Page 21 - One Green Leaf Design

“I am deeply passionate about creating innovative food using quality safe and clean fresh produce. There are still so many flavours that I have yet to explore. It is so wonderful to be a chef and to have available at my fingertips an amazing palette of different flavours and textures to create what I like to call little mouthfuls of flavour explosions.
Being of Sicilian heritage, my heart lies naturally within the pages of Italian cuisine, while my inspiration takes me and you on a culinary journey of world food flavours. Through the sharing of food we share life and one is never lonely or hungry”
Dominique Rizzo
Executive Chef
Canap é High tea selection
Red claw tartare on pistachio crostini w zucchini and mint salad
Sicilian sweet and sour cinnamon pumpkin and parmesan tarts
Roasted Eggplant and basil fritters with sundried tomato aioli
Selection of traditional Italian pasticceria
2008 Sirromet Signature Collection Sparkling Pinot Noir Chardonnay
Region: Granite Belt, Australia
Colour: Pale green with a small hint pink
Cellaring: Drink now–2016
Nose: Complex citrus oils, mineral notes, apple and vanilla biscuit.
Palate: Fresh, lean, tight, pretty palate showing restrained white citrus fruits, beautiful structure and palate weight, lovely acidity and texture of lees characters and toastiness. Very well balanced with the small dosage liqueuer.
Culinary MasterClass Group Departures
Queensland’s best destinations via Duck, Riesling, Gnocchi and Rosé
Capricorn Coast
Whitsundays
Cairns
Townsville
Fraser Coast
Longreach
Join some of Australia’s best known celebrity chefs for a unique gastronomic getaway aboard The Sunlander or Spirit of the Outback.
ON THE SUNLANDER
Dominique Rizzo Onboard Menu
Course 1 Course 2 Course 3 Course 4 Course 5
22–25 March 2012
Andrew Mirosch
“Welcome aboard Queensland Rail Travel’s MasterClass journey. I’m thoroughly looking forward to spoiling all Queenslander MasterClass guests with the menu that I have planned for this trip. Only the most exquisite local produce will be used, in fact, I will be collecting fresh seafood in Gympie as we pass through. I invite you to sit back, relax and enjoy the service, delectable food and beverages as the magical Queensland scenery passes you by.”
Dominique Rizzo
“I am deeply passionate about creating innovative food using quality safe and clean fresh produce. There are still so many avours that I have yet to explore. It is
so wonderful to be a chef and to have available at my ngertips an amazing palette of di erent avours and textures to create what I like to call little mouthfuls of avour explosions. Being of Sicilian heritage, my heart lies naturally within the pages of Italian cuisine, while my inspiration takes me and you on a culinary journey of world food avours. Through the sharing of food we share life and one is never lonely or hungry”
Alana Lowes
“My Masterchef journey was the rst step in sharing with you my passion for food and for life. I love showing how ordinary ingredients can turn into extraordinary experiences. My next step is exploring and uncovering the new and delectable cuisines, cultures and kitchens of the world, meeting amazing people along the
way and sharing these experiences with you. I often
feel that i am surrounded by an unexplored world of breathtaking sights, alluring sounds, amboyant avours and scrumptious aromas...around every corner is a new experience and new journey just waiting to happen...
queBeonoslkandorawil.trDavisecl.coovme.raum•or1e30g0re1a39t h81o2lid•aLyoscaolntrlainvel a•g1en3t00 139 812 • queenslandrailtravel.com.au
Minimum passengers required for tour to operate. Chef allocated for departures subject to change, names correct at time of print. Prices are based itinerary as speci ed, adult per person twin share. *No meals provided on Tilt Train Services. Ask your travel agent for more details. Queensland Rail Limited ABN 71 132 181 090 Travel Agent Lic. No. QLD 327 4957_QR4182.6_0312
Brisbane to Hamilton Island with writer, actress, presenter, foodie Alana Lowes Inclusions and highlights:
• Overnight Queenslander Class Twin Sleeper from Brisbane to Proserpine
• Onboard celebrity chef prepared dinner and Sirromet matching wines
• Whitsunday Gold Co ee Plantation tour
• Fantasea Cruise ferry transfer to Hamilton Island
• View one of Queensland’s most picturesque golf courses; Dent Island
• Dinner at one of Hamilton Island’s waterfront restaurants
• MasterClass interactive dinner with Alana Lowes
• One-way Economy ight from Hamilton Island to Brisbane
Departs Brisbane: 17 May & 18 October 2012 Single supplement per adult: $1140
4 days from only $2199 per adult, ex Brisbane.
Brisbane to Townsville and Cairns with Executive Chef Andrew Mirosch and Sirromet Winery’s Chief Winemaker Adam Chapman Inclusions and highlights:
• Overnight Queenslander Class Twin Sleeper from Brisbane to Townsville • Onboard celebrity chef prepared dinner and Sirromet matching wines • 1 night in a Standard Room at City Oasis, Townsville
• Travel Townsville to Cairns, via Hidden Valley for gourmet BBQ lunch
• Townsville Brewery dinner including beer tasting
• Gold Class Kuranda Scenic Railway
• 2 nights in a Standard Room at Shangri La The Marina, Cairns
• MasterClass interactive dinner with Andrew Mirosch
• One-way Economy ight from Cairns to Brisbane
Departs Brisbane: 19 June, 2012 Single supplement per adult: $1200
5 days from only $2679 per adult, ex Brisbane.
Brisbane to Hervey Bay with Executive Chef Andrew Mirosch and Sirromet Winery’s Chief Winemaker Adam Chapman
Inclusions and highlights:
• Return Business Class seat onboard the Tilt Train* from Brisbane
to Maryborough West with coach connections to Hervey Bay*
• 3 nights in a Standard Room at Ramada Hervey Bay
• Full day Fraser Island Explorer
• MasterClass interactive dinner with Andrew Mirosch
• VIP Long Lunch at Hervey Bay “Tastes of the Bay” Seafood Festival with Andrew Mirosch
Departs Brisbane: 10 August, 2012 Single supplement per adult: $420
4 days from only $1399 per adult, ex Brisbane.
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ON THE SUNLANDER
Course 1 Course 2 Course 3 Course 4 Course 5
Easy spicy scallop & prawn cakes
Makes 30 as a canapé or serves 6 as an entrée
250g small or soft and broken, peeled deveined green endeavour or ocean king prawns
200g small or soft and broken
Hervey Bay scallops
3 egg whites
1 clove garlic
1tsp finely minced ginger
1 spring onion white part sliced
1tbs chopped fresh coriander
Place prawns, scallops, egg whites, garlic, ginger, onion, coriander, chilli paste, fish sauce and pepper in a food processor and pulse until quite smooth.
Heat vegetable oil until hot. Shape cakes to desired size and dust with cornflour. Shallow fry until golden.
For ca spoon chilli s corian
For en beans drizzle
1tsp sambal chilli paste
15ml fish sauce
Pinch of white pepper Vegetable oil for shallow frying 1⁄2 cup cornflour for dusting
Recipes
Dominique Rizzo
Chilli sauce, coriander, beanshoots for garnish
Course 1 Course 2 Course 3 Course 4 Course 5
napés, serve on asian s drizzled with a little auce and garnish with der leaves.
trée serves, garnish with hoots and coriander salad d with chilli sauce.
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holidays by design master class cooking and onboard souviner collateral
Campaign branding, design, production
Queensland Rail Limited ABN 71 132 181 090_QR4083.11_1011
0401 363 611
audra@onegreenleafdesign.com onegreenleafdesign.com