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/