Poached spiced cherries

Dish: Poached spiced cherries

Chef: Josh Lansley (Sous Chef, Il Lido Restaurant, Darwin)



  • 6 star anise
  • 750ml red wine
  • 750ml water
  • 300g sugar
  • 3 orange zest
  • 1 lemon zest
  • Juice of 3 lemons
  • 1 cinnamon stick
  • 1500g de-stoned cherries


  • Add all ingredients except the cherries to a thick based pan.
  • Bring to the boil and boil for about 3 – 4 mins.
  • Add the cherries to the boiling stock and remove from the heat immediately.
  • Cling film the pan ASAP ensuring minimal heat escapes.
  • Leave to cool, and serve.

The cherries are a great accompaniment to your Christmas pudding, a simple Panna cotta or even a roasted duck or your Christmas goose.


Meet The Chef

Smoked Duck Breast

Dish: Smoked Duck Breast with Shitake Mushrooms and soft poached quail Egg

Chef: Scott Logan, Mandy's Restaurant, Clear Mountain Lodge




  • Smoked Duck Breast
  • Shitake Mushrooms
  • Soft poached Quail Egg
  • Lilli Pillies
  • Sorrel
  • Tomato vinaigrette


The duck is cured, lightly sealed then smoked with pine needles from trees on site.
Shitakes are cleaned freshly from a Mushroom log and then placed into a master stock until tender. The quail eggs are soft boiled and presented on Pine needles which are also sourced from on site.
The Lilli Pillies are served fresh to give a vermouth/dry taste to the dish with red vein sorrel added to give colour to the display. The dish is then served on a timber cookie to complete the presentation. 

Meet The Chef

Scott Logan is the Executive Chef  at Mercure Clear Mountain Lodge, Spa & Vineyard. His experience stems over thirteen years in the culinary world with three of these at Mercure Clear Mountain.

Scott specialises in Modern Australian cuisine with a twist, enjoys creating food that showcases the clean, fresh produce they grow onsite. “We like to experiment, serving food that is a little outside the box, but still retain the individual characters of the produce”

Scott has worked in a number of restaurants across Queensland including Treasury Casino’s Lab Restaurant and Bar which won the Queensland Hotel Association’s 'Best Hotel-Motel Restaurant’ award five years running, Oxley’s on the River, Mercure Inn Townsville, and Gauguin’s Restaurant. He draws his inspiration from reading & playing with fresh produce from things starting to grow through to the seed.

Located 35 minutes from the CBD in the stunning Brisbane Hinterland, Mandy's on the Mountain Restaurant offers appetising menus using fresh ingredients sourced onsite and regionally and complemented by a carefully chosen wine list.


Spanner Crab & Heirloom Tomatoes

Dish: Spanner Crab and Heirloom Tomatoes

Chef: Alastair Waddell (qualia, Great Barrier Reef)





  • Queensland spanner crab meat (cooked) – 400g
  • Crème fraiche – 20g
  • Chopped chives – ½ bunch
  • Lemon juice – 20ml
  • Varieties of heirloom tomatoes – 500g
  • Avocado – 1 whole
  • Grape seed oil – 20ml
  • Salt flakes
  • Robert Oatley olive oil – 30ml
  • Micro mache – 1 punnet

Tomato vinaigrette

  • Vine ripened tomatoes – 200g
  • Maple syrup – 30ml
  • Balsamic vinegar – 15ml
  • Rosemary – 1 sprig
  • Salt


-          Mix the crab, crème fraiche, lemon juice and chives.

-          Cut and slice tomatoes to achieve desired presentation.

-          In a food processor, puree avocado then slowly emulsify in grape seed oil. Season with salt flakes. Place in a piping bag or container.

-          For the tomato vinaigrette, place all ingredients in a small pot and place over heat until the tomatoes start to blister. Remove the rosemary sprig then blitz all in a food processor until smooth. Pass through a chinois or fine sieve. Put mix in a piping bag.

-          Arrange tomato and crab on a plate to achieve the desired presentation. Pipe on tomato vinaigrette and avocado puree. Season tomatoes with salt flakes, dress with olive oil and garnish with herbs.


Meet The Chef

Alastair Waddell is executive chef at the award winning qualia resort, located at the heart of the Great Barrier Reef, Australia. Prior to qualia, Waddell was chef de partie at the 2 hatted Bistro Guillaume in Melbourne. Preceding his move to Australia, Waddell worked in his home town in Glasgow, Scotland with renowned chef, Paul Tamburrini

Alastair says the success of this popular Long Pavilion dish lies in its simplicity and the use of exquisite produce. "We are lucky enough to receive remarkably good Queensland tomatoes, the heirloom tomatoes are incredible, different shapes and sizes and all bursting with flavour". Served with another great Queensland product, spanner crab, this is a delicious dish that can be enjoyed as an elegant entree or a simple salad for lunch.


