embark - Queensland Rail

Here’s a teaser of what culinary delights you can expect onboard the MasterClass Tours:Thai Red Curry of Gympie Redclaw Tails (Serves 4)30ml vegetable oil250ml chicken stock16 Cherax Park live red claw or red claw tail meat green4 whole red chillies split seeds removed1 tbs fish sauce1 tbs palm sugar300ml coconut milk⅓ cup Thai basil leaves½ cup coriander leaves reserving some for garnishThai red curry paste1 spanish onion chopped3 cloves garlic1 stem lemongrass chopped (the white part only)½ bunch coriander2 tbs chopped galangal1 tbs roasted cardamom seeds1 tbs roasted cumin seeds1 kaffir lime leaf5 dried red chillies soaked in hot water till soft, thensqueeze to release oils1 tbs shrimp paste1 tbs saltMethod:1. For curry paste: place all ingredients into a foodprocessor and blend until smooth.2. Heat oil in a large wok over medium-high heat. Addall of the red curry paste and cook, stirring for 5minutes until aromatic.3. Add stock and stir until curry paste has dissolved.Add chillies, fish sauce, palm sugar, coconut milkand stir well. Simmer for 10 minutes.4. Add red claw tails.5. Stir in basil and coriander leaves, reservingsome for garnish.6. Serve with rice if desired and garnish withreserved coriander.Wine selection:2012 Sirromet classic selection Unwooded ChardonnayDid you know?Sirromet is Queensland’s most highlyawarded winery with over 630 National& International wine awards.Executive Chef, Andrew Miroschof Restaurant Lurleen’s, SirrometWinery has 30 years of industry experienceand a very impressive collection of awards.Andrew is well-known to locals and fine food fansthroughout Australia and has developed a regionalmenu – using fresh, local seafood, prime meats andcomplementing each dish with organic producesourced primarily from within the Redlands district.embark9