Summer shines on Hervey Bay

Hervey Bay scallops are highly prized by chefs for their sweet flavour and delicate white flesh.
When Serge Dansereau, famed for his use of Australian regional produce was asked to name his top Queensland product recently - you guessed it - he named the Hervey Bay scallop!

However, Hervey Bay has so much more to offer.
This pristine environment where tropical and temperate waters meet produces an abundant and diverse range of sustainable wild caught seafood.

Here is just some of what is available right now -

Scallops, Bugs and Calamari: peak season from November to March.

Prawns: Hervey Bay has a wide range including King prawns, caught in depths of up to 200m, east of Fraser Island and northward to Swains Reef. Tiger and Banana prawns are caught in closer in-shore waters.

Crabs: Blue Swimmer and Spanner crabs are in season now.

Fish: Whiting and Spotty Mackerel are a favourite fish at this time of year.

The Hervey Bay seafood festival and Queensland scallop aquaculture feature in Episode 2 of Off the Eaten Track on Channel 7 at 7pm this Saturday, 11 December.
Visit www.queenslandholidays.com.au/eat

To learn more about Queensland seafood visit http://www.queenslandcatch.com.au/
To learn more about Hervey Bay seafood visit http://www.herveybayseafoodfestival.com.au/
To plan a visit to Hervey Bay visit http://www.frasercoastholidays.info/

Mozzarella di Bufala

Buffalo Mozzarella, a staple of traditional Italian cuisine is rich in calcium and high in protein, vitamin and mineral salt content, low in cholesterol and is lactose free - the same as goat's milk.

Perfect on pizza, in salads, or with olive oil and good vinegar - its role is to provide texture as well as taste!

Located on the Atherton Tablelands (North Queensland), Mitch and Bridgette Humphries operate Australia's first water buffalo dairy farm. The buffalo are a Europen breed and the mozzarella is made using traditional Italian methods.

Vannella Cheese Factory in Cairns uses The Australian Dairy Buffalo Company's buffalo milk to create award-winning cheeses including ricotta, fetta, labneh and yoghurt.

Available onsite at the Vannella Cheese Factory Deli Shop. http://www.vannellacheesefactory.com/index.htm

Bundaberg Tomato Salad with Vanella Mozzarella and Grilled Onion Vinaigrette
Serves 6

Ingredients

Grilled Onion Vinaigrette
3 red onions, sliced 2cm thick
extra virgin olive oil
1 tbs balsamic vinegar
1 tsp sherry vinegar

Salad
6 sun riped tomatoes, cored and sliced 1cm thick
18 fresh basil leaves
1 large red onion, sliced 1/2 cm thick
4 x buffalo mozzarella balls, sliced 1cm thick
1 dessertspoon baby capers, washed
12 marinated anchovies, cut in halves
18 kalamata olives

Method

Vinaigrette
Brush the onion slices with olive oil and sprinkle with salt.
Either grill or BBQ on high heat until lightly charred on both sides (3-4 minutes)
Cool and chop finely.
In a bowl, mix chopped onion, balsamic vinegar, sherry vinegar and 4 tbs olive oil.
Season to taste with sea salt and black pepper.

To Assemble
Lay alternate pieces of tomato, onion and mozzarella on 6 plates.
Drape 4 pieces of anchovy on top, followed by a sprinkle of baby capers, 3 olives and 3 basil leaves.
Dress with the grilled onion vinaigrette. Serve with warm crusty bread.

Carrot-licious!

Carrots are an indispensable item in any kitchen. Grated raw, they make beautiful salads, cakes and muffins and in braises or stews - they transform to greater heights!

The Moors introduced the carrot, originally a purple colour to Europe. It was the Dutch who changed their colour to orange to honour their royal family.

Carrots contain more natural sugar than any other vegetable but are only 30 calories. They have high levels of vitamin A, potassium, calcium and phosphorus.

Rob Bauer is a pioneer of the certified organic industry. He farms a wide range of organic vegetables including carrots and potatoes on 363 hectares in the Lockyer Valley.

They sell through supermarkets and good organic fruit and vegetable retailers.

Check out what is in season at http://www.bauersorganicfarm.com.au/

Quail can be purchased at Black Pearl Epicure http://blackpearl.com.au/

Chefs tips:
Carrots are versatile. They can be boiled, steamed, roasted or mashed.
They can be used in savoury dishes or in puddings.
Organic carrots have a superior taste.
Choose carrots that are firm with no bend.
Don't peel baby carrots - just wash and scrub them.
Large carrots should always be peeled.

