Chef Jo Barrett is one of Australia’s most celebrated chefs, known for her produce-led approach to cooking and deep connection to the ingredients, people and places that inspire every meal. As a YETI Ambassador, Jo spends plenty of time cooking outdoors, where great food often comes down to a fire, a handful of quality ingredients and good company gathered around the table. Inspired by the raw texture and earthy tones of our new Tahini Collection, Jo shows how easy it is to make tahini from scratch before sharing a selection of recipes built around seasonal local produce, from charred greens and grilled venison to fireside desserts worth sticking around for.
Fire Toasted Tahini
Tahini is a rich, creamy paste made from toasted and ground sesame seeds. One ingredient becomes a savoury, nutty sauce with a velvety texture with high versatility, acting as the base for many delicious recipes. A creamy dressing, a rich sauce or a delicate dessert.
Makes approximately 1 small jar.
Prep & cooking time: 15–20 minutes.
Ingredients:
- 300g sesame seeds
- Water, as needed
- Pinch of salt (optional)
Method
- Place the sesame seeds into a dry pan and toast them over the fire, stirring regularly so they colour evenly. You want them lightly golden and fragrant, Be careful not to take them too far, burnt sesame will become bitter.
- Remove the seeds from the heat and place them into a large mortar and pestle. Begin grinding steadily, working the seeds against the base and sides of the mortar. At first they will simply crush and become coarse.
- Continue until the natural oils begin to come out of the sesame. You'll notice the mixture starting to crumble and then clump together.
- Once the seeds begin to clump, add a small amount of water and continue grinding. The water helps bring the mixture together and makes it easier to work.
- Keep working the mixture with the pestle until the tahini becomes smooth, creamy and glossy. Scrape down the sides of the mortar as you go and continue grinding until there are no obvious pieces of sesame remaining.
- Taste the tahini and add a small pinch of salt if you like. If it feels too thick, work in a little more.
- Use straight away, or transfer to a jar and allow to cool.
Sesame Crusted Fish with Tahini & Miso Cabbage Salad
The dressing is the thing that brings this whole plate together. Creamy, earthy and tangy. The miso adds sweetness and works well with the savoury crisp cabbage. A spin on the regular fish and coleslaw.
Serves 4.
Prep & cooking time: 30 – 45 minutes.
Tahini & Miso Dressing
- 3 tablespoons tahini
- 2 tablespoons white miso
- 2 tablespoons white wine vinegar
- Juice of 1 lemon
- 4 tablespoons water, plus more if needed
- Salt (to taste)
- 2 tablespoons olive oil (optional)
Cabbage Salad
- 1/4 - 1/2 cabbage
- 6 spring onions
Sesame-Crusted Fish
- 800g flathead or another white fish that cooks quickly
- 200g plain flour, for dusting
- 2 eggs
- 3 tablespoons milk
- 400g panko breadcrumbs
- 4 tablespoons sesame seeds
- Oil, for shallow frying
- Salt
To serve
- 1 lemon, cut into wedges
- Mayonnaise, optional
Method
- Make the dressing.
Add the tahini, white miso, white wine vinegar and lemon juice to a bowl. Whisk together. It will seize and thicken very quickly. Gradually add the water until you have a smooth, creamy dressing with the consistency of a loose ranch dressing. You may need a little more water to get it there. Season with salt and set aside. If you are hitting the road and using the dressing in the future add the olive oil, this helps keep the dressing nice and smooth. - Prepare the salad.
Remove any tough outer leaves from the cabbage and slice it very finely. Thinly slice the spring onions, including some of the green tops. Toss the cabbage and spring onion together in a large bowl. - Dress the cabbage.
Pour most of the tahini and miso dressing over the cabbage and spring onion and toss. The salad should be generously coated but still feel fresh and crunchy. Add a little more dressing if needed and set aside while you cook the fish. - Prepare the crumb.
Whisk the eggs and milk together in a bowl. In another bowl, combine the panko breadcrumbs and sesame seeds. - Crumb the fish.
Dust each piece of fish in flour, shaking off any excess. Dip into the egg mixture, then press firmly into the sesame panko, making sure the fish is evenly coated all over. - Shallow-fry the fish.
Heat a generous layer of oil in a large frying pan over medium-high heat. Once hot, carefully add the fish. Cook in batches if needed so you don't overcrowd the pan. Fry for a few minutes on each side until the crumb is deeply golden and crisp and the fish is just cooked through. Drain briefly on paper towel and season with a salt while hot. - Serve.
Spoon the dressed cabbage and spring onion salad onto plates and place the crispy fish alongside. Finish with a wedge of lemon for squeezing over the fish. If you like, add a small spoonful of mayonnaise on the side.
Charred Chickpeas & Greens with Tahini Dressing and Grilled Venison
This is a dish made for the fire. It’s all about getting proper colour. Let the venison take on a deep crust, let the greens catch the fire and most importantly, give the chickpeas enough time in the hot pan to char. The creamy tahini, fresh herbs and lemon bring everything back into balance. These chickpeas can be served as a side or the main event and are delicious with freshly grilled flat bread.
