Queensland Food & Wine Guide - Queensland Holidays

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DINING GUIDELocalSpecialtiesIn Noosavillethe Riverhouse’sDavid Rayner hasan obsession withchanging the menudaily and notoverworking theingredients toenhance thenatural flavours.Pier Nine with Matthew Hill Smith isheaven for seafood; and Italiophiles flockto Andy and Marcia Georges’ Il Centro.The eclectic nature of thefamously unique Gold Coast hasbrought about a deliciouslysuccessful restaurant industry.Vanitas at Palazzo Versace is glitz, glamand sheer indulgence. From the Versacechina to Steve Szabo’s decadent fare, it’sthe total package of excellence.Oskars on Burleigh, combines sensationalviews with an inspirational menu;Bluefire Cruises serves an excitingdinner on board the most luxuriousvessel on the Coast; Ristorante Felliniis fine dining and fastidious service inthe classic Italian-style; Alto at TedderAvenue in Main Beach, which is anotherof the Gold Coast’s famous diningprecincts, has been awarded bestbreakfast; family favourite Cav’sSteakhouse serves only premiumquality steaks; and at Bonnie Rodwell’shinterland Songbirds, be entertainedby the local fauna and impressed bysuperb food. At Absynthe, the signaturerestaurant in Q1, the tallest residentialbuilding in the world, chef extraordinaireMeyjitte Boughenout, who has workedin Michelin-star restaurants in hishome country of France, has foodiesspellbound with his five-star cuisine.In South East QueenslandCountry, visit Toowomba and theDarling Downs. Step into a setof four seasons, wineries, stylishcoffee shops and award-winningrestaurants, which feature theproduce of the region.The menu at Fire and Ice is ModernAustralian with premium beef, warmsalads and sparkling oysters; the KaringalCafé, which is tucked in a heritagebuilding, offers an exciting Mod Ozmenu; and at The Spotted Cow, afavourite pub, the beer menu is almostas extensive as the food. The jewel in thecrown of Kingaroy is Bell Tower.Hot spots are numerous on theSunshine Coast. From coastalalfresco to the cool Blackallrange; from Caloundra to Noosaand Cooloola, there’s somethingfor all tastes.Make a date at The Wine Bar and Ebbon the waterfront at Maroochydore; atMaleny’s Terrace Seafood Restaurantthe seafood platter towers above diners.Harry’s on Buderim is an institution;tuck into tangy barbecued swordfish atThe Boatshed in Cotton Tree.The best regional restaurant in Australiain 2005 went to Berardo’s Restaurantand Bar in Noosa.8 QUEENSLAND FOOD AND WINE GUIDE
A towel length away from the sand ofNoosa’s Main Beach are the famousBistro C, Season, Berardo’s on the Beachand Sails. Cato’s at the Sheraton NoosaResort has the biggest seafood buffeton the Coast; ingredients don’t getmuch fresher at the Riverhouse, Piluand Gusto at Noosaville; and perchedon the Noosa River, Leonie Palmer’sRicky Ricardo’s, is Noosa’s quintessentialdining experience.At Sunshine Beach Alegria has temptingtapas and Wasabi serves premiumquality Japanese fare. Lunch is a relaxingaffair at Picnic at the Rocks on the banksof the Maroochy River.The modern Australian menu at SeabelleRestaurant at Kingfisher Bay Resort onFraser Island, features kangaroo, emuand crocodile. Adding pizzazz is bushfood such as aniseed berries, midjimberries and lilly pillies.With the inland home tothousands of hectares of beefcattle, hotels everywhere offera chance to savour some of thebest pub grub in Australia.At Lee Kernaghan’s Great Western Hotelin Rockhampton, the Beef Capital ofAustralia, enjoy a beer, superlative steaksand look out for live entertainment -a rodeo!Seared Peppered Tuna With Macadamia& Red Curry CompoteRecipe by Andrew Mirosch, Lurleens at Sirromet Wineryfrom The Courier-Mail QWeekendServes 4 as an entree400g piece of sashimi-grade tuna, trimmed & skin removed3 tsp peanut oilJuice of 1 limeLime halves and chives, to servePEPPER MIX1 tsp black peppercorns1 tsp Sichuan pepper1/2 tsp sea salt1/2 tsp coriander seeds1 tsp sesame seeds1 tsp wasabi powderRED CURRY COMPOTE1 tbs peanut oil1 red onion, thinly sliced1 clove of garlic, finely chopped2 tsp finely grated ginger1 tsp sambal olek (fresh chilli paste)1 tsp shrimp paste, wrapped in foil & roasted at 180°C for 10 mins1/2 cup chopped coriander leaves50g roasted macadamias, coarsely crushed20g brown sugar1/2 cup coconut cream1 For pepper mix, dry roast peppers, salt and coriander seeds in asmall frying pan over low heat for 2-3 minutes or until fragrant.Cool, then pound in a mortar and pestle until coarsely ground, addsesame seeds and wasabi powder and combine well.2 Coat tuna on all sides with pepper mix, then wrap in plastic andrefrigerate for 1 hour. Heat oil in a heavy-based frying pan andcook tuna over very high heat for 30 seconds on each side or untiljust seared - tuna should still be raw in the middle. Cool slightly,then, while still warm, wrap in plastic and refrigerate for 3 hours.3 Meanwhile, for red curry compote, heat oil in a small fryingpan, add remaining ingredients, except sugar and coconut cream,and cook for 6-8 minutes or until onion is soft. Stir in sugar andcoconut cream and simmer for another 5-6 minutes or until thick.Remove from heat and cool to room temperature.4 To serve, cut tuna into 24 thin slices, divide among plates, thenplace a spoonful of red curry compote in the middle, drizzle withlime juice, and top with chives and lime halves.QUEENSLAND FOOD AND WINE GUIDE 9
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Page 3 and 4: FRESH PRODUCEWhere rich pickings ab
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Queensland Food & Wine Guide - Queensland Holidays

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