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March 31, 2011
By LEUT Gary McHugh
A HMAS Stirling-based sailor has
taken out the top prize in the annual
Rockingham Musselfest cook-off.
The highlight of the Musselfest,
which took place at the Rockingham
foreshore over the weekend of
February 26, was the highly antici-
pated cooking competition in which
local chefs pulled out their best recipes
to tempt the judges.
Representing Navy this year was
SMNCK Peta Nelson, who impressed
the judges and the crowd with her
Mussel and Nectarine Salad.
"I was delighted to win the cook-off
with my recipe," she said.
"But the most enjoyable part was
participating and representing Navy's
culinary skills in such a great commu-
Making her feat even more remark-
able was the fact that SMNCK Nelson
only joined the RAN in October 2009,
and was only awarded her rate badge
about six months ago.
However, working in the galley is
not new to the champion mussel chef --
before joining the Navy she owned her
own pizza shop.
The Rockingham Musselfest is a
free community festival, focusing on
the wealth of the Rockingham region,
the local industry, local talent, art and
craft, food and wine.
1/2 red chilli
1 clove garlic
1 tsp fresh chopped coriander
1/2 tsp fresh ginger
1 tbsp palm sugar
1 tbsp fish sauce
Juice of two limes
Combine chilli, garlic, coriander in mortar and
pestle then mix in palm sugar, fish sauce and
lime juice. Add salt to taste.
1 bag of mixed lettuce
1 yellow capsicum, sliced
1/2 red onion, sliced
1 punnet of cherry tomatoes
2 nectarines, sliced
1/4 cup cooked, thin rice noodles
Gently toss all ingredients together and arrange
on serving dish.
1 red chilli, sliced
1 clove garlic
1 tsp crushed ginger
400ml sweet white wine
Cook mussels in wine, chilli, garlic and ginger
(about 3 minutes until mussels open). Remove
open mussels and continue to cook remaining
mussels for a further 3 minutes. Once again
remove open mussels and discard any that
haven't opened. Scoop out mussels from the
shell, leaving a few in 1/2 shells for presenta-
tion. Toss mussels through the salad and place
1/2 shell mussels on top to garnish. Drizzle
salad with dressing and serve.
MUSSEL AND NECTARINE SALAD
TOP PRIZE: SMNCK Peta Nelson with her prize-winning dish from the Musselfest cook-off, mussel
and nectarine salad.
Photo: ABIS Morgana Ramsey
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