Fruits, Tropical and Exotic Fruits and Food, Seafood and Aquaculture

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TWICE COOKED MAREEBA PORK SHOULDER WITH SPRING ONION RICE CAKE AND "TROPIC SPIRIT" PINEAPPLE CHILLI JAM AVOCADO AND MANGO CARPACCIO WITH SAUTEED BUG TAILS BARRAMUNDI IN COCONUT CRUST with curried coconut cream sauce BLACK SAPOTE AND CHOCOLATE DEVILS FOODCAKE CORAL TROUT CEVICHE and rice noodle salad GREEN PAPAYA SALAD AND DRESSING GRILLED CORAL TROUT WITH AIOLI, OLIVETTE VEGETABLE AND MEDITERRANEAN BROTH LIME AND GIN MOUSSE LIME PUDDING MANGO LIME CHEESECAKE FRESH LOCAL QUEEN FISH in lime juice & chilli REDCLAW A La Nick's REDCLAW SALAD with Papaya (or Mango) Salsa SEARED REDCLAW with Tagliatelle STIR FRY CHILLI REDCLAW SUGAR CANE PRAWN STICKS WITH SWEET CHILLI LEMON MYRTLE DIPPING SAUCE - JASMIN RICE WATTLE SEED PAVLOVA with Davidson Plum Sorbet

Twice cooked Mareeba Pork shoulder with spring onion rice cake and ‘Tropic Spirit’ pineapple chilli jam courtesy Craig Squire - Red Ochre Grill, Cairns Serves 4 4 – 300 gm pieces pork shoulder - skin off tie with twine to hold shape or ask butcher to put in tight netting place in roasting tray bring the following to simmer 600ml beef/veal stock 1 split chillies 15 gm bruised coriander stalk 2star anise 80 gm castor sugar 150 ml ketcup manis 100 ml rice vinegar 15 gm sliced ginger pour over pork when hot bake pork slowly 130 c (about 90 minutes) turning often cool in liquid over night remove from set master stock reduce master stock, skimming off fat, to adequate flavour thicken slightly with cornflour and strain Spring onion rice cake 200gm cooked rice (a bit over cooked is good) 1 shallots sliced 1 egg white 10 gm garlic 10 gm ginger 4 gm coriander 20 ml sweet chilli sauce seasoning cornflour to bind and coat mix all ingredients well - make into patties coated well with cornflour To Serve Warm up cooked pork pieces (remove net or string when cold) in steamer (15 minutes) then place on hot BBQ plate to brown lightly, fry rice cakes to golden in vegetable oil. Serve sliced pork on rice cake, serve with Tropic Spirit Pineapple Chilli Jam, available at the Red Ochre Grill or from their website www.redochregrill.com.au and fresh coriander

SUGAR CANE PRAWN STICKS WITH SWEET CHILLI LEMON MYRTLE DIPPING SAUCE - JASMIN RICE courtesy Craig Squire - Red Ochre Grill, Cairns SERVES 4 @ 2 PER PERSON The art of this dish is in the packing, oil the best hand, hold the cut sugar cane in the other, pick up a handful of prawn mixture and wrap it onto the cane, don't get to much oil mixed in, smooth it off and well you'll get the hang of it! Red Ochre Catering has done this dish at several Pt. Douglas Food and Wine Festivals serving about 400 in a couple of hours - it's a great party food and fun to eat, don't forget to suck all the juice from that cane. This dish was selected to represent TNQ at TASTING AUSTRALIA in Adelaide in October 1999 serving 3000 serves in 2 days from the Tastes of the Tropics Stand. It is also included in the recently released Dining High Cookbook produced by Ansett for their 50th anniversary, Making the front cover.
Sugar Cane grows all around me in Tropical Queensland, but obviously not in 75% of Australia, check with your best Greengrocer, there is even Organic cane grown near Innisfail TNQ. You need to wash then cut the cane in 6 to 8 inch lengths and then split into 4 sticks per length. Recipe 600gms Prawn Meat - Gulf of Carpenteria 5 gms Sambal Oelek - Asian Foods Australia - Cairns 30mls Sesame Oil 2 shallots - chopped - Innisfail 1 tbsp salt and pepper 10gms coriander - chopped - Innisfail 2 egg whites - Yamagishi Eggs - NQ Puree all ingredients together in food processor until coarsely bound. Pack onto sugar cane sticks as per above instructions. Sweet chilli lemon myrtle dipping sauce 1 Lt water 250gms sugar - Bundaberg sugar 200 mls rice wine vinegar 100 mls fish sauce 2 large green chillies - sliced finely 30 gms ginger - julienne 20 mls soya sauce 25 fresh lemon myrtle leaves - julienne - grows throughout Queensland Simmer all ingredients for 10 minutes then thicken slightly with cornflour To Serve Barbecue Prawn sticks on a BBQ flat plate until just cooked [don't over cook]- serve with jasmin rice and Sweet chilli sauce - garnish with sliced shallots.

