Project Bottle Sauces
with Melissa “Bubs” Barbieri
Melissa Barbieri is one of Australia’s most capped female footballers, making 86 appearances over 13 years for the Australian National Football team The Matildas. She has played in 4 FIFA Women’s World Cups, and the 2004 Athens Olympics.
Bubs currently plays in the W-League for Melbourne City and works as the team Assistant Coach.
Passionate about coaching the next generation of footballers and providing quality training programs she spends time facilitating private coaching to schools and running her own clinics.
With her level of experience and ability to comprehensively articulate the game she has been a sought after commentator and has appeared on ABC Offsiders, Channel 7 & SBS Coverage of The World Cup. Bubs currently works with ABC Grandstand and is a regular contributor for SBS The World Game website.
Melissa is an engaging, powerful and motivational speaker. Her personal story of resilience, overcoming challenges, and sacrifice is inspiring for all who have heard her. She is also a passionate advocate of women’s health, women in sport, and diversity.
Adonis Kitchen
PAD SEE EW
Serves 6-8
This recipe captures the flavour of this classic Thai dish without all the sugar and salt-laden bottled sauces – thanks to Adonis Umami Dressing, a flavour bomb of ginger, lemon, honey and tamari.
This dish works just as well with chicken breast, lean pork or tofu – just use your protein of choice.
INGREDIENTS:
Adonis Umami Dressing
Zest of 3 lemons
Juice of 3 lemons (approx. 120ml)
Thumb-sized piece (60g) of ginger, peeled and grated
120ml honey
60ml tamari*
800g beef flank
2 bunches Chinese broccoli
2 gloves garlic, finely sliced
4 tablespoons kimchi**
400g oyster mushrooms
300g flat rice noodles
4 eggs
4 tablespoons coconut oil
* Tamari is a soy sauce alternative with a darker colour and a richer flavour. Nutritionally it has less salt than traditional soy sauce, is higher in protein and gluten-free (always check the bottle).
** Kimchi is a fermented vegetable accompaniment popular to Korean cuisine. It adds flavour and heat to dishes while being high in fibre, low in calories and with probiotic benefits.
METHOD:
Combine lemon zest, lemon juice, ginger and honey in a small saucepan and bring to the boil over medium heat. Remove from heat, add tamari, taste, and add more if necessary. What you are trying to achieve here is a balance between acidity, sweetness and saltiness. Let your taste buds guide you. Set aside to cool.
Meanwhile, slice the beef flank as thin as you can (this will allow it to cook fast and stay tender). Set aside.
Add dry noodles to a heat-proof bowl and cover with boiling water. Set aside for 5 minutes and then drain well.
Finely slice broccoli leaves and stems, roughly tear the oyster mushrooms and add to a medium bowl with sliced garlic and set aside.
Lightly whisk eggs in a small bowl and set aside.
Heat half the coconut oil in a wok over high heat and cook the beef in two batches. Saute for 3-5 minutes or until caramelised on the outside. Lightly season and set aside.
Re-heat wok and add mushrooms, broccoli, and kimchi. Stir fry until vegetables are just tender and the greens are still bright. Push the vegetables to one side of the wok, add the eggs and stir for 30 seconds. Set aside with the beef.
Re-heat your wok for the last time with the remaining coconut oil and add the noodles. Fry on high heat until nicely caramelised and then add approximately 200ml of the Adonis Umami Dressing. Coat the noodles evenly and add the remaining ingredients back into the wok to combine.
For a visual representation of the process, refer to the video above.
