A popular part of the Precinct offering has been the food. Both our staff and customers are loving the buffet lunch, breakfasts and meeting room breaks. Here’s a recipe for one of the favourites
Cone Bay’ Barramundi’ –pumpkin puree , winter vegetable shaved salad
Barramundi skin on (180- 200 gm) – 1 each
Thyme – 1 sprig per fish
Garlic – 2 cloves per fish
Sea salt flakes – to taste
Black pepper coarsely ground
Extra Virgin Olive Oil – as required
Sprinkle sea salt flakes and pepper on the fish and leave aside for 10 minutes
In a medium hot pan pour olive oil and pan fry the Barramundi skin side down first till the skin is crispy.
Put on a baking tray and leave the garlic clove and thyme on the fish.
Winter Squash – 200 gm per serve
Garlic crushed – 1 clove
Sea salt flakes – as required
Black pepper ground – as required
Extra virgin Olive oil – 1 tablespoon
Peel & dice pumpkin and roast for 20 minutes in an oven tray at 170 C till its soft.
In a blender/vitamix blend the roast pumpkin to a smooth paste , add the olive oil at this stage.
Keep It warm.
Peel winter vegetables like carrot , turnip , parsnip , asparagus wafer thin with a hand peeler, add some dill sprig and soak in ice cold water for 30 minutes.
For Dressing – Extra Virgin Olive oil , sea salt flakes , ground black pepper.
Keep It chilled.
Enshallots/ French Shallots
Cook the shallots in any seasoned stock till tender (30 minutes) , cut in half and glaze on a pan and flake them.
Red Sorrel leaf , Dehydrated Green pea powder (Asian shops will stock), Edible Silver leaf ,Salmon Caviar , Sauted trumpet mushroom.
Assembling the dish
Refer to the photo for final assembly
By using the back of a table spoon spread the warm Pumpkin Puree on the plate.(White Plate recommended)
Cook the Barramundi in a preheated oven at 220 degree C for 6 minutes and place on the plate.
Strain the shaved salad, dress with the olive oil, sea salt and ground pepper and plate.
Place Shallots on plate and spoon over salmon caviar
Garnish with Red sorrel , dehydrated Pea Powder and Silver Leaf and the sauted trumpet mushroom.
Forget the boring sandwich at your desk – when you work at The Precinct, you’ll enjoy five-star catering. Our new head chef Ajay Mishra, has an impressive background, having worked at The Grand Hyatt Mumbai and India’s famous Taj Hotel. He has also run 7 restaurants in San Francisco, one of which was featured in the list of top 100 downtown restaurants. In Australia, Ajay started up the banqueting division at the Crowne Plaza Hunter Valley and went on to be Head Events Chef at Star Casino. Don’t miss his delicious buffet lunches at The Precinct.