Masterchef - Joseph Abboud

The Age

Tuesday September 2, 2008

David Sutherland

Masterchef - Joseph Abboud

Joseph Abboud's first experiences of the hospitality industry weren't exactly gilt-edged. The first restaurant he worked for, aged 17, didn't pay him properly, neglected to send off his apprenticeship papers, and one day, closed without notice. The second place scraped mould off food before cooking it. The third changed hands a couple of times and "was just a shambles".

But the hospitality bug got him anyway. As he puts it: "Being in the kitchen just got me going, you know?"

It was the mid '90s and Abboud was working in a pizza joint when he went to Jacques Reymond's restaurant for dinner and had an epiphany. "I couldn't believe food could taste like that," he says

He pestered Reymond for a job for nine months before turning his attention instead to the highly regarded Donovan Cooke at Est est est. Eventually, Cooke relented and gave the determined lad a job. It was at Est Est Est and Cooke's other restaurant Ondine that Abboud learned the kitchen skills he has applied at his own place, the popular Rumi, in East Brunswick.

At Rumi, Abboud calls upon his own Lebanese heritage and his mum's home cooking, while also preparing traditional Turkish and Persian dishes. -- DAVID SUTHERLAND

Tenth century carrot

Traditionally referred to as a sikbaaj, this is a Persian-Arabic dish.

INGREDIENTS

4 saffron threads

500g carrots, peeled

100ml olive oil

1 Spanish onion, finely sliced

1 clove garlic, finely sliced

1/2 tbsp honey

25ml white wine vinegar

10 coriander leaves

METHOD

Crush the saffron threads in a mortar and pestle and add 1 tablespoon of boiling water. Set aside.

Cook the carrots in boiling water until almost soft. Set aside.

Over a medium heat, soften the onion and garlic in all the olive oil for two minutes. - Add the saffron water to the pan and then stir in the honey. Add half of the vinegar, continue stirring for a minute, then add the rest.

Add the carrots to the pan, mix through the sauce, season with salt and pepper. Heat for 1 minute then remove.

Serve at room temperature garnished with fresh coriander.

Serves 4 as part of a banquet

© 2008 The Age

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