Lo­cal pro­duce cel­e­brated in lazy long lunch in the park

Port Douglas & Mossman Gazette - - DAINTREE BLOCKADE — EXCERPT III - Shane Ni­chols

RENOWNED Cairns restau­rant Ochre has had a long as­so­ci­a­tion with Carnivale, said chef di­rec­tor Craig Squire.

This year it was in­vited to cater for the Long­est Lunch, where its forte in us­ing lo­cal pro­duce to pro­duce fine din­ing will be a show­case.

“We’ve par­tic­i­pated in the food and wine night of Carnivale for around 12 of the past 22 years and we also cater in to Port Dou­glas quite a bit for pri­vate events, such as at the Sugar Wharf and so on.

“We also did the beach races last year and got re­ally good feed­back from that.

“We’re quite well known to Port Dou­glas peo­ple. We used to live up there in the mid ’80s.”

Mr Squire has de­signed a menu for the Long­est Lunch that ex­ploits the qual­ity and va­ri­ety of our lo­cal pro­duce. It in­cludes items such as Mt Un­cle Gin, su­perb beef from Mor­gan­bury Sta­tion, Dain­tree Vanilla and a spe­cial honey from Cairns. Bar­ra­mundi Ce­viche - Mt Un­cle Gin, Ma­cadamia and Co­conut

Prawn and Avo­cado - Sun­rise Lime and Anta’s Honey

28 day aged Mor­gan­bury Sir­loin – Table­land’s Baby Veg­eta­bles, Dain­tree Vanilla and Wat­tle Seed Jus with David­son Plum and Onion Jam

Mango Delice - Ly­chee Gel, River Mint and Straw­berry Sor­bet

Fin­ish the Lunch while laz­ing un­der the palm trees and en­joy­ing Gallo Cheese and a Sea­sonal Fruit Sta­tion.

Bar­ra­mundi ce­viche for the Long­est Lunch

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