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White Asparagus with wasabi salsa

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Dishes: White Asparagus with wasabi salsa Chef: Min Kim from The Star, Sokyo restaurant Ingredients 6 pieces White Asparagus 20gm Baby Capers 40gm Fresh Garlic 50gm Brown Onion 50gm Pickled Wasabi Roots 10gm Baby Mache 1/4 cup Olive Oil 15gm Grape Seed Oil 10ml Lemon Juice 50ml Yuzu juice 100ml Japanese soy sauce 10ml Rice Vinegar Edible flowers to garnish  …

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Poached spiced cherries

By | Chef Selections, Uncategorized

Dish: Poached spiced cherries Chef: Josh Lansley (Sous Chef, Il Lido Restaurant, Darwin)   Ingredients 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 Method Add all ingredients except the cherries to a thick based pan. Bring to the boil and boil for about 3…

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Crumbed Pork Hock

By | Chef Selections, Uncategorized

Dish:  Crumbed Pork Hock, Beetroot Relish, Salsa Verde and Baby Herb Salad Chef: Brad Stanger (Bommie restaurant, Hamilton Island Yacht Club) Ingredients (serves 5): Hocks 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…

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RING OUT THE OLD, RING IN THE NEW

By | Service, Uncategorized | No Comments

This week’s Q&A bulletin is different, because this week we don’t have the answers! At Simon George & Sons we like our inspirational quotes and as we enter our second year at St Peters,  we’ve taken to heart JFK’s principle that “efforts and courage are not enough without direction and purpose”. So with these wise words in mind, we’re asking…

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