Hunter Food
The Hunter is a rejuvenated region with cosmopolitan offerings in restaurant recipes, wine and distinctive produce. And wine defi nes the region. Why not; the Hunter Wine Country offers some of the best wine labels in the world!
The Hunter is a rejuvenated region with cosmopolitan
offerings in restaurant recipes, wine and distinctive produce.
And wine defi nes the region. Why not; the Hunter Wine
Country offers some of the best wine labels in the world!
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AquaBlu Bistro & Bar<br />
Brand new to d’Albora Marina in Nelson Bay is the stunning AquaBlu Bistro and Bar.<br />
Incorporating sensational indoor and outdoor dining by the waters edge, this<br />
trendy eatery has bought a new style of venue to the area. From a quick snack<br />
to a superb seafood platter, luscious cocktails while reclining on the day bed or<br />
sipping one of 30 international and boutique beers in the stylish bar, AquaBlu is the<br />
place to eat, drink and relax.<br />
PAN SEARED SALMON FILLET WITH AQUABLU NICOISE, LEMON ZEST<br />
GOAT CHEESE DRESSING AND FINE HERB SALAD<br />
4 salmon fillet, 180g to 200g<br />
12 small kipfler potatoes<br />
2 red capsicums<br />
100g pitted Kalamata olives<br />
8 anchovy fillets<br />
80g capers<br />
200g green beans<br />
100g baby salad leaves<br />
4 soft boiled eggs<br />
1/2 lemon<br />
olive oil<br />
Lemon Zest Goat Cheese Dressing<br />
200g good quality goat cheese<br />
1/2 bunch fresh thyme<br />
1 teaspoon Dijon mustard<br />
60ml double cream<br />
juice and zest of 1/2 a lemon<br />
pinch of cayenne pepper<br />
sea salt and cracked pepper to taste<br />
Fine Herb Salad<br />
1/3 bunch basil<br />
1/3 bunch chervil<br />
1/3 bunch flat leaf parsley<br />
1/3 bunch chives<br />
1<br />
2<br />
3<br />
4<br />
5<br />
6<br />
Aquablu nicoise<br />
Cook potatoes in boiling water until tender, drain and cool. Cut in<br />
half and grill. Lightly blanch green beans in boiling water for about 40<br />
seconds, so they remain crisp.<br />
Rub capsicums in oil and roast in a hot oven until skin is blackened.<br />
Place in bowl and cover with cling film to steam the skins off. Remove<br />
skin and slice into thin strips. Toss these ingredients together with the<br />
capers, anchovies, salad leaves, olives, juice of half a lemon and a<br />
drizzle of olive oil.<br />
Divide onto four plates and place a soft boiled egg, cut in half, to one<br />
side on each plate.<br />
Dressing<br />
Combine all ingredients in a food processor and blend until smooth.<br />
Serve in a small dish on the side.<br />
Salsa<br />
Pick basil and slice into thin strips. Pick leaves off chervil and parsley.<br />
Slice chives into roughly 1cm pieces. Wash, drain and mix well.<br />
Salmon<br />
Place salmon fillet into a hot, oiled pan. Seal on all sides until cooked<br />
rare to medium rare. The fillet can be finished off in the oven if you<br />
prefer it cooked more, but salmon tends to become dry if over<br />
cooked.<br />
Place salmon on top of nicoise, place the fine herb salad on the<br />
salmon.<br />
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