Grilled quail with carrot fritters and orange mayonnaise
Serves 6

Ingredients
6 deboned quails
6 carrots, grated
1 1/2 tsp ground cumin
2 cloves garlic, crushed
1 1 /2 tsp ground coriander
1 1/2 tsp ground turmeric
1/2 tsp cayenne pepper
4 tbs spring onions, finely chopped
3 tbs coriander, chopped
2 eggs, beaten
150ml milk
140g plain flour
olive oil
salt and freshly ground black pepper

Mayonnaise
150ml mayonnaise
1/2 orange, juice and zest
50ml sour cream
coriander

Method
Combine the grated carrots with all the ingredients except olive oil. Mix and season to taste.
Drop dessertspoons of the mixture into a non-stick pan on medium heat and cook for 3 minutes either side until nicely browned. Remove and keep warm.
Season the deboned quail with salt and freshly ground black pepper. In a preheated heavy based pan, place quail skin side down and cook for 3-4 minutes each side. Remove and drain.
Mix mayonnaise ingredients together. Season to taste.
Serve carrot fritters on 6 plates with grilled quail and orange mayonnaise.

Spring Lamb!

Sheep meat has long been a staple on Australian dinner plates and consumer demand for premium product is increasing in both domestic and international markets.

Domestic and international demand for Australian lamb is almost 50/50 - with the main export markets being the US, Europe, the United Arab Emirates, Saudi Arabia and South Africa.

On average Australians eat 14kg of mutton and lamb per person per year!

Andrew and Maree King breed Dorper lambs, specifically for the quality of the meat. The lambs are 100% grass fed and 100% organic. Dorper lambs have the ability to graze at an early age due to their mother's abundant milk supply, resulting in a superior, tender meat.

Silverwood Organics sells organic lamb meat packs online and delivers them direct to the door in Brisbane and Toowoomba from Longreach, in western Queensland.

Visit http://www.silverwoodorganics.com.au/ for more information about Silverwood Organics and how to place an order for home delivery!

Rack of Silverwood Organic Lamb with roast organic vegetables and lamb sauce
Serves 6

Ingredients
3 x 8 boned lamb racks (french trimmed cap off)
olive oil
3 carrots, peeled and cut into rounds
1 sweet potato, peeled and cut into rounds
1 pumpkin, peeled and cut into rounds
9 pontiac potatoes, peeled and cut in half
3 medium red onions, peeled and cut into quarters
3 medium beetroot, peeled and cut into quarters
18 cloves of garlic, skin on
6 sprigs of rosemary
6 sprigs of thyme

Sauce
500ml veal demi glaze
250ml veal or chicken stock
75g roasted lamb bone or trimming
2 shallots, sliced and browned
4 cloves of garlic
6 black peppercorns, crushed
1/2 bay leaf
sprig of thyme

Method
For Sauce: Bring all ingredients to the boil in a heavy based pot.

Reduce to simmer for 1/2 hour. Strain and reserve.
Preheat oven and roasting trays to 200 degrees.
Season lamb with table salt and place skin side down on roasting tray. Toss vegetables separately in a bowl with olive oil and seasalt. Place on roasting trays and then into the oven.
Turn lamb racks and vegetables after 12 minutes. Remove lamb racks after 18 minutes and keep in a warm place. Remove vegetables after 35 minutes; when golden and crisp.
Divide vegetables evenly between 6 plates. Carve lamb racks and rest over vegetables.
Pour sauce around.

Creamy custards

The custard apple, a native of South America is grown in Queensland and Northern New South Wales. The variety Pink Mammoth was selected and bred in Queensland with a large crop on the Atherton Tablelands.

Custard apples are nothing like apples at all. Although the outer green skin is not very pretty, inside is amazing - the delicate, creamy white flesh is really sweet with a fragrance a bit like custard.

Ros and Kerry Smerdon grow 2200 custard apple trees on their property in the Glasshouse Mountains. From picking to packing, the Smerdon family do the whole process by hand. This tropical fruit is quite fragile and despite its bumpy, irregular skin even a fingernail can scratch it!

Queensland custard apples are available February - August in supermarkets and good fruit shops.

Visit http://www.custardapple.com.au/

Chefs Tips:

Ripe custard apples give slightly when pressed - just like avocados.
Unripe fruit should be kept at room temperature until soft - then refrigerate for a day or two.

Custard apple icecream with five spice panna cotta
Serves 6

Ingredients

Icecream
750ml custard apple pulp
200g castor sugar
2 whole eggs
2 tbs lime juice
500ml whipping cream

Method
Cut open custard apples and scoop out flesh.
Remove pips and blend to a puree.
Measure 750ml of pulp and add to castor sugar.
Beat in eggs and add lime juice.
Lightly whip cream and fold into mixture.
Churn in an icecream machine.

Panna cotta
2 cinnamon sticks
4 star anise
6 cardamon pods
8 grates of nutmeg
3 cloves
400ml milk
400ml thickened cream
4 leaves gelatin
70g castor sugar
1 tbs honey

Method
Preheat oven to 180 degrees and roast spices on a tray (except for nutmeg) for 5 minutes or until fragrant. Let cool and pound roughly in a mortar and pestle with nutmeg.
Place spices in a small sauces pan with milk. Let simmer for 10-15 minutes to infuse.
Remove from the heat and let stand for 20 minutes. Add honey and sugar. Strain and pour into a medium sized stainless steel bowl. Soften gelatin leaves in a bowl of cold water for 1 minute. Remove gelatin and add to warm milk. Let cool. Whip cream to soft peaks in a medium sized bowl. Fold cream into cool milk and honey mixture and pour into 6 ramekins and refrigerate until set. Carefully unmould panna cottas into 6 bowls and serve with a scoop of the custard apple icecream.

