GOOD FOOD GUIDE AWARDS 2016
The Rickys team is celebrating after being awarded another Chef Hat in the 2017 Good Food Awards on the 18th of July.
The Good Food Guide 2016 Awards have celebrated the very best of Victoria’s, New South Wales’ and Queensland’s exceptional culinary scene.
The awards ceremony recognises the best restaurants, the people’s favourites, rising talents, culinary contribution, dining diversity and the friendly, authentic experiences that place Australia firmly on the global food stage.
We want to thank our hard working team, and the diners who continue to support us, and inspire us to grow.
We are so excited to receive one of nine hats awarded to restaurants on the Sunshine Coast, with our friends at Locale also receiving a hat.
The Chef Hat came with a review that made special mention of our wine list, and we would love to share it with you.
Elegant modern dining in a light-filled space by the water.
A stunning vista across the water where paddle-boarders and kayakers drift past, are matched with a good-looking list of wines and the kind of dishes that celebrate the simple integrity of great produce in beautiful combinations. A cool burrata comes drizzled with a verdant basil oil, sitting in a circle of artfully draped pickled zucchini strips with red oak leaves and candied walnuts. A lamb dish of tender backstrap and crumbed cube of belly displays technique and heart, with carrot puree and a mustard vinaigrette. The seafood choices are excellent too, from grilled local squid stuffed with botifarra sausage to Coral Coast barramundi with charred corn and pardon pepper relish. Honey crème brulee, its toffee shards upright like yacht sails, is put with blood orange gel, buttermilk sorbet and almond crumb. A dessert worthy of diverting our eyes from the view one last time. This is food that nails the hat-trick of great sourcing, technique and playfulness.
DESSERT IN A COCKTAIL
That’s what this scrumptious Banana Meringue Cocktail is! This creamy and oh so delicious cocktail tastes like a slice of Meringue Pie – with a kick.
Banana Meringue Cocktail Recipe
45ml Banana Rum
10ml Applewood Limoncello
30ml Egg White
1. Pour all four ingredients into a shaker and dry shake.
2. Add ice and shake well.
3. Double strain into a coupe glass.
4. Garnish with a dry banana chip.
COOL AS A COCKTAIL
This refreshing cocktail is perfect for crisp evenings by the river. The combination of gin, cucumber and elderflower is a classic and palate cleansing tipple.
Cool As A Cocktail Recipe
45ml Tanquary gin
15ml St Germain elderflower liqueur
15ml Lime juice
4 Cubes Telegraph cucumber, use the rest for garnish
8 Mint leaves
1. Add all ingredients to a shaker
3. Add ice
5. Double strain into a glass
6. Slice the remaining cucumber length ways and place in glass for garnish
JOSH’S GUIDE TO PICKLING VEGES
This is my go to recipe for pickling, I love the coriander seeds and sweetness of the rice wine vinegar, and you can use almost anything you like.
Simple Pickled Vegetables
1kg vegetables (use anything you like such as cauliflower, zucchini, broccoli, sweet potato, onion, cucumber, cabbage, beetroot etc)
500ml rice wine vinegar
120gm caster sugar
Pinch of salt
8 coriander seeds
1 bay leaf
2 sprigs thyme
10 white peppercorns
1. Cut the vegetables into small pieces.
2. Bring all the other ingredients to boil and pour over vegetables while hot. Allow to cool to room temperature before sealing in an airtight container.
3. Leave in fridge for at least a week to allow the pickle to do its thing. These vegetables will keep in the fridge for (almost) forever and the longer you leave them, the better they will taste.
There are few dishes as satisfying as pasta on a cold Winter’s night. This Hand Rolled Orecchiette, Slow Cooked Calamari, Tomato, Lemon, Parsley and Squid Ink Pangrattato is rich and hearty.
Try this one at home for a fancy night in!
Slow Cooked Mooloolaba Squid Orecchiette
2 White Anchovies
1 Diced Brown Onion
2 Diced Celery Sticks
1 Diced Fennel Bulb
4 Crushed Garlic
1 Tbsp Fennel Seeds
1 Pinch Saffron
1 Tbsp Baby Capers
2 Tbsp Pitted Ligurian Olives
250ml Dry White Wine
750g Mooloolaba Line Caught Squid (Cleaned)
880g Good Quality Tinned Crushed Tomato
250g Orecchiette Pasta
1 Bunch Flat Leaf Parsley
150g Squid Ink Focaccia
1 Lemon Zest
1. Start with the squid by removing wings and tentacles. Wash out the inside of the tube with cold water. Slice squid to roughly 1cm wide pieces about the length of your finger. Same with the tentacles. Put aside.
2. Add 3 tbsp olive oil to a heavy based pot and sauté off onion, garlic, celery, fennel, capers, anchovies and fennel seeds. When just cooked add white wine and saffron threads, reduce till most of wine has gone. Add the prepped squid and tinned tomato. Bring to boil, turn down to a slow simmer and stir regularly as it cooks which should be 3-4 hours.
3. To make the pangrattato, tear squid ink bread into rough pieces and place onto an oven tray with parmesan, butter and 1 tbsp of olive oil, toss together and bake in oven at 150°C until completely dry, approximately 30mins. When cool, break pieces into a coarse breadcrumb size and put aside.
4. When squid is tender your sauce is ready. To finish the sauce off, add seasoning, butter, olives and chopped parsley, then add cooked pasta. Serve into bowls and top with panagrattato and freshly grated lemon zest.