OH! Magazine - Australian Version June 2018 - Page 16

( OH YUM ) MARK BRIGGS’ WHOLE SARDINES, FINGER LIME & CORIANDER Recently named as one of Australia’s Top 500 Restaurants by Australian Financial Review, SARDINE eatery + bar opened last October in the picturesque coastal town of Paynesville, on the Gippsland Lakes in Victoria. British-born Mr Briggs established his career at three Michelin star restaurants across the UK, including La Tante Claire and Longuieville Manor. Over 20 years, he has worked with internationally renowned chefs including Jamie Oliver, Daniel Clifford, Pierre Koffman and Mauro Bregoli, the latter two he names as mentors. In 2004, he moved to Australia where he worked with Shannon Bennett at the original Vue de Monde in Carlton, before being appointed head chef of Vue de Monde in Melbourne CBD. In 2013, Mr Briggs was named The Age Good Food Guide Young Chef of the Year and Vue de Monde won Restaurant of the Year. To learn more visit www.sardineeaterybar.com How to make it: To make the sauce: 1. Place herbs, spices, vinegar and shallots in food processor, then blend until smooth. 2. Gradually add oil until emulsified, then place into a mixing bowl. 3. Fold seeds of finger lime through mixture. To make the sardines: 4. Season sardines with ground pepper and sea salt, then pan- fry sardines in olive oil for one-minute per side. 5. Arrange on a plate, drizzle with the sauce, and garnish with lemon wedges. What you’ll need: Fresh, cleaned sardines (Mark sources his locally from Lakes Entrance) 100g finger lime 1 bunch coriander 1 bunch chives ½ teaspoon ground cumin 2 tablespoons dijon mustard 1 teaspoon white wine vinegar 2 peeled shallots 150ml olive oil Lemon wedges Serves: 4 16 OH! MAGAZINE ( JUNE 2018 )