More Tastes of Asia

The impact of Asian cultures on Australian cuisine is undeniable and it is a food trend that will no doubt continue in Queensland given our close proximity to Asia, our climate and the fact that so much of the produce used in Asian dishes is grown here - think tropical and exotic fruit like mangoes and lychees.

Pork of course is a staple in Asian cooking and increasingly we're seeing pork belly as a cut used on the menu in restaurants. Gooralie Free-range pork is the first pork farm in Queensland to be accredited by the RSPCA. The pigs wander happily around Mark and Charisse Ladners 160 hectare (400 acre) property near Goodiwindi in the south west of the state. They are fed a natural, nutritiously blended diet free of chemical residue, antibiotics and hormone growth promotants.

Buy Gooralie pork at:
Stuartholme Quality Meats - Bardon
The Meat-ting Place - Paddington & McDowall
Maleny Butchery - Maleny

Visit http://www.gooraliefreerangepork.com.au/ for a full list of outlets in Queensland.

Visit http://www.pork.com.au/ for more information about Australian Pork.

Crispy pork belly, asian salad with coconut dressing
Serves 6

Ingredients
100g soba noodles, cooked
1/4 medium daikon, peeled and julienned
1/2 continental cucumber, peeled and julienned
50g snow pea sprouts
50g bean sprouts
1/3 cup picked coriander
1/3 cup picked mint
1/3 cup picked Vietnamese mint
50g pickled ginger
1/2 medium salad onion, thinly sliced
1/2 cup green pawpaw, peeled and julienned

Coconut Dressing
1 tbs palm sugar
250ml coconut cream
3 limes, juiced
1 tbs fish sauce
2 red chillis, deseeded and finely chopped

Pork
1500g pork belly, skin on
1 dessertspoon 5 spice powder
2 tsp freshly ground black pepper
2 tbs pink salt flakes
1 dessertspoon castor sugar
6 lime cheeks

Method
Spike the skin on the pork belly with a wooden skewer at 1cm intervals.
Place the pork belly on a cake rack and pour boiling water over the skin, pat dry.
Mix 5 spice, black pepper, salt and sugar and rub into the pork flesh.
Place in the refrigerator uncovered overnight.
Preheat oven to 200 degrees. Place the pork, skin side up on a cake rack over a roasting tray of water.
Roast the pork for 15 minutes then lower the oven temperature to 160 degrees and cook for a further 2 hours, topping up the water when necessary.
Increase the temperature to 230 degrees and continue to roast for 15 minutes.
Remove from the oven and keep warm.
Mix coconut dressing ingredients and, in a large bowl, combine salad ingredients with coconut dressing.
Toss gently and divide evenly between 6 plates.
Cut pork belly into 12 pieces, place on plates and finish with lime cheeks.

Shanghai Expo 2010

I have recently returned from Shanghai where Queensland (as a platinum sponsor), showcased its world-class seafood, beef and horticulture to the discerning Chinese population during Queensland week.

The Australian Pavilion had 40,000 visitors per day - giving a snapshot of our nation and what makes us uniquely Australian. As Queensland chef I created several dishes highlighting our produce in several lunches, dinners and cocktail parties.

Chef's Travel Tips:

In Shanghai you can eat well for under $5.00 in the wet markets.
Shanghai's food is as cosmopolitan as any major city in the world.

Moreton Bay seafood and lemongrass broth
Serves 6

Ingredients
1.2L chicken stock
6 large tiger prawns, shelled and deveined
12 Hervey Bay scallops
12 x 40g pieces snapper, raw
120g crab meat, cooked
2 stems lemongrass, bruised
1 small piece ginger, chopped
1 small piece turmeric, chopped
6 Kaffir lime leaves
1 lime, juice only
12 mint leaves
1 bay leaf
12 leaves Vietnamese mint
1 dessertspoon palm sugar
50ml fish sauce
18 coriander leaves

Method
Bring stock, fish sauce, ginger, turmeric, bay leaf, lime leaves and lemongrass to a simmer (approximately 15 minutes).
Adjust seasoning with fish sauce and strain.
Add lime juice, prawns and snapper. After 2 minutes add scallops. Leave for 2 minutes.
Divide evenly between 6 bowls with crab meat, mint, Vietnamese mint and coriander leaves.

Queensland Wine Match: 2007 Heritage Estate Chardonnay

Tiger, Tiger burning bright!

I love big, fat, juicy Queensland prawns - in particular the different varieties of Kings, like the Ocean Kings and Red Spot King that are caught along the length of the Queensland coast. They are in plentiful supply right now. I also like cooking with the Black Tigers (pictured).

I recently read about a breakthrough by CSIRO scientists and the prawn industry in the breeding of aquaculture Black Tiger prawns.

