out to lunch

Come and meet the many passionate Australian producers that Paul Mercurio unearths on his delicious TV show Mercurio’s Menu

Paul Mercurio whips up another
gourmet treat, this time at
Songbirds Rainforest RetreatWORDS ANNE LOH

Nothing beats supporting your home-grown regional producers as they toil to grow better quality ingredients for us to cook with and enjoy. We sample the boutique food and drink producers that are the stars of Paul Mercurio’s TV show.

North Tasmania

Launceston and environs boast some of the country’s most sought-after seafood, wines and fruit. Chef Daniel Alps from Strathlynn (Ninth Island Vineyard, 95 Rosevears Rd, Rosevears, tel: +61 (3) 6330 2388) makes wonderful use of this Tasmanian produce for his scenic restaurant’s menu.

Sweet indulgences at Christmas
Hills Raspberry FarmDrop by the Christmas Hills Raspberry Farm (Bass Hwy, Elizabeth Town, tel: +61 (3) 6362 2186) where (in season) you’ll be able to enjoy freshly picked raspberries plus raspberry sundaes, ice cream, cheesecake and more.

The latest bakery to answer the prayers of bread lovers everywhere is Leavenbank Woodfired Bakery. The wholesale business is located in St Helens on the eastern coast of Tassie, while the bread can be found in local shops and those in Swansea and Launceston.

Fishing enthusiasts should get hold of Michael Haley from Gone Fishing Charters (St Helens, tel: +61 (3) 6376 1553) for a spot of fishing in Georges Bay. For the rest of your seafood dinner, sail into the Salty Seas fish co-op (18 Esplanade St, St Helens, tel: +61 (3) 6376 1252) for lobster, oysters or live fish.

If you prefer your seafood cooked for you, the much-awarded Angasi Restaurant (Binalong Bay Rd, Binalong Bay, tel: +61 (3) 6376 8222) with Bay of Fires’ views makes a great choice.

Gold Coast

a basket of goodness from Bev
and Geoff Buckley’s Veggie
GardenThe gorgeous climate on the Gold Coast hinterland is ideal for growing tropical fruits and vegetables. Tamborine Mountain is home to the small chilli farm Lanacoora Chillies (tel: +61 421 324 783), which grows more than 70 varieties and supplies restaurants. And it’s here Bev & Geoff Buckley’s Veggie Garden cultivate 60 different types of fruit and vegetables, including strawberries, pumpkins and lettuce. They, and other small producers, can be found at the Green Shed (The Showground, Main Western Rd, Mt Tamborine) every Sunday from 7am to noon.

Have a nip with Alla and
Michael Ward of Tamborine
Mountain DistilleryThere’s one character on Tamborine Mountain everyone wants to meet – Michael Ward of Tamborine Mountain Distillery (89 Beacon Rd, North Tamborine, tel: +61 (7) 5545 3452). This national secret has won many awards for its spirits and liqueurs distilled from organically-grown fruits and botanicals such as pink grapefruit and lemon myrtle.

If you’re in need of a good meal, the Songbirds Rainforest Retreat (Tamborine Mountain Rd, North Tamborine, tel: +61 (7) 5545 2563) has extended its opening hours to cater to the steady stream of hungry foodies.

Cook with fresh pasta from
Pastificio FelliniFans of Italian cuisine – particularly pasta – will love Pastificio Fellini (Level One, Marina Mirage, Seaworld Drv, Main Beach, tel: +61
(7) 5531 0300), a one-stop pasta shop overlooking the marina.

For those who equate the Gold Coast with great fishing, Ben Douglas of Gold Coast Fishing Charters (tel: +61 (7) 5533 9469), takes fishing parties out to the best spots that only the locals know.

Yarra Valley

This wine-producing region has embraced other aspects of the good life in a big way, with food producers, hoteliers and restaurateurs rounding out the experience for visitors.

The face of the Yarra Valley has changed with the spectacular Giant Steps Innocent Bystander complex (336 Maroondah Hwy, Healesville, tel: +61 (3) 5962 6111), which is a bistro, pizzeria, artisan bakery, coffee roaster and cheese room all in one.

Discuss food with Chef Chris
Hanneren of Les ChessellesThe first Saturday of the month is when the Healesville Organic Market takes place and it’s here you can buy Yarra Valley Free Range Pork. The other farmers’ market to check out is Mont De Lancey (71 Wellington Rd, Wandin, tel: +61 (3) 5964 2088), held every second Saturday of the month. The historical homestead is also home to Les Chesselles French restaurant (tel: +61 (3) 5964 4106), owned by chef Chris Henneren who serves breakfast and lunch everyday.

Just add bread to Yarra Valley
Dairy’s cheesesThe Yarra Valley is also home to the oldest commercial trout hatchery in Victoria. At 50 years old, Buxton Trout & Salmon Farm (Maroondah Hwy, Buxton, tel: +61 (3) 5774 7370) is going stronger than ever. You can fish for your own trout and salmon or buy them fresh or wood-smoked.

At Yarra Valley Dairy’s cheese shop (McMeikans Rd, Yering, tel: +61 (3) 9739 1222) you can buy their range of farmhouse cheeses, including mascarpone, feta (in brine and Persian-style), fresh and matured cheeses from goat and cow’s milk.

