Join our Executive Chef John McLeay as he attends Eat Street Melbourne as Official Ambassador on Tuesday May 9th.
This enormous foodie event, held at the Sofitel on Collins, is all about raising funds for Variety – the Children’s Charity. The not-for-profit aims to empower Australian children who are sick, disadvantaged or have special needs by providing them with practical equipment, programs and experiences.
The night’s theme “Four Seasons in One Evening” will allow you to sample dishes from top chefs and restaurants celebrating all that is quintessential to Melbourne. Don’t miss out on this fabulous night of food from restaurants such as Red Spice Road, Estelle Bistro, Cumulus Inc. and more for a good cause and book your tickets here.
John can’t wait to bring his Red Spice flair to the event so he’s giving you a taste of the current season, autumn, with a classic mushroom recipe.
Watch John cook the dish and follow the recipe to recreate it at home.
Kung Pao Mushrooms
100g king mushrooms, cut into 3cm dice
100g oyster mushrooms
100g Shimeji mushroom
100g button mushrooms, halved
4 tbsp Shaoxing wine
4 tbsp light soy
4 tbsp black vinegar
4 tbsp sweet soy
3 tbsp vegetable oil
200g roasted peanuts
2 garlic cloves minced
1/2 tbsp Sichuan peppercorns, finely ground
10 small dried chilli
1/2 cup chopped spring onion
1. Heat the oil in a wok, add the chilli and garlic.
2. Then add the mushrooms, cook while stirring for two minutes.
3. Add the peanuts then all the remaining ingredients. Continue to cook while stirring for a further minute.
4. Thicken slightly with cornflour/water mixture and place into a serving bowl.
Serves 4 as part of a shared meal.