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Secrets of The Station

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Well hello. Welcome to our blog.
Right here is where we shall be divulging
our deepest, dirtiest little secrets.

Check back in every so often and before you know it,
you'll be a regular culinary connoisseur. Promise.
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November 23, 2011
Who doesn’t love crème caramel? Really? Here at The Station, we’re big fans of this delectable dessert. We thought we’d share our recipe with you, so you can try it at home. Here’s what you’ll need: 650ml milk 1 vanilla pod split lengthways 125g caster sugar 3 whole eggs 3 egg yolks Caramel – 200g caster sugar To make the caramel… Put sugar in a heavy based pot and heat until it dissolves Continue to cook until the sugar caramelises to an even dark colour (DO NOT BURN) Remove from heat and stir in 3-4 tablespoons water Pour into 125ml dariole moulds (approx 2-3 tablespoons in each) Leave to cool To make the rest… Place milk and vanilla pod in a saucepan and bring to the boil Mix the sugar, eggs and egg yolks until well combined Pour the boiling milk through a strainer over the eggs and sugar and mix well Fill the dariole moulds and place in a tray for the oven Pour enough hot water in the tray so that it comes up to half way up the dariole moulds Bake at 160’C for 30-35 mins or until firm to touch Good luck! Be sure to post photos of your results on our facebook page!

Who doesn’t love crème caramel? Really? Here at The Station, we’re big fans of this delectable dessert. We thought we’d share our recipe with you, so you can try it at home.

Here’s what you’ll need:

  • 650ml milk
  • 1 vanilla pod split lengthways
  • 125g caster sugar
  • 3 whole eggs
  • 3 egg yolks
  • Caramel – 200g caster sugar

To make the caramel…

  • Put sugar in a heavy based pot and heat until it dissolves
  • Continue to cook until the sugar caramelises to an even dark colour (DO NOT BURN) Remove from heat and stir in 3-4 tablespoons water
  • Pour into 125ml dariole moulds (approx 2-3 tablespoons in each)
  • Leave to cool

To make the rest…

  • Place milk and vanilla pod in a saucepan and bring to the boil
  • Mix the sugar, eggs and egg yolks until well combined
  • Pour the boiling milk through a strainer over the eggs and sugar and mix well
  • Fill the dariole moulds and place in a tray for the oven
  • Pour enough hot water in the tray so that it comes up to half way up the dariole moulds
  • Bake at 160’C for 30-35 mins or until firm to touch

Good luck! Be sure to post photos of your results on our facebook page!

October 22, 2011

Station Hotel House Vinaigrette

They say you don’t win friends with salad. We say they’re wrong. This vinaigrette can transform a very boring salad into something remarkable that’s sure to win you a new buddy or two. Try it and see.

image

Ingredients

150mls red wine vinegar
100g caster sugar
300mls Mt Zero extra virgin olive oil
5 tablespoons finely chopped parsley
5 tablespoons finely chopped tarragon
Salt and pepper (to taste)
Zest of 4 lemons

Method

  1. Mix red wine vinegar with sugar until dissolved.
  2. Add the extra virgin olive oil and whisk until well incorporated.
  3. Finally, add the herbs, lemon zest and season to taste.

NB The sweet and sour flavour can be adjusted by adding more or decreasing the quantity of caster sugar.

September 23, 2011

Aperol Sour Recipe

Aperol

Spring is upon us, it’s time to dust off the ol’ cocktail shaker! One of our favourites at the moment is the very underrated, and very very refreshing, Aperol Sour. We think it’s the perfect drink for a nice warm day, and really quite simple to make.

Here’s what you’ll need:

  • 60ml Aperol
  • 25ml Lemon Juice
  • 15ml Gomme (Sugar Syrup)
  • Dash Peach Bitters

Here’s what you’ll need to do:

  • Place all ingredients in a cocktail shaker with ice and… shake.
  • Strain over fresh ice into a highball glass.
  • Garnish with a lime wheel & orange wheel.
  • Fin!


See, very simple. 

Salut!

August 30, 2011 with 5 notes

Walnut and Fruit Bread Recipe.

