STUDIO CITY ( — Australian Chef Adrian Richardson stopped by the KCAL9 studios Friday to talk about G’Day, an annual program designed to showcase Australian capabilities in America.

The 2013 G’Day USA program of events marks the 10th anniversary of the platform.

The 2013 program brings focused business, government, environment, innovation, culture and tourism events to seven cities (Los Angeles, San Francisco, Sacramento, New York, Chicago, Houston and Boston) with the goal of strengthening bilateral collaboration and realizing new business opportunities.

The following quantities of Australian food and beverage product have been consumed since 2004:

Beef and Lamb – (15,646.4 lbs) 7,112 kgs

Seafood – (7,711lbs) 3,505 kgs

Cheese – (1,577 lbs) 717 kgs

Wine – 4,278 cases or 51,336 bottles

Beer – 1,375 cases or 33,000 bottles or cans

Adrian also prepared some dishes he will be serving at the event. (Recipes below)

Hand made Orecchiette pasta, Australian gulf prawns, chilli, peppers and herbs.

Serves 4 to 6

To make the sauce:

¼ cup extra-virgin olive oil

2 tablespoons butter, unsalted

3 cloves garlic, crushed

1 large onions, thinly sliced

1 long red chilies, sliced

1 fresh bay leaf

1 carrots medium, thinly sliced

1 sticks celery, thinly sliced

3 large capsicum roasted & peeled roughly chopped

½ cup white wine

2 cups tomato passata, or tinned tomatoes

1 cup fresh basil leaves, picked

2 cups fish stock or water

1 cup basil leaves

½ cup parsley roughly chopped

1 lemon

20 medium prawns, de-veined and shelled, cut into 1 cm pieces

-In a large pot the heat oil & butter, until butter has melted

Add garlic onion chillies, bay leaf & celery

Sweat over medium heat until soft (approx. 5 – 6 mins)

Add white wine, & capsicums

Simmer for 4 to 5 minutes

Add stock & tomato passata & basil, simmer 15 to 20 minutes


-When ready to serve stir in prawns & cooked Orecchiette, simmer for 2 to 3 minutes until prawns are cooked season with salt and pepper. Add parsley & a squeeze of lemon & drizzle with extra virgin olive oil.

To make the Pasta:

1 cup semolina flour

2 cup plain flour

1 ½ cups warm water

Pinch salt

Mix the dry ingredients, stir in water. Knead until a smooth dough is formed. Rest covered with cling film for 20 mins. Cut the dough length ways into strips approx. (approx. the width of your thumb). Cut lengths into 1/4 cm pieces. Dust bench press thumbs into pieces of dough to make the Orecchiette shape

Arrange on lightly floured tray

Cook in salted water

Or freeze to use at a later date

Ribs of Australian grass fed beef, cooked low and slow, with mushrooms and garlic.

 Serves 4 – 6

4 short ribs (approx. 300 gms each)

1/4 cup olive oil

1 tablespoon Porcini powder

1 cup white wine

10 cloves garlic, crushed

400 gms mushrooms, sliced

4 shallots sliced

100 gms butter

2 tablespoons thyme, roughly chopped

3 cups beef stock, or water



In a large pot  add oil(large enough to hold the ribs), season the ribs & cook a high heat until brown, remove from pot & set aside. Turn the pot to a medium to low heat & add the butter & olive oil. Add the shallots, garlic & thyme & sweat for 3 to 4 minutes . Add mushrooms and porchini powder. Add stock.

Simmer for 4 to 5 minutes, until the mushrooms have softened.

Place beef ribs back into the pot, cover with a lid or foil.

Bake in oven 180C for 1 ½ to 2 hours until meat is tender. When the ribs are cooked, remove the lid & allow liquid to reduce a little. Serve place ribs on plate, spoon mushrooms and cooking juices on top, garnish with chopped parsley.

Chocolate, Frangelico and walnut pudding.

Yield: 30 portions

Vegetable-oil cooking spray

600g cup chopped walnuts, toasted

660g plain flour

180g unsweetened cocoa powder

½  teaspoon salt

30g  baking powder

60g finely ground espresso beans

510 g unsweetened chocolate, finely chopped

780g unsalted butter at room temperature

1.920 kg sugar

18 large eggs, lightly beaten

2 tablespoons vanilla extract

1 ½ cups frangelico

Preheat the oven to 155°C.

Line baking tray with baking paper

Melt chocolate with butter

Mix all dry ingredients, except the sugar

Whisk sugar, eggs with vanilla extract to combine

Whisk in the chocolate & butter

Add frangelico

Add the dry ingredients & combine

Spoon into pre lined baking tray

Bake 155°C for 50 minutes

Dust pudding before serving Dutch cocoa

Serve with double cream or ice cream


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