Flying Fish chef Adam Hall ATC Ambassador: Kitchen Secrets for Sydney Autumn Racing’s Carnival

One of the country’s most celebrated chefs has revealed the secrets of his kitchen after creating the most sumptuous Australian racing menu ever.

Adam Hall, Executive Chef of The Star Sydney’s flying fishDo ATC’s Culinary Ambassador for the Sydney Carnival Orive Racing is offering a world-class culinary racing day experience across the main Carnival events until 15th April.

On Saturday, the Hall team prepares for the second day of the T.I.T.He is the star of “heroism”which features four Group 1s, including the world’s richest 2,000-meter race, the $4 million Queen Elizabeth Stakes.

Prepared and ready to serve nearly 2,000 fresh shrimp, 200 locally sourced mussels, and 100 lobsters throughout the carnival, the seafood pro is delighted to serve some of its most sought-after dishes to diners alongside star chef Jerry Maher.

“We ate some fantastic Mediterranean-inspired dishes at Rosehill Gardens featuring locally caught Spanish mackerel with caponata and green olives and Spencer Gulf King prawns with ox heart tomato and blood lemon,” Hall told FEMAIL.

“At Royal Randwick, we have raw bar shows hosted in the conservatory where diners can try our amazing oysters with baby finger lime, smoked Jervis Bay mussels with macadamia and fermented peppers, and Shark Bay scallops with pickled desert lime and lemon myrtle.”

But for those who just can’t make it on the right track this season, Hall shared some of his top tips that will get you serving amazing dishes to your guests at home.

Scroll down for the video

WOW FOR LESS – Create ‘amazing’ meals with simple, affordable ingredients

A go-to salad in the fall would be smoked trout with steamed baby potatoes, cherry tomatoes, and fresh herbs seasoned with lemon juice, olive oil, mustard, and chardonnay vinegar. “Simple, full of flavor and easy to prepare,” said Hall.

The young chef is a fan of staples and said several of them are perfect for creating a delicious meal on a budget – namely canned and canned seafood.

“One of my favorite dishes is the simple pasta that uses Good Fish Spanish mackerel in olive oil,” he said. Spanish mackerel is sustainably caught in the wild and has an incredibly rich flavour.

I usually sauté cherry tomatoes in olive oil with garlic, chilies, capers, and olives, then add the mackerel filet and toss in fresh parsley, basil, and lemon zest. This can be folded through any type of pasta but I find it works best with fresh linguini or fettuccine.

Find out what’s happening in season

Once the weather cools and the days get shorter, Hall likes to take his time and cook dishes that are nutritious and full of flavour, so seasonal seafood is key.

A light broth, soup or stew comes to mind. Imagine bowls full of Jervis Bay mussels steamed in white wine with plenty of fresh herbs, garlic, tomatoes and peppers with crunchy sourdough and cultured butter.

Oysters and crustaceans really shine as the cooler months go by. Prices for locally caught crabs, lobsters, and shrimp are usually more reasonable with lower demand than in the summer holiday months.

“Mussels, oysters, and pepes are all well-available and are affordable, versatile, and can suit a wide range of cooking styles.”

Make the marinade the star

Hall is known for its mouthwatering sauces, rubs, and marinades, and there’s one who swears it works with almost any seafood.

“A quick and easy green sauce that works every time and is great with any seafood,” he said.

You can make it by blending garlic, green peppers, parsley, basil, mint, lemon juice, Dijon mustard, capers, and anchovies with olive oil and red wine vinegar.

Pair oysters with champagne

“When I’m enjoying champagne, I really can’t get past freshly shucked natural Sydney rock oysters. The balance of sweet, savory, umami, and savory minerals is perfect for enhancing the champagne’s flavor.

…then pair it with the perfect sauce

The most classic sauce pairing with oysters is bite-sized, but there are endless options for tweaking and changing the basic recipe.

In Flying Fish, Hall makes use of the original Fingerlime to give really nice citrus notes and infuses local Chardonnay vinegar with finger skins to enhance the background flavor profile.

They balance the acidity with a little sugar and add mandarin olive oil to give a delicious richness and smooth mouthfeel.

Discover a wet scrub

I love making the spice rub for the salmon because it really helps balance the butteriness and richness of the meat. One of my favorite blends, Hall said, uses the original lime juice, saltpeter, bush tomatoes, and peppers.

the ATC The Sydney Autumn Racing Carnival has a prize pool of nearly $41 million and includes 18 Group 1 races including the world’s richest race for two-year-olds, the $5 million Longines Golden Slipper (1,200 million), and the $5 million Longines Queen Elizabeth. Stakes (2,000 million) and the $4 million The Star Doncaster Mile (1,600 million).

For more information on the dining experiences, Flying Fish Executive Chef Adam Hall will be curating the 2023 Sydney Autumn Racing Carnival. website.