September

Sock and handkerchief sales are set to soar because, that's right, Sunday 3 September is Fathers Day!  The Gold Coast will be a great place to bring the big guy – fishing, boats, perfect beer drinking temperatures - why would you want to be anywhere else?  Check out the following site for more reasons to come visit the GC. www.verygc.com.au

If you dig the swinging sounds of the 30's and 40's, the Gold Coast Convention Centre is the place to be.  Big Band Night on 30 September will celebrate the sassy era of swing.  Guests will enjoy a sumptuous dinner, wine and champagne on arrival and entertainment from a twelve piece band with swing dancers.  Sure to be great fun.  www.gccec.com.au

Always a winner, the Gold Coast Show is back in town from 31 August to 2nd September.  Expect no shortage of entertainment with all the traditional show elements – sideshows, rides, exhibits and displays.  Young or old, we all love the show, so grab yourself a Dagwood dog and join in the fun.  www.parklandsgoldcoast.com

The Gold Coast Film Fantastic will be a must for fantasy film lovers.  This event showcases a mix of sci-fi, horror and general fantasy films including independent and international films you might not get to see on the big screen.  Check out this year's festival offerings at Reading Cinema's Harbour Town and The Gold Coast Arts Centre.  www.filmfantastic.com

It's not everyday you can witness a real life medieval tournament, with the clashing of steel and bashing of shields! But on 9 & 10 September this and other scenes portraying life in the middle ages will be typical at the Medieval & Militaria Festival at the Gold Coast Parklands.  gcmmf.sabrehq.com/gcmmf

From Executive Chef – Johnny Datt

Tempura Salmon on Papaya with fresh Minted Coconut

1 kg Salmon fillets
1 tblsp shallots, finely chopped
1 red chilli, finely chopped
2 tsp oil
1 cup plain flour
Salt & pepper to taste

Tempura Batter:
1 ½ cups plain flour
1 ½ cups corn flour
2 cups soda water (very cold)
½ tsp Sake
2 egg whites whipped
1 tsp fresh dill, chopped
1 tsp fresh parsley, chopped
Salt & pepper to taste

1 coconut grated
1 tsp white sugar
1 spring mint, julienne

Good quality fruit chutney (eg. ginger, lime, mango)

Combine all the ingredients except egg whites, in a bowl and mix until well blended.  Blend in the egg whites. Keep in freezer until ready to use. Whisk before use. 

Cut the salmon fillets into finger size strips.  Mix with shallots, chilli, salt, pepper and oil.  Coat with flour and thread on skewers. Dip in batter and deep fry until crispy. 

Mix grated coconut, mint and sugar and set aside

Place skewers on a plate and spoon over chutney. Garnish with coconut mixture.  Serve with a mixed salad.