August

Tastes of Gold Coast Festival – 1-31 August During the month of August, the Gold Coast will launch a fabulous