Park & Cove Perfection
Park & Cove’s Sunny Coastal Dinner as part of Noosa Eat & Drink 2024 was a masterclass in local flavours.
Local love was shining at Park & Cove, Peppers Noosa Resort & Villas for the Sunny Coastal Dinner as part of Noosa Eat & Drink 2024.
Director of Food & Beverage Andy Wilcox reunited with mentor and mate Matt Golinski as well as First Nations’s chef and Jarrah Boy beer founder Dale Vocale, to present a three-course journey through the flavours of Noosa, all locally-sourced and craftfully curated.
Each course was paired with a selection of beverages, including Sirromet Wines,
a welcome cocktail by Park & Cove, and beers by Jarrah Boy (including Park & Cove’s own Ocean Ale).
Even the entertainment had a local flavour with X-Factor finalist and Noosa Local, Andrew Lawson, taking the stage.
STICKY PINEAPPLE TAMARIND PUDDING WITH MADAGASCAN VANILLA CHANTILLY AND LIME CARAMEL
Chef Andy’s showstopping dessert was such a hit, we just had to get the recipe!
Step 1
• 85g dried apricots
• 170g dried pineapple
• 85g dried dates
• 2tsp vanilla essence
• 2tsp bicarb of soda
• 565ml boiling water
• 100gm tamarind
Blitz the fruit, vanilla essence and bicarb of soda to a fine paste. Scrape into a bowl, add boiling water, mix thoroughly and let ferment for 30 minutes.
Step 2
• 85g unsalted butter
• 85-225g soft dark brown sugar or muscovado
• 2-3 drops vanilla essence
• 140ml double cream
Melt butter with sugar and boil until smooth. Add vanilla and cream, continue to cook and stir until thick and smooth.
Pour into a lined, buttered tin and chill in the fridge.
Step 3
• 115g unsalted butter
• 340g dark soft brown sugar
• 4 eggs
• 340g self-raising flour
Cream butter and sugar until pale. Add eggs slowly, one at a time, continue mixing for 5 minutes. Quickly mix in flour, do not overmix.
Step 4
Scrape mix from step 3 into a large bowl.
Pour in half the fruit mix (from step 1), fold in, and fold in remaining fruit until fully mixed. Pour onto step 2. Bake at 150-175°C for between 30-40 mins until risen.
Remove from oven and carefully turn out to let the caramel drip off.
Step 5
• 250g caster sugar
• Handful of bruised kaffir lime leaves
Slowly caramelise the caster sugar with the lime leaves. Add a dash of water to achieve a honey-like consistency (be careful, it’s hot). Boil and stir until smooth. Rest and strain through a chinois.
To serve
Top with whipped cream, caramelised pineapple and drizzle with lime caramel (from step 5).
