Byron Bay is a sublime part of Australia and home of “The Farm” restaurant by the Three Blue Ducks chefs who create delicious fresh food sourced from their farm or local producers. Inspired by their cookbook, here is my take on their Mushrooms and Pearl Barley recipe. It is so satisfying and hearty – packed with flavour but not heavy. I swapped the bread sauce for Labna, instructions in an earlier post. Hope you enjoy!
Be sure to go to “The Farm” restaurant if you are visiting Byron Bay and also enjoy a drive into the Mount Warning region and the delightful town of Uki including a visit to
Esther and Cameron at the Buttery for Handmade Uki treasures.
Check out information links at end of this post
Preparation 10 minutes
Cooking 30 - 45 minutes
Serves 4 - 5
Make the Labna the night before OR use a 4- 5 tablespoons of thick Greek Yoghurt
250 gram Pearl Barley
600 -750 gram Mushrooms sliced preferably mix Swiss Brown or Portabello, Enoki and Oyster
Macadamia Oil – Australian 50-60 ml to stir through cooked barley ,plus splash for sauté
1 -2 shallots, finely sliced
1 lemon – zest and a splash of juice
Baby spinach leaves – a good handful
Some flat leaf parsley – finely chopped
Mixture of flat leaf parsley, mint, tarragon or lemon thyme leaves for garnish - chopped
Salt and Pepper to taste
10 -12 Macadamia nuts – chopped and lightly toasted
Add barley to large saucepan of boiling water. Reduce to a simmer, uncovered, 30 minutes
Drain. Return cooked barley to the saucepan and stir through 50-60 ml Macadamia Oil, parsley and a little salt and pepper to your taste.
While Barley is simmering:
heat a frypan and gently toast the chopped Macadamias til just golden. Remove from pan.
Next: add a little Macadamia Oil to the pan and sauté the mushrooms, the thick ones first.
Add the Shallots and baby spinach leaves and stir through.
Finish with a very small splash of Lemon juice
Taste and add salt and pepper if needed
Spoon the warm Barley into bowls. Top with the mushroom mixture.
Dollop with a little Labna or Greek Yoghurt.
Garnish with lemon zest and the chopped mixed herbs.
More information on
Three Blue Ducks Byron Bay http://www.threeblueducks.com/byron/home-byron
Esther and Cameron Handmade Uki shop at The Buttery Uki
Tweed Heads,Mount Warning and Uki region
Happy cooking, Happy Travels and ... Happy Eating!