Book of Days Tales

Sydney Harbour Bridge was formally opened on this date in 1932. Amongst those who attended and gave speeches were the Governor of New South Wales, Sir Philip Game, and the Minister for Public Works, Lawrence Ennis. The premier of New South Wales, Jack Lang, was to open the bridge by cutting a ribbon at its southern end. However, just as Lang was about to cut the ribbon, a man in military uniform rode up on a horse, slashing the ribbon with his sword and opening the Sydney Harbour Bridge in the name of the people of New South Wales before the official ceremony began.

Australia always presents me with a culinary challenge, but for Sydney Harbour Bridge I have created a dish using local ingredients. John Dory is commonly found in Australian waters including Sydney Harbour and is a popular fish variety in local cuisine. It can be battered and fried and served with chips, or pan-fried with herbed oil on a bed of mashed potato with salad, and is popular in Australia. John Dory fillets are mentioned by both Eliza Acton in Modern Cookery for Private Families (1845) and Mrs Beeton in her Book of Household Management (1861). Both compare the John Dory to turbot and give recipes that can serve for either. They are very plain recipes calling for boiling or baking as in this example from Mrs Beeton

JOHN DORY.

248. INGREDIENTS.—1/4 lb. of salt to each gallon of water.

Mode.—This fish, which is esteemed by most people a great delicacy, is dressed in the same way as a turbot, which it resembles in firmness, but not in richness. Cleanse it thoroughly and cut off the fins; lay it in a fish-kettle, cover with cold water, and add salt in the above proportion. Bring it gradually to a boil, and simmer gently for 1/4 hour, or rather longer, should the fish be very large. Serve on a hot napkin, and garnish with cut lemon and parsley. Lobster, anchovy, or shrimp sauce, and plain melted butter, should be sent to table with it.

Time.—After the water boils, 1/4 to 1/2 hour, according to size.

Average cost, 3s. to 5s. Seasonable all the year, but best from September to January.

Note.—Small John Dory are very good, baked.

We can do better than that by adding another ingredient from NSW, the macadamia nut. Macadamia nuts are indigenous to eastern Australia although they are not found quite as far south as Sydney. You have to go north to Byron Bay where they are plentiful. Here is my macadamia-crusted John Dory.

©Macadamia-Crusted John Dory

Ingredients

4 skinless John Dory fillets (about 6 oz/180 gm each)
2 cups (300 gm) unsalted macadamias
1 garlic clove, peeled and minced
grated zest and juice of 1 lemon (plus wedges to serve)
1 tbspn extra virgin olive oil
1 tbspn flat-leaf parsley, chopped
1 tbspn chives, chopped

Instructions

Preheat the oven to 400°F/200°C.

Place the macadamia nuts, garlic, lemon zest, half the lemon juice and 1 tablespoon of olive oil in a food processor and pulse to make a coarse paste. Do not process too finely, the paste should be a little chunky. Add in the parsley and chives and stir to mix.

Place the fish on a greased baking tray and press the nut mixture into the top of each fillet.

Bake for 15-20 minutes until the crust is golden and the fish is cooked through.

Serve with lemon wedges on a bed of salad greens sprinkled with the remaining lemon juice and some extra olive oil.