As one of Australia’s highest profile chefs and restaurant managers, Neil Perry is about to spread his culinary wings even wider.
Having recently merged his Rockpool Group (think Rockpool Bar & Grill, Rosetta, Spice Temple and Burger Project brands) with Urban Purveyor Group (which include Sake, Fratelli Fresh and The Bavarian), Neil isn’t about to take the mound of money he received, buy an island and work on his tan.
‘Now we’re fully funded we’ll open a Rockpool Bar & Grill together in London or Los Angeles. We’re looking at putting a smaller Rockpool Bar & Grill and a Spice Temple into Brisbane,’ Neil says. ‘Building will start soon at Grosvenor Place in Sydney where we’ll open [Italian restaurant] Rosetta.’
A Rockpool Bar will also open in Melbourne within the first few months of 2017. And, as if all this isn’t enough, over the next five years, Rockpool Dining Group plans to open 100 Sake Jr diners –a fast-casual spin-off from Sake Restaurant and Bar – around the country. Phew!
Despite being ridiculously busy, Neil has still found time to pen a cookbook: Neil Perry’s Good Cooking ($49.99, Murdoch Books). Here is one of the recipes that feature – ideal for summer barbies!
KOREAN SPICE-RUBBED CHICKEN
The chicken is great cut up and served with kimchi and gochujang (Korean hot
bean paste), wrapped in lettuce leaves.
4 large boneless, skinless free-range chicken thighs
2 teaspoons light brown sugar
2 teaspoons gochugaru (Korean chilli powder)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sesame seeds
1 tablespoon sunflower oil
60ml (2 fl oz/1/4 cup) sunflower oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 garlic cloves, finely chopped
To make the marinade, whisk together the sunflower oil, soy sauce, rice vinegar and garlic in a large bowl. Add the chicken to the marinade and set aside to marinate for at least 30 minutes.
Combine the brown sugar, gochugaru, sea salt, black pepper and sesame seeds in a small bowl. Drain the chicken well and pat dry with paper towel. Rub the dry spice mix evenly over the chicken.
Heat the sunflower oil on a barbecue or in a chargrill pan or frying pan over medium heat. Cook the chicken for about 4 minutes on each side, depending on the thickness, or until firm to the touch. Transfer to a plate and rest in a warm place for about 5 minutes.
Serve the chicken with any juices from the resting plate.
Note: Gochugaru is a Korean spice traditionally made by drying red chillies and crushing them into flakes. Usually the seeds are removed.
Tell us: do you prefer to use a chargrill pan or a barbecue when cooking marinated meats? Let us know in the comments below.