All the latest news and updates from the Regional Flavours South Bank Team

Paul West

Zucchini Ribbon Salad by Paul West

Chef Paul West’s zucchini ribbon salad. Paul – I love that zucchinis are so versatile in the kitchen, just as well, because just a couple of plants will have them coming out of your years. If you’re making this raw zucchini salad, look for nice, small tender ones, save the big woody ones that are […]

Paul West

Homemade Beef Burgers by Paul West

Chef Paul West’s homemade beef burgers. Paul – I love burgers, it’s pretty much my favourite thing ever to have for lunch, and would be a strong contender for my death row meal. They might cop a bad rap for being unhealthy, but when you’re making them from scratch and not downing them with a […]

Paul West

Grilled King Prawns with Herbs and Lemon by Paul West

Chef Paul West’s grilled king prawns with herbs and lemon. Paul – Go on, say it, you know you want to! Just gunna chuck another shrimp on the barbie! Have you ever called them shrimp in your life? However, there’s something about the smell of prawns cooking on the BBQ that is powerfully evocative of […]

Matt Moran

Big Eye Tuna Crudo by Matt Moran

Chef Matt Moran’s big eye tuna crudo, red champagne finger lime and chive dressing Serves 4 as an entrée Preparation time: 10 – 15 mins Ingredients 400g Big eye tuna – walker seafoods Mooloolaba QLD 2 champagne red finger – green valley finger lime 1 avocado 2 red radishes ½ telegraph cucumber, peeled 1 lemon, […]

Matt Moran

Fraser Island Spanner Crab Linguine by Matt Moran

Chef Matt Moran’s Fraser Island spanner crab linguine with cherry tomato, garlic and chilli. Serves: 4 Preparation time: 10 mins Cooking time: 15 mins Ingredients 500g Linguini pasta 2 puns cherry tomatoes, halved 400g raw Fraser island Spanner crab meat 75 ml extra virgin olive oil 2 cloves garlic, peeled and finely chopped 1 long […]

Louis Tikaram

Stockyard Black Angus Beef Dish by Louis Tikaram

Read on for Louis Tikaram’s stockyard black Angus beef with yellow bean and ginger nahm jim recipe. Louis – This dish was inspired by my time at Tetsuya’s restaurant; I cooked a course of Wagyu and fresh wasabi, I wanted to transform that sensation of the hot wasabi cutting through the richness of the beef. […]

Louis Tikaram

Steamed North Queensland Reef Fish by Louis Tikaram

Demonstrated by Louis Tikaram on stage at Grazed and Grown by Regional Flavours, read on for the recipe for Louis’ steamed north Queensland reef fish with ginger and shallot. Louis – This fresh and light steamed fish is awesome as part of a banquet though tasty enough for a quick light meal for one with […]

Georgia Barnes

Spice-Roasted Vegetable Nourish Bowl by Georgia Barnes

Georgia Barnes spice-roasted vegetable nourish bowl is a seasonal selection of vegetables, house-made aromatic spice blend, local honey, quinoa, pickled onions, baby greens, tahini yoghurt dressing, pomegranate, pepitas and mint. This dish was demonstrated at Grazed and Grown by Regional Flavours, read on for Georgia’s recipe. Ingredients Spice mix 2 tbsp Cumin seeds 1 tbsp […]

Alastair McLeod

Grazed and Grown Recipes by 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, […]

Matt Sinclair

Sri Lankan Black Pepper Prawn Curry by Matt Sinclair

Make Matt Sinclair’s Sri Lankan Black Pepper Prawn Curry dish at home as demonstrated at Grazed and Grown by Regional Flavours, read on for the recipe. Sri Lankan Curry Paste – 3 Stems Curry Leaf – 2g Bay Leaves – 1g Clove – 2g Nutmeg – 2g Fennel – 2g Cardamom – 4g Cumin – […]

Regional Flavours

Regional Flavours returns from 14 - 15 May 2022. More details coming soon!

Regional Flavours Food Festival
14 - 15 May
Regional Flavours

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