Masterchef Australia is one of the nation’s best-loved cooking shows and when it airs, viewers sit patiently waiting with their pen and paper to right down the incredible recipes shown on the masterclass. One such recipe for 2013 was George Calombaris’ Terrine of Poultry and Game with Sauce Gribiche.
At just 33 years of age, George Calombaris has a number of cooking titles under his belt and his flagship Melbourne restaurant The Press Club is one of Australia’s great dining establishments. The Age Good Food Guide places Calombaris in the ‘Top 100 Most Influential People’.
This delicious and mouthwatering terrine combines chicken, duck and pheasant marylands and incorporates 3L of the ‘must have’ ingredient, duck fat. Teamed with an aromatic salt consisting of thyme, bay leaves, coriander seeds, star anise and cinnamon quills, pork hocks and red wine eschalots, the terrine is packed with flavour and looks delicate and appetising on the plate. Drizzled with a sauce gribiche, it’s a dish you won’t forget in a hurry.
To make the Sauce Gribiche:
2 tablespoons salted capers, rinsed, drained and chopped finely
2 hard-boiled eggs
2 tablespoons cornichons, chopped finely
1 tablespoon parsley, chopped finely
400g of mayonnaise
Combine all the ingredients in a bowl and spoon gribiche onto plates. Place the sliced terrine on top and gently press into the sauce. Serve with a garnish of frisee and red-veined sorrel and season with sea salt. Finish with a drizzle of oil.