WATTLE SEED PAVLOVA with Davidson Plum Sorbet courtesy Craig Squire - Red Ochre Grill Ingredients 750 gms egg whites 1450 gms castor sugar 30 lemon juice 15 gms cornflour Whisk to very stiff Filling 2lt cream 200ml wattle seed essence to make essence - boil ground roasted wattleseed with 2 parts water and a little sugar for 20 minutes
Crust 100 gm castor sugar 50 gms crushed roast macadamia nuts 5gm cinnamon mix these ingredients dry Method Whisk egg whites in machine until fluffy, add sugar, cornflour and lemon juice and continue whisking until very stiff and silky white. Spread meringue on silicon paper or baking sheet about 1cm thick, this quantity makes a 'sheet about 30cm by 45 cm, sprinkle with 'crust' and bake for 25 minutes at 200c. Whisk cream and wattle seed essence until medium peak and spread evenly at 1 cm thick over baked meringue sheet, which has been turned over 'flipped' onto a clean tea towel and baking paper removed. Roll up meringue and cream from narrow side like a Swiss roll. Apply pressure to log to remove air pockets and twist end tight. Refrigerate for 2 hours to set. To serve unwrap and slice about 3 to 4 cm thick and place on plate - serve with fruit coulis or sorbet, a tuille or almond/macadamia bread. Great with strong coffee…. Copyright Craig Squire 2002 DAVIDSON PLUM SORBET Water 2li Castor sugar 800 gms Davidson Plums 500 gms Lemon juice 200 ml Cinnamon Sticks 2 Cut davidsom plums in to quarters and de seed, Bring all ingredients to boil, simmer for 10 minutes, Puree and continue to simmer for 5 minutes, skim off foam and pass through a fine sieve. Cool then churn in ice cream machine
AVOCADO AND MANGO CARPACCIO WITH SAUTEED BUG TAILS Courtesy Helmut Geyer Executive Chef Mercure Hotel Harbourside Cairns 3 Medium Bug tails deshelled and cleaned 1 Tbsp Olive oil 1 Fresh Mareeba Mango 1 Fresh Fuerte Avocado Cut Avocado and Mango into thin slices and saute bug tails in Olive oil. Sauce: 100 ml Bug shell Bisque 50g Mungalli Creek natural Yoghurt 40ml Tarragon Vinegar Lemon Juice Salt Pepper Combine all ingredient and stir until emulsified Garnish: 1 serve Gourmet Lettuce some Hillards eatable Flower pedals 1 Tsp Vinaigrette Arrange Mango and Avocado slices alternatively around the plate build a bouquet of gourmet lettuce in the centre of the plate drizzle the lettuce with the Vinaigrette, and splash three table spoon of Bisque sauce around the Avocado and Mango. Finally place the sauteed bug tails equally around the salad and sprinkle with flower pedals. Bisque: 2000g Bug shells and heads washed 100ml Olive oil 50g Butter 100g Carrots diced 100g Celery diced 100g Leeks diced 100g Onion diced 1 Tomato diced 20g Tomato Paste 100ml Cognac 2 Cloves Garlic 500 ml Creme double 1000ml Fish stock
MANGO LIME CHEESECAKE courtesy Craig Squire - Red Ochre Grill 250g philadelphia cream cheese 50g sugar Biscuit crumb Butter & cinnamon 500ml cream 4 egg whites 150ml mango puree 100g mango diced 20ml liqueur Juice and zest of two limes 5 leaves of gelatine Make crumb base, line moulds, cool Whip cream cheese and sugar, add liqueur, lime juice, puree and gelatine, then whipped cream then diced fruit, add whipped whites slowly and set in fridge GREEN PAPAYA SALAD AND DRESSING courtesy Craig Squire - Red Ochre Grill Dressing 2li coconut milk 600ml rice vinegar 30 lemon myrtle leaves 200 gm sugar 200 ml fish sauce 50 gm garlic 50 gm ginger 8o gm coriander 40 gm mint Simmer lemon myrtle, garlic and sugar in vinegar Mix all Salad 2 green papaya, peeled, cut into long matchsticks 7 fresh small whole green chillies 6 cloves garlic, chopped roughly 50g green beans cut into 1 inch pieces 60g unsalted roasted macadamias 50ml lime or lemon juice 1 tbs palm sugar 1 tbs fish sauce 1 red onion 1 red capsicum ½ bunch of mint & coriander Chilli 1 tsp salt LIME AND GIN MOUSSE Courtesy of Bingil Bay Lime Orchard 4 eggs, separated ½ cup castor sugar 1 tsp grated lime rind 2 tsp gelatine 1/3 cup lime juice 1 tbl gin 1 tbl sugar, extra 2/3 cup thickened cream Beat egg yolks, sugar and lime rind in a small basin