Browsing articles in "Food News"
Augstacey.email@example.com. For accommodation options or more information about Peppers Beach Club & Spa, call 07 4059 9200 or visit peppers.com.au/beach-club-spa.
MarLinga Longa... love at first bite. We were fortunate to attend their soft opening this week, and were treated to a veritable parade of delicious food with generous portions, but the highlight of the restaurant, was the spectacular service. The staff are well trained and naturally amiable, even in the stress and confusion of opening night. It was such a pleasure to be around people who generally love owning and running a restaurant! Some people always worry when they see a restaurant identify its cuisine as international, but after hearing the life story of the restaurant owner the eclectic menu is a logical choice. Here's what we had for dinner at Linga Longa Restaurant:
Moule MariniereOur entree is one of Belgium's most famous national dishes comprising mussels cooked with a white wine cream sauce. We've never been fortunate enough to savour this dish in Belgium, but the entree was delicious. The portion was generous, and the sauce was delicate, subtle and oh so French! I was impressed that every one of my mussels was debearded. I am often annoyed that restaurants do not pay enough attention this quick and easy but essential job. I was also impressed that for an entree serve, there were a lot of mussels!
Avocado & PrawnsOur 2nd entree was somewhat reminiscent of those cheeky prawn cocktails from the 80's! It was great to see the new season avocados make an appearance on the menu, and the dish was finished with a delicious mango sauce.
Duck a l'OrangeIf you've never had duck a l'orange you must try this. It is very hard for both Kaj and I to resist any French duck dish, and this one is a winner! The sauce is decadent and hedonistic, a rich orgiastic assault on the taste buds. The duck is perched beautifully upon a well-cooked Swiss-style rösti. It was a lovely accompaniment, and gives this French classic some international flair.
Duck & Porcini LinguiniThis main dish was on the specials options, and we chose it out of curiosity. Never before have I seen duck in a pasta dish, but since I love duck, this was an easy decision. The flavours were well matched, and the pasta was perfectly cooked. Perhaps my only criticism of this dish is that it was a tad short on the delectible sauce. I would have loved just a bit more, but then, I always do.
Chocolate Praline TartThe dessert is something I can't wait to try to cook at home, as I think it will bring me untold popularity amongst my friends. It really is a stroke of genius actually, combining praline and rich dark chocolate mousse. My perfect happy ending. Linga Longa is open now. Licenced, and BYO. I can't wait to hear what you think.
#3 Mud crab omelette, Nu NuSteamed North Queensland mud crab meat juiced up with a slick of ginger caramel and softly enveloped in a fluffy omelette, served with a tangle of watercress that’s been dressed with an ajad redolent of kaffir lime leaf, mandarin peel and coriander root. Could it get any better? But of course. At the table, they pour on a warming broth of chicken stock, white pepper and fresh ginger. Ocean views are strictly optional.
- Have you been to Nu Nu? Tell everyone what you thought of it.
#18 French toast, baked pear and raspberry coulis, Perrotta’s at the GallerySweet but not too sweet, Perotta’s crisp-edged French toast made with brioche is served with a baked half pear, a generous splodge of King Island vanilla bean yoghurt and a caramel-rich raspberry coulis. It’s a good-looking breakfast that warrants artistic praise from its Cairns Regional Gallery neighbours.
- Have you been to Perotta's at the Gallery? We would have chosen their Carazzo Toasted Sandwich. Tell us what you have had there.
#20 Steak and potatoes, Reef HouseSometimes you just need a steak. And sometimes that time is in the morning. Chow down here on a Morganbury sirloin from the Atherton Tablelands, a grilled tomato, and buttery sautéed kipfler potatoes and garlic.
- Have you been to Reef House Restaurant? Let us know your favourite dish on their menu.
DecWe have been working diligently behind the scenes for months on our new Cairns Dining website. Not only does it have a spunky new look, but we've also done a major rework of the database, for speed of searching and to clean out the old data. We have some grand plans in adding providores and producers soon too, so the website will serve as a Cairns foodie central, as well as a spot to find out about restaurants. As well as many other people I'm craving an iPhone version, so that too is high on the agenda. I would love to hear your thoughts on the new site, and of course any feedback on how we could improve it further.
DecHosted by Alastair McLeod of Ready, Steady, Cook fame, and executive chef at Bretts Wharf restaurant, Hamilton and Tank restaurant in central Brisbane, the series explores the diversity and abundance of Queensland produce.
Episode 1 - Tropical North QueenslandIn this episode, Alastair takes in the sights at the Tastes of Burdekin Festival, enjoys sumptuous tropical seafood, savours the coffee and dairy products of the Atherton Tablelands, and finally explores the fruits of the tropics (including the achacha, an exciting new imported fruit). A couple of our much-beloved local producers are also featured on the 1st episode too, including:
- Vanella Cheese Factory
- Rainforest Bounty
- Skybury Coffee
- Gallo Dairyland
- Mungalli Creek Dairy
- Malanda Dairy Centre
- Jacques Australian Coffee
NovTaste 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.
- 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
- Cut lemongrass sticks on an angle at the point where the stem starts to branch.
- Skewer two pieces of bug meat onto each stick of lemongrass.
- Prepare batter according to instructions.
- Heat oil to 180C.
- Dip bug skewers in batter and fry to golden and cooked through.
