Dish: Spanner Crab and Watermelon Carpaccio
Chef: Scott Freund (Sheraton Noosa)
1 -2 Red chillies
1/2 Tablespoon Fish Sauce
1 Tablespoon white sugar
300gm Freshly picked Spanner Crabmeat
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.