Approximately fifty percent of all prawns sold in Australia are currently imported from China and Vietnam, so the development of an Australian prawn that breeds in captivity is a major gain for both the Queensland prawn industry and Australian consumers.

The prawns have beautifully textured meat and a rich colour. In the past two years, they have won five gold medals at Sydney's Royal Easter Show. If you want to learn more about Queensland prawns, the industry has an excellent web site, which I've listed below my recipe.

Gnocchi and Prawns in Tomato Sauce
Serves 6

Ingredients
24 large prawns, shelled and de-veined
25ml vegetable oil

Tomato Sauce
500g Roma tomatoes, blanched, peeled and diced
or
1 small tin Italian peeled tomatoes, diced
1/2 large brown onion, finely chopped
4 cloves garlic, peeled and crushed
50ml extra virgin olive oil
18 large fresh basil leaves

Gnocchi
250g potatoes, preferably Kipfler, Bintje or another waxy style
25g butter
2 egg yolks
1/3 cup plain flour
2 pinches nutmeg
80g parmesan, grated
2 dessertspoons semolina

Method
Peel and boil potatoes until soft. Drain well and mash finely.
Add butter, egg yolks, flour, nutmeg, parmesan and semolina.
Season with salt and pepper. Mix well.
Bring 4L of lightly salted water to the boil in a heavy pot.
With a teaspoon, drop small amount of mixture into the water.
Use small amount at a time to avoid sticking.
After gnocchi is cooked (3-5 minutes) remove from pot with a slotted spoon and drop into cold water.
Warm olive oil in a heavy based pot. Add onions and cook until transparent. Add garlic and tomato. Simmer for 20 minutes.
Saute prawns in vegetable oil until almost cooked. Add tomato sauce, gnocchi and basil (retain 1/3 basil leaves and slice finely for garnish).
Simmer for 3-4 minutes. Divide evenly between 6 bowls.
Garnish and serve immediately.

Visit http://www.queenslandprawns.com/index.html

Ignite your passion!

Passionfruit are a really underrated fruit in my book. I was fortunate enough recently to taste some absolute crackers grown by the McPherson family on their property at Childers. They grow large, full and very sweet Panamas as well as the smaller Misty Gems, both varieties can be found in fruit stores and supermarkets right now.

Choose fruit that feels heavy and despite what many believe wrinkly skin does not indicate ripeness. Passionfruit can be stored at room temperature for up to two weeks (best in plastic bags to prevent dehydration) or refrigerated for up to a month.

Although native to Brazil and grown all over the world, Australia produces more passionfruit than any other country.
Source: Tropical Tastes, Queensland Department of Primary Industries and Fisheries, 2005

Passionfruit Souffle
Serves 6

Ingredients
50g soft butter (to grease moulds)
50g castor sugar (to coat greased moulds)
360ml passionfruit pulp, 10-12 passionfruits
25g cornflour
25g castor sugar
10 egg whites
pinch of cream of tartar
100g castor sugar
icing sugar for dusting
ice-cream (to garnish)

Method
Butter 6 souffle dishes (250ml) and sprinkle with castor sugar.
Mix 100ml of passionfruit pulp with 25g castor sugar.
In a small pan, mix 260ml with 120g castor sugar, stir over low heat and dissolve sugar.
Bring to the boil.
Take off the heat and whisk in passionfruit cornflour mix and cook out for 10 minutes. Pass through a fine sieve and cool.
Whisk egg whites until they are soft peaks, add cream of tartar and beat to firm peaks.
Add 100g castor sugar, beat until stiff.
Fold passionfruit mix into egg whites and spoon into moulds slightly above the rim.
Wipe rims and refrigerate.
Remove from refrigerator and place in preheated oven at 175 degrees.
Cook for 10-12 minutes.
Remove and dust with icing sugar and serve with a scoop of your favourite ice-cream.

Note: this recipe can be made in advance of your dinner party

Barra, Barra, Barra!

Blog followers will know that Barramundi is beyond a shadow of a doubt my favourite fish! I have blogged about it before and written recipes. I've been buying in fresh wild caught barra from North Queensland for my restaurant but we all know that given Australians ever increasing appetite for fresh fish, aquaculture barramundi is critically important in order to satisy demand. The value of the aquaculture industry in Queensland grew by almost 20% last year and is worth an estimated 102 million dollars in 2009-2010 to the Queensland economy.

Bluewater Barramundi raises its fish in the pristine waters of the Hinchinbrook Channel, a World Heritage listed area. This is Queensland’s only fish cage farm - the fish are raised from fingerlings swimming freely in large sea water cages their entire lives. This ensures that they have great muscle tone and texture.

Noosa River Smokehouse is doing a lovely smoked Bluewater barra product. It is cured, dried and hard wood smoked. Once smoked it's then vacuum packed and has a very good shelf life - 28 days. Owner Greg Rassmussen says: "A good smoked white fish is so versatile that anyone can make up a a classy meal with a few boiled spuds, cauliflower, parsley and bit of blue cheese. In terms of taste and texture the smoked Bluewater Barramundi beats the best white fish available".

