RELAXED RECIPES

THE WOW factor PHOTOS PABLO PAVLOVICH

SEABOURNE SPRING COCKTAIL Ingredients

45ml Seabourne Coastal Dry Gin 15ml lemon juice Cucumber Mint Matso’s Ginger Beer, to top up

Method

This gin is a Noosa product. Combine all ingredients and serve tall over ice.

BUMBU BALI PORK

This a great marinade that I was given on my last trip to Bali. The marinade was smothered around slow-cooked pork belly. The pork was sliced and served quite simply on thinly sliced raw green beans and young paw paw. I had the pork dish quite a few times during my stay and decided to see if the chef would part with his recipe. To my delight he was more than happy to. I discovered the marinade also works really well with beautiful plump local Mooloolaba prawns and can be used as a curry base. In the Relish kitchen we slow cook our local forage farm pork belly in a master stock for three hours then press it overnight between two trays before portioning and covering the pork in the marinade. It is then baked, which cooks the marinade, creating a crust on the pork. The Mooloolaba prawns are poached in a curry made from the marinade. It is served on thinly sliced Gympie beans, young paw paw and an Asian-style slaw.

Marinade 100g golden shallots (can substitute with red onion) 50g garlic 50g ginger 50g galangal 25g fresh turmeric 25g long red chilli 20g shrimp paste 1 stick lemon grass 1 tbsp black pepper

Ingredients

10g candle nuts (must be cooked) 2 cloves 30ml fish sauce 30g palm sugar

Curry 500ml coconut milk 100g of bumbu marinade 50g fish sauce 50g palm sugar 4 lime leaves

Method

To make the marinade, roughly chop all the ingredients, then place them in your food processor or blender. To make the curry, lightly saute the marinade in a little of the coconut milk. Add in all other ingredients and bring the curry to a simmer then set aside to let all the flavours infuse.

Chef’s note: At Relish restaurant we are lucky not to be tied down by one style of food. The summer climate in Noosa really lends itself well to an Asian style of cooking – hot, sour, sweet and refreshing with great fresh local seafood and tropical ingredients. You can find lots of Asian-inspired meals on our menu in the warmer months. In winter you will find heartier meals inspired by European countries and cooking techniques.

French Mediterranean cooking using locally grown products

Nestled in the beautiful village square of Peregian Beach, Periwinkle restaurant offer a modern French Mediterranean cuisine with delicious seafood, hand crafted sourdough breads, char grill beef and seasonal vegetables.

Enjoy a relaxing breakfast, lunch or dinner in the family friendly village square park.

Monday to Friday 11am - 8.30pm Saturday & Sunday 8.30am - 8.30pm 2/216 David Low Way Peregian Beach QLD 4573 07 5448 3251 periwinklerestaurant.com.au

SUNDAYS AT THE WHARF

Nestled amongst the many delicious eateries, the sounds of local artists will fi ll the air of The Wharf’s decks, culminating in the open-air food court. Sunday afternoons are the perfect time to chill out with us at The Wharf Mooloolaba. Live music from 12pm – 3pm wharfmooloolaba.com.au

KEY LIME TART WITH LEMON SORBET Ingredients

Key lime tart 125g Nice biscuits 50g butter 375ml condensed milk 5 egg yolks ¾ cup lime juice (fresh squeezed is best) Lemon sorbet 250ml lemon juice 300g white sugar 2 tsp liquid glucose 400ml water

Method

To make the tart, blitz the biscuits and butter in a food processor until they resemble breadcrumbs. Line a 20-centimetre cake or tart tin with baking paper and place the biscuit mixture into the bottom of the tin. Make sure you push the mix into the bottom of the tin well. Bake biscuit mix in a 160-degree oven for 8 minutes. Remove from oven and place on bench to cool. Turn oven down to 120 degrees. Combine condensed milk, eggs and juice in a bowl, whisk, then pour into tart tin and bake in the low oven for 20 minutes or until filling has set. Tip: The tart may feel soft when it is still in the oven, but once it has set in the fridge it will firm up. To make the lemon sorbet, grate the zest of each lemon you used to extract the juice from into a saucepan. Keep the juice in a separate bowl. Add the sugar, glucose and water to the saucepan, and slowly bring to the boil. Cook for 30 seconds until sugar and glucose have dissolved, add the lemon juice, stir well, cover and allow to cool. Strain the cooled mixture into a bowl to remove the zest, place in a freezer and stir every 15 minutes with a fork until mixture has frozen.

HOMEMADE GNOCCHI, BASIL PESTO, HEIRLOOM TOMATOES, SMASHED OLIVES & BUFFALO MOZZARELLA Ingredients

Basil pesto 1 bunch basil (leaves only, no stalks) 1 clove garlic Juice of one lemon 100ml extra virgin olive oil ¼ cup pine nuts ¼ cup grated parmesan

Method

Gnocchi 6 large desiree potatoes ¼ cup of grated parmesan 2 egg yolks 1 cup of flour Tomatoes Olives Mozzarella Sea salt

To make the basil pesto, blend all ingredients in a food processor, add salt and pepper to taste. Set aside. To make the gnocchi, roast the potatoes whole in their skin. Roasting the potatoes is preferred because if you boil them they absorb too much water, and you have to add extra flour which can make the gnocchi too hard. Remove potato from skin and mash, making sure there are no hard lumps. To 500 grams of the cooked potato, while they are still warm, add the parmesan. Set aside to cool. Then put the potato mixture on a clean, dry, cool bench and make a well in the centre. Add egg yolks, roll up your sleeves and mix well. Sift the flour and fold it in, continuing to knead the dough to incorporate the flour. You may need to add a little more flour depending on the consistency of the dough (it should not be sticky to the touch). Dust a clean bench with flour and roll gnocchi into long finger-thick logs. Cut gnocchi on a diagonal about 3 centimetres long. Put gnocchi on tray and place in the fridge to set. Fill a large, wide pot with water, add a good pinch of salt and bring to a boil. Drop gnocchi into boiling water and cook until it floats (do not overload the pot or the gnocchi may stick together). Remove gnocchi from water with a slotted spoon and place in ice water to cool down. When it is cool remove from water and place on paper towel and drain well. We sauté our gnocchi in a hot frying pan to give a crunchy texture to the outside. Toss the sautéed gnocchi in the basil pesto, add blistered tomatoes, smashed olives and mozzarella. Add sea salt to taste.