with electric mixer until thick. Sprinkle gelatine over combined lime juice and gin, dissolve over hot water, cool to room temp. Gradually beat gelatine mixture into egg mixture. Transfer mixture to large basin. Beat cream until soft peaks form, fold lightly into mousse mixture. Beat whites until soft peaks form, beat in extra sugar until dissolved. Fold lightly into mousse mixture in two batches. Pour into 6 individual glasses and refrigerate several hours or overnight. Serves 6. LIME PUDDING Courtesy of Bingil Bay Lime Orchard 1 cup sugar 3 tbs flour 3 tbs butter 1 tsp grated lime zest I cup milk 2 eggs, separated 3 tbs lime juice Combine sugar, flour and butter in a mixing bowl. Add the unbeaten egg yolks, lime juice, grated lime rind and milk. Beat egg whites until stiff. Fold into yolk mixture. Pour into buttered quart moulds or 6 custard cups. Place in pan of hot water and bake 1 hour in slow oven (325 deg) or until the pudding leaves the sides of the baking pan. (35 mins for custard cups). The finished pudding has a cake-like top with a smooth delicious lime sauce beneath. Serve warm or cold with cream or ice-cream.
BARRAMUNDI IN COCONUT CRUST with curried coconut cream sauce Chef: Peter Ryan - Daintree Tea House Restaurant You need: Sauce ingredients: 50g unsalted butter 2 spring onions finely chopped 1 clove garlic crushed 1 table spoon curry powder 125ml chicken or vegetable stock 125ml coconut cream 125ml dry white wine Ingredients for main dish: 4 fillets barramundi 175ml light olive oil 50g unsalted butter 1 egg white 250ml water 1 cup shredded coconut 1 cup seasoned corn flour Method: Method for sauce: Melt butter in a sauce pan and add onion and garlic cook for around 1 minute or until the onion softens. Add the curry powder and cook until curry becomes aromatic. Add chicken stock white wine and coconut cream and stir well. Bring to the boil and simmer for five minutes. Method for main dish: Melt butter in a shallow fry pan large enough to comfortably hold the four fillets. Add the olive oil. Dredge fish fillets in seasoned corn flour. Beat egg white into water to make an egg wash. Dip the fish in the egg wash and then the shredded coconut patting the coconut onto the fish fillets. Make sure the oil is hot and add the fish to the pan. Cut back the heat to low and cook covered for four minutes, turn and cook for a further four minutes. The fish should be moist and the coconut golden brown. Plate-up and pour sauce over fish. Serving suggestion: Serve with a salad or stir-fried Asian vegetables. FRESH LOCAL QUEEN FISH in lime juice & chilli Chef: Max Pantacchini Max owns and operates Pantacchini's Wholesale Seafood and Pantacchini's Retail Seafood in Smithfield, Queensland. Serves 4 people Degree of difficulty: Medium Preparation time:15 minutes You need: 400g of fresh Queen fish fillet 4 limes Salt Fresh chilli Olive oil Fresh coriander Method: Remove skin and blood line from Queen Fish. Cut into stripes (the size of your little finger). Keep well refrigerated. Squeeze 4 nice juicy limes. Add to the fish stripes into a bowl big enough that you can toss the fish every now and then. The lime juice will cook the fish for you (Lime juice being acidic will cook the fish). Add the salt and fresh chilli to taste and of course olive oil (where would we be without olive oil). Finish with a touch of fresh coriander if you like. Put the lot in the fridge and let it marinate for few hours. Serve on a bed of fresh mesclun (fresh assortment of lettuces). Serving suggestion: Don't forget fresh bread and a nice glass of your favourite chilled white wine. REDCLAW A La Nick's Chef: Nick Crameri - Nick's Swiss Italian Restaurant A scrumptious way to cook with redclaw. Serves Four people. Degree of difficulty: Low You need: 16 live redclaw (90-120g in size) 1 lime, chopped 200ml white wine fresh dill, chopped 3 bayleaves salt, pepper 300g blanched spinach 2 tablespoons butter garlic lime juice salt, pepper 50g dill pesto 50g ginger, grated 1 onion, very finely chopped 60ml lime juice 2 tablespoons cream 1 lime for garnish Method: Chill the redclaw in the freezer for two hours. Bring a large pot of water to the boil, add chopped lime, wine, chopped oil, bay leaves and seasonings, then drop in the redclaw. Boil the redclaw for three minutes then scoop out from the pot. Cool redclaw in ice, this will maintain the bright red colour of the shell. Split the redclaw in half lenghthwise and rinse the stomach cavity clean. Drain and set aside. Saute spinach with a little butter, garlic, lime juice, salt and pepper. Fill the redclaw with the spinach mixture and brush flesh with the dill pesto. REDCLAW SAUCE Heat a pan with a little butter, add ginger and onion and cook until slightly brown. Add the pemod, then pour in the stock and bring to the boil. Add lime juice and cream to thicken. Stir for a few minutes and them remove pan off the heat. Serving suggestion: Arrange the prepared redclaw in a circle, with the redclaw heads towards the centre of the plate. Pour the hot sauce over the redclaw, garnish and serve with a salad. SEARED REDCLAW with Tagliatelle Chef: John and Val Jennings Serves 4 Degree of difficulty: Medium Preparation time:20 mins Cooking time: 10 mins You need: 16 green redclaw chilli oil or olive oil for cooking 1 clove garlic, chopped 1/4 cup each chopped parsley and basil 2 roma tomatoes, finely diced freshly ground black pepper 1 tablespoon balsamic or red wine vinegar 1 tablespoon of olive oil 400gms tagliatelle (or squid ink pasta), hot cooked Worcestershire or sweet soy sauce, if desired to add to pasta Method: Chop redclaw in half, remove vein and pat dry. If desired remove flesh from 12, leaving 4 for garnish. Heat a little oil in a heavy based pan, add garlic and cook for 1 minute. Add redclaw, flesh side down and sear for 1 minute. Turn and cook for 1 minute longer. Remove from pan and keep warm. Combine the remaining ingredients except the pasta in a small bowl. Place a mound of hot pasta in the centre of heated plates and arrange redclaw around the side. Spoon tomato herb mixture over the redclaw and pasta. STIR FRY CHILLI REDCLAW Chef: John and Val Jennings Serves 4 Degree of difficulty: Low Preparation time:10 mins Cooking time: 10 mins You need: 16 green redclaw 2 teaspoons olive oil 1 knob of fresh ginger, grated 1 small red chilli, seeded and finely chopped 4 shallots, chopped 4 bok choy, halved (or vegetable of choice such as asparagus or snow peas) 1/4 cup of fish stock 2 teaspoons of sweet chilli sauce 1 tablespoon of salt reduced soy sauce 1/4 cup of white wine juice of 1 lime Jasmine or Thai fragrant rice, steamed Method: Chop redclaw in half with a large heavy knife. Remove vein and rinse flesh. Heat the oil in a wok over a high heat, add the ginger and chilli and stir fry for 1 minute. Add the redclaw and shallots and stir fry for 1 minute. Add the bok choy, stock, sauces, wine and juice. Cover with a tight fitting lid and steam for 1 - 2 minutes. Serving suggestion: Serve immediately with hot jasmine rice. REDCLAW SALAD with Papaya (or Mango) Salsa Chef: John and Val Jennings of Aquaculture Redclaw Farm Degree of difficulty: Low Preparation time:2 hrs Cooking time: 5 mins You need: 16 green redclaw 1 lime or lemon, chopped 1 cup white wine mixed lettuce and blanched asparagus or beans, to serve Papaya Salsa 1 cup diced papaya (or mango) 1/2 avocado finely diced 1 spring onion, chopped 1/4 cup each of chopped fresh coriander and mint Dressing 2 teaspoons grated fresh ginger 1 tablespoon wine vinegar juice of 1 lime cracked pepper Method: Chill the redclaw in the freezer for two hours. Bring a large pot of water to the boil, add the chopped lime and wine, and drop in the redclaw. Boil for 2 - 3 minutes, then refresh under cold water. Remove heads and crack shells open to remove flesh. Combine the salsa ingredients and whisk the dressing ingredients together. Arrange lettuce and blanched asparagus on plates, place the redclaw meat in the centre and spoon the salsa around the side. Drizzle both with the dressing. Serving suggestion: If desired serve a few in their shell for garnish.

CORAL TROUT CEVICHE and rice noodle salad Recipe Courtesy: Silky Oaks Treehouse Restaurant Recipe for 4 pax Ceviche: 200 gm fresh coral trout filet 10 gm finely diced ginger root 1 each finely diced red chilli 3 each lime juice ¼ bunch coriander finely chopped ½ stick lemon grass chopped as fine as possible 100 ml coconut milk - Place all the finely chopped ingredients in a bowl. - Add the limejuice, coconut milk and a little salt. Mix thoroughly. - Slice the coral trout as thin as possible, removing all bones. - Place the sliced trout in the lime and coconut mixture and allow marinating overnight or just a couple of hours for people liking the “raw” texture of the fish. Salad: 100 gm Rice sticks noodle, cooked and rinsed ½ punnet wood ear mushrooms 50 gm finely diced paw-paw 25 gm finely diced red capsicum 25 gm finely diced roma tomato 10 gm picked coriander & mint leaves 20 gm freshly grated coconut 10 gm chopped celery leaves 1 each very green banana, thinly sliced and deep- fried for garnish. Dressing: 100 ml Sweet chilli sauce 2 each Lime juice 2 each Lemon juice ¼ bunch Picked coriander leaves 10 gm Palm sugar ½ each Fresh chilli Few drop of fish sauce to taste - Place all the ingredients in a bar blender. - Blend thoroughly. - Keep refrigerated. To put the salad together, toss all the salad ingredients with a little of the dressing. Serve chilled with wakame salad on top.

BLACK SAPOTE AND CHOCOLATE DEVILS FOODCAKE Recipe Courtesy: Silky Oaks Treehouse Restaurant 100 g chocolate 80 g black sapote 125 g butter 125 g sugar 65 g flour 3 each Eggs - Melt chocolate and butter over bain-marie. - Whisk sugar, flour and eggs until light. - Fold chocolate and blended sapote into the batter. - Pipe into well greased ramekins. - Bake to order at 200°C for 15 minutes. 1 recipe = 6/8 pax Once baked let the devils rest in their mold for 2 to 3 minute. Turn then around gently and serve with coconut ice cream, berry coulis and coconut reduction.

GRILLED CORAL TROUT WITH AIOLI, OLIVETTE VEGETABLE AND MEDITERRANEAN BROTH Recipe Courtesy: Silky Oaks Treehouse Restaurant Recipe for 4 pax 4 each Coral trout fillet (180 gm each) 1 each Roasted red capsicum, peeled and cut into thin strips 2 each Carrots 2 each Green zucchini 2 each Roma tomato, peeled, seeded and finely diced ¼ bunch Lemon thyme finely chopped 20 gm Baby capers 20 gm Finely chopped parsley ½ lit Mediterranean broth (recipe to follow) 4 SP Saffron aioli (recipe to follow)
- Cut the carrot & zucchini in baton and round up the edge with a small sharp vegetable knife. - Blanch in boiling salted water, and immediately cool down in iced water. Do not overcook. - Bring the broth to the boil; adjust seasoning with a little salt & pepper. - Add the capsicum strips, olivette vegetable, capers, lemon thyme and diced tomato. - Allow simmering for a minute or two (do not let the vegetables loose their color). - While the broth is simmering, season the trout filet, grill and finish in the oven, brush with a little olive oil. - Serve the vegetables in a bowl plate with a little of the broth, sprinkle with chopped parsley, and top with the coral trout fillet and a spoon of the saffron aioli. Saffron aioli: 50 gm Cooked & dried out potato pulp 2 each Egg yolks 1 tsp Dijon mustard 1 gm Finely chopped saffron strands 2 each Roasted garlic cloves, germ removed 1 tsp White wine vinegar 150 ml Olive oil Salt & cayenne pepper to taste - Place all the ingredients in a food processor, except the oil. - Proceed as for a mayonnaise. - Season to taste - Keep refrigerated. Mediterranean broth: 1 each Peeled carrot 1 each Med brown onion 1 each Celery stick ¼ bunch Parsley stalks 2 each Bay leaves ¼ bunch Lemon thyme 1 gm Saffron strands 200 gm Reef fish flesh 2 lit Good vegetable stock 1 each Egg white Salt & pepper to taste - Mince all the ingredients and mix well together. - Add the egg white, mix well. - In a pot, place the cold vegetable stock. - Add the previous mixture to it. - Bring very slowly to the boil stirring the mix gently. - When the raft comes to the surface, allow simmering gently for an hour approx. - Allow the consommé to cool down, and strain through a fine chinois with cheesecloth. - Reduce to concentrate the flavors, and season to taste.

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