What do you get when you combine the sublime creations of MasterChef winner, Adam Liaw, the spectacular setting of Peppers Beach Club & Spa Palm Cove, in Tropical North Queensland, and fresh, quality local produce? The makings of a feast extravaganza!
The seven course degustation was nothing short of tantalising, however for me it was the emphasis on the areas unique and exotic produce and the use of sustainable ingredients that made the night all the more outstanding.
The Far North is home to some of the highest quality produce in the country, if not the world, in an agriculturally rich and fertile region, where farming and food are a way of life. And in a time where most of our most basic food items such as oranges, tea and baked beans have seen more of the world then we have, it was refreshing to see season 2 MasterChef winner Adam Liaw with Jira Chantra and Executive Chef, Reuben Radonich team up to create a menu that took advantage of the best that the region has to offer.
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Their creations, bursting with fresh tropical flavours with an Asian twist, began with the Mieng Crispy White Bait with Wasabi and Oysters that were splashed with a Yuzu Kosho Vinaigrette . I put it down to the Vinaigrette, made from Yuzu, an exceptionally tangy Japanese citrus grown locally, that brilliantly complimented the oysters, turning me from someone who has never been keen on the texture and thought of oysters, to trying to sneak my dining companions serving!
The taste sensations continued with Macaroons of Tuna Tartare, Char-grilled Prawn Cakes skewered with Local Sugar Cane, Aniseed Pork Belly Confit with Carrot Puree, Szechwan duck breast, and finally, the Black Sticky Coconut Rice with Mareeba Mango Ravioli.
And then there were the amazing wines that accompanied each course. The flavours and textures of the food were matched exceptionally, for instance the Char-grilled Prawn Cakes with the sweet and herbal flavours of the Tamar Ridge Pinot Gris and the Aniseed Pork Belly with the intense cherry and savoury plum aromas of the Stonier Pinot Noir.
Recreate part of this feast extravaganza at your next dinner party with the recipe for the Szechwan duck breast with spinach spaetzle, red sauerkraut and muscatel muscatel jus which was served with St Hallet GST (Grenache Shiraz Touriga) from the Barossa Valley.Channel your inner chef with these exclusive recipes:
Szechwan duck breast