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Roasted Cobia x MunJebel Rosso

Roasted cobia, green tomato juice and mollusk

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This week on the tasting menu we featured a very simplistic, fresh fish course using the new season tomatoes. These tomatoes hold high acidity and have not experienced real temperatures for them to ripen and expel their natural sugars yet. So we juice them add some basil and hang the mixture resulting in a green tomato juice that's very clean and unassuming.

The fish is cobia, a member of the kingfish family also known as black kingfish. It is a very firm fleshed fish when raw with a high fat content which helps keep it moist when roasted. Also a seasonal fish which is plentiful at the moment.

We serve a little braise of mollusks cooked in their juices spooned over the top of the fish. For this we used periwinkles or sea snails. As I've not used these large Australian varieties before it was abit of fun discovering the best way to use them. They can be very tough and gritty- not for the BBQ.

We brine the snails in an acidic solution for 2 days before cooking to tenderise and clean them.
We also served some beautiful diamond shell clams and finished the dish with some basil oil.

A taste of things to come as the weather warms up.

2010 Frank Cornelissen MunJebel Rosso 7 VA, Sicilia, Italia

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Frank C is what we in the wine industry describe as a "mad chiller". His wines are pure and unrefined. This wine in particular is 100% Nerello Mascalese - a Sicilian native varietal. The name Munjebel has a literal translation of Mountain of Fire… The vineyard is located on Mt. Etna, a still active volcano in Sicily. One of the ultimate examples of natural winemaking...


The Pullet's Egg x St Helga's Riesling

Pullet's Egg, Smoked Onion, Duck Ham
A Pullet is a chook that is laying eggs before it is 1 year old. The eggs are slightly smaller than a normal egg. They are a seasonal product and we are very lucky to be able to source them. We have this dish on our Tuesday tasting menu while the eggs are available. Not only is the flavour a lot richer than usual but the yolk is a much more vibrant colour.

The dish is served with an onion purée made from sweet white onions and butter that has been smoked over hay. The duck ham is house made and has been hanging for a month. It is smokey, salty and holds its flavour perfectly when partnered with the richness of the egg and sweetness of the onion.
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2005 Steingarten St. Helga Riesling, Barossa Valley, SA
Every now and then the big Aussie wine companies do the right thing. 2005 was an amazing year for most of Australia's wine growing regions and the Barossa Valley was no exception. Pernod Ricard, the company that own the Steingarten brand, have some of the most amazing vineyard sites I have ever scene, and that is where the fruit for this wine is sourced from. Just hitting it's stride at its 7th birthday, this wine delivers a minerality and richness that few can match. We didn't get much, so make sure you try one!
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Brisket vs Izway Shiraz


New dish alert - our beef brisket… Brisket is pretty much the breast of the beast, and is considered a secondary cut, which makes it really underrated. All our beef is pasture fed, so the flavour is a way more "real". The kitchen braise it overnight, press it between trays to flatten it out a bit, then brush it with some rendered fat, before crisping it up in the oven. So crispy.

The garlic used in the dish is literally wild, which makes it a lot different from supermarket garlic. The season has just started and the flavour is a lot more expressive and intense. When it is cooked properly, it becomes sweet and tender. Every part of the garlic is used… the shoots, the leaves, the clove and even the skin.

The dish also has a celeriac which is pickled in horseradish vinegar - this gives the finished product plenty of acid to cut through the beef.

The final ingredient is a light roasting juice made from the beef trimmings and garlic oil.

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2010 Izway "Bruce" Shiraz

One of the best back label descriptions in the game - "Bruce is a man of few words…" The style of this wine might not be extremely relevant, but there is no denying blockbuster Barossa Valley Shiraz. It's the style the Australian industry was built on. Fortunately, as immense as this wine is, it still has plenty of character and even some delicate features. We love it. As always, a style of wine like this will sit better with bigger, richer dishes, like our new beef brisket! Thanks for coming.

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King Salmon x Oiseau et Renard Shiraz

Dish of the week - King salmon, Gewürztraminer, Frozen Horseradish
Our new King Salmon dish is the perfect spring dish. Brined to order in Gewurtztraminer (we highly recommend a glass to match), it is served with the perfect counterpart - frozen horseradish. It's an insane flavour / temperature combination. A herb oil finishes the dish off; a combination of dill and dried seaweed - the perfect savoury finish.

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Wine of the week - 2010 Oiseau et Renard Shiraz
This Shiraz is sourced from 90 year old vines in South Australia's Eden Valley. Eden Valley is just behind the Barossa Valley, but unlike it's neighbour, which is known for the classic, big style of Aussie red, Eden Valley tends to produce a lighter, almost cool climate style. We like those styles at Duke because they work really well with food. Organic viticulture, the winemaking itself is very simple with no additives other than a tiny bit of preservative at bottling time. The wine tastes like dark fruit and dark chocolate but isn't too big or rich and finishes with really nice acid. Perfect with our lamb!

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Tuesday Tasting - August 8th

It's not every day a kitchen can access black radish, but Duke managed to source some for last night's tasting menu. It acts as the perfect spice when matched with oyster. The new celeriac and pine dish is brought together by the addition of lardo. The squid reappeared - back by popular demand... And Nik also threw the blood orange into the mix, it's a great palate cleanser between the richness of the last main, and the final dessert. Voila!

Wanna eat this stuff?

Ring em on 02 9332 3180
Shoot em an email at reservations@dukebistro.com.au

1. Canapés: Gougere with smoked goats curd, duck liver and gingerbread, trout and herb toasts Image and video hosting by TinyPic
2. Black radish, oyster cream and herbs
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3. Celeriac, pine and lardo
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4. Rye porridge, chicken oyster and parmesan Image and video hosting by TinyPic

5. Shaved squid, fennel and olive
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6. Lamb shoulder, aubergine and garlic bread Image and video hosting by TinyPic

7. Blood orange, buttermilk and olive oil
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8. Chocolate creme, pear and salted butter

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Tuesday Tasting - July 31st


As always, this week's menu was crafted based on available and seasonal produce. The artichoke Barigoule, Chestnut, Frisee was a real highlight and an awesome way to kick off the night. globe artichokes have ripened early with some growers making their goodness available a little earlier this winter. There are a heap of new dishes in the savoury section of the menu, but the real winner was dessert... I have a feeling we'll be seeing the blood orange, buttermilk and madeline on our regular menu in the near future...

Wanna eat this stuff?

Ring em on 02 9332 3180 
Shoot em an email at reservations@dukebistro.com.au

1. Globe artichoke barigoule, chestnut and frisee
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2. Smoked egg pre-integration to larger dish
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3. Smoked egg, cauliflower and almond
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4. Roasted pumpkin, goats milk and sunflower
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5. Saute of duck, hibiscus and gingerbread
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6. Squid, fennel and olive
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7. Rocquefort parfait, walnut and port
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8. Blood orange, buttermilk and madelines
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