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 Ross Dobson and Jane Jeffrey have opened The Union Restaurant , a tapas style food and wine bar, right in the heart of Penrith.
The Union will serve up fresh and simple small plates of food utilising local produce and suppliers. Local prosciutto, salami and Trunkey Creek and Megalong Valley products, olives and olive oils from Ryalston will litter the menu.
The Union is on the first floor of one of Penrith’s few remaining landmark heritage buildings in what has been a restaurant for over forty years, with century old floorboards and fireplace still intact. The Union will cater for pre theatre crowd as it just across the road from The Joan and Q Theatre.
The Union Restaurant
Level 1, Union Lane
(opposite the Union Road carpark)
Penrith 2750
Wed – Sat 5pm till 10pm
licensed
Bookings: 02 47214501
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 grillhouse
Fresh from manning the barbecue in his highly-successful book Fired Up, Ross Dobson takes a casual approach to indoor dining in Grillhouse. Hearty pies, thick-cut chips and lip-smacking ribs are all featured, along with all manner of steaks cooked to perfection.
The book includes an array of all the essential starters and sides guaranteed to satisfy a hunger of any size, plus a little something sweet to indulge in at the end of a long, slow meal. Grillhouse is the ultimate guide to gastropub-style food at home.
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pappardelle with roast fennel, tomato and olives |
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 This technique of roasting vegetables in the oven makes easy work of a pasta sauce. The veggies soften and sweeten while they cook and there is no constant stirring involved as there is with hob-top cooking. If you can’t find wide pasta ribbons (pappardelle) simply buy Fresh lasagne sheets and cut them into 11⁄2-cm strip.
- 65 ml extra virgin olive oil
- 4 tomatoes, halved
- 2 red onions, peeled and cut into wedges
- 4 small courgettes, thickly sliced
- 2 small fennel bulbs, thickly sliced
- 2 garlic cloves, thickly sliced
- 1 teaspoon smoked paprika (pimentón)
- 50 g small black olives
- 400 g fresh pappardelle pasta
- 2 tablespoons butter grated manchego cheese, to serve
- salt and freshly ground black pepper
Serves 4
Preheat the oven to 220oC (425oF) Gas 7.
Put the olive oil in a roasting tin and put it in the oven for 5 minutes to heat up.
Add all of the vegetables and the garlic to the roasting tin and sprinkle over the paprika. Roast in the preheated oven for about 20 minutes, giving the tin a shake after 15 minutes. Remove from the oven and stir in the olives. Cover and let sit white you cook the pasta.
Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the packet instructions, or just until the pasta rises to the top – it will cook much quicker than dried pasta. Drain well and return to the warm pan. Add the butter and toss well. Add the roasted vegetables and toss gently to combine. Sprinkle with grated manchego to serve.
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