Latest Recipes
Our current, featured recipes are:
Qld crocodile cured with strawberry eucalypt and tonka bean, braised fennel and macadamia nut salad
Daintree vanilla and lemon aspen poached nashhi pear, grapefruit sorbet
Duo of duck jerusalem artichokes and cepes fricasse, davidson's plum gastrique
Qld crocodile cured with strawberry eucalypt and tonka bean, braised fennel, macadamia salad and orange dressing
Serves 10
- 1kg crocodile tenderloin
- 24gr caster sugar
- 12gr table salt
- 3gr strawberry eucalypt
- 5gr tonka bean
- 80gr macadamia nuts
- 100gr gourmet tomatoes
- 50gr mesclun
Braised fennel
- 300g baby fennel bulb
- 2 cloves of garlic
- 2 spring thyme and rosemary
- 1lemon juice
- 50 ml olive oil
- 150 ml water
- salt and pepper
Orange dressing
- 15gr golden shallots
- 200ml orange juice
- 30gr sugar
- 100ml olive oil
- Salt and pepper
Clean the crocodile of all nerves. Mix spices and season the tenderloin. Allow to cure for at least 24 hours. Rinse, sear off and cook through in an oven.
In an heavy base saucepan sweat off in olive oil garlic, thyme and rosemary, add quartered fennel lemon juice and seasoning. Cover with water and simmer till soft.
For the dressing sweat off dice shallots, add orange juice, sugar and seasoning reduce by 2/3. Strain and emulsify with olive oil. Reserve in fridge.
In a plate set 3 quarters of fennel, the crocodile sliced and garnish with mesclun, diced tomatoes and roasted macadamia nuts. Drizzle with the orange dressing. Bon Appétit!
Daintree vanilla and lemon aspen poached nashi pear, grapefruit sorbet.
Serves 10
- 1kg nashi pear
- 25gr vanilla beans
- 15gr lemon aspen
- 600gr sugar
- 1liter water
sorbet
- 150ml water
- 160gr caster sugar
- 60gr glucose syrup
- 800gr grapefruit
In an heavy base saucepan, combine sugar, water and spices. Bring to the boil and turn down to simmer. Peal and core the pears. Add to the syrup and simmer for 15 to 20 min or until soft. Allow to cool in liquid and reserve for 24 hours before serving to allow the spices to flavour the pears.
For the sorbet combine sugar, glucose and water in a pan. Bring to the boil. Allow to cool and add grapefruit juice. Chill and churn reserve in freezer.
In plate set a pear (can be cut in half and fan). Serve the sorbet on almond meal and drizzle with reduced syrup from the cooking of the pears. Garnidh the plates with fresh berries and chocolate decorations. Bon Appétit!
Duo of duck, jerusalem artichokes and cepes fricassee, davidson's plum gastrique
Serves 4
- 2duck breasts (about 160gr each)
- 2 duck legs (about 300gr each)
- 20gr salt
- 12gr sugar
- 1kg duck fat
- 240gr jerusalem artichokes
- 240gr cepes
- 30gr golden shallots
- 30gr diced tomatoes
- 1/4 bunch chopped parsley
- 300gr davidson's plum
- 100gr sugar
- 100ml red wine vinegar
- 300ml red wine
Season the duck legs with salt and sugar and cure for 24 hours. Dry and cook in duck fat at 170 for about 2 to 3 hours. Remove excess fat from breasts if necessary, score the skin, sear off and crisp skin,keep medium rare. Dice artichokes and cepes. Saute in duck fat, add chopped shallots, diced tomatoes, chopped parsley and seasoning.
Remove the seeds from the plums (2 per plums), puree in blender. Combine with sugar, vinegar and wine in a pan. Bring to the boil and simmer down to a syrup consistency. Strain and rectify seasoning and sweet and sour balance.
In a plate set the fricassee in a ring, half a leg and half a breast sliced, drizzle with the sauce. Bon Appetit!
