Dish: Escabeche of seasonal baby root vegetable, pumpkin puree, garlic cream, almond, amaranth
Chef: Adrian Winoto (Jupiters Casino Townsville)
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
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.
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.