Recipes
Shane Bailey – Noosa Boathouse
Local Spanner Crab, Green Mango Salad, Chilli & Buderim Ginger Dressing
Serves 4
Salad
Dressing
¼ green papaya
60 ml fish sauce
1 x green mango
120 ml Buderim ginger sweet ginger sauce
¼ bunch of Vietnamese mint
Juice from 3 limes
¼ bunch of coriander
1 long mild red chilli
¼ bunch of mint
1 medium cloves organic garlic
Shaved coconut
10g fresh young ginger
Fresh lime leaves
50g bean shoots
60g blanched peanuts
150g vegetable oil
Banana leaves to serve
250g picked cooked Fraser Isle Spanner Crab
Dressing Method
Combine all ingredients in a blender and mix for 3-5 minutes. Season and check dressing for balance. The dressing
should be sweet, sour, salty and a little hot
Salad Method
Boil peanuts for 30 minutes then strain and dry. Whilst they are boiling, peel and thinly slice (julienne style) the green
mango and the green paw paw. Slice the fresh lime leaves into tiny cubes then pick and wash herbs and combine all
ingredients in a bowl.
Take the dry peanuts and fry in oil until they start to colour then drain and chop roughly when cool.
Place crab on a kitchen cloth to absorb any excess moisture, add to salad, add dressing and gently toss.
Present salad on banana leaves. Sprinkle with chopped peanuts to finish.
Jonathon Brown – Cotton Tree Meats
Ginger Caramel Pork and Lychee salad.
Serves 4
Salad
Pork
2 golden shallots, finely sliced
2 pork tenderloins (sinew removed)
3 green shallots, finely sliced
50mls fish sauce
10 fresh or canned lychees, peeled and deseeded
30mls Whisky
1 medium cucumber, cut into thin ribbons
20mls dark soy
1 carrot, finely sliced (julienned)
1 x 2cm ginger root, peeled and finely sliced
4cm ginger root, peeled and very finely sliced
2 garlic cloves, peeled and crushed
2 tbls toasted sesame seeds
150g brown sugar
Coriander for (garnish)
1 x lime, zest and juice of
Preparing the pork
Place the ingredients into a saucepan, except the juice of the lime. Stir in well and bring to the boil, reduce the heat
and simmer until slightly syrupy. Stir in the lime juice and allow to cool. When cool, marinate the pork in 1/2 of the
caramel and set aside the remaining to pour over the end dish.
Salad method
Combine all the ingredients in a bowl and toss gently, leave the coriander and toasted sesame seeds out until plating.
Cooking and serving method
Sear the marinated pork in a lightly oiled hot pan until golden brown (approx 4-5min), then place in a preheated 180°C
degree oven for 12 minutes. Once cooked rest the pork for 5 minutes. To plate, slice the pork into 2cm medallions, lay
on a bed of salad and top with some of the remaining caramel. Garnish with toasted sesame seeds and coriander.
Top Tip
Add some heat to your dish by adding freshly sliced red chilli to the caramel sauce or salad.
Matt Golinski – Food Ambassador
Bendele Farm Duck Breast, Lychees, Galangal,
Finger Lime, Coconut Yoghurt and Macadamias
Serves 4
Ingredients:
4 duck breasts
30ml fish sauce
400gm lychees, peeled and seeded
20ml water
2 tsp grated galangal
2 finger limes, pulped
stems and roots of 1/2 bunch of coriander, finely
100ml coconut yoghurt
chopped
50gm roasted macadamias
½ tsp shrimp paste
½ cup coriander leaves
50gm palm sugar
1 green chilli
20ml lime juice
1 golden shallot, finely sliced
Method:
In a small saucepan, simmer the palm sugar, galangal, coriander stems, shrimp paste, lime juice, fish sauce and water
until the sugar has dissolved. Cool to room temperature.
Dry and season the duck breasts and cook skin side down in a heavy based frying pan over a medium heat until the
skin is crispy and golden. Turn the breasts, cook for another 3-4 minutes. Remove from the pan and rest for 5 minutes.
Slice each duck breast into five slices on an angle.
Spoon the palm sugar onto four serving plates and arrange the lychees, duck, macadamias, coriander leaves and chilli
on top.
Pipe the coconut yoghurt around the plate and dot with small amounts of finger lime pulp.
Matt Golinski – Food Ambassador
Chermoula Marinated Red Claw Crayfish with
Eggplant, Fennel, Olives, and Preserved Lemon
Serves 4
Ingredients:
12 large red claw crayfish tails
½ tsp salt
1 golden shallot, peeled
½ tsp black pepper
1 clove garlic, peeled
1 Lebanese eggplant, sliced thinly
1 small red chilli
1 cup vegetable oil
1 tbs fresh ginger, grated
1 fennel bulb, finely shaved
1 tsp fresh turmeric, grated
100 gm pitted green olives
2 tbs cumin seeds, roasted and finely crushed
¼ preserved lemon, julienned
1 tbs coriander seeds, roasted and finely crushed
½ cup sweet basil leaves
1 tsp paprika
30ml lemon juice
½ cup coriander leaves, chopped
50ml olive oil
2 tbs olive oil
salt and pepper
Method:
In a food processor, blend the shallot, garlic, chilli, ginger, turmeric, spices, fresh coriander, olive oil and salt and pepper
to a fine paste.
Coat the crayfish tails with the chermoula paste, cover and refrigerate until required.
Heat the vegetable oil to 180°C and fry the eggplant slices until crispy and golden. Drain on absorbent paper and
season with salt.
Mix together the fennel, olives, preserved lemon and basil.
Whisk together the lemon juice and olive oil.
In a hot frying pan, fry the cray tails until just cooked through.
Toss through the fennel salad with the lemon dressing, season with salt and pepper and divide between four plates.
Garnish with the eggplant slices.
James Knox – Harvest Restaurant
Ginger Five Spice Panna Cotta with Ginger Poached Pear and Ginger Glass Biscuits
Serves 8 (Medium Sized Moulds)
Ingredients
Poached Pears
Panna cotta
2L of made up ginger cordial
700ml milk
8 pieces of crystallized ginger
700ml cream
500g caster sugar
1/2 cup castor sugar
1 cinnamon stick
8 leaves of gelatine
6 peeled hard pears
Spice mix
1 cinnamon quill
Ginger Glass Biscuit
4 star anise
120g golden syrup
3 cardamom pods
100g unsalted butter
6 pieces of crystallized ginger
100g brown sugar
1 teaspoon powder ginger
120g plain flour
Pana cotta
Heat the milk, cream and sugar in a heavy based saucepan, add the spice mix and continue to heat on a low heat for
10 minutes, remove from heat and sit in fridge (overnight is best). Soak the gelatine in cold water, strain the cream mix
and return to a low heat. When warm stir in the strained gelatine, remove from the heat and pour into greased moulds
then set in fridge for two hours before turning out.
Poached Pears
Add peeled pears and all other ingredients to a heavy based pot, cover with baking paper and a plate, cook on a
moderate heat for 15 to 20 minutes or until soft. These can then be stored in an air tight jar until needed – I like to
give them a few days.
Ginger Glass Biscuit
Melt the butter, golden syrup and brown sugar in a saucepan, remove from the heat and add flour and ginger. Allow to
cool a little, then form into marble size bits in your hand and place on a baking paper lined tray allowing room to
spread. Cook in an oven at 180°C for 5 to 8 min or until golden brown, stand for 5 minutes before taking off the tray.
Kelly Lord – Spirit House
Chicken Stir Fried with Black Beans, Ginger and Lime
Serves 2-4
Ingredients
Sauce
1/2 teaspoon black pepper
1/4 cup dried salted black beans
Chicken
1/4 cup vegetable oil
2 tablespoons vegetable oil
1/4 cup ginger, peeled and grated
500 g sliced chicken breast or thigh meat
6 cloves garlic, peeled and crushed
3-4 tablespoons black bean sauce
2 large red chillies, chopped
1 lime, cut into thin slices
1/4 cup sweet soy sauce
1 red capsicum, cut into stir fry strips
1/4 cup soy sauce
125g snow peas, trimmed
1/4 cup dark palm sugar (or brown sugar)
4 green shallots, sliced on the diagonal
Sauce
Soak the black beans in 1/2 cup of hot water for 10 minutes. Drain and reserve the soaking water.
Heat the vegetable oil to moderate and fry the ginger, garlic and chilli.
Add the black beans, soy sauce, sugar and pepper and enough of the soaking water to make a thick sauce.
The sauce will keep for a month in the refrigerator.
Chicken
Heat the oil until very hot and stir fry the chicken until almost cooked.
Add the black bean sauce and stir fry briefly before adding the lime slices, capsicum, snow peas and green shallots.
Stir fry to combine and then transfer to serving plates or platter.
Kelly Lord – Spirit House
Ginger, Chocolate & Pistachio Fudge
Makes 36 pieces
Ingredients
50 g butter chopped
400g dark chocolate, chopped
1 x 395g can condensed milk
70g chopped pistachios
1 teaspoon vanilla extract
90g Buderim Crystallised Ginger, diced
1 teaspoon sea salt
Method
Place butter, condensed milk, vanilla and sea salt in a saucepan and cook over medium heat, stirring until
butter is melted. Remove from the heat and add chopped chocolate, stir until melted and smooth. Add the
pistachios, ginger and stir to combine.
Pour into a baking paper lined 20cm tin and smooth the surface with the back of a spoon. Refrigerate for 2
hours, then cut into squares.
Monica Topliss – Leading Gluten Free Chef
Gluten “No Rye” Loaf with Figs and Ginger GF/DF/NF/EF/V
Makes 2 x 500g loaves
Ingredients:
35g golden flaxmeal
2 teaspoon caraway seeds
80ml water
4 tablespoon molasses
375g MGF flour
4 tablespoon mild flavoured oil
200g mixed sprouts*
60g unhulled sesame seeds
100g Buderim Crystallised Ginger, chopped
2 teaspoon sea salt
100g dried figs, chopped
2 ½ teaspoon dried yeast
1 tablespoon raw cacao powder
240ml warm almond milk
Method:
Turn oven onto 100 degrees, and set the timer for 5 minutes. Turn oven off once the timer goes off. This is
to warm the oven in preparation for the bread rising.
Combine the flaxmeal with the water, and allow to gel for 10 minutes.
In a separate bowl, place all the remaining ingredients except for the milk.
Whisk the warm milk with the flaxmeal gel, then add to the dry ingredients.
Grease, and line a 10cm x 22cm loaf tin. Tip the dough into the tin, and place in the warm oven for
approximately 45 minutes. Make sure the oven is not hot, it just needs to be warm.
Once the dough has risen by about a third, remove from the oven, and sit somewhere warm, away from
any draughts. Turn oven up to 180 degrees. Once up to temperature, gently put the loaf into the oven
and bake for 1 hour. Leave in the tin for 5 minutes, then transfer to a cooling rack.
This will keep in the refrigerator for up to 2 weeks.
Top Tip
Depending on how long you grow your sprouts, calculate that they will at least double in weight after
soaking, and sprouting. If you need 200g, soak 100g of dry seeds. If you have any leftover just toss them
through a salad.
Monica Topliss – Leading Gluten Free Chef
Three Cheese Gozleme GF
Makes 4-6
Ingredients:
2 tablespoons extra virgin olive oil
1 x recipe wrap
2 teaspoons grated garlic
Coconut oil
2 teaspoons grated fresh ginger
75g shallots, finely sliced
For the Wrap
100g spinach, finely sliced
Ingredients:
60g each of fetta, pecorino and cheddar
1 x packet of Monica’s Wrap Mix
100g leftover lamb roast, shredded
2 cups water
1 teaspoon ground cumin
½ teaspoon salt
1 teaspoon lemon zest
2 tablespoons chopped mint
¾ teaspoon salt
Method:
Heat the oil in a pan, and fry the garlic, ginger, and shallots for 4-5 minutes. Add the lamb and cumin, and
cook for 1-2 minutes. Lastly add the spinach and cook until wilted. Transfer to a bowl and allow to cool.
Grate the pecorino and cheddar, and crumble the fetta. Add all three cheeses into the spinach mix. Add
all the remaining ingredients, and mix well. Put to one side.
Empty the wrap mix into a bowl and add the water and salt. Whisk quickly. The dough will thicken within
10-15 seconds.
Knead the dough and allow to rest for 20 minutes before rolling.
Divide the wrap mix into 6 and roll each piece into a 2mm rectangle. Scatter some of the filling over one
half and fold the other half over. Add 1 teaspoon of oil into a fry pan, and cook for 1-2 minutes on each
side over a moderate heat. Repeat with the remaining wraps.
Chris White – Hungry Feel Eating House
Cedar Street Buffalo Yoghurt Cheesecake, Ginger and Oat crumble with Local Figs
Serves 6
Ingredients
The ‘cheesecake’
40ml Buderim Ginger Refresher Cordial
Ginger and Oat Crumble
25g castor sugar
100g rolled oats
3g gelatine leaves, softened in cold water
100g soft brown sugar
Zest of 1 lime
50g melted butter
200g goat curd
100g preserved Buderim ginger, diced
200ml double cream
Fresh figs + finger limes to serve
150ml Cedar Street yoghurt
Method:
The ‘cheesecake’
Heat the Ginger Refresher and sugar over a gentle heat until the sugar dissolves. Squeeze out the gelatine
and stir into the ginger syrup, keep stirring until smooth, remove from the heat and allow to cool.
Whisk the goat curd, lime zest and cream together, then add the yoghurt and combine.
Whisk in the cooled ginger syrup, then pour into a container and cool in the fridge.
The Oat Crumble
Mix all of the ingredients together, spread on a lined tray and toast until golden in 150*c oven (8-10 mins)
stirring until golden.
To Serve
Arrange some crumble on the plate, using an ice cream scoop place 2 scoops of the ‘cheesecake’ over the
crumble. Cut a fig into quarters and place next to crumble then cut a finger lime in half and squeeze the
‘caviar’ over the ‘cheesecake’. ENJOY