Here's my recipe below but if you want to get some product from Noosa River Smokehouse head to Jan Power's farmers market at the Powerhouse on Saturday or in George Street the city on Wednesdays.

I've also added the fast and simple Barra recipe I often do at home with the family - prepared this last weekend at the Noosa Food and Wine Festival.

Poached Noosa River Smokehouse barramundi with poached egg and cheese sauce
Serves 6

Ingredients
6 x 150g cold smoked barramundi fillets
600ml milk
200ml cream
3 hard boiled eggs, chopped
2 tbs parsley, chopped
1 tbs chives, chopped
80g Gruyere cheese, grated
salt and pepper
6 soft poached eggs
100g unsalted butter
1 small onion, finely diced
1 stick celery, finely sliced
1/2 leek, finely sliced
1 carrot, peeled, finely diced
2 sprigs thyme
1 bay leaf
1 clove
55g plain flour

Method
Heat 50g butter in a non-stick pan on medium heat. Add onion, celery, leek, carrot, thyme, bay leaf and clove and sweat for 12 minutes until vegetables are soft. Add flour. Lower heat and cook out for 7 minutes, stirring occasionally. Place the barramundi and milk in a saucepan. Bring up to the boil and remove from heat. Remove barramundi from the milk after 6 minutes. Strain the milk onto the floured vegetables, stirring until the sauce is smooth. Fold in the cream. Fold in butter, chopped eggs, parsley, chives and half of the cheese. Heat until the cheese has melted. Check seasoning. Place barramundi into a lightly buttered shallow gratin dish. Place poached eggs on top and pour the sauce over. Sprinkle with remaining cheese and place under hot grill until golden. Remove and serve.

Grilled barramundi with hummus, herb salad and yoghurt
Serves 6

Ingredients
1/3 cup mint leaves
1/3 cup coriander leaves
1/3 cup flat-leaf parsley leaves
1 cup baby spinach leaves
1 tsp white wine vinegar
1 tbs extra virgin olive oil
1 tbs sea salt mixed with 1 tsp ground cumin
6 x 150g barramundi fillets (with skin on)
6 lemon wedges

Hummus
200g cooked chickpeas
60ml lemon juice
2 tsp ground cumin
50ml extra virgin olive oil
4 garlic cloves, chopped
150g tahini
1/2 tsp paprika

Dressing
300g Greek-style yoghurt
1 tbs chopped mint
1 tbs chopped basil

Method
For the hummus, blend chickpeas, lemon, cumin, oil, garlic, tahini and paprika in a blender until smooth. Season with salt and pepper. Set aside. For the dressing, combine yoghurt, mint, basil and 1 teaspoon salt in a bowl. Set aside. Place mint, coriander, parsley, spinach, vinegar and 2 teaspoons oil in a bowl and toss to combine. Preheat a heavy-based or non-stick frypan. Add the remaining 2 teaspoons oil. Sprinkle cumin mixture over fish, then place in the pan, skin-side down and cook for 4 minutes on each side. Divide hummus among 6 plates. Place barramundi on top. Spoon yoghurt onto barramundi and top with salad, then garnish with lemon wedges and serve.

Bluewater Barramundi http://bluewaterbarramundi.com.au/

Want to know more about sea cage aquaculture and its environmental credentials visit Australian Institute of Marine Sciences http://www.aims.gov.au/seacage-aquaculture

For more information about the barramundi farming industry visit the Australian Barramundi Farmers Association www.abfa.org.au/

Positively pummelo

Again at the recent Feast of the Senses in NQ I enjoyed tasting and cooking with some of the different varieties of pummelo - Thai Pink and Carter Reds. The tropical climate around Innisfail is perfect for the pummelo originally grown in Malaysia and Thailand. The Pummelo is the largest of all the citrus fruits with segmented flesh containing hard white seeds.

I like the sweetness and juiciness - less bitter than grapefruit. They are best eaten fresh, after removing and peeling the individual segments but I think they're perfect for Asian style salads. The salad (pictured above) was made to complement some Spanish Mackeral supplied by local fisherman Shaun Hansen.

Peak pummleo season is coming up from May through to August. If you're in Cairns or travelling to Cairns you'll find them at Rusty's market. Look for fruit that has a bright smooth evenly coloured skin with no obvious blemishes. It can be stored at room temperature or in the refrigerator.

I'm fortunate enough to have a copy of Tropical Tastes, a book published by the former Department of Primary Industries and Fisheries that has been invaluable to my education about Pummelo and other Queensland tropical fruit.

