Mediterranean Wood Fired Oven
Presenter: Neville Passmore
Don Hancey is one of Australia’s most dynamic and innovative chefs with a real passion for fresh local produce. When you look at all the fresh ingredients, it is not difficult to get enthusiastic.
Don is going to cook up a Mediterranean feast of rosemary spuds, seafood and Shiraz hot pot, followed by fillet of gold banded snapper baked with asparagus and lastly a western rock lobster baked with olive oil and garlic.
It sounds absolutely beautiful and Don is going to cook it all in a wood fired oven!
You get great nuances of flavour using a wood fired oven, plus you can entertain outside and there is a great ambience to outdoor cooking.
Pick up a copy of the Garden Guru newspaper for your entry form for competition that could see you the host a fully catered party for 30 people using a portable Mediterranean food fired oven.
FISH FILLETS baked with asparagus
Serves 4
Ingredients
4X100g firm fish like gold band snapper
16 asparagus spears
Good slurp extra virgin olive oil
Sea salt
1 lemon
Few twigs lemon thyme
Method
Place fish, asparagus in a large bowl and drizzle with olive oil
Season with salt and sprinkle thyme over the fish
Place on a baking tray and cook in oven for approx 10 minutes
Take from oven and drizzle with fresh lemon or lime
Baked potatoes with sea salt and rosemary
Serves 4
Ingredients
16 baby gourmet potatoes
Rosemary
Good slurp of olive oil
Good inch of sea salt
Method
In a large bowl toss potatoes with olive oil salt and rosemary
Bake in oven for approx 15/20 min
Excellent served with sour cream and chives
Grilled West Australian lobster
Serve 2
Ingredients
2 whole green (uncooked) WA lobster
Sea salt
Olive oil
Method
With a large knife split the lobster in 2
De vein and take out stomach etc
Season with salt and drizzle with olive oil
Cook in oven for approx 10 min
Serve with a little home made lemon mayo
Big Dons Seafood Hotpot
Serves 4
Ingredients
12 WA prawn de-veined
100 g Canarvon scallop meat
1 kg de-bearded WA mussels
200gr firm flesh fish like gold band snapper or harpuka cut into chunks
4 ripe tomatoes
1 red onion sliced
3 cloves garlic chopped
1 lemon
Good splash of swan valley Shiraz
Parsley for garnish
Method
In a large wok styled pan add onion, garlic and olive oil
Cook for a couple of minutes to bring out the flavours
Toss in mussels and prawns and fish
Add in tomatoes and Shiraz
Cover pan with lid
Place in oven for approx 5 min
Add in scallops and wedged lemon
Place back in oven for another 5 min
Serve in same pan with some rough chopped parsley stirred through the hotpot
Tips
Always use a good Australian extra virgin olive oil like Njoi or Redisland
Always slightly undercook your sea food as it will keep cooking once its lives the oven
Use sea salt or lake crystal lake salt
Use fresh herbs from your garden like potted lemon thyme and rosemary
A little about Don Hancey…
Today Don Hancey is recognised, as one of Australia’s most dynamic and innovative chefs, for his simple yet brilliant pairing of regional produce and premium Australian wines
Don spends his time between Margaret River and Perth where his catering and Consultancy Company specialises in event management and food promotions
Don also conducts cooking class s and demonstrations around Australia and has been involved in major Australian wine and food promotions in Japan, Singapore, Germany, Turkey and the United Kingdom.
He captained a team of Margaret River chefs and trainees who won. Tasting Australia’s” Inaugural Regional Culinary competition, competing against 27 other teams from around Australia.
Don passionately promotes premium Australian food and wine products and is a founding Board Member of the Margaret River Regional Producers Association
He freelance writes for many publications and can be heard talking all things food and wine on ABC Radio every Wednesday morning on Eoin Camerons Breakfast Show
Don has recently partnered up with one of Australia’s leading olive oil experts Andrew Konowalous to establish the njoi (enjoy) brand of extra virgin olive oil.