- Mix salad with dressing.
- Assemble papaya salad on plate, place skewers across, and serve with dipping sauce.
NovWe agree with Stephanie! Tropical Cuisine was officially launched in Cairns at the Tanks Arts Centre yesterday to a large crowd of gourmet foodies, primary producers, providores and retailers all interested in Clare Richard's first recipe book, Tropical Cuisine. The book is a significant publication featuring more than 250 recipes, and is peppered with Alison George's gorgeous food photography. Alison is from Catseye Photography, and her photos bring the dishes to life with precision focus and rustic styling. Our favourite part of this book is the reference section of tropical produce, and the ingredient profiles. This book will make an excellent Christmas gift for any food lover, especially those who are lucky enough to live in the tropics. You can purchase the book directly from Clare's website for $59.95 (+$4.95 postage) or from one of the local retail outlets. Have you made anything from the book? We'd love to know your food experiences with Tropical Cuisine.
AugThe Edge Cafe hosted its monthly Club Relish night where they introduce food producers who feature in their gourmet store. Suzanne Quintner and Missy Moo Sweets proved too interesting, and August's Club Relish was held over 2 (big) nights. 60 foodies were treated to an array of dishes using both of the featured producers.
Suzanne QuintnerSuzanne's foods bring the famous flavours of Morocco and Northern Africa to the Australian table by using local produce to create harissa, preserved lemons, and a range of chutneys, dips, sauces and condiments. She is especially esteemed to be supplying Gordon Ramsay's new Melbourne restaurant Maze with Harissa. It is is featured featured on Maze's menu as an accompaniment to Soft Shell Crab.
- Check out Suzanne Quintner's Fine Foods...
Missy Moo SweetsKristie Horn of Missy Moo Sweets is a bit of a market junkie, and is commonly seen at Rusty's Market, Port Douglas Market, or at Farmgate. She is famous for being our only local cupcake-focussed business, a trend that is blossoming around the world. She also supplies a number of cafes with her sweet treats, most notably The Edge Cafe.
- Check out Missy Moo Sweets...
Join Club RelishMembership to Club Relish is free, just drop into The Edge Cafe and ask to join. They even treat you to a free cup of coffee upon joining! Club Relish is also very hip in having their own Facebook page. Have you attended a Club Relish event? What did you think of it?
AugTo kick off the new brand in true FNQ style, Taste Paradise is hosting 18 events as part of Cairns Festival. That mammoth effort will be keeping organiser Nola Craig incredibly busy over the next coming weeks, but a huge congratulations should be extended to Nola for her success in securing both Ben O'Donoghue and Marion Grasby to take part in the Festival. Two events stand out as ones not to be missed!
- Download the list of all 18 foodie events
Ben O'Donoghue Celebrity Chef DinnerDate: Sunday, 22 August 2010 Time: Drinks @ 5:30pm, Dinner from 6:00pm Venue: The Sebel Reef House & Spa, Palm Cove Price: $149/person Ben O’Donoghue joins Philip Mitchell and his team to create a delicious Taste Paradise tropical 4-course Celebrity Chef Dinner at the Sebel Reef House & Spa as the sun goes down at Palm Cove beach. The menu will consist of local produce sourced by Ben and Phil. Jacobs Creek reserve wines will accompany each course with sparkling wine on arrival. Proudly sponsored by Pernod Richard. Call Sebel Reef House & Spa for bookings on (07) 4055 3633.
Taste Paradise Cooking Theatre with Marion GrasbyDate: Saturday, 28 August 2010 Time: 10:00am - 4:00pm Venue: Farmgate Markets, The Pier Price: Free Marion Grasby joins our own regional celebrity chefs at The Pier’s centre stage where they will cook their favourite recipes using tropical food ingredients. Six cooking demonstration sessions will take place throughout the day on the hour. Join Marion and our local celebrity chefs; Nick Holloway (NuNu), Jimmy Shu (Hanuman) Jason Chuck (Eden House), David Bres (Oliver's) & Leon Walker (Wink).
JunWe are delighted that chef Nick Holloway of Nu Nu Restaurant in Palm Cove has been named a finalist in the 2010 Young Restaurateur National Finalists list of the Electrolux Appetite for Excellence. Luke is a co-owner of Nu Nu Restaurant with business partner, Jason Rowbottom. According to their website, the Electrolux Appetite for Excellence is a national restaurant awards program judged by some of Australia’s most successful chefs, restaurateurs, and industry leaders. Their mission is to inspire, educate and nurture the emerging talent who are the future of our industry by providing money can’t buy education, opportunities, and experiences. These young people will ultimately be responsible for sustaining and hopefully improving upon Australia’s reputation as one of the world’s leading food and wine destinations. Nick Holloway & co-owner Jason Rowbottom opened Nu Nu Restaurant 6 years ago on the gorgeous esplanade strip in Palm Cove. It has received numerous accolades, most notably the 2008 Gourmet Traveller Regional Restaurant of the Year. The CairnsDining.com team love Nu Nu for its consistently high-quality fine-dining fare and for being dedicated to using local, seasonal produce. Unlike the similarly quality restaurants across Australia Nu Nu remains true to its tropical home; relaxed, understated and deliciously tropical. Have you been to Nu Nu Restaurant? Please leave a comment about your dining experience. Good luck Nick! We hope you win.
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