Bruny Island, where community passion and exquisite nature meet on your plate
On our recent jaunt to Bruny Island, we caught up with Chef Simon Ford. His catering business, Marefold, where possible uses local produce of Bruny Island and Tasmanian produce. For Chef Ford, it also means fostering relationships with producers, understanding their methods, and selecting the best the region has to offer.
It’s All About Community
Chef Ford’s mantra is all about celebrating community. Every dish is a testament to the hard work and dedication of his suppliers. From the farmer tending to her vegetables to the fisherman out on the waters, everyone has a vital role in creating Marefold’s culinary feasts.
Whether you’re hosting an intimate gathering for family and friends or a grand celebration with a large guest list, sharing Bruny Island with them means sharing the island’s flavours too. Your wedding guests will love indulging in Bruny Island’s best!
A Tasty Treat to Try at Home
Want a taste of Bruny Island’s goodness? Chef Simon Ford is sharing one of his beloved recipes with you. This dish showcases the remarkable flavors and exceptional quality of Tasmanian produce. It’s like bringing a piece of Bruny Island into your own kitchen. Enjoy!
Barbecued abalone
rosemary butter brioche with lime mayo
This is a fantastic recipe for summer barbecues after a successful days fishing or diving.
The brioche can be made ahead of time and frozen and the lime mayonnaise works perfectly well with a good quality store bought whole egg mayonnaise. I often use Kewpie. I’m using abalone here
But pretty much all seafood works just as well. Anything from fresh Flathead to Squid.
Ingredients (yields 12 buns)
2 Large fresh abalone ( shucked and cleaned )
200g each – approx sliced 2mm or thinner
4 mini gem lettuce
For the Brioche
115 mls Warm milk
30 g sugar
2 eggs
1 tsp dry yeast
55g softened butter
360g high protein bread flour
For the rosemary butter
300mls pouring cream
250g salted butter
2 fresh green sprigs rosemary
1 lime juice & zest
1 lemon juice & zest
2 kafir lime leaves
1 tsp white miso
2 garlic cloves left whole but bruised
For the lime mayo
150g Kewpie mayonnaise
1 lime juice & zest
1 tsp cracked black pepper
Method
Brioche
- place the first 4 ingredients in an electric cake mixer and mix well with a dough hook attachment.
- Add flour and butter and continue to knead the dough for 6 minutes.
- Cover bowl and leave to proof until it doubles in size 1-1.5 hours
- Divide dough into 12 even size balls ( 55 grams ) roll them by hand and place on a baking paper lined tray and proof again until the balls double in size.
- Whisk 1 extra egg and brush the tops of the buns with the egg wash.
- Bake at 190 degrees for 12 minutes or until the internal temperature is 89 degrees.
Rosemary butter
- In a saucepan place all ingredients except the butter and reduce over the flame by one third continually stirring.
- Slowly whisk the butter into the reduction until fully incorporated and set sauce aside somewhere warm. I use the very edge of my barbecue.
Lime Mayo
- whisk all ingredients together and set aside.
Assemble
- Sear the abalone on very high heat no longer than 15 seconds a side and then place in the rosemary butter.
- Shred mini gem lettuce and add lime mayo and mix. Use as much or as little mayo as you like.
- Butter the brioche and toast on the barbecue and then place the mayo lettuce on the bottom of the bun.
- Place 4-5 slices of abalone from the rosemary butter onto the lettuce and place the top on the bun. I use a rosemary sprig to secure the bun togetherPlace the rest of the rosemary butter into a serving bowl to use as a dipping sauce. It should have taken up some of the beautiful umami flavours of the barbecued abalone meat
- Eat and enjoy!
Chef Simon Ford
Marefold Private Catering and Events
Dennes Point
North Bruny
Servicing Tassie Wide!