Crumbed Pork Hock

Dish:  Crumbed Pork Hock, Beetroot Relish, Salsa Verde and Baby Herb Salad

Chef: Brad Stanger (Bommie restaurant, Hamilton Island Yacht Club)

Ingredients (serves 5):


  • Smoked ham hocks – 400g
  • Ham hocks – 400g
  • Pork feet – 500g
  • Onions – 100g
  • Celery – 50g
  • Carrot – 50g
  • Pistachio – 25g
  • Parsley – 10g
  • Flour – 100g
  • Eggs – 2 whole
  • Milk – 250g
  • Panko bread crumbs – 250g

Beet Relish

  • Onions – 250g
  • Beetroot – 500g
  • Five spice – 25g
  • Red wine vinegar – 100ml
  • Brown sugar – 50g
  • Orange juice – 750ml
  • Yellow mustard seeds – 10g
  • Dried red chilli – 2
  • Coriander seed – 5g

Salsa Verde

  • Shallots – 50g
  • Gherkins – 50g
  • Capers – 50g
  • Green olives – 50g
  • Confit garlic – 30g
  • Basil – 100g
  • Parsley – 200g
  • Mint – 100g
  • Red wine vinegar – 50ml
  • Olive oil – 100ml
  • Dijon mustard – 30g



Mirepoix vegetables and sweat off.  Add to pot with all hocks and feet – bring to the boil and reduce to simmer for 6 hours. Strain off and pull off all meat.

  • Roast pistachios and chop.
  • Wash and chop parsley.
  • Mix meat, parsley and pistachios, season well.
  • Roll into cigars approx 5cm in diameter in plastic and refrigerate overnight.
  • Cut into discs approx 1 inch in width. Crumb and fry to serve.

Beet Relish

  • Brunoise onion, peel and brunoise beetroot.
  • Sauté onion and beetroot, add spices to draw out aromatics.
  • Cover with juice and vinegar and add sugar – bring to simmer and reduce to desired consistency.

Salsa Verde

  • Wash and pick herbs, add all ingredients and blend to desired consistency.

To plate:

  • Fry 5 pieces per portion.
  • Alternate layer on plate beet relish and salsa verde, add the hocks directly on top.
  • Garnish with a mixed baby herb salad, chicory leaves and shavings of raw beetroot and radish.

About the restaurant

The Bommie restaurant takes its name from the shallow, isolated and colourful reef patches found in the waters surrounding Hamilton Island. Short for the Australian Aboriginal word 'bombora', these 'bommies' provide a haven for tropical fish to feed and play, but also present a challenge to yachtsmen, who must remain vigilant to their presence.

Taking inspiration from the natural beauty of the marine environment, we present you with the Bommie restaurant. The carefully prepared local produce and individual attention to your experience aims to complement the sublime beauty surrounding you.


Spanner Crab and Watermelon Carpaccio

Dish: Spanner Crab and Watermelon Carpaccio

Sheraton Noosa

Chef: Scott Freund (Sheraton Noosa)


1 -2 Red chillies

1/2 Tablespoon Fish Sauce

2 Limes

1 Tablespoon white sugar

300gm Freshly picked Spanner Crabmeat

400gm watermelon

1 small handful freshly picked coriander, roughly chopped



Place the red chillies into a mortar and pestle and bash to a paste, add the fish sauce and slowly add the lime juice until you have a nice sour and hot balance, season with sugar.

Dress the crab with half of the dressing from the mortar and pestle.

Slice the watermelon into 5mm slices and cut out with a 5cm round cutter.

Arrange the watermelon in a circle on the plate and scatter the dressed crab over the top. Drizzle the remaining dressing over the top and garnish with the coriander.

Meet The Chef

Scott Freund is Executive Chef at Sheraton Noosa Resort & Spa. Scott has a flair and a passion for great food. Scott believes that the Sunshine Coast is blessed with an abundance of outstanding produce and he is passionate about sourcing the very best from local farmers and providores. Some of his favourite local products are our local seafood, greens, strawberries, tomatoes and cheeses.

Located just steps from famous Main Beach and cosmopolitan Hastings Street Sheraton Noosa Resort & Spa is perfectly situated in the heart of Noosa with a world of fashionable shopping and dining at its doorstep.

As well as helping to make Cato’s Restaurant & Bar a focal point of Hastings Street with tantalizing menus and epicurean promotions, Scott oversees the busy day to day operations of the Resort’s food outlets including, the River Lounge, Waters Edge Pool Bar & BBQ Hut, In Room Dining and leads Noosa’s largest Banqueting operation.


Scallop chowder with pumpkin dust and gruyere twist

Dish: Scallop chowder with pumpkin dust and gruyere twist

Chef: Rebecca Kaye (Fairmont Resort Blue Mountains)


4 tbs butter
2 x large brown onion, finely diced
2 x large clove garlic, crushed
4 x rashers bacon diced
1 x tsp curry powder
2 bay leaf
1. 745kg diced peeled potatoes
2 litres fish stock
750 ml whole milk
250 ml cream
4 tbs finely chopped flat leafed parsley
1.200kg fresh scallops, cleaned and cut in half
salt and pepper to taste
Pumpkin Powder
Gruyere twist