For more information on pummelo and other tropical fruits visit: http://www.australiantropicalfruits.org.au/ or http://www.tefa.com.au/

Spanish Mackerel steaks with pummelo and mango salad
Serves 6

Ingredients
6 x 150g spanish mackerel fillets (skin on)
1 pummelo, peeled and segmented (keep any juice)
1 mango, diced into 1cm portions
120g green beans, thinly sliced
2 shallots, thinly sliced
1 red capsicum, thinly sliced
1 salad onion, thinly sliced
1 red chilli, thinly sliced
1/4 cup thai basil leaves
2 cups bean sprouts, picked
1/2 sugar loaf cabbage, thinly sliced
2 kaffir lime leaves, thinly sliced
salt
freshly ground pepper
extra virgin olive oil

Method
Lightly salt mackerel fillets.
Cook in a preheated heavy based pan, on medium heat, with 50ml olive oil for 3-4 minutes either side until nicely coloured. Remove.
In a medium sized bowl, lightly toss pummelo, mango, beans, shallots, capsicum, salad onion, chilli, thai basil, bean sprouts, cabbage and lime leaves.
Add pummelo juice, 20ml olive oil and 1/2 tsp freshly ground pepper.
Divide salad evenly between 6 plates, place fish fillet beside salad and serve.

Tantalising tastes in the tropics

I was in North Queensland recently - yes in the middle of cyclone season! Why? Well it is peak season for Queensland's iconic tropical fruit - 89 different varieties were on show at the Innisfail Feast of the Senses Festival. I ate way too many rambutans, mangosteens, breadfruit, duku and longan to name a few - it was extraordinary. Sadly, those of us in the South East rarely get to see these exotics in our local fruit stores.

For those food adventurers looking for something new and different head to Darra or Oxley in Brisbane where Asian fruit stores may stock tropicals. For many, chefs included, the key thing to note when experimenting with exotic fruit is to try not to do something equally exotic with your recipe.

Chef's Tips:
- keep it simple
- look at Asian influenced recipes for inspiration
- alternatively, when you do find them, eat fresh; completely unadulterated!

I built the recipe below around breadfruit (pictured). This is a staple food in South Pacific countries. Samoan missionaries introduced it into Queensland in the 1800s. It is sweet when eaten ripe but has a breadlike texture when baked or fried. Excellent as a replacement for potato chips.

Jervoise organic steak with native Davidson plum sauce, fried breadfruit and avocado salad
Serves 6

Ingredients
6 200g sirloin steaks
1 medium breadfruit, sliced 1cm thick
2 cups beansprouts, picked
1 red chilli, finely sliced
1 shepard avocado
1/2 red capsicum, sliced
1/4 cup lemon basil leaves
2 spring onions, sliced
1 red onion, thinly sliced
30ml white wine vinegar
davidson plum sauce
extra virgin olive oil
salt
freshly ground pepper

Method
Place breadfruit in a heavy based pan, on medium heat.
Add 100ml of extra virgin olive oil. Cook until golden brown on both sides.
Remove and drain on paper. Season.
On a high heat, place sirloin steaks in pan and add 30ml of extra virgin olive oil.
Colour on both sides for 3 minutes.
Remove from heat. Keep warm.
Cut avocado in half, remove seed and peel. Slice in 1cm pieces.
In a medium stainless bowl, toss bean sprouts, chilli, avocado, capsicum, basil leaves, spring onion and red onion.
Add white wine vinegar and 60ml extra virgin olive oil. Lightly season.
Place breadfruit slices onto plates. Add salad and steaks.
Finish with davidson plum sauce and serve.

To purchase Davidson plum sauce visit: http://www.rainforestbounty.com.au/

To find out more about Jervoise Organic Meats visit:
http://www.jervoiseorganics.com/

For more information on tropical fruits visit: http://www.tefa.com.au/

For more information on the celebration of tropical fruit at the Feast of the Senses festival visit: http://www.feastofthesenses.com.au/

Magic mangosteens

The mangosteen is a tropical fruit tree that can take up to eight years to bear fruit. Far north Queensland with its annual rainfall of between 2000-4000mm provides ideal growing conditions for mangosteens and other exotic tropical fruits.

Known as the queen of tropical fruit, the outer purple skin of the mangosteen opens to reveal a succulent white segmented flesh that is rich in flavour and sweetness. it is a highly regarded fruit in South East Asia and is becoming increasingly popular in Australia during Autumn.

Mangosteens are best eaten fresh! Ask for them at your local fruit shop.

Queensland tropical fruit will be celebrated at the end of this month at the Feast of the Senses festival in Innisfail - for further details visit:
www.feastofthesenses.com.au

For more information on mangosteens and other tropical fruits visit:
www.australiantropicalfruits.org.au

Autumn avocados

Shepard avocados are the first avocado of the Australian season and are only grown in Bundaberg and the Atherton Tableland in north Queensland.

The pear-shaped green Shepards boast a firmer flesh than other varieties and the buttery, golden colour make them perfect for entertaining and catering.

The Shepard avocado is available from good fruit stores and supermarkets from mid February to the end of April.

Chef's Tips:
The surface of a ripe avocado should be slightly yielding. Avoid excessive squeezing as this bruises the fruit.

Avocados should be stored at room temperature until they are fully ripened - when ripe they should be stored in the fridge.

