Cooking the Aussie way

AUSTIN (KXAN) - On Saturday's cooking segment Andrew Dwyer joins us, he is a well-known Australian adventurer, chef, cookbook author, television presenter and historian.

For 25 years, he has lead expeditions into the most remote and wild regions of Outback Australia.

Andrew first cooked with fire through necessity in the Outback and soon discovered that the open fire was the ultimate cooking medium, producing temperatures unobtainable in the commercial kitchen. In fact, when Andrew first cooked at the Central Market Cooking School in San Antonio, the local fire department arrived.

Andrew said Texas is his second favorite place on earth (after the Outback), and he looks forward to cooking up a storm at this year's Hill Country Wine and Food Festival.

Hill Country Wine & Food Festival
Sunday Fair
Mexican American Cultural Center
600 River Street
1 p.m. to 5 p.m.
$45
www.texaswineandfood.org

Andrew Dwyer's Seared Wheels of Sweet Corn with Indonesian Kecap

2 cobs corn, as fresh as possible
¼ cup (2 fl oz) peanut oil
3 cloves garlic, peeled and chopped
1 red chilli, finely chopped
2 tablespoons ABC brand Indonesian kecap manis
2 tablespoons light soy sauce
1 teaspoon dark sesame oil
Cut the corn into 1-centimetre (½-inch) thick wheels.
Heat the peanut oil until smoking in a wok. Stir-fry wheels of corn until they start to blacken in spots. Add the garlic and chilli and continue stir-frying for 1 minute. Stirring continuously, add the kecap manis and soy sauce. Stir in the dark sesame oil, then remove from the heat and serve.