Andrew Feilke held a master class as part of the "Tastes of the Outback" food and wine event in the region.
The founder of the Red Ochre Grill, Andrew is an internationally acclaimed guest and consulting chef specialising in creating unique dishes using Australian native ingredients.
Some of the foods available were familiar plants that we see in arid gardens but many were exotic plants from more tropical parts of Australia.
The trick with seafood is to cook it gently and Andrew demonstrated this by using an iron to cook barramundi fillets.
This was another opportunity take photos as a record of the event for the organizers.
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