Sunshine Coast

Paxton Passionfruit is
Australia’s biggest exporter
of the fruitWith a place name like this, producers know they’ll enjoy a good crop every year. In fact, 75 of them can be found every Sunday at one of the biggest farmers’ markets in Australia – Noosa Farmers’ Markets (Aussie Rules Football Grounds, Weyba Rd, Noosaville). Two of the more unusual stallholders are Galeru’s Martha Shepherd, and Lola and Barry Whitehead of Feijoa. Shepherd farms native rainforest fruits, including her trademarked raincherries and rainberries, while the Whiteheads grow New Zealand feijoa – a fruit with an indescribable taste! This area is also home to Paxton Passionfruit and Noosaville Bananas, both of which are grown in abundance in Australia due to increasing demand.

Those interested to see a working emu farm can drop into Tjuringa Emu Products (550 Reesville Rd, Maleny, tel: +61 (7) 5494 2224) where owner Peter Thompson runs tours, sells emu egg art, meat and emu oil skincare. If fishing is more to your taste, Glenn Adamson runs Fish ‘n’ Crab Deep Sea Charters (Mooloolaba Marina, Parkyn Pde, tel: +61 (7) 5452 6697). Home chefs can learn how to cook Thai food at Spirit House Restaurant and Cooking School (4 Ninderry Rd, Yandina, tel: +61 (7) 5446 8977), which also serves up fabulous contemporary Asian dishes.

North-east Victoria

Sarah Gutheridge rolls in
hazelnuts from 4000 treesYou’ll be surprised by the bounty that the high country offers. Olives and olive oil, apples and hazelnuts are all nature’s gifts in this region. Have a taste of Gooramadda Olives (1468 Gooramadda Rd, Gooramadda), tel: +61 (2) 6026 5658) and their oils at their cellar door. Meet the apple expert and see the prettiest orchards at Nightingale Brothers Apples (Morses Creek Rd, Wandiligong, tel: +61 (3) 5755 1318). While you’re in the area, nibble on some Mt Buffalo Hazelnuts, the largest hazelnut producer in Australia.

Happy chooks at Milawa Free
Range Chicken FarmThere’s also a special breed of cattle in the King Valley, bred at Mt Bellevue (469 Bellavista Rd, Myrrhee, tel: +61 (3) 5729 7539) cattle farm, winery and B’n’B. Try the Black Angus beef, which is available in heat ’n’ serve dishes prepared by Rinaldo’s chef Adam Pizzini. Over at Milawa Free Range Chicken Farm, Tony Quinn raises great-tasting chicken for Victoria’s best restaurants.

Two must-try restaurants in the region are Simone’s Restaurant (98 Gavan St, Bright, tel: +61 (3) 5755 2266) and Range (258 Great Alpine Rd, Myrtleford, tel: +61 (3) 5752 2885), both much loved and using the best of the area’s produce.

Townsville

Executive chef Matt Merrin of Watermark in Townsville, a leading restaurant in the area, has brought a new culinary experience to town. Having worked in some of Perth’s most popular restaurants, as well as Donovon’s and Young & Jackson Hotel in Melbourne, Merrin has developed his own style of Modern Australian cuisine. He shares his thoughts and a recipe.

Describe the food scene in Townsville.
It’s continuing to grow with the introduction of new restaurants. Watermark Townsville has made the biggest impact with our modern menu, stunning fit-out and ocean and island views. With a large number of new developments already under way and the increase in inner-city living, we’ll continue to see new restaurants and cafés opening over the next few years. This will provide patrons with greater choice and just as important, employment opportunities.

What was it like meeting Paul Mercurio and being on the TV show?
Paul is a great guy who’s full of energy. The show was fun to be a part of. I love using great produce and I’m pleased to see him utilising fresh produce from the different regions he visits.

Tell us about your food style.
My food at Watermark is about finding and using great produce in season from around this region and across the country. With North Queensland’s tropical weather, the menu also offers lighter and healthier choices.

North Queensland Prawn, Avocado, Lemon and Chive Bavarois Stack

SERVES 4
12 large tiger prawns, cooked and peeled
4 large tiger prawns, cooked and with heads and tails on
2 avocados, diced
handful of watercress, picked
sea salt and pepper

CITRUS SALSA
1 orange, peeled and finely diced
1 lemon, peeled and finely diced
1 lime, peeled and finely diced
¼ red onion, diced
handful of mint, sliced

LEMON AND CHIVE BAVAROIS
150ml yoghurt
100ml cream, semi-whipped
50ml cream
40ml lemon juice
1 gelatin leaf
1 lemon zest
½ tbsp cumin, ground
handful of chives, chopped

METHOD
Make the lemon and chive bavarois first. Melt the gelatin in 50ml cream and set aside. In a bowl, fold yoghurt, lemon zest, juice, cumin, chives and the cream from the first step into the semi-whipped cream. Line a shallow tray with baking paper, pour mix onto it and refrigerate for at least 6 hrs.

Mix the ingredients of the citrus salsa together.

Using a large round cutter as a gauge, place avocado in the centre of four plates. With the same cutter, cut 4 disks of the bavarois and place one on top of each avocado base. Stack 4 prawns on each bavarois, drizzle salsa around plate and garnish with watercress. Season with sea salt and pepper. Serve.