Coming soon (flying as of 1 December 2009) to a Qantas premium cabin menus is Spanner Crab Omelette with Oyster Sauce.

This omelette, in its’ wok fried version, is a Rockpool classic and appeared on the restaurant menu for many years.   The texture of the crab, egg and bean sprouts, and the perfume of the sesame oil make this a truly wonderful taste and texture treat. The crispy exterior, melting interior, and the crunchiness of the bean sprouts all work so well together.  Make sure the oil is very hot and smoking so that the eggs do not soak up the oil.  

It is served with steamed fragrant rice, bok choy and a spoonful of oyster sauce. This recipe is enough to feed one but is best served as part of a banquet style meal. 

SPANNER CRAB OMELETTE WITH OYSTER SAUCE
 
Vegetable oil
3 small free range eggs, gently whisked
100g steamed spanner crab meat, free from any shell
100g bean sprouts
50g snowpea sprouts
6 no. Chinese yellow chives, washed & cut in 5cm lengths
Broth (see recipe below)
Steamed Jasmine rice, to serve
Bok choy, to serve
Oyster sauce, to serve

Preparation
Heat vegetable oil (about 6-8cm deep) in a wok. When oil begins to smoke, add egg. The egg will puff up and bubble immediately, hit the egg bubbles with an egg slice to knock out the air, cook for 10-15 seconds or until base of omelette is golden.

Remove from heat then drain excess oil from wok. Spoon crab along centre of omelette and top with sprouts and chives. Roll one side over filling and roll omelette over to form a cigar shape. Pour in broth and place wok back onto heat. Allow to simmer for a minute to heat through crab and soften vegetables.
Remove the omelette from the wok with an egg lifter and place on a board.  Trim off the ends.

BROTH
2/3 cup fresh chicken stock
1 teaspoon light palm sugar, grated
2 table spoons yellow bean sauce|
Two drops of sesame oil

Preparation
To make the broth, combine all ingredients except sesame oil in a pot. Bring to boil, ensure sugar has melted and remove from heat. Check balance of seasoning then add sesame oil. 

To serve:
Serve with freshly steamed Jasmine rice and bok choy. Place omelette in a large deep bowl, pour over the hot broth and top with oyster sauce.

Rockpool inspired menus showcasing the best seasonal produce on offer are what you can expect next time you stop by the Qantas International First Lounges in Sydney or Melbourne.  Written by Jessica Sly, Rockpool Consulting Food Consultant

Just when you think there might be time for a breather things keep on getting busier out at QANTAS land. As with the restaurants we change the menus in the International First Lounges with the seasons and have recently implemented spring menus in both Sydney and Melbourne. We have a great selection of signature dishes that everyone knows and loves so we never change these – things like the Club Sandwich, Chilli Salt Squid and our amazing organic egg breakfast omelettes. Some of the new dishes we have introduced to suit the warmer weather and make the most of the new seasonal ingredients include a baby beetroot salad with soft feta, candied walnuts, vino cotto and olive oil – a terrine of rabbit and quail with citrus and watercress salad – and one of my favourites – an incredible piece of the freshest grilled fish (this changes daily according to market availability) served with a cumin spiced eggplant puree and sweet grape tomatoes dressed with  a myriad of the freshest herbs, lemon juice and extra virgin olive oil – it just awakens the senses and reminds you of what good food is all about. We are blessed with these lounges because not only are they considered some of the best in the world, but we have incredibly smart a la carte dining which means our chefs are truly able to flex their muscles and strut their stuff – menu design here is certainly a whole lot less complicated than it is for in the sky!

Speaking of the sky I was lucky enough to fly to Hong Kong last week to consult with the team who will be managing our soon to be opened new Business Class Lounge up there. The aim is to tie it in with the recently upgraded First and Chairman’s Lounges in Sydney and Melbourne by improving the product, presentation and service all round. For any of you that are lucky enough to have been in these Australian lounges recently you will agree that the food is certainly more fresh and vibrant than it has ever been – with a selection of light simple options well suited to the season, time of day – and of course complimentary to that you will receive in flight.  It was amazing touching down in Hong Kong – a beautiful city drenched with neon lights and surrounded by mountains and water – three of my favourite things! The team took us out to one of their beloved local Cantonese restaurants the first night we were there – cheap and cheerful – just the way I like it – with more neon lights – don’t love them so much in doors – and big round tables with super spinning  lazy susans. We feasted on roast goose – the local specialty which was similar to duck but much fattier and with a darker more robust flesh – delicious. Jelly fish in a very simple sesame oil dressing – I’d never eaten jelly fish before and would describe it as the perfect flavour carrier rather than having too much flavour of its own – although it did have a little bite – was this a hit of chilli or the jellyfishes own sting?! It had great texture – like a super al dente mung bean noodle – cut into ribbons like fettuccine. Delicious coral trout that came flapping to the table for our approval before being steamed to perfection – sweet and sour pork like I have never had before and wonderful sauces to dip fried bits into – whether they be squid, eggplant or tofu – a chilli sauce packed with flavour and just the right amount of heat and something I had never had before a salty shallot water that I just loved…

With all the exciting goings on at Rockpool, Spice Temple and Rockpool Bar &  Grill, Sydney and Melbourne, we’ve not really given Qantas any blog space of late.

Fear not, beautiful meals designed by Neil Perry and the Rockpool Consulting team are still flying Qantas First and Business Class and as Winter draws near we thought it high time we shared a recipe with you, a deliciously warming soup currently flying Ex Sydney and Melbourne.  When you eat this creamy, earthy chestnut soup think of crisp Winter days bathed in pale golden light – food for the soul.

Cream of Chestnut Soup with Thyme
 40g unsalted butter
2 tablespoons olive oil
3 cloves garlic, peeled and finely chopped
2 medium onions, peeled and finely chopped
2 celery stalks, finely sliced
1 teaspoon fresh thyme leaves, finely chopped
2 teaspoons sea salt
1/2 cup good quality Chardonnay
800g double peeled chestnuts *(see note at end of page)
4 medium Desiree potatoes, peeled and diced
2 litres fresh chicken stock
2 bay leaves
2/3 cup single (pouring) cream
Freshly ground white pepper, to taste
Garlic croutons, to serve (recipe below)
Extra chopped fresh thyme leaves, to serve

In a large, heavy-based saucepan, over a low heat, melt the butter in the oil.  Add the garlic, onion, celery, thyme and salt and cook for 10 minutes until softened.  Increase heat, add wine and simmer for 1 minute.
Add chestnuts, potatoes, stock and bay leaves and simmer, covered, for 30 minutes until potatoes and chestnuts are very soft and start breaking up.
Remove bay leaves, add cream and puree contents of pot until very smooth.  If necessary, add more chicken stock to achieve desired consistency.
Add pepper, check seasoning and adjust as necessary.

Garlic Croutons
3 slices day old sourdough bread
2 tablespoons extra virgin olive oil
1 small garlic clove, finely chopped
Sea salt and freshly ground pepper

Trim crusts from sourdough and chop bread into 1cm cubes.  Scatter bread over baking tray, drizzle with olive oil, add garlic, season with sea salt and pepper then toss to combine.  Bake croutons at 200C, tossing occasionally, until crisp and golden; remove from oven and set aside to cool.

To Serve
Ladle piping hot chestnut soup into your favourite soup bowls.  To each bowl add a handful of golden garlic croutons and finish with a sprinkle of chopped fresh thyme leaves.

Chestnut Soup with Garlic Croutons and Thyme