As chef Nornie Bero puts it, this hearty stew is the result of ‘two cultures coming together’ — of her Torres Strait Islander roots and Japanese influence. She even adds a touch of Ireland too with, yep, a Guinness.
You will need
Serves 6
- 2 large eggplants
- 5–6 medium potatoes
- 60ml extra virgin olive oil (or macadamia oil)
- 1 onion, sliced
- 5 garlic cloves, minced
- 10 cm piece fresh ginger, peeled and finely sliced
- 2 lemongrass stalks, crushed and chopped into large 5 cm (3/4 in) pieces
- 1 tablespoon chilli paste
- 250ml soy sauce (or tamari)
- 750ml vegan dark beer such as Guinness, or replace with vegetable stock
- 1/2 teaspoon whole pepper berries
- 250g vermicelli noodles
- 120g chopped spring onion
- Handful of karkalla
- Handful of warrigal greens
- Steamed rice, to serve (optional)
Recipe: Nornie Bero
Directions
-
Step 1
Chop the eggplant and potato into large, chunky pieces.
-
Step 2
Heat the oil in a large pot on medium heat.
-
Step 3
Add the potatoes, eggplant, onion, garlic, ginger, lemongrass and chilli paste, and cook until the onion has browned.
-
Step 4
Add the soy sauce and cook for 10–15 minutes.
-
Step 5
Add the dark beer or vegetable stock and pepper berries, then slow–cook over a medium heat for at least 30 minutes with the lid on, or until the potato is cooked through.
-
Step 6
In a separate bowl, place the vermicelli in hot water until clear, then drain and add to the pot.
-
Step 7
Add the spring onion, karkalla, and warrigal greens and cover to cook for a further 10 minutes.
-
Step 8
Serve in bowls and enjoy the incredible complementary flavours that happen in your mouth!
Recipe: Nornie Bero
Semur
Directions
15 mins to prep
-
Step 1
Chop the eggplant and potato into large, chunky pieces.
-
Step 2
Heat the oil in a large pot on medium heat.
-
Step 3
Add the potatoes, eggplant, onion, garlic, ginger, lemongrass and chilli paste, and cook until the onion has browned.
-
Step 4
Add the soy sauce and cook for 10–15 minutes.
-
Step 5
Add the dark beer or vegetable stock and pepper berries, then slow–cook over a medium heat for at least 30 minutes with the lid on, or until the potato is cooked through.
-
Step 6
In a separate bowl, place the vermicelli in hot water until clear, then drain and add to the pot.
-
Step 7
Add the spring onion, karkalla, and warrigal greens and cover to cook for a further 10 minutes.
-
Step 8
Serve in bowls and enjoy the incredible complementary flavours that happen in your mouth!
You will need
Serves 6
- 2 large eggplants
- 5–6 medium potatoes
- 60ml extra virgin olive oil (or macadamia oil)
- 1 onion, sliced
- 5 garlic cloves, minced
- 10 cm piece fresh ginger, peeled and finely sliced
- 2 lemongrass stalks, crushed and chopped into large 5 cm (3/4 in) pieces
- 1 tablespoon chilli paste
- 250ml soy sauce (or tamari)
- 750ml vegan dark beer such as Guinness, or replace with vegetable stock
- 1/2 teaspoon whole pepper berries
- 250g vermicelli noodles
- 120g chopped spring onion
- Handful of karkalla
- Handful of warrigal greens
- Steamed rice, to serve (optional)