Salad of crushed avocado with prawns and grapefruit
Serves 6

Ingredients
2 ripe avocados
juice of 1/2 a lemon
juice and zest of a lime
1 tbs coriander leaves, chopped
1/2 red chilli, finely chopped
6 mint leaves, finely sliced
1 clove garlic, finely chopped
1 small salad onion, finely diced
2 dessertspoons fish sauce
1/2 tsp black pepper, freshly ground
1 grapefruit, peeled and segmented
24 cooked medium ocean king prawns, peeled
2 cups mixed salad leaves
2 dessertspoons rice wine vinegar
6 dessertspoons extra virgin olive oil

Method
Halve, peel and crush avocado roughly with the back of a fork.
Add lemon juice, lime juice and zest, coriander leaves, chilli, mint, garlic, salad onion, fish sauce and ground pepper.
Spoon avocado evenly on to the centre of 6 plates.
Lay 4 prawns on each plate followed by grapefruit segments.
Toss the salad leaves in rice wine vinegar and olive oil.
Place on top of crushed avocado and serve.

Have a little lamb

Goondiwindi is most famous for B&S Balls and a certain horse that ran in the Melbourne Cup. Now there is a new breed in the pen... Boggabilla Lamb. Kerry Mackay and her husband are producing grain fed lambs from Dorper sheep, and even in remote Queensland, these animals are thriving. They are quick to gain weight, have less fat and taste sensational!

Lamb Tagine
Serves 6

Ingredients
1.5 kg diced lamb shoulder
1 1/2 tbs ground ginger
2 tsp ground black pepper
2 tsp ground cinnamon
3 tsp tumeric
1 1/2 tbs paprika
1/2 tsp cayenne pepper
10 garlic cloves, crushed with 1 dessertspoon salt
2 tbs olive oil
450g onions, diced
175g dried apricots
80g flaked almonds
55g raisins
2 tbs honey
1 tsp saffron
600ml tomato juice
600ml lamb stock
8 tomatoes, chopped
zest of 1/2 lemon
1 cup coriander leaves, chopped

Method
Mix diced lamb with dried spices and leave over night in fridge.
Brown lamb in heavy based casserole dish on high heat.
Add crushed garlic and onion and cook until soft. Add apricots, almonds, raisins, honey, saffron, tomato juice, lamb stock and chopped tomatoes.
Bring to simmer and cook in oven at 170 degrees for 2 hours.
Remove from oven and reduce sauce until thickened. Add lemon zest and coriander.
Divide evenly between six plates and serve.

Boggabilla Lamb is available direct from the farm gate http://www.newsteaddorper.com.au/Boggabilla.aspx

Want to buy lamb direct from Queensland farmers? Visit:
Silverwood Organics http://www.silverwoodorganics.com.au/
Farm Fresh Central www.farmfreshcentral.com/cart/index.php

An apple a day...

From January to July, farmers in the Granite Belt 3 hours west of Brisbane produce crisp, juicy fruit that tastes like apples should taste, picked fresh from the trees.

Ten years ago David and Ros Sutton stepped off their prawn trawler to purchase an apple orchard and open what is now Sutton's Juice Factory, Cidery and Distillery.

Sutton's apple juice varieties include Granny Smith, Jonathon, Royal Gala, Winesap, Mutsu, Pink Lady and Sundowner. Adding the juice of other fruits has produced a diversified range of juices including apple with ginger, lemon, mandarin and orange. Almost all of the fruit used in these products is grown on the Sutton's farm.

Take a road trip to the Granite Belt and go pick yourself some apples!

Sutton's Juice Factory and Cidery: http://www.hivalue.com.au/
Granite Belt Wine Country: http://www.granitebeltwinecountry.blogspot.com/2010/01/apples-grape.html

Granite Belt Online Virtual Tour: http://www.getsmartonline.net/granite_belt_wine_country.html

Dance the Achacha!

The wonderfully named Achacha is an exotic tropical fruit related to the mangosteen. It has a sweet, tart white flesh similar to that of sorbet, a soft seed and a thick protective skin.

A native of the Amazon Basin in Bolivia, it had not been grown anywhere else until seeds were planted in North Queensland eight years ago.

The season runs from December through to early March.

Achacha is excellent to use in icecream, sorbet, jams, sauces, drinks and salads.

Visit http://www.achacha.com.au/

View the Achacha ad on Youtube at http://www.youtube.com/watch?v=GbwDH70Mhok

If you'd like to try an Achacha visit the Farmers Market in Brisbane's CBD. Wholesale enquiries can be directed to Romeos at the Brisbane Market, Rocklea.

Fish & Tips

If I had to choose my last meal, Barramundi with a simple salad would see me off perfectly!

Every February fishers from the Gulf of Carpentaria and down the east coast of Queensland look forward to the opening of the Barramundi season. It is an iconic Queensland fish and provides thousands of jobs in mainly small regional communities. Barra as most people call it, is extremely good value for money and is also very versatile in the way it can be cooked.

Chefs tips:
Buy from a busy fishmonger or supermarket as they have a high turnover and fresher product
Ask questions - good places will always give good advice and service
Buy for that day or night and take an insulated bag with a frozen pad
Barra should not smell strong - it should smell sweet and feel firm

Where to buy?

