Andrew Fielke

Andrew Fielke is a talented, award winning Adelaide chef with experience in Switzerland, Austria and London’s Savoy Hotel.
His passion for Australia’s overlooked native food resources led to pioneering a "Creative Native Australian Cuisine". He refined his craft using amazing 40,000 year old ingredients to create wonderful dishes, utilising the unique textures and stunning flavours of nutritious nuts, seeds, fruits and herbs like Lemon Myrtle and Quandong.

Andrew founded three successful and famous Red Ochre Restaurants, but now works all over the world as a consulting/guest chef. He presents an Australian Food & Wine TV segment on the ABC’s Asia Pacific Channel. His latest venture, Pro Chef Golf Tours combines his great passion for food wine and playing golf, by hosting exclusive golf/food/wine tours around Australia.

Prawn Bisque with Lemon Myrtle & Coconut Foam

© Andrew Fielke

Prawn Bisque with Lemon Myrtle

Ingredients – Stage 1

250g Prawns (reserve heads & shells)
20ml Peanut Oil
10ml Sesame Oil
1-2 Red Chillies
15g Garlic Cloves

Method – Stage 1

Place prawn shells, both oils, chilli and garlic into the bowl and cook for 15 minutes at 100°C on speed 1.

Ingredients – Stage 2

100g Spring Onions
100g Carrots (roughly chopped)
100g Celery
50g Ginger (peeled)
2 Stalks of Lemon Grass
10g Peanut Oil

Method – Stage 2

Place all ingredients into the bowl and chop for 20 seconds on speed 8.

Then cook for 5 minutes at 100°C on speed 2-3.

Ingredients – Stage 3

20g Tomato Paste
3-4 Lemon Myrtle Leaves
2-3 Kaffir Lime Leaves
25g Coriander roots
15g Basil leaves
1 litre Fish/Chicken Stock (or 2 cubes & water)
25ml Fish Sauce
50g Dark Palm Sugar
200ml Coconut Cream

Method – Stage 3

Add the rest of the ingredients into the bowl and cook for 20 minutes at 100°C on speed 1.

Variation

You can steam prawns, scallops and other seafood to add to the bisque at the end. Place the seafood in the Varoma dish and cook for 20-25 minutes (until the seafood is cooked) at Varoma temperature on speed 1.

Once cooked, remove Varoma dish. Add 20g cornflour and cook for 3 minutes at 100°C on speed 4.

Strain through Thermomix strainer or sieve.

Serve with steamed seafood or with coconut foam.

Coconut Foam

Ingredients

200ml Coconut Cream
100ml Cream
1 leaf gelatine, softened

Method

Place all ingredients into the bowl, mix and cook for 4 minutes at 80°C on speed 4.

Chill and charge with gas or place back in bowl and whisk with the Butterfly (when chilled and still soft) and process for 30 seconds on speed 3.

Serve hot soup in tall elegant glasses with the cold foam.