Grazed and Grown Recipes by Alastair McLeod

Alastair McLeod

Peruse the recipes for Alastair McLeod’s dishes served at signature event – Winter Feast at Grazed and Grown by Regional Flavours 2021.

Moreton Bay Bugs, Orange, Tomato and Sea Flora

50ml extra virgin olive oil
4 golden shallots finely diced
1 clove garlic, finely diced
2 oranges, juiced + 1 tbs zest
2 tomatoes, skinned, seeds squeezed out and reserved
12 small green Moreton Bay bugs, halved and cleaned
½ bunch basil, leaves picked
1 cup assorted sea flora
Sea salt and cracked black pepper

Method

Heat oil in a high-sided skillet & fry shallot and garlic till soft. Add juice, zest and tomato seeds. Bring to simmer. Place bugs flesh side down into sauce, cover and simmer for 3 – 4 minutes. Remove bugs from sauce and keep warm. Add basil, tomato and sea flora to sauce, return to a simmer & season to taste. Return bugs to sauce to warm through then arrange in bowl plates

Serves 4

Wamuran Strawberries, Apple Pie Moonshine Caramel and Sabayon

500g strawberries*
65g sugar 50ml
Apple Pie Moonshine**
100ml strawberry coulis*
2 tbs freeze dried strawberries*
1 recipe sabayon, see below

Method

Boil sugar to a caramel. Add gin and coulis and cook to a deep red caramel. Add strawberries & toss till just warm, basting frequently with the caramel. Serve with just enough coulis to cling to the berries. Present in bowl, scatter with freeze dried berries, spoon over sabayon and caramelize by waving with a blowtorch.

Serves 4

Sabayon

4 egg yolks
50g caster sugar
125ml white wine
30ml Apple Pie Moonshine

Method

Combine yolks, sugar, wine and Moonshine in a bowl set over a pan of simmering water. Whisk vigorously to ribbon stage. This should take 4-5 minutes

* Sourced from Luvaberry

**Sourced from Lacey’s Creek Distilling Co

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