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