On the Northside - Sammie's Girl
On the Southside - Ahoy Seafoods

With the recent summer rain, Barra will be in plentiful supply - so spoil yourself and buy some for a Sunday BBQ.

Barramundi fillets baked in foil
Serves 6

Ingredients
6 fillets barramundi
6 sprigs of dill
2 shallots, thinly sliced
2 tbs dry vermouth or white wine
3 tbs olive oil
120g butter
1 carrot, finely sliced
1 leek, finely sliced
1 salad onion, finely sliced
1 small fennel bulb, finely sliced
6 lemon wedges
2 cups jasmine rice
salt and pepper
6 pieces of aluminium foil, 20cm squares

Method
Preheat oven to 230 degrees.
Lay out foil and place barramundi fillets on top, seasoning with salt and pepper.
Place a mixture of salad onion, carrot, leek, fennel and shallot on each fillet. Add the dill sprig.
Drizzle in olive oil and then splash with vermouth. Dot with butter.
Fold foil to enclose fish and vegetables.
Place on a baking tray and bake in oven for 8 minutes. Boil rice in salted water.
Remove fish from the oven and place a fillet on each plate.
Serve with rice and lemon.

Fillets of barramundi with Indian spices and tomato kasundi
Serves 6

Tomato Kasundi Ingredients
50g ginger, peeled
25g garlic, peeled
1 green chilli, sliced in half, seeds removed
3/4 cup malt vinegar
1/4 cup safflower oil
1 dessertspoon tumeric
1 tbs ground cumin
1 dessertspoon chilli powder
1 tbs mustard seeds, ground
500g ripe tomatoes, chopped
1/4 cup castor sugar
1 tbs salt

Method
Puree garlic, ginger and chilli with a little of the vinegar. Heat safflower oil in a heavy based pot.
Add spices and fry until very aromatic. Add garlic, ginger, chilli powder, tomatoes and the rest of the vinegar, sugar and salt.
Cook for 1 - 1.5 hours on low heat. Spoon into sterilized jars while hot and put a little oil on the top. Seal jar by steaming for 20 minutes. Remove and store in a cool place. Leave for 1-2 weeks to mature before using.

Ingredients
6 x 150g fillets of barramundi
6 lime cheeks
1/4 cup lemon juice
1 tbs garlic, crushed
1/2 medium onion, finely diced
1/4 cup cream
1 tsp Dijon mustard
1 tsp garam marsala
1/2 tsp powdered tumeric
1/2 tsp powdered ginger
1 tsp salt
1 tsp freshly ground pepper

Method
Combine lemon juice, salt, pepper and garlic. Rub onto fish fillets. Cover and place in fridge for 1 hour. Combine cream, Dijon mustard, garam marsala, tumeric and ginger. Massage lightly into fish fillets. Preheat oven to 250 degrees. Place fillets onto a roasting tray and cook for 8 minutes. Remove from oven and let rest for 2-3 minutes. Divide evenly between plates and serve with tomato kasundi, steamed chickpeas, naan bread, lime cheeks and a bowl of salad leaves.

Crustacean sensation

Ocean king prawns from Hervey Bay are a special treat at this time of year. They are sensational when it comes to flavour, but they're also low in fat and calories.

Simply grilled, barbecued or poached, prawns make grown men salivate at a mere mention of their name. So throw another one on the barbie! (excerpt from Brisbane News 13 Jan 2010)

Visit http://www.brisbanenews.com.au/.

Barbecued ocean king prawns with nam jim
Serves 6

Marinade
1 lime, zest and juice
30 ml ketjap manis*
5 tsp roasted sesame oil
100 ml vegetable oil
3 coriander roots, finely chopped
3 garlice cloves, finely chopped
1/2 tsp freshly ground white pepper
24 large ocean king prawn cutlets
6 lime cheeks

Nam Jim
3 red chillies, finely diced
20 ml lime juice
1/2 tbs palm or brown sugar
1 coriander root, finely chopped
pinch of sea salt
1 garlic clove, finely chopped
1 shallot, finely chopped

Salad
100g rice noodles, soaked in cold water
1 cup sugar loaf cabbage, finely shredded
1 dessertspoon pickled ginger, finely sliced
1 small salad onion, finely sliced
1/2 cup snow pea sprouts, cut in 6cm lengths
1/2 cup bean sprouts, picked
12 mint leaves, torn
12 coriander leaves, torn
1 lebanese cucumber, peeled, deseeded and finely sliced
1/2 tsp cracked black pepper

Method
Mix marinade ingredients and pour over prawn cutlets.
Marinate in fridge for 2-4 hours.
Combine nam jim ingredients. Before serving, toss salad ingredients and nam jim together in a large bowl. Divide between 6 plates.
Garnish with lime cheek. Remove prawns from marinade and pat dry.
Preheat bbq and grill prawns for 40 seconds each side.
Remove and leave to rest for a few minutes in a warm place.
Place prawns around salad.

*ketjap manis - a very dark brown, syrupy-thick Indonesian sauce similar to, but sweeter and more complex in flavour than soy sauce.