Every season delivers the food we need most. In Winter citrus is abundant, and packed with nutrients and vitamins to beat off the Winter chill.
Citrus fruits are packed with Vitamin C, are great for boosting the immune system and are high in fibre which is great for gut heath.
Rickys bar manager Rohan has some great tips on using citrus fruits in cocktails, juices or mineral water. His citrus picks are lemons, limes, grapefruits and tangerines, and he has been enjoying access to locally grown citrus from Maravista Farm, which produces ingredients for the Ogilvie Group of venues, including Rickys.
Rohan’s Citrus Tips
- Go organic! Buy organic citrus to get the most flavour out of your fruit.
- Check for shiny peel on the fruit. The shinier and smoother the skin the more juice inside. And the heavier the better.
- Check the colour of the fruit for brightness and vibrancy. A fully ripened citrus fruit will have reached the fullness of its colour. Dull looking fruit can indicate over ripeness.
- Leave the fruit out of the fridge as room temperature fruit is easier to squeeze.
- Roll the fruit out on a bench before squeezing to loosen up the juice inside.
- Cut the ends off the fruit to remove any bitterness from the stems before cutting the fruit in half to squeeze.
- Strain out the pulp if you are squeezing enough for a margarita party! It helps preserve the juice.
- When using citrus, you must always taste before serving, as the levels of acid can change a lot! A little added sugar syrup can help if a Mojito is too tart.
OUR 6 FAVOURITE SPOTS TO CATCH
A STUNNING NOOSA SUNSET
Whether you’re watching the sunset in Noosa from your balcony, by the river, at Main Beach, or in the Noosa National Park, there are few things as breathtaking as the pink, gold and amber tones of the sky as the sun disappears.
We have enjoyed our fair share of sunsets here at Rickys, so we have compiled a list of the best spots to catch a stunning Sunshine Coast sunset.
A Table at Rickys
Of course we had to start with one of our front tables, right on the waterfront of Noosa River, with a cocktail in hand. Trust us, this spot is tough to beat.
The best view of the sun setting is from the lookout, and you can find Mt Tinbeerwah in Tewantin National Park, just 15 minutes from Noosa. It is 1km to the top, and just 130m to the first look out point.
Assemble a gourmet picnic basket and remember a bottle of champagne to enjoy as you relax by the water’s edge and watch the sun go down.
Aboard the M.V. Catalina
Start with lunch at our neighbour Wood Fire Grill, before stepping about M.V. Catalina for one of their Saltwater Sunday sessions with live music and cocktails, or boutique beers and wine.
Catch a Dream Boat
Cruise like a movie star in Cannes along Noosa River on the classic wooden speed boat Noosa Dream. In true film star style, you can even be picked up from the Rickys and Wood Fire Grill jetty.
The Noosa River Mouth
The Noosa River Mouth is a beautiful spot to watch the sun go down as you sit on the waters edge looking out over the long stretch of white sand and beautiful coastline of Noosa North Shore and Noosa Main Beach. Watch as the sun slips away and take in the natural beauty of this region.
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.