Cherish the last moments of winter by baking yourself a loaf of walnut and fruit bread. You’ll have visitors gushing through the doors of your pleasantly smelling home in no time.

walnut bread

Ingredients

250g walnuts, 75ml honey, 35g fresh yeast, 400 ml warm water, 37.5 ml olive oil, 625 g flour, 5g salt, 250g dried apricots, 250g dried figs, 250g sultanas

NB figs, apricots and walnuts can be chopped in a food processor.

Method

  • Combine warm water, honey, olive oil and fresh yeast and leave for 20 minutes
  • Mix dry ingredients  - flour, salt, walnuts and fruit
  • Add wet ingredients to dry to form a dough
  •  Knead the dough for  10 minutes
  • Place in a stainless steel bowl that has been coated with olive oil
  • Leave until dough doubles in size
  • Knock back the dough and roll out into loaves
  •  Leave to prove again before baking at 180’ C for 10-15mins

August 17, 2011 with 7 notes
        tags: Recipe. Bearnaise Sauce. Toppings. Steak sauce.

Station Hotel Béarnaise Sauce.

We won’t lie, our bearnaise sauce is popular. We may or may not have spotted a few people licking the sauce dish from time to time. The recipe is often requested, which until now we’ve kept top secret, but considering the name of this blog, it seems an appropriate place and time to reveal all.

So, over to you.

bearnaise sauce

Ingredients

3 egg yolks, 50 mls tarragon vinegar, 50 mls warm water, 250 mls clarified butter (warm), salt to taste, lemon juice to taste, tabasco sauce to taste, 30g fresh tarragon leaves (finely chopped).

Method (sabayon)

  1. Combine the water, egg yolks and tarragon vinegar in a stainless steel bowl. Whisk together over a pot of boiling water until they double in size and you can draw a figure eight in the sabayon. Be careful that  the eggs do not scramble (overcook).
  2. Remove from the heat and slowly whisk in the warm clarified butter.
  3. Season with salt, lemon juice and Tabasco to taste.
  4. Add chopped tarragon. Keep in a warm place until serving.

If you give it a try, please do post your photos of how you went on our facebook or twitter page. We’d love to see your results. Best of luck!


July 6, 2011
We’re often asked how we make our hand cut chips so golden brown yet light and fluffy on the inside? Here’s our secret method. Peel and chop Royal Blue (Tasmanian) potatoes. Steam potatoes for 20 minutes or until tender. Allow to cool. Blanch in hot oil at 120 degrees for 7 minutes. Allow to cool. When ready to serve, cook chips for 5 minutes at 180 degrees or until golden brown. And, you’re done! Steps 1-5 can even be done the day before if you like. So simple, so scrumptious.

We’re often asked how we make our hand cut chips so golden brown yet light and fluffy on the inside? Here’s our secret method.

  1. Peel and chop Royal Blue (Tasmanian) potatoes.
  2. Steam potatoes for 20 minutes or until tender.
  3. Allow to cool.
  4. Blanch in hot oil at 120 degrees for 7 minutes.
  5. Allow to cool.
  6. When ready to serve, cook chips for 5 minutes at 180 degrees or until golden brown.

And, you’re done! Steps 1-5 can even be done the day before if you like.

So simple, so scrumptious.

June 24, 2011 with 2 notes

Here at The Station Hotel we are wholeheartedly devoted to good food and of course the the finest of liquor. We take great pride and pleasure in offering a relaxed environment for you to enjoy a well prepared dish using quality ingredients, and of course a cold beer or befitting wine.

The Station Hotel has been labelled one of ‘Australia’s few genuine gastro-pubs’ (The Age). We’ve spent quite some time perfecting our craft and would like to share some of our experiences and knowledge with you. Through this blog, Executive Chef Sean Donovan, Head Chef Jake Young and the team at The Station Hotel will be sharing some of their cherished recipes, along with some tips and tricks from the kitchen, bar and beyond.

If there’s something you’d like to suggest or request, please do get in touch. 

To find out more about The Station check the about page, or visit our website. You can also keep up to date with what’s happening by friending us on facebook or following us on twitter.

Until next time,

The team at The Station Hotel. 

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