Summer a great time for foodies
IF THERE’S one thing that we chefs love about summer, it can be summed up in one word.
With the warmer weather, a whole new plethora of food becomes available, especially fruit.
There’s nothing better when you’re in the kitchen than working with peaches, nectarines, cherries, strawberries, and of course, mangoes from our own state of Queensland.
There’s a couple of dishes that just scream ‘summer’ on the menu. Firstly, I’m proud of our pan-roasted duck breast, with celeriac puree, pickled cherries, sweet potato crisps and duck jus. Plus if you really want the definition of ‘fresh’, try our Australian Atlantic salmon with fresh summer greens and lemon olive oil dressing.
This time of year, there’s a great choice of fresh cherries to feature with our duck, then we pickle the rest.
Everyone loves summer, and we adore winter for different reasons, but we are so lucky to live in Ipswich. I’ve worked in Europe, where at certain times of year you can’t even get a lettuce. Sourcing local produce is always important, we try to source as much locally as we can, but often you must shop around. Things such as zucchini flowers can only be bought on the Sunshine Coast.
Our pot-roasted, free-range chicken supreme is served with smoked pancetta, ratatouille, pearl cous cous and chimichurri pesto.
The chicken has a delicious ratatouille with it, which is full of great summer vegetables, along with a chimichurri pesto on the side. If you’ve never tasted the famous Argentinian flavours of chimichurri I highly recommend it. It goes so well with the ratatouille.
Summer dishes tend to be lighter, brighter and usually full of flavours, whereas winter foods tend to be comfort foods, and heavier dishes, so that’s also reflected in two of my favourite desserts on the menu.
Stone fruits are so refreshing, you can put them in the fridge, use them in desserts and they only grow this time of year, so you must love that stuff.
You can’t go past my mango and coconut panna cotta which is served with an almond tuile and Persian fairy floss. They are such great combinations of flavours.
Plus who doesn’t love a good messy dessert? My eton mess is a mix of meringue, passionfruit curd, strawberry sorbet and Chantilly creme. The flavours work so well together and it’s somehow sweet yet refreshing. It’s a dish that is perfect for summer.
Dovetails Restaurant summer menu includes Chicken Supreme.