Local produce celebrated in lazy long lunch in the park
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