Cui­sine SCENE

This month, Style re­viewed Toowoomba’s new­est din­ing trea­sure Charred, and it did not dis­ap­point

Style Magazine - - Promotion -

SOUS-VIDE RUMP CAP WITH SALSA VERDE AND FRIED CA­PERS

This melt-in-your-mouth black an­gus rump was in­spired by the idea of mak­ing some­thing that’s sim­ple but show­cases the fresh pro­duce.

The rump cap is served on a bed of fresh salsa verde with fried ca­pers on top, which matches the black an­gus in a way that tan­ta­lises the taste­buds.

A per­fect dish to share with friends or loved ones, the rump is rec­om­mended to match with Pa­tri­arch Shi­raz from Eden Val­ley.

AUS­TRALIAN WHOLE SNAP­PER

Sourced fresh daily from Stoney the Fish­mon­ger right here in Toowoomba, the Aus­tralian Whole Snap­per is served with a light creamy sauce of pome­gran­ate, mo­lasses and may­on­naise, while still re­spect­ing the flavour of the fish.

While you can choose your own ac­com­pa­ny­ing side dish, the charred broc­col­ini in burnt but­ter, fried shal­lots and beet­root hum­mus is a sur­pris­ing match.

STUFFED ZUC­CHINI FLOW­ERS

The aroma of this dish hits you be­fore it even lands on the ta­ble. The del­i­cate blooms are stuffed with beet­root and goat’s cheese, pro­duc­ing an un­ex­pected sur­prise.

A favourite dish of the night, these flow­ers are fried in a light tem­pura bat­ter be­fore be­ing laid on a bed of pump­kin and chick­pea puree.

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