The njoi brand also includes other premium Australian food products developed for the national and export markets
Don is a âgreenie” at heart and supports producers who champion the cause of sustainability, best management practices, care for the environment and integrity of product
Don is also the Moore River Olive Association Culinary Ambassador
Don Hancey is one of Australia’s most dynamic and innovative chefs with a real passion for fresh local produce. When you look at all the fresh ingredients, it is not difficult to get enthusiastic.
Don is going to cook up a Mediterranean feast of rosemary spuds, seafood and Shiraz hot pot, followed by fillet of gold banded snapper baked with asparagus and lastly a western rock lobster baked with olive oil and garlic.
It sounds absolutely beautiful and Don is going to cook it all in a wood fired oven!
You get great nuances of flavour using a wood fired oven, plus you can entertain outside and there is a great ambience to outdoor cooking.
Pick up a copy of the Garden Guru newspaper for your entry form for competition that could see you the host a fully catered party for 30 people using a portable Mediterranean food fired oven.
FISH FILLETS baked with asparagus
Serves 4
Ingredients
4X100g firm fish like gold band snapper
16 asparagus spears
Good slurp extra virgin olive oil
Sea salt
1 lemon
Few twigs lemon thyme
Method
Place fish, asparagus in a large bowl and drizzle with olive oil
Season with salt and sprinkle thyme over the fish
Place on a baking tray and cook in oven for approx 10 minutes
Take from oven and drizzle with fresh lemon or lime
Baked potatoes with sea salt and rosemary
Serves 4
Ingredients
16 baby gourmet potatoes
Rosemary
Good slurp of olive oil
Good inch of sea salt
Method
In a large bowl toss potatoes with olive oil salt and rosemary
Bake in oven for approx 15/20 min
Excellent served with sour cream and chives
Grilled West Australian lobster
Serve 2
Ingredients
2 whole green (uncooked) WA lobster
Sea salt
Olive oil
Method
With a large knife split the lobster in 2
De vein and take out stomach etc
Season with salt and drizzle with olive oil
Cook in oven for approx 10 min
Serve with a little home made lemon mayo
Big Dons Seafood Hotpot
Serves 4
Ingredients
12 WA prawn de-veined
100 g Canarvon scallop meat
1 kg de-bearded WA mussels
200gr firm flesh fish like gold band snapper or harpuka cut into chunks
4 ripe tomatoes
1 red onion sliced
3 cloves garlic chopped
1 lemon
Good splash of swan valley Shiraz
Parsley for garnish
Method
In a large wok styled pan add onion, garlic and olive oil
Cook for a couple of minutes to bring out the flavours
Toss in mussels and prawns and fish
Add in tomatoes and Shiraz
Cover pan with lid
Place in oven for approx 5 min
Add in scallops and wedged lemon
Place back in oven for another 5 min
Serve in same pan with some rough chopped parsley stirred through the hotpot
Tips
Always use a good Australian extra virgin olive oil like Njoi or Redisland
Always slightly undercook your sea food as it will keep cooking once its lives the oven
Use sea salt or lake crystal lake salt
Use fresh herbs from your garden like potted lemon thyme and rosemary
A little about Don Hancey…
Today Don Hancey is recognised, as one of Australia’s most dynamic and innovative chefs, for his simple yet brilliant pairing of regional produce and premium Australian wines
Don spends his time between Margaret River and Perth where his catering and Consultancy Company specialises in event management and food promotions
Don also conducts cooking class s and demonstrations around Australia and has been involved in major Australian wine and food promotions in Japan, Singapore, Germany, Turkey and the United Kingdom.
He captained a team of Margaret River chefs and trainees who won. Tasting Australia’s” Inaugural Regional Culinary competition, competing against 27 other teams from around Australia.
Don passionately promotes premium Australian food and wine products and is a founding Board Member of the Margaret River Regional Producers Association
He freelance writes for many publications and can be heard talking all things food and wine on ABC Radio every Wednesday morning on Eoin Camerons Breakfast Show
Don has recently partnered up with one of Australia’s leading olive oil experts Andrew Konowalous to establish the njoi (enjoy) brand of extra virgin olive oil.
The njoi brand also includes other premium Australian food products developed for the national and export markets
Don is a âgreenie” at heart and supports producers who champion the cause of sustainability, best management practices, care for the environment and integrity of product
Don is also the Moore River Olive Association Culinary Ambassador
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