The food and beverage team who work in the R Restaurant | Bar and in the Café at Riviera’s headquarters rarely have time to relax. They are usually too busy creating dishes and providing the service that have won then almost endless awards.
The latest came recently when they were named Best in Australia in their category at the 10th annual Restaurant & Catering Awards for Excellence. They were also finalist in Al Fresco Dining and Corporate Catering categories.
But occasionally, they do have a moment to take a break. We asked Executive Chef Craig Pope and Food & Beverage Manager Renea Robson what they would prepare for a celebration lunch or lazy sunny afternoon treat.
Here is their response.
We would start with popping the cork! Then follow it with . . . .
TOASTED BREAD PLATTER WITH TRIO OF DIPS
Romesco
INGREDIENTS
2 bell peppers (capsicum)
½ teaspoon Tabasco
1 medium red onion, finely chopped
2 medium vine ripened tomatoes, roughly chopped
8 green basil leaves, rough chop
2 tablespoons roasted flaked almonds
METHOD
Barbecue peppers until skin blisters, then peel and dice
In a hot pan sauté onions in a little vegetable oil until tender. Add tomatoes and continue to simmer for 2 minutes.
Add roast peppers, simmer for 5 minutes until mixture thickens then remove from heat and cool.
Combine remaining ingredients and season to taste.
Smoked Aubergine
INGREDIENTS
2 medium aubergines (eggplant)
2 cloves garlic, peeled and finely chopped
1 cup extra virgin olive oil
¼ cup Worcestershire sauce
1 tablespoon smoked paprika
¼ bunch oregano, stalks removed
3 tablespoons Japanese white sesame paste (or tahini)
1 lemon, juiced
METHOD
Prick the aubergine twice with a fork to break the skin. On a hot barbecue, grill whole until soft then peel.
Combine all ingredients in a blender and process until smooth
Chilli and Avocado
INGREDIENTS
3 ripe avocados
1 medium red onion, finely diced
¼ cup coriander, finely chopped
1 lemon, juiced
1 clove garlic, finely chopped
1 long red chilli, seeds removed, finely diced
½ cup sweet chilli sauce
Pinch of salt and pepper
METHOD
Combine all ingredients in a large mixing bowl and using a whisk, mash together until well combined.
Note: Do not use a blender for this dip as it will break down the fibres of the avocado too much, causing it to go brown more rapidly.
Serve with breads of your choice, lightly toasted.
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