A Taste of The Reef House
Thank you for choosing our colonial beach house as your home for a Boutique Tropical Escape to beautiful North Queensland. I hope you have found the time to truly rest, relax and rejuvenate, until we are able to once again host you at our small hotel by the Coral Sea.
When you need a little Reef House at your house, please enjoy some of our favourite recipes and cocktails to recall that unique tropical feeling wherever you are.
We look forward to hosting you soon and extend our House Guest Exclusive Invitation to return, or discover our boutique properties in the Adelaide Hills, see page 19.
Tropical Regards, Wayne Harris & The Reef House Team.
Recipes
North Queensland Barramundi Main .....2
Nam Jim Salad .....3
Nam Jim Dressing .....3
Yoghurt Panna Cotta Dessert .....6
Kaffir Lime Brulee Dessert .....7
Cocktails
New York Sour .....10
Five & Dime .....10
Dama Blanca .....11
Bourbon Fix .....11
Reef House Colada .....14
Reef Fiesta .....14
Martiga .....15
Elderflower Spritz .....15
Cucumber Gimlet .....18
Apple Martini .....18
North Queensland Barramundi With Coconut Pilaf Rice and Curry Sauce
Serves 4
Ingredients:
4 x 200g portions of North Queensland Barramundi
20ml canola oil
200g jasmine rice
125ml coconut cream
125ml water
5g fresh ginger
½ onion brown
pinch sea salt
1 stick lemon grass small
1 kaffir lime leaf
Curry Sauce:
½ stick lemon grass
20ml canola oil
¼ brown onion medium diced
1 clove of garlic crushed
5g ginger chopped
5 banana chillies
25g palm sugar grated
10g chilli paste
300ml coconut cream
25ml fish sauce
1 lime juice
Method:
Preheat oven to 160 degrees
Rice: Finely chop ginger and onion, place in oven proof dish with firm fitting lid
Add rice, coconut cream, water and lime leaf to dish and stir well
Cover with baking paper and lid, cook in oven for 40minutes
Sauce: For the sauce, sauté onion, garlic, ginger, sliced seed chilli’s in a little oil until pale golden colour
Add chilli paste, palm sugar and stir until lightly caramelized, reduce heat so you don’t burn the caramel, add lemon grass and coconut milk, gently simmer for 1 hour
Finish with fish sauce, and lime juice, cool
Remove lemon grass, blend and strain sauce
Fish: Prepare Barramundi by slicing into 4 equal portions and pat dry
Heat oil in large non stick frying pan over high heat
Place fillets skin side down into hot pan and cook for 2-3 minutes or until the skin is golden
Remove from the cook top and place in the oven, bake for 7-8 minutes at 180 degrees
You are now ready to serve!
Nam Jim Salad
Serves 4
Ingredients:
¼ red cabbage
¼ sugar loaf cabbage
1 carrot medium peeled
¼ paw paw firm
Preparation:
Finely slice the red and sugar loaf cabbages
A food processor will produce a quick salad (for a quality slaw use a sharp knife)
Slice the carrots into thin julienne (matchsticks) or coarsely grate
Peel paw paw and cut into thin julienne
Drizzle with Nam Jim dressing, toss and serve
Nam Jim Dressing
Ingredients:
1 fresh red chilli
15g fresh ginger
3 garlic cloves
1 red onion small
125ml fish sauce
250ml water
125ml lime juice
35g palm sugar
Method:
Dissolve palm sugar in pan over low heat
Roughly chop the chillies, garlic and ginger
Finely chop the onion and simmer for 5 minutes
Blend ingredients with water in blender add fish sauce and lime juice
REEF HOUSE SIGNATURE DISH
Yoghurt Panna Cotta
Serves 4
Ingredients:
200g Greek style yoghurt
32g sugar
55g cream
1/2 gelatine leaf
1 Daintree vanilla bean
Method:
Place the gelatine in a bowl and cover with ice water to soften Slice the vanilla in half along the length of the bean
To infuse vanilla with the cream place in pan and bring to a soft boil, remove from heat, leave for 20 minutes with cover
Drain gelatine, add to still warm cream and stir until gelatine dissolves. Cool mixture and remove vanilla
Fold in Greek yoghurt, once smooth and combined divide between serving bowls Refrigerate for 3 to 4 hours
Garnish Panna Cotta with mango and passionfruit sorbet
Kaffir Lime Brulee
Serves
Ingredients:
500ml cream
40ml lime juice
3 kafir lime leaves
9 egg yolks
35g caster sugar
caster sugar for brulee
Method:
Infuse the cream by combining with lime juice and kaffir leaves in a saucepan over medium heat
Bring to simmer and remove from heat, leave to infuse for at least 30 minutes
Whisk yolks and sugar until pale
Remove kaffir leaves, check the temperature, careful if cream is over 62 degrees eggs will cook or curdle
