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By Chef James Barnden from Charlie’s Hotel, Nash Street Gympie Great as a share platter, showcasing local produce. Ingredients: 16 green prawns, tails peeled (Tin Can Bay prawns are best, try North Queen Seafoods) 150g okra halved lengthwise (available from local...
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By Matt Golinski Ingredients: 4 spatchcocks, deboned (try local producers like Bendele Farm) 200gm ricotta cheese 30gm parmesan, grated ½ cup fresh breadcrumbs 2 tbs mixed fresh herbs, finely chopped 500gm baby zucchinis, shaved into strips 100gm salami, julienned...
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My Chef Matt Golinski Ingredients: 250gm plain flour 125gm unsalted butter, diced 50ml cold water 500gm zucchinis, sliced 2mm thick 3 eggs 3 egg yolks 200ml cream 2tbs chopped parsley 75gm parmesan 1 block Kenilworth Brie, sliced into 5mm slices salt and pepper Steps:...
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By chef Matt Golinski Makes 12 Ingredients: 4 Forage Farm egg whites 260gm castor sugar 2 tsp cornflour 1 tsp white vinegar 15gm CC’s Kitchen dried rosellas 250gm castor sugar 2 cups water 3 sheets gelatine 1 punnet of strawberries, sliced 3 tbs Cooloola Berries...
