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
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OH! MAGAZINE ( JUNE 2018 )