Metricon is set to star in Channel Ten’s new series - The Cook’s Pantry. The series is hosted by 2016 Masterchef’s ‘most popular contestant’ Matt Sinclair and all-time favourite contestants Michael Weldon and Courtney Roulston. The group share their favourite recipes that are full of flavour while remaining affordable and simple to prepare- perfect for everyday cooks.
 
 
Today’s episode (airing at 4:00pm Thursday 5th October) was filmed at our beautiful Sovereign with ex MasterChef contestant Courtney Roulsten. Courtney is a well-seasoned cook with her beginnings at Masterchef kick starting her cooking career, where she is now head chef for the Sydney Swans. Courtney’s flare for cooking is evident but she highlights just how simple cooking can be while remaining full of flavour and exciting!

Courtney, with the assistance of Metricon’s very own Residential Home Designer - Vanessa Barisic, cooked a stunning and sophisticated Seared Tuna dish which perfectly complemented the elegant Black Label interior theme, that feature in the home’s interiors.
 
This is the perfect dish to serve to friends while entertaining over the warmer months, simple to prepare yet beautiful and delicious. See below for the recipe!
 
Seared Tuna with Sauce Vierge
  • 90ml Extra virgin olive oil
  • 2 garlic clove, finely chopped
  • 2 small anchovy filets (optional)
  • 2 vine-ripened tomatoes, seeds removed, diced
  • 1 Tablespoon lemon juice, plus extra to serve
  • 2 tablespoons basil leaves, sliced
  • 1 tablespoon flat leaf parsley, chopped
  • 3 x 200g thick yellowfin tuna steaks
  • 150g green beans, blanched and sliced lengthways
  • 30 small ligurian olives, crushed
  • ½ bunch chives, finely sliced to garnish
  • ¼ bunch chervil to garnish
  • 1 butter lettuce, washed to serve
  • Crusty French baguette to serve
 Method:
  • For the sauce vierge, place the oil, garlic and anchovy into a saucepan over a low heat and cook until the anchovy melts into the oil. Remove from the heat, add in the chopped tomatoes and set aside for the flavours to infuse.  Once slightly cool, add in the lemon juice, basil and parsley.
  • Meanwhile heat a non-stick frying pan over a medium/high heat. Season the tuna with sea salt, cracked black pepper and coat with olive oil. Cook the tuna for 30 seconds each side, or until seared on the outside, but still blush in the center.
  • Allow the tuna to rest before slicing into ½ cm thick strips.
  • Place the sliced tuna onto a large serving platter. Scatter over the green beans, olives and dress with the sauce vierge. Garnish with the chives and chervil.
  • Serve warm with crusty French bread, butter lettuce and a chilled glass of Riesling. 
 
If you were unable to view the episode as it went to air, you can view Metricon’s feature segment below, as Courtney and Vanessa discuss the feature elements of our Sovereign while cooking up a storm!
 

 
Stay tuned for more incredible episodes to come, featuring our beautiful homes and delicious recipes- that are sure to tantalise your tastebuds!
 
If you wish to explore our elegant and beautifully designed Sovereign with its light filled and expansive family living space, you can visit this home in the following locations: