Category Archives: Locale Recipes

Learn how to make Chef Andy’s delicious Wild Atlantic Sea Scallops with Salted Cod and Celeriac Puree, Smoked Pancetta and Cold Pressed Lemon and Basil Dressing. Watch the video below.

Serves 4 Ingredients: 4 pieces barra fillet, skin on (approx. 180gm) 12 mussels cleaned and de-bearded 1 large head of fennel [shaved] 1 clove of garlic 24 ligurian olives [stone removed] 16 basil leaves 2 tablespoons Sicilian capers 200gm heirloom tomatoes 100ml white wine 50ml soda water Sea salt Juice of 1 lemon 100 ml […]

Serves 4 Truffle Butter Place fresh truffles in an airtight jar with 6 whole eggs for 24 hours. Shave 6 nice slices of truffle (use a truffle shaver), chop It finely, mix it with 120gm of soft butter and season with salt and pepper, set aside until ready to use. Pasta Dough 235gm OO pasta […]

Roasted eggplant, pistachio crust, goats cheese, eggplant puree, beetroot relish, beetroot salad & Maravista Farm honey Serves 6 Roasted Eggplant : 3 large eggplants – peeled and cut in half 1 tbls rosemary 1 tbls thyme 1 clove of garlic 150ml olive oil Salt & pepper Blend herbs, garlic and olive oil, add the seasoning […]

Lamb ribeye, caramelized radicchio, peppers, pinenuts, woodland sorrel & smoked yoghurt Serves 4   Ingredients: 2 racks of lamb [ 8 ribs long cleaned and frenched fat removed ] 1 head of radicchio – core removed cut into quarters, separate leaves 1 red onion 50ml olive oil 150ml red wine 50ml red wine vinegar 100gm […]

This stunning recipe of Wild Atlantic scallop carpaccio with local finger limes, green onion salsa, radish, black sesame seeds and bottarga is simple to put together and sure to impress. Serves 4. Ingredients Scallops x 12 (roe off), you can use fresh Hervey Bay if they are in season or Canadian Wild Atlantic (frozen) are fantastic […]

Chef Andy created this cheesy and tasty recipe using one of Woombye Cheese Company‘s delicious cheeses, the Truffle Triple Cream Brie. We’re so happy to be sharing it with you.

Kingfish 600g Kingfish fillet, sashimi grade with no skin or bone. Thinly slice with a sharp knife, then place in the fridge until ready to serve. Horseradish Mascarpone 75g Mascarpone 75gm Buffalo milk ricotta Juice of 1/2 lemon 50ml Extra virgin olive oil 1tbls Freshly grated horseradish Sea salt & pepper Mix together in a […]

Ingredients: serves 4 16 lge raw king prawns – shelled & deveined with tail left on 4 pickled onions peeled and cut in half 100gm sea blight, picked, blanched, re- freshed and put in fridge 1 white onion peeled 1 leek 2 cloves of garlic 300ml pure cream 2 sprigs of thyme 2 bay leaves […]

Ingredients (serves 4): 4 Large Moreton Bay Bugs – whole and raw (1 Bug per person) 2 Medium Eggplants 1 Red Pepper 1 Yellow Pepper 2 Celery Sticks 1/2 Leek 1 Sml Red Onion 1 Clove Garlic 1 Tbls Chopped Parsley 1 Tbls Chopped Dill 1 Tbls Chopped Chives 2 Tbls Toasted Pinenuts 2 Tbls Currants […]