Add the butter to a large saucepan and place on a moderate heat until the butter has
melted but not coloured.
Add the finely diced onion and bacon and allow it to cook gently until it is soft and
not coloured.
Add the crushed garlic and curry powder and cook for a minute or two..
Add the potatoes to the onion, bacon mix and pour the fish stock onto them.
Cover and boil gently for about 25 minutes or until the potatoes are soft , add 1/2
scallops and cook out with the milk and cream for a few minutes
Remove from the heat and blend until smooth, pass through chinos, cool for service.
Remainder of the scallops keep for service.
For service- bring soup up to boil , check seasoning.
While soup is coming up to the boil, sauté of the scallops 5 per serve
In the bowl place the scallop, stir in the parsley and teaspoon of mascarpone into the
hot soup; gently pour the spoon over the scallops
Sprinkle with pumpkin dust
And gruyere cheese twist, place cloche over top and serve immediately.

3 litre

Gruyere twist


2 sheets puff pastry, defrosted overnight in the refrigerator
1 egg, lightly beaten
1/2 cup Parmesan cheese, freshly grated
1 cup gruyere cheese, finely grated
2 teaspoons fresh thyme, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


Preheat oven to 190 C.
Roll out each sheet of puff pastry to about 10 by 12 inches on a lightly floured board.
Brush the surface with beaten egg, and sprinkle each rectangle evenly with cheeses,
thyme, salt, and pepper.
Cut about 12 strips out of each sheet, and twist, laying about an inch apart on a
greased baking tray.
Bake for 10 to 15 minutes or until puffed and lightly browned, then turn over and
bake another 5 minutes.
Allow to cool and store in airtight container check every 3 days for freshness.

Megalong Beef Fillet

Dish: Megalong Wagyu sirloin 9+ grade, organic carrot, quail eggs, bocconcini, tarragon emulsion and red wine jus.

Chef: Rebecca Kaye (Fairmont Resort, Blue Mountains)


Megalong beef fillet cut into 2 medallions weight at total of 200g
2 x organic baby carrots
2 softly poached quail eggs
3 bocconcini
1 serves tarragon emulsion
Red wine just
Prosciutto shard
Micro herbs

Cook beef to guest liking, arrange on plate with baby carrot, soft poached eggs,
tarragon emulsion, bocconcini and prosciutto shards finish with red wine jus and
micro herbs

Tarragon emulsion

1/2 bunch tarragon
1 bunch flat-leaf parsley
Juice and zest of 1/2 a lemon
1 garlic clove
1 tbsp. sherry vinegar
1 tbsp. Dijon mustard
1 cup extra virgin olive oil
Salt and freshly ground pepper to taste



Blanche the parsley and tarragon by placing in a pot of salted, boiling water for 30
seconds then plunging into an ice bath
Place the blanched herbs, lemon juice and zest, garlic, vinegar and mustard in a
blender and process until smooth. Slowly drizzle in the remaining olive oil and blend
until the mixture thickens.

Escabeche of seasonal baby root vegetable

Escabeche of seasonal baby root vegetable
Escabeche of seasonal baby root vegetable, pumpkin puree, garlic cream, almond, amaranth

Dish: Escabeche of seasonal baby root vegetable, pumpkin puree, garlic cream, almond, amaranth

Chef: Adrian Winoto (Jupiters Casino Townsville)


Escabeche of seasonal baby root vegetable
Escabeche of seasonal baby root vegetable, pumpkin puree, garlic cream, almond, amaranth

Recipe :
2 pcs baby beetroot
2 pcs baby golden beetroot
2 pcs baby carrot
2 pcs baby swede
2 pcs baby turnip

100 gr rice wine vinegar
35 gr sugar
130 gr water
1 pc kombu

200 gr milk
4 pcs garlic cloves
1 gr agar

100 gr butternut pumpkin, peeled
35 gr milk
15 gr butter

50 gr almond meal, toasted

50 gr amaranth

edible flower

1. Individuall wrap all baby vegetable with aluminium foil and bake for 20-30 minutes, then peel.
2. Marinate peeled vegetable in pickling liquor overnight.
3. Boil milk, garlic, and agar. Set in fridge for 1 hour, blitz until smooth.
4. Steam pumpkin for 15 minutes, blitz with butter and milk.
5. Smear pumpkin puree, topped with baby vegetable, dot with some garlic cream.
6. Spoon over some amaranth and almond, then garnish with some edible flowers.

Profile :
Curious about food, Adrian grew up with his grandmother who always grew her own vegetables. He completed a diploma program in Singapore, where he met Christophe Megel who was a large influence in his early career. Adrian has previously worked for restaurants and resorts in Indonesia and Singapore before arriving in Australia in 2008. He began working on Hamilton Island before his curiosity for ingredients drove him to Tasmania. In January 2011 Adrian landed in Townsville and has been working at Jupiters Casino since. Adrian likes to incorporate some Asian ingredients in his dishes, especially foods he ate as a child.

Jupiters Townsville's fine dining restaurant Essence can seat 40 people. The food is modern contemporary with an Asian twist. Utilizing modern and classical techniques combined with seasonal ingredients to deliver hatted restaurant quality in North Queenland. The experience in Essence is unlike any other in Townsville.