DUCK BREAST, WILD MUSH­ROOMS TORTELLINI, LEEK, SHIMEGI, BEET­ROOT SOIL, BEET AND CHOCO­LATE RE­DUC­TION

Townsville Bulletin - Townsville Eye - - FOOD -

The in­spi­ra­tion for this dish is rel­a­tively sim­ple - Ty loves eat­ing duck. He says as most peo­ple don’t nor­mally eat duck at home it is a good dish to have on his menu. “When I put the dish to­gether, I am visual, so I can see what the lo­cal guys have to of­fer and build a dish from there,” he said. Al­though it’s a duck breast, some­thing no­to­ri­ously dif­fi­cult to get per­fect, there is even more to get right with this dish. With a beet­root soil as its base and a beet and choco­late re­duc­tion for the sauce, the dish looks as pretty as it sounds. Ty said it was very ex­cit­ing to cre­ate an in­no­va­tive dish like this. ”Our lo­cal pro­duc­ers have pro­vided stun­ning prod­ucts and I could not help my­self to put a dish like this to­gether,” he said.

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