Many of our PCCS friends have enjoyed classes with Bard Warton and learnt much from him in relation to Spanish cuisine. But like so many chefs, he has numerous skills sets in his apron pocket.
In previous posts we have shared information about Brad, he recently returned to Canberra and re-opened Parlour Wine Room following a fire that burnt the premises. The re-opening has been highly successful and squarely placed Parlour back in the good eating scene in Canberra. As often happens in my fortunate life, I had occasion to be in Canberra recently and I was able to have dinner at Parlour and catch up with Brad.
YEP – you guessed it - a fantastic meal was served to me and I was able to share many dishes with friends and have a quiet drink with Brad at the end of the evening.
In previous posts we have shared information about Brad, he recently returned to Canberra and re-opened Parlour Wine Room following a fire that burnt the premises. The re-opening has been highly successful and squarely placed Parlour back in the good eating scene in Canberra. As often happens in my fortunate life, I had occasion to be in Canberra recently and I was able to have dinner at Parlour and catch up with Brad.
YEP – you guessed it - a fantastic meal was served to me and I was able to share many dishes with friends and have a quiet drink with Brad at the end of the evening.
Brad Warton in the PCCS kitchen
Brad certainly has an impressive list of work gigs that commenced at Ottoman restaurant, Canberra, delivering fine cuisine as sous chef for 3 yrs. Ottoman has had an SMH chef hat for 17 yrs.
He then worked at Parlour Wine Room, which was one of 7 nominated for best tapas/bar food in Australia by Industry Magazine 2008.
Brad found his passion for Spanish food through working with a couple of Spanish chefs in Canberra and in Ireland and is attracted to its simplicity yet unique flavours. As well as being fascinated with the way terrain influences food, not only in Spain, but globally.
He attributes his love of food to his mother, who is an extremely handy cook and Serif Kaya from Ottoman cuisine for teaching him about “palette” and balancing flavours.
Brad left Canberra in 2010 to further expand his technique and knowledge at Ten Minutes by Tractor; a 1 hat restaurant on the Mornington Peninsula, as sous chef under Stuart Bell (formally of Bocuse, Jacques Reymond and Langtons). During his more than two years there, he was part of the team that was successful in a second hat and placed the restaurant 36th in the best restaurant in Australia (2013) list.
We had numerous inquiries from people who wanted to attend classes in Asian cuisines.
Brad returned recently and delivered a Vietnamese class for us and as usual, he left us feeling very gratified with tastes along with feeling clever with our new found skills for Vietnamese cooking.
His menu included:
We thought we would share his egg drop soup recipe with you….
Try it and let me know what you think.
VIETNAMESE EGG DROP SOUP 3 TO 4 MAIN SERVINGS
Ingredients
Method
Heat oil in a pot & cook brown onion till soft, add ginger, garlic & chilli, cook for 1-2 minutes.
Add vegetable stock & chopped tomatoes, bring to the boil.
Simmer for 20-25 mins to infuse flavours, (soups like this are always better the next day).
Add fish sauce, lime juice & palm sugar to taste.
Add prawns and simmer gently for 2-3 minutes, DO NOT BOIL!
Overcooking the prawns will make them rubbery.
Create a whirlpool in the soup by stirring & pour in the egg whites in a steady stream.
Garnish with coriander & spring onion greens.
He then worked at Parlour Wine Room, which was one of 7 nominated for best tapas/bar food in Australia by Industry Magazine 2008.
Brad found his passion for Spanish food through working with a couple of Spanish chefs in Canberra and in Ireland and is attracted to its simplicity yet unique flavours. As well as being fascinated with the way terrain influences food, not only in Spain, but globally.
He attributes his love of food to his mother, who is an extremely handy cook and Serif Kaya from Ottoman cuisine for teaching him about “palette” and balancing flavours.
Brad left Canberra in 2010 to further expand his technique and knowledge at Ten Minutes by Tractor; a 1 hat restaurant on the Mornington Peninsula, as sous chef under Stuart Bell (formally of Bocuse, Jacques Reymond and Langtons). During his more than two years there, he was part of the team that was successful in a second hat and placed the restaurant 36th in the best restaurant in Australia (2013) list.
We had numerous inquiries from people who wanted to attend classes in Asian cuisines.
Brad returned recently and delivered a Vietnamese class for us and as usual, he left us feeling very gratified with tastes along with feeling clever with our new found skills for Vietnamese cooking.
His menu included:
- Master stock, pork rice paper rolls, rice vermicelli noodle, cucumber, Thai basil, Vietnamese mint, nouc cham & fire cracker dipping sauce, pickled carrot
- Vietnamese egg drop soup
- Rare beef salad, baby spinach, bean shoots, rice vermicelli, Vietnamese mint, green papaya, cucumber, thai basil & toasted sticky rice
- Lemongrass chicken, kaffir lime leaf steamed jasmine rice
We thought we would share his egg drop soup recipe with you….
Try it and let me know what you think.
VIETNAMESE EGG DROP SOUP 3 TO 4 MAIN SERVINGS
Ingredients
- 1 tbsp canola or vegetable oil
- 1 brown onion sliced
- 50 gr minced ginger
- 3 large garlic cloves sliced
- 2 birds eye chillies sliced (optional)
- 400gr tinned chopped tomatoes
- 2 tbsp fish sauce
- 1 litre vegetable stock or water
- Juice of 2 limes
- 2 tbsp palm sugar
- 5 peeled & deveined prawns per person
- ½ bunch torn coriander
- Spring onion greens (sliced diagonally)
- 4 egg whites lightly beaten
- Coriander and Vietnamese mint (optional)
Method
Heat oil in a pot & cook brown onion till soft, add ginger, garlic & chilli, cook for 1-2 minutes.
Add vegetable stock & chopped tomatoes, bring to the boil.
Simmer for 20-25 mins to infuse flavours, (soups like this are always better the next day).
Add fish sauce, lime juice & palm sugar to taste.
Add prawns and simmer gently for 2-3 minutes, DO NOT BOIL!
Overcooking the prawns will make them rubbery.
Create a whirlpool in the soup by stirring & pour in the egg whites in a steady stream.
Garnish with coriander & spring onion greens.
Happy tastings ….
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