
- Large frying pan (or BBQ) to a medium-low heat
- Deep fryer, or pot of oil to 180°C
2. Once your equipment is preheated, cook the smoked Kabana in the frying pan (or for more flavour on the Char-side of your BBQ), you can also add the diced bacon to one side of the pan if it is large enough (or the flat side of your BBQ).
3. Place the kabana into the demi baguette, next add the tomato relish and sprinkle on the cheese.
4. Place in the oven on a baking tray to melt the cheese and warm the baguette for 3-5mins
5. Whilst waiting for the cheese to melt, place the fries in the deep fryer or frying pan until golden and crisp
6. Take the hotdog out of the oven
7. Finish by topping the hotdog with crispy bacon, seeded mustard and chives (to taste) and serve with fries on the side – yum!
Novotel and ibis Sydney Olympic Park
Sydney Olympic Park is the home of sports and entertainment in Sydney, this includes NRL games and of course those epic State of Origin clashes. Ben Collins, Head Chef for two flagship Accor hotels right in the heart of the precinct; Novotel and ibis Sydney Olympic Park has been creating hearty, elevated pub-style meals for almost 3 years. Here’s his go-to footy recipe. It’s quick and simple but has bags of flavour and is the perfect accompaniment for that game night beer.
Cheesy Garlic Herb Cob Loaf
Soft bread paired with a gooey, garlic melty cheese centre – what’s not to love? This dish could arguably be more enjoyable than the game. Let’s get stuck in and find out!
Ingredients:
• 1 cob loaf
• 1 tsp minced garlic
• 1 tsp dried Italian herbs
• 5 tbsp olive oil
• 200g triple brie cheese (wheel)
• 100g diced and fried bacon
• 80g mozzarella cheese
• 2 tsp chopped parsley
Method:
1. Preheat oven to 170°c
2. In a small bowl, whisk together oil, garlic, Italian herbs
3. Slice off top quarter of cob loaf. Place the wheel of brie on top of the bread and use a paring knife to trace around it
4. Scoop out inner circle of bread. Brush oil mixture liberally inside the cob. Carefully, cut down around edges of cob loaf to create slices that people will tear after baking
5. Place brie in the bottom of the loaf, then sprinkle in the bacon bits along with the mozzarella
6. Place bread on top of cheese and bake until cheese is melted and the bread is toasty which will take roughly 20 minutes
7. Sprinkle with chopped parsley and serve warm for maximum enjoyment
Pullman Sydney Olympic Park
Bringing modern style and comfort to the Olympic Park precinct, Pullman Sydney Olympic Park is steps away from Stadium Australia and entertainment hub Qudos Bank Arena. Steffie Chung, Restaurant & Bar Manager and Marvin Ma Executive Chef at Bacar Restaurant & Bar share with us a tempting footy recipe that’s easy to portion up and a real family favourite.
Sausage Rolls
Juicy sausage encased in flaky puff pastry and dipped in tomato sauce? A game night essential if you ask us.
Ingredients:
• 1 tray (6-8) sausages (protein of your choice) chopped at both ends and skin peeled off
• 2-3 sheets of defrosted puff pastry
• 2 eggs, beaten
• 1 cup of black sesame seeds
Method:
1. First lay 1 sausage along the bottom edge of 1 sheet of puff pastry. Depending on the length of the sausage you may have to use 1.5 pieces
2. Peel the back plastic off and roll the pastry around the sausage and ensuring it is wrapped nice and snug
3. Once the pastry is wrapped around the sausage, cut the remaining pastry sheet in half The unused half can be used for another roll
4. Using a pastry brush, brush the beaten egg generously along the sausage roll (all sides) to ensure that when cooked it will be golden brown
5. Sprinkle black sesame seeds on the top as a nice crunchy garnish
6. Using the back of the knife, gently make indents on the sausage roll as markings for when you have to cut them into pieces. Start from half way and half again (making quarters) on both halves and finally half of each quarter to make 8 pieces
7. Place the rolls in the freezer for about 1-2 hours until they are semi-frozen
8. Preheat the oven to 200˚C
9. Once semi-frozen take them out of the freezer and cut the sausage roll into pieces according to the pre-made markings
10. Place the sausage rolls, evenly spaced on a lined baking tray and cook in the oven for 18-20 minutes or until crisp and golden brown
11. Serve on a plate with your favourite dipping sauce
Sofitel Sydney Darling Harbour
Finishing with a slice of luxury, Eric Costille, Executive Chef at Sofitel Sydney Darling Harbour who oversees the in-house French inspired culinary experiences from Atelier by Sofitel to the award-winning Champagne Bar presents a French sub. With its Southern French heritage, this epic sandwich is all about simple fresh ingredients, combined in a perfect marriage of flavour. An ideal choice for those wanting a healthier option.
Provencal Sandwich “Pan Bagnat”
Get set for game day with a sandwich that brings serious flavour. Bonus, you can slice up into mini subs to feed a few, or savour it all for yourself! “Bon Appetit”
Ingredients:
• 1 loaf of Ciabatta bread cut in half
• 1 leaf of Romaine lettuce, washed and dried
• 5 basil leaves
• 1 tomato washed and sliced
• 50 grams green capsicum washed and sliced
• 20 grams spring onion, sliced
• 1 hard-boiled egg
• 40 grams of sliced tinned tuna
• 2 anchovie fillets
• 3 kalamata olives (de-stoned)
• Olive oil
• Sherry vinegar
• Salt & pepper
Method:
1. Cut bread in half—spray olive oil and vinegar drops generously on each inner surfaces of the bread
2. Prepare all ingredients and layered them as per picture
3. Close with bread top
“Bon Appetit”
