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Legends award winning chef...
Our very own Executive Chef, Johnny Datt, has won the exclusive title of Gold Coast Magazine's Editors Choice – 'Chef of the Year' Award at their recent awards night at Palazzo Versace. Johnny is continually commended for the quality, freshness and variety showcased in his truly great Seafood Buffet in 'Fables Restaurant'.
Be sure to check out Johnny's latest tips and recipes featured on each of our monthly newsletters. |
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Celebrity photographer Robin Sellick shoots at Legends Hotel!
Last month celebrity photographer, Robin Sellick, used Legends Hotel as a backdrop for another photographic masterpiece. He selected the always controversial, yet striking Pauline Hanson. The new addition to his collection was unveiled at Art Gallery Collections on Elkorn Avenue.
Check out this and Robin's 80 other fantastic celebrity works in the "Facing Robin Sellick Exhibition" on show until 4th September. |
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Tastes of Gold Coast will be a month-long program of events showcasing the very best in our regions food, wine and arts. Events include Surfers Paradises' "Seafood Paradise" (see Legends Hotel's special below), Couran Coves Chilli Festival, Tastes of Broadbeach, A La Carte on the Beach and Mushrooms on Main . www.tastesofgoldcoast.com.au
The 'In The Bin' short film festival at Currumbin will be on from 17-23 September. There's something for everyone with family films, sports films and films produced by up-and-coming film-makers. The event has screened some of Australia's most notable films including Academy Award winning Harvie Krumpet. www.inthebin.net.au
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| Stay with us while you’re in town… our competitive rates start from $65.00 per person per night twin share. Stay in one of our newly refurbished hotel twin rooms or upgrade to a Studio room with kitchenette, Deluxe suite or Royal suite. |
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Book your 2006 conference by 30th November 2005 to receive the following great deal!*
- $135.00 per room per night (room only)
- $ 44.00 per person per day (day delegate package) and receive
- A bonus complimentary half hour cocktail party
Contact our conference team on
(07) 5588 7884 or email conference@legendshotel.com.au
* Based on a minimum 30 delegates, subject to availability, conditions apply. |
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Tastes of Surfers Paradise - "Seafood Paradise"
Our own Fables Restaurant will be participating in "Seafood Paradise", an initiative of Surfers Paradise Management. Seafood Paradise will be held from Friday 23 September – Sunday 25 September, 2005 .
Guests who dine at Fables Restaurant during the festival will receive: 50% off our seafood buffet (food only), complimentary parking and a welcome drink on arrival.
Please note that bookings are essential and are subject to availability. Please be sure to mention "Seafood Paradise" when booking to receive this special deal.
Also be sure to stop into Tales Bar for a pre-dinner drink or after dinner nightcap. |
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Tips from Executive Chef – Johnny Datt
Oven Roast Rib Eye with Creamy Pink Peppercorn Sauce
2Kg 5 Rib Eye of beef (french trimmed)
1 teaspoon Parsley (chopped)
1 teaspoon Shallots (chopped)
1 teaspoon Marjoram (chopped)
1 teaspoon Garlic (chopped)
1 Cup Olive oil
2 Tablespoon Sugar
1 bunch Celery
1 Onion (cut into quarters)
1 Cinnamon quill
Salt & Pepper
1 Carrot
2 Cups Beef stock
1 Star anise
- To marinate the beef – mix parsley, shallots, marjoram, garlic, oil, soya sauce and salt & pepper
- Heat a pan with oil and seal the beef
- Put onion, celery, carrot, star anise and cinnamon quill under the beef
- Pour the stock over and cook in oven for 1 ½ hours
Creamy Pink Peppercorn Sauce
50 grams Butter
3 grams Drained pink peppercorns (crushed)
1 Onion (finely chopped)
1 Bay leaf
20 ml Brandy
10 ml Port wine
1 teaspoon Seeded mustard
300 ml Fresh cream
1 teaspoon Garlic (crushed)
20 grams Shallots (chopped)
100 ml Demi glaze
5 ml Red wine
Salt to taste
- Heat pan with butter and add onion, garlic, bay leaf and fry until golden brown
- Pour in red wine, brandy, port and reduce
- Stir in demi glaze, mustard, peppercorns and fresh cream
- Bring to bold, stirring constantly for a few minutes until the sauce has slightly thickened
- Add chopped shallots and serve
To serve… Cut between the bones and serve with sauce. |
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| Oven Roast Rib Eye with Creamy Pink Peppercorn Sauce |
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Things Not to Hear During Surgery
- Better save that. We'll need it for the autopsy.
- Someone call the janitor - we're going to need a mop.
- Bo! Bo! Come back with that! Bad Dog!
- Wait a minute, if this is his spleen, then what's that?
- Hand me that....uh....that uh....thingie.
- Oh no! I just lost my Rolex.
- Oops! Hey, has anyone ever survived 500ml of this stuff before?
- Darn, there go the lights again.
- Everybody stand back! I lost my contact lens!
- I hate it when they're missing stuff in here.
- Well folks, this will be an experiment for us all.
- Sterile, schmerile. The floor's clean, right?
- Don't worry. I think it is sharp enough.
- Darn! Page 47 of the manual is missing!
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Quote of the Month
Depend on the rabbit's foot if you will, but remember it didn't work for the rabbit.
R.E.Shay (US author)
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