Riviera

Gourmet Galley

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 them prestigious accolades, including Best in Australia in their category at the 10th annual Restaurant & Catering Awards for Excellence and finalist in Al Fresco Dining and Corporate Catering categories.

As the weather warms up and we prepare for another glorious Gold Coast summer we asked the team at Riviera's award-winning R Restaurant | Bar what they like to eat when they are relaxing, or celebrating their latest accolade. It's fine ingredients and simple recipes . . .and all about enjoyment!

We have three palate pleasing recipes for you to try at home or impress your friends at your next barbecue with simple, sumptuous restaurant style meals.

 

KING PRAWN WRAP - Serves 4

INGREDIENTS

- 4 x 10" tortilla wraps
- 16 large, cooked king prawns
- 4 slices prosciutto, crisped on cockpit barbecue
- 250g hummus
- 45g roquette leaves
- 1 red bell pepper
- 120mls Japanese (or creamy egg) mayonnaise
- 1 continental cucumber, sliced lengthways into ribbons
- 2 green onions, cut into 30cm x 1cm strips (8 pieces)

METHOD

1. Lay wraps out onto bench and paste hummus evenly over each. Then in a line through the centre of the wrap, stack roquette, bell pepper, cucumber, prosciutto then prawns.
2. Dollop a little Japanese mayonnaise evenly onto each then roll each one into a tight cylinder.
3. 8cm from each end of the wraps, tie the green onion strips and finish with a little bow. These will keep the wrap together when you cut them in half for serving.
4. Present each wrap with crisp garden salad drizzled with balsamic dressing.


AGED BEEF EYE FILLET AND VEGETABLE SKEWER - Serves 4

Skewer

INGREDIENTS

- 4 x 200g grass fed eye fillet steaks
- 4 medium vine ripened tomatoes
- 1 medium zucchini, sliced at 1cm intervals
- 2 medium potatoes cut at ½ cm intervals
- 1 large red bell pepper, cut into 4
- 1 large red onion, cut into 4
- 4 serves of fresh tossed garden salad of your choice
- 4 x 30cm stainless steel skewers

Balsamic Dressing

INGREDIENTS

- 120mls good quality extra virgin olive oil
- 40mls aged balsamic vinegar
- 1 clove garlic, crushed
- 1 long red chilli, seeds removed, finely diced
- 1 good pinch sea salt
Combine all ingredients in a jar with a tight lid and shake well.

METHOD

1. Season steaks with salt and pepper and seal on hot barbecue for 2 minutes each side. This will bring its cooking time more in line with the other items.
2. Combine vegetables in a bowl and season with salt and pepper and a splash of vegetable oil. Toss well then divide evenly between each skewer.
3. Grill vegetable skewers for 3-4 minutes on medium barbecue, turning regularly (Note: steaks are not on skewer yet).
4. Skewer steaks and continue cooking on medium to hot heat till cooked to your liking.
5. Serve with tossed salad and drizzle liberally with balsamic dressing.


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

1. Barbecue peppers until skin blisters, then peel and dice
2. In a hot pan sauté onions in a little vegetable oil until tender. Add tomatoes and continue to simmer for 2 minutes.
3. Add roast peppers, simmer for 5 minutes until mixture thickens then remove from heat and cool.
4. 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

1. Prick the aubergine twice with a fork to break the skin. On a hot barbecue, grill whole until soft then peel.
2. 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

1. 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.

For more information, please go to www.rrestaurantbar.com.au

 

 

 

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Click to enlarge image: Palate pleasing King Prawn wraps are delicious with your favourite bottle of bubbly

Palate pleasing King Prawn wraps are delicious with your favourite bottle of bubbly


Sumptuous steak skewers is perfect for a summer's barbecue

Sumptuous steak skewers is perfect for a summer's barbecue


Tantalise the tastebuds with this trio of dips

Tantalise the tastebuds with this trio of dips


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