Spice it Up at Light Years
We all kn0w that Light Years Asian Bar and Diner serves up a good time with plenty of spice and drinks to match. Edwina Cattanach advises you to be quick to book your tickets to our wine lunch!
At the busy end of the Junction, Light Years Asian Bar and Diner was the first kid on the block bringing awesome modern Asian food to Noosa! An incredible menu, delicious cocktails, and an energetic party vibe, Light Years spices it up. IN Noosa Magazine is thrilled to be working with the team to bring you a modern Asian Wine Lunch full of great wine, spice and all things nice.
The Love Spice Wine Lunch is locked in for Friday 13 November with a menu, which will no doubt include some of the restaurant’s incredible signature dishes. Let’s hope the Beef Rendang or the Kingfish Ceviche gets a look in, as both are seriously delicious. Adding a little more spice will be the paired wines, which have been carefully selected to complement each dish.
The three key wines: Rockbare Clare Valley Riesling brings a lemon lime zest alongside crushed green apple; the Gilbert Skin Contact Gewürtztraminer is a beautifully aromatic amber wine with notes of Turkish delight and rose water and insanely textured and crisp palette; and the Vicious Vino 2020 Noveau Gamay will add a kickass grape juice, light and vibrant ruby red with notes of strawberries, finishing with a crunchy paw paw.
Each of the wines will bring thirst-crushing goodness to what will be a fun and frivolous celebration of spice.
The Love Spice Wine Lunch is perfectly timed given we all need a little spice in our life. The limited tickets will sell quickly, so make sure you let your favourite lunch crew know and get your tickets early.
What: Love Spice Wine Lunch
Where: Light Years Noosa
When: Friday 13 November
Bookings: Phone 0466 974 601
To get you in the mood for the Love Spice Wine Lunch, Executive Chef Robbie Oijvell shares the secrets behind one of his favourite and much-loved dishes.
KINGFISH CEVICHE W/COCONUT, CHILLI & KAFFIR LIME LEAF
• 400grams Kingfish sliced 5mm
• 400ml coconut and lime brine*
• 5 kaffir lime leaves finely shredded
• 20grams toasted coconut shavings
• 1 finely sliced red chilli
• micro coriander
Combine the kingfish with the coconut and lime brine and leave to stand for 10 minutes.
After 10 minutes take the kingfish out of the brine and keep the liquid.
Spread Kingfish on a serving plate and pour the remaining liquid evenly on top.
Sprinkle kaffir lime leaf, toasted coconut shaving and chillies over the kingfish and finish with micro coriander.
*TO MAKE COCONUT & LIME BRINE:
• 200ml unsweetened coconut milk
• 100ml freshly squeezed lime juice
• 75ml white wine vinegar
• 20ml fish sauce
• A pinch of sugar
• A pinch of sea salt
• Mix all ingredients together