Mercurio's Menu by Mercurio, Paul -- Read -- Imperial Library of Trantor

Index

Cover Title Page Also Available Contents Introduction New South Wales

Polka dot cookie pops Wild scallops with watercress and radish salad Weed filo My experimental sichuan pork scroll Oysters three ways Mixed leaf salad with speck Snail and yabby leek pie Crouton of quail on wild mushroom pâté with asparagus and quail glaze Tandoori goat burgers Goose egg pasta with roasted pumpkin, garlic and butter sauce Beer-braised spatchcock Laksa johore Stuffed sweet capsicums Eggplant with haloumi and fried tortillas Bangalow sweet pork roast with anchovy sauce Indian-style fried snapper Byron guacamole Mediterranean rack of goat with spring vegetables Baklava Flaming oranges Green tea and Buddha’s hand ice cream Green tea and Buddha’s hand ice cream

Queensland

Beer-marinated prawns with crisp asparagus spears Beef ribs in red wine and pepper Emu rice-paper rolls Spanner crab with squid-ink angel hair pasta Veal roulades with beetroot and radish salad Aussie beer bush damper Crocodile and mango curry Gado gado Linguette ai fiori Barramundi on a bed of lentils Coconut-braised beef in jungle curry Prawn, avocado and bocconcini pizza Spiced barramundi with a Moroccan carrot dressing, red claw, avocado and smoked salmon stack Flamed banana and pineapple with passionfruit ice cream

Northern Territory & Western Australia

Chinese-style steamed barramundi Buffalo sausage Capsicum and porter relish Venison pie Smoked kangaroo pastrami Barbecued prawns Salad niçoise Scallop, squid and venison chorizo salad Barramundi moolie Butter-poached marron Salmon with fig and bresaola Margaret River venison carpaccio with seared Abrolhos scallops Fruit soup with feta

South Australia

Cockle linguine Citrus lamb Venison stuffed with marinated figs and walnuts Slow-braised goose in cherry beer King George whiting with a white wine butter and caper sauce Venison carpaccio King crab salad

Victoria

Red Hill Brewery steak sandwich Barbecued mussels with garlic parsley lemon butter Salt-baked snapper Fig and goat’s cheese salad Smoked eel dip Moroccan spiced lamb stuffed with medjool dates and Drysdale fettina and a tagine of sweet potato Barbecued pork chops with barbecued vegetable salad Thai beef salad Greek-style lamb on the barbecue Greek salad Smoky spiced haloumi Peninsula beef with salsa verde, and grilled asparagus with blood orange King George whiting on the barbie Chinese mussels Home-smoked trout frittata Japanese-style abalone salad on pickled cucumber Saffron risotto Beer scrambled eggs with smoked trout and goat’s cheese toast Pork and rabbit rillettes Chicken with garlic, olives and Saison Ale Herb-crusted rack of lamb with asparagus purée Roast standing rib eye American-style barbecue ribs Rabbit fricassée with sweet potato mash Bouillabaisse Steak tartare Drunken quinces My daughter Elise’s double-dipped chocolate strawberries

Tasmania

Provençal-style vegetables Beer-battered fish Mures Upper Deck blue-eye recipe Roasted venison with baby beetroot and Persian feta salad Crayfish and raspberry terrine Whitefish with chilli sambal Cherry cheesecake with sheep’s milk ricotta

New Zealand

Saffron, bay leaf and fennel potatoes Hapuku (groper) in foil cooked on coals Salad of dory ceviche,blood sausage and grapefruit Lamb with artichokes and capers Seafood and wheat beer chowder Paua buttie Pheasant on couscous with a wheat beer and boysenberry sauce

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