Robin Wickins, Chef at The Royal Mail Hotel who won the coveted Best in Taste award for his ‘Pork Hangis’ said we’ll be seeing a lot more smoked and slow-cooked, American BBQ style meats. Newcomer, Fancy Hanks even brought their on-site smoker as the subtle smell of wood-smoked meats wafted through the grounds. This summer, Mike Patrick, chef at Fancy Hanks is encouraging people to smoke their own meats at home. He demonstrated how to make your own pastrami, by brining beef brisket for five days before smoking and slow-cooking it – try the recipe for yourself below.
2. Frosé (also known as Frozen Rosé)
This is the drink of the summer, according to Nathaniel Destefano from Gazi. You can guarantee it's going to cool you down on those sweltering summer afternoons. Did someone say wine o’clock?
“It’s fresh, light, healthy and sustainable,” says Alejandro Saravia from Pastuso. With bikini season upon us, this lean cuisine is a must. Alejandro uses fresh red snapper or Ora king salmon before curing in fresh citrus juices and seasoning. This Latin American cuisine is perfect during summer.
Scott Pickett from Pickett’s Deli & Rotisserie and Estelle is seeing a return to old school preservation techniques – using brines or vinegar solutions to pickle or ferment fruits and vegetables.
5. Fermented rice
Talking of fermentation, Richard Ousby, Executive Chef at Stokehouse, believes we’ll be seeing fermented rice everywhere. It is umami rich and can be added to dressings for an interesting and tasty twist! Definitely one to consider for your summer salad.
6. Dessert bars
Sweet tooths rejoice! Dessert bars are becoming increasingly popular according to Joanne Ward, Executive Pastry Chef at Om Nom, whose flair for creativity has been likened to Heston Blumenthal. If Shaun Quade’s (Lûmé) ‘Birds Nest’ dessert is anything to go by then it may be mistaken for a piece of art adorned with pretty edible flowers.
1.5kg brisket flat, raw
56.2g castor sugar
5.7g nitrite/pink salt
2g pickling spice
22.5g dark brown sugar
5g garlic cloves
160g coriander seeds
200g black pepper corns
- Place all ingredients into a large pot (except the ice, brisket and rub ingredients).
- Remove from heat and place into a large plastic container.
- Add the ice and mix until cold to make the brine mix.
- Submerge the brisket in the brine and refrigerate for five days to cure.
- Remove the brisket from the brine and refrigerate uncovered to dry out overnight.
- Rub the brisket with a small amount of oil and season with the coriander seeds and black pepper corns.
- Smoke for three hours in a smoker set at 113°C until internal temperatures reach 65°C.
- Remove from the smoker and place in a deep oven tray or dish and fill up to two-thirds with chicken stock or water.
- Cover with a layer of baking paper and tin foil.
- Place in an oven set at 165°C for 3 hours or until tender.
- To finish, slice the meat and place on a serving dish.