Ochre Restaurant Wins Signature Dish

Taste Paradise ran a signature dish competition during the frivolous Cairns Festival celebrations, and after a lengthy voting period the top chefs in the public vote battled it our at Farmgate Markets to decide the Signature Dish of Far North Queensland. Chef Craig Squire of Ochre Restaurant took won the contest for his spectacular tempura bugs, papaya salad, with sweet chilli lemon myrtle dipping sauce dish. According to Taste Paradise, this dish was chosen for its innovative use of local ingredients that is the essence of Tropical North Queensland.

Recipe Ingredients

  • 8 pieces of green bug meat
  • 8 fresh lemongrass skewers
  • Red Ochre sweet chilli lemon myrtle dipping sauce (buy at Ochre Restaurant)
  • Tempura batter
  • oil for deep fryingSalad
  • 1 small green papaya, peeled, cut into long matchsticks
  • 50g green beans cut into 1-inch pieces
  • 40g unsalted roasted macadamias
  • 1/2 red onion, sliced
  • 12 cherry tomatoes, halved
  • 10g mint, chopped
  • 10g coriander, choppedDressing
  • 2 fresh small whole green chillies, finely sliced
  • 2 cloves garlic, finely sliced
  • 60ml fresh lime juice
  • 60g palm sugar- grated
  • 60ml fish sauce
  • 30 ml Rainforest Bounty ‘Jeowbong’
  • 1 tsp sea salt

Recipe Method

  1. Cut lemongrass sticks on an angle at the point where the stem starts to branch.
  2. Skewer two pieces of bug meat onto each stick of lemongrass.
  3. Prepare batter according to instructions.
  4. Heat oil to 180C.
  5. Dip bug skewers in batter and fry to golden and cooked through.
  6. Mix salad with dressing.
  7. Assemble papaya salad on plate, place skewers across, and serve with dipping sauce.
Be Sociable, Share!

Leave a comment