Add the infused cream to the yolks and gently stir
Tip: place mixture in a jug for easy pouring into 8 oven proof serving dishes or ramekins
Place dishes in a deep pan and fill with enough water to cover halfway up the sides (“Bain marie” style or “water bath”)
Place the bain marie in oven and cook at 90 degrees for 40 minutes or until crème is almost set
Chill baked crème for least 2 hours
To make the brulee cover the crème with caster sugar
Using a torch heat the sugar to start caramelisation, proceed slowly as sugar burns quickly
New York Sour
Ingredients:
20ml lemon juice
45ml scotch whiskey
15ml sugar syrup
90ml shiraz
Preparation:
1. Combine lemon juice, scotch, sugar syrup into shaker with ice and shake
2. Strain into double rocks glass over a large cube of ice. Use barspoon to slowly pour wine on top to float
Five & Dime
Ingredients:
45ml gin
15ml apricot brandy liquor
15ml lemon juice
15ml orgeat syrup (almond syrup)
dash of bitters
Preparation:
1. Combine all ingredients into shaker add ice and shake
2. Strain into coupe glass
Dama Blanca
Ingredients:
45ml gin
15ml lemon juice
15ml cointreau
15ml sugar syrup
1 egg white
Preparation:
1. Combine all ingredients into shaker
2. Once done add ice and shake
3. Double strain using a fine mesh strainer into a coupe glass
Bourbon Fix
Ingredients:
45ml bourbon
20ml lemon juice
20ml sugar syrup
2 strawberries diced
Preparation:
1. Combine bourbon, lemon juice and sugar syrup into shaker
2. Add ice and shake, muddle 2 diced strawberries into serving glass (brandy glass) then strain mix over strawberries
Reef House Colada
Ingredients:
45ml dark rum
20ml orange juice
60ml pineapple juice
30ml cream of coconut cinnamon as garnish
Preparation:
1. Combine all ingredients into shaker add ice and shake
2. Pour the whole mixture with the ice into colada glass
3. Add cinnamon or grated nutmeg on top
Reef Fiesta
Ingredients:
45ml tequila
15ml aperol
15ml lime juice
15ml orgeat syrup (almond syrup)
Preparation:
1. Combine all ingredients in a shaker, add ice and shake
2. Strain over crushed ice.
Martiga
Ingredients:
45ml tequila
15ml orange liquor
15ml lemongrass syrup
2 small slices of ginger
30ml lime juice
Preparation:
1. Add small slices of ginger into shaker and muddle
2. Combine the rest of the ingredients into shaker, add ice and shake hard
3. Double strain using a fine mesh strainer into margarita / coupe glass
Elderflower Spritz
Ingredients:
10ml gin
20ml elderflower liquor
100ml prosecco cucumber garnish
Preparation:
1. Take a nice champagne flute, add the gin and elderflower liquor into glass
2. Top with prosecco and garnish with cucumber
Cucumber Gimlet
Ingredients:
45ml gin
20ml lime juice
20ml sugar syrup
2 slices of cucumber
Preparation:
1. Add slices of cucumber to shaker and muddle
2. Add remaining ingredients to shaker with ice and shake hard
3. Double strain using a fine mesh strainer into coupe glass
Apple Martini
Ingredients:
45ml vodka
30 ml apple juice
20ml lemon juice
20ml sugar syrup
Preparation:
1. Combine all ingredients into shaker add ice and shake
2. Strain into martini glass
Mount Lofty House
Adelaide Hills
WWW.MTLOFTYHOUSE.COM.AU
House Guest Exclusive Invitation
Discover our Boutique Properties
I hope you have enjoyed your Tropical Escape to our cherished Reef House. We truly appreciate your custom and the opportunity to host you in our unique piece of paradise.
Hopefully you are able to return soon and I am pleased to detail below our exclusive preferential pricing for House Guests. This is also available at our other boutique properties Mount Lofty House and Sequoia Lodge in the beautiful Adelaide Hills.
Sequoia Lodge
Adelaide Hills
WWW.SEQUOIALODGE.COM.AU
Please enjoy our House Guest Exclusive 10% Discount on your reservation at any one of our boutique properties in Palm Cove or the Adelaide Hills. Our House Guest Exclusive is also available to your family and friends you may choose to recommend us to.
Please book with us directly or via your preferred Travel Advisor. When making your reservation online via our websites, please enter the promo code ‘EXCLUSIVE‘ on our online booking engine, or if making a phone reservation with our team simply quote ‘House Guest Exclusive’.
Thank you for choosing The Reef House and I hope we are able to welcome you again soon at one of our boutique properties.
Tropical
Regards, Malcolm Bean – Director