Chef's Repartee: Voyager Chardonnay

There is no denying that touring the winery restaurant of the Margaret River region is one of the great pleasures offered up by the region.

However there is also a great deal to be said for sitting back in the centre of town, sampling great food and drinking fine wines in delightful surroundings. In fact, in the evenings this is where most people prefer to be, seeing as only a handful of winery restaurants are open after the sun sinks below the Indian Ocean.

This is where the Vat 107 comes into its own. The Vat is the best thing that has happened to main street Margaret River dining in a long time. It's laid-back atmosphere, smart bistro appearance and friendly, professional staff give it an appeal all its own. The food is well priced and delicious, relying on regional produce and the talents of chef Danny Angove and his dynamic team. Danny selected a stunning Thai Prawn Salad to match the season's Winemaker's Choice, the 1998 Voyage Estate Chardonnay.

VAT 107 THAI PRAWN SALAD

20 cleaned prawns - flesh only
2 cups finely sliced Savoy Cabbage
10 leaves Vietnamese Mint - torn
Quarter cup Basil Leaves - torn
Quarter cup Coriander leaves
1 red chilli - slice finely
1 cup Fine Asian Noodles -  pre-cooked ready for salad
4 table spoons - Palm Sugar dressing
4 table spoons - Nuoc Chan - 4 table spoons
Half cup - Green Papaya sliced finely
Fried onion - buy from Asian shop
Quarter cup - roasted peanuts, no salt added - chopped in half

On hot plate or pan.
add peanut oil and cook prawns until 80% cooked,
then put into a bowl with salad ingredients.
Toss with hands and taste and adjust.
Flavour with suitable additions,
i.e. , Palm sugar for sweet,
Nuoc Chan for citrus,
chilli for hot.

Arrange on plate, garnish with extra coriander, fried onion and lime cheek.

Palm Sugar Vinaigrette

2 Coriander Roots     -Mortar and pestle
1 clove of Garlic
1 teaspoon sea salt
10 ml Sherry Vinegar

220gm/3 tablespoon Palm Sugar - Caramelise, add Sherry Vinegar - Cook for 2 minutes

25 ml red Wine vinegar
80 ml extra virgin olive oil
2 tablespoons chopped coriander leaves

Mix coriander paste and vinegar together, whisk in extra virgin olive oil

Nuoc Chan

3 tablespoons Sherry Vinegar
6 tablespoons Palm Sugar
6 tablespoons boiling water
3 crushed garlic cloves
6 tablespoons fish sauce
6 table lime and lemon juice
3 tablespoons lime and lemon zest
6 red chillies

Dissolve sugar in boiling water. Mortar and pestle chilli and garlic. Add all the ingredients and mix.

Click here for a version of the recipe suitable for printing out.