Serves 4.
Prep & cooking time: 30 minutes.
Ingredients
- 800g venison, back strap or tenderloin, or 4 × 200g steaks
- Olive oil
- Salt
Tahini Dressing
- 4 tablespoons tahini
- 1 large garlic clove
- 1 tablespoon honey
- Zest and juice of 2 lemons
- 6 tablespoons water
- 4 tablespoons olive oil
- Salt, to taste
Charred Chickpeas & Greens
- 1 × 400g can chickpeas, drained and well dried
- 1 bunch silverbeet
- 1 small handful fresh dill
- 1 small handful fresh coriander
- Olive oil
- Juice of 1 lemon
- Salt, to taste
To Finish
- Za’atar or dukka
- Extra virgin olive oil
- Lemon wedges
- Sea salt
Method
- Prepare the venison.
Take the venison out of the fridge and allow it to come towards room temperature. Pat it dry and season generously with salt. Rub lightly with olive oil. - Sear the venison.
Get your coals hot, or heat a heavy frying pan until very hot. Place the venison onto the heat and sear hard on all sides, turning regularly, until you have a deep, dark crust. The aim is to get plenty of colour on the outside while keeping the centre undercooked. - Cook the venison gently.
Move the seared back strap to a part of the fire where the temperature is around 150°C, above the direct flame, and allow it to cook for 18 - 20 minutes. Alternatively, place it into a 150°C oven.
If you're using individual venison steaks rather than a whole back strap, continue cooking them over the fire or in the pan until they reach your preferred doneness. Remove from the heat and allow the venison to rest while you finish the chickpeas and greens. - Make the tahini dressing.
Microplane the garlic directly into a bowl with the tahini. Add the honey, olive oil, lemon juice and zest and a good pinch of salt. Slowly add the water, stirring as you go, until you have a smooth, creamy dressing. The tahini might clump, just keep stirring and add a little more water if you need.
You want it thick enough to coat your finger. Taste and adjust with more lemon or salt. Set aside. - Char the greens.
Lightly oil the silverbeet and place it directly onto a grill or into a very hot frying pan. Let it char and wilt, turning as needed, until the leaves have good colour and some dark, smoky edges. Remove from the heat and set aside. - Char the chickpeas.
Heat a little oil in a wok or large frying pan until very hot. Add the drained chickpeas and leave them to cook without moving them too much. Let them sit against the hot surface so they properly colour and char. Give them an occasional toss, but don't constantly move them around, you want those dark, toasted edges.
Transfer the hot chickpeas to a large bowl and season immediately with lemon juice and salt. Roughly chop the charred silverbeet and add it to the bowl.
Finely slice the dill and coriander. Add both to the warm chickpeas and greens. - Dress while warm.
Spoon the tahini dressing over the warm chickpea mixture and gently fold everything together. As the dressing hits the warm chickpeas, it will thicken. Add another squeeze of lemon juice to loosen it if needed. Don't over-mix - you want to keep the charred pieces, herbs and chickpeas distinct. - Slice the venison.
Once the venison has rested, slice it thinly across the grain. The centre should be beautifully pink and the outside deeply charred.
Spoon the warm charred chickpeas and greens onto a large plate. Fan the sliced venison alongside it. Drizzle good olive oil, then finish generously with za’atar or dukka.
Jo's note: This is all about getting proper colour. Let the venison take on a deep crust, let the greens catch the fire and, most importantly, give the chickpeas enough time in the hot pan to char rather than steam. The creamy tahini, fresh herbs and lemon bring everything back into balance.
Charred Marshmallow, Chocolate & Sesame Hot Chocolate
This sits somewhere between a drink and dessert. A perfect fire side companion.
Serves 4.
Prep & cooking time: 10–15 minutes.
Ingredients
- 8 large marshmallows
- 2 tablespoons tahini
- 2 tablespoons honey
- 6 tablespoons water
- 4 - 8 rosemary sticks or long skewers
- 1 chocolate bar, for grating
- Toasted sesame seeds (chopped)
- 4 serves hot chocolate
Method
- Make the tahini and honey paste.
In a small bowl, mix together the tahini, honey and water. Stir until smooth and glossy. You want it to be just a little looser than toothpaste. It will loosen further when it hits the warm, charred marshmallow. - Prepare the rosemary skewers.
Strip most of the rosemary leaves from the lower part of each rosemary stick, leaving some of the leaves at the top. Thread a marshmallow onto each stick. - Make the hot chocolate.
Prepare your favourite hot chocolate and pour into four mugs, leaving enough room at the top for the marshmallows and toppings. - Char the marshmallows.
Hold the rosemary skewers over an open flame, turning slowly until the marshmallows are deeply golden and charred on the outside. Don't be afraid of getting a little colour.
While the marshmallows are still hot, drizzle the tahini and honey mixture generously over them. It should begin to melt and run down the sides.
Place the charred marshmallows over the hot chocolate. Grate plenty of chocolate over the top and finish with a generous sprinkle of toasted sesame seeds.
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