The Noosa Food & Wine Festival takes over the Sunshine Coast from May 14th to 17th, bringing with it some of the finest chefs and avid gourmands from Australia and around the world. Five of our favourite local chefs will be there offering up their signature dishes with demonstrations and long lunch delights… and, lucky for us, they like to share!
Black Pepper Curry Leaf Sauce
Peter Kuruvita – Noosa Beach House
Highlighting chef and TV presenter Peter Kuruvita’s Sri Lankan heritage and his culturally influenced cuisine, this sauce goes perfectly with grilled prawns dusted in sesame seeds or fresh crustaceans like steamed or flash fried whole mud crabs, lobsters and Moreton Bay bugs.
1 knob of ginger
8 garlic cloves
3 long red chilies
50ml soy sauce
20 ml oyster sauce
30g cracked black pepper
40ml fish sauce
1 stem curry leaves
250ml veg oil
Blend ginger, shallot, garlic, chilli in processor with oil. Melt butter in a pot add curry leaves until they pop. Add paste cook until soft add sugar, let it caramelise, add the liquid and black pepper cook for 15 mins.
Hervey Bay Snapper ceviche with orange dressing and raspberries
Javier Codina – Moda Restaurant
The Catalan-born culinary force behind Brisbane’s incredible CBD restaurant, Moda, Javier shows off a distinctive style in this dish that blends his Spanish heritage with the fresh vibrancy of local ingredients.
200g Hervey Bay snapper fillets
4 large golden shallots, finely sliced
1 orange, zested, juiced
50ml white wine vinegar
50ml extra virgin olive oil
4 sprigs lemon thyme
2 bay leaves
Maldon salt – to taste
Micro-herbs (or finely chopped parsley)
1 punnet raspberries
Finely slice the fish fillets into mouth size portions – refrigerate. Peel and finely slice golden shallots – reserve. Zest the orange and juice.
Into a flat bowl or tray add the orange juice, vinegar and olive oil. Onto these liquids, place the golden shallots, thyme, bay leaves and salt.
Place the sliced fish fillets onto the shallots and herbs. Cover with cling wrap. Refrigerate for minimum of two hours then remove the bay leaves and thyme.
Place onto serving platters or plates then garnish with raspberries and micro-herbs.
Ricotta and Wild Endive crispelle cannelloni
Dominque Rizzo – Putia Pure Food
Chef, food writer and TV presenter Dominique Rizzo is all about cooking healthy dishes using only the freshest seasonal and local produce. Her new restaurant and cooking school in Banyo melds her passion for Italian and Sicilian food culture with a healthy, homegrown twist.
For the crispelle
1 ¾ spelt flour
2 eggs, beaten
2 egg yolks
¼ cup butter, melted
1 ¼ cups Barambah organic milk, approximately
Good pinch salt
700g firm fresh Olympus ricotta
¼ cup chopped fresh parsley
1 cup pecorino cheese
400g Barambah Quark cheese
4 egg yolks
1 whole egg
Salt and pepper
4 tablespoons butter, softened
Freshly grated nutmeg
200g bitter Endive, boiled until soft, squeezed dry and sautéed slowly with cooked diced onions
Extra butter for greasing and garnish and extra grated parmesan
Heirloom tomatoes and garden herbs for garnish
Olive oil and lemon juice
Preheat the oven to 200c. For the crepes combine the flour with the salt, eggs, milk, nutmeg and melted butter, whisk for 20 minutes until a smooth batter. Heat 1 tablespoon of the butter in a non-stick pan and fry off the crispelle, keep warm covered while you finish the rest of the mixture. Trim the fritters to a rectangle shape and set aside. For the filling, in a large bowl using a fork, combine the ricotta with the parsley, egg yolks, whole egg, butter, nutmeg, quark and seasoning. Fold in the endive and place spoonful’s of the filling onto a crepe and roll up. Cut the crepe into thirds and place it with the ricotta facing up into a well-buttered baking dish. Continue with all the mixture, until the crispelle are finished. Garnish with a little more melted butter and sprinkled with parmesan. Bake in a preheated oven of 200c for 20 minutes. Garnish with the tomatoes and herb salad.
‘Kokokda’ Kingfish and Scallop with Coconut, Yuzu & Fingerlime
Timothy Montgomery – Berardo’s Restaurant & Bar
500ml coconut milk
500ml coconut cream
60g ginger (grated)
10 Kaffir lime leaves (bruised) 3 limes
1 bunch coriander Palm sugar to taste 500ml rice vinegar 80g sugar
200ml Shaoxing (Chinese rice wine) 1/2 bunch lemon thyme
400ml yuzu juice (bottled juice can be found in Asian and specialty food stores)
200ml apple juice
5 sheets gelatine (titanium)
Baby coriander, chilli and red onion to garnish
For the coconut soup, combine the coconut milk, coconut cream, ginger, kaffir lime leaves, coriander root and palm sugar and bring to simmer. Allow to cool and let the flavours infuse. Pass through a fine sieve and adjust the seasoning with extra sugar, lime juice and ginger juice if needed.
For the kingfish marinade, combine the rice vinegar, sugar, Shaoxing and lemon thyme. Clean the kingfish and submerge in the marinade for three hours. For the scallops slice thinly and dress in marinade for 20 minutes only.
For the yuzu jelly, bring half the yuzu and apple juice quantity to simmer over a low heat Remove from heat and add the gelatine. Add the remaining juice, pass through a fine sieve and allow to set in fridge. Portion into cubes for service.
In the bottom of a bowl pour the chilled coconut soup. Arrange the kingfish and scallop naturally. Garnish with finger lime, yuzu jelly, baby coriander, julienned chilli and red onion, brunoise sliced. This dish can be perfectly garnished with rice crackers (available from the Asian section of supermarkets and specialty stores).