As summer gives way to autumn, milder days and evenings offer new possibilities for entertaining.
The dappled light of autumn sunsets, turning leaves, the first open fire — it’s a perfect recipe for great food and wine with family and friends. Autumn is never disappointing. It’s a sigh of relief and a promise of cosy indulgence.
To celebrate the change of season, executive chef Vanessa Jackson, sous chef Ryan Goetzke and their talented team at Nobles Restaurant at the Hills Lodge in Castle Hill have suggested the perfect menu for a lunch or dinner party.
Nobles Restaurant & Bar has a well deserved reputation as one of the Hills’ leading a la carte restaurants. It offers the perfect setting for weddings and special occasions, as well as quiet romantic dinners. Its menu changes regularly, and specialises in using the season’s best local produce for its freshness and quality. 
Vanessa, Ryan and their team’s spectacular dishes offer intense flavours married with delightful presentation to impress your friends, and leave them more than satisfied and indulged. Enjoy! ☐

# Crab and Corn Salad Roulade


Rehydrate the gelatin in iced water.
Drain the crab meat.
In a large mixing bowl, gently fold through all the ingredients except the cream and gelatin. Season if necessary.
Warm the cream in a small pot, but do not boil. Take off the heat, add the gelatin and stir
until dissolved. Pour the cream into the crab salad mix and stir through well. Allow to cool in the fridge.
Once chilled, transfer to a piping bag and pipe into desired “roulade” length.



Puree the mango, stir in the oil, sugar and diced chilli thoroughly until very well combined.
Spread very thinly on a silpat mat.
Place trays in the oven at 70°C for 24 hours or until leathery and pliable.
Cut into desired shapes, store at room temperature layered between baking paper.



Puree mango until smooth. Add the coconut milk to adjust the mango’s consistency until desired consistency is reached.


Japanese land seaweed
Flaked sea salt
Extra virgin olive oil

# Pan Roasted Barramundi


Preheat oven to 180°C
Season the skin of the barramundi with the sea salt flakes
Heat a pan over high heat. When hot add about a tablespoon of oil, carefully lay the barramundi skin side down in the oil and sear the skin until the sides turn golden and the skin is crispy. Carefully flip the fish, taking care not to tear the skin of the fish or break the fillet, and sear the other side (you can sear all pieces at once or do it in batches, just as long as you don’t overcrowd the pan). Place in the oven for about 3-5 minutes, depending on how thick your fillet is. Cooking time may vary depending on your oven.
Remove from oven and place the fish on a cooling rack skin side up to rest the fish. Then serve.



Make this the day before it is needed. Blitz all the solids together and then mix together with all the liquids. Season well with the salt and pepper. Strain through a filter paper in a strainer and allow to strain into a container overnight. Do not press down on the solids, otherwise the liquid will go cloudy. Discard the pulp and store the dressing in a container covered in cling film or an airtight container.



Pick the parsley leaf — leaf only, no stem. Pick the excess stem off the baby rocket leaf, pick the bronze fennel into smaller sprigs. Mix together and keep refrigerated until use.


1 head of baby fennel, shaved 1.5-2mm thick.

# Deconstructed Lemon Curd Tart


5 lemons
240g caster sugar
4 eggs
160ml freshly squeezed lemon juice
300g butter, small diced at room temperature

Zest the lemons over a large bowl, pour in the sugar and rub together using your hands until the mixture is damp and grainy like wet sand. Add the eggs and whisk it all together.
Stir in the lemon juice.
Cook over a bain marie, continuously whisking to incorporate as much air as possible. Do this until the mixture has reached 82-83°C.
Strain into a large bowl.
Allow to cool to 60°C, slowly add the butter and incorporate with a stick blender and blend until all the butter is fully combined and smooth – approximately 10 minutes.
Pour into a tray and allow to cool.
Transfer to a piping bag for later use.



In a small pot, over a medium heat bring the sugar and water to 120°C.
In the meantime, in a kitchen aid whisk the egg whites and egg white powder until they are frothy, then slowly pour in the sugar syrup in a slow steady stream until fully incorporated.
Whisk on high until stiff peaks form.
Transfer to a piping bag for later use.



Preheat the oven to 160°C.
Grate the hard butter into a bowl, with your fingertips work the butter and flour together
to fine like breadcrumbs.
Fold the rest of the ingredients through until well combined.
Bake for 15-20 minutes until slightly golden
and toasty.
When cooled blitz in a food processor to break up the large chunks.
Store in an airtight container until needed.


Passionfruit sorbet (store bought)
Lemon balm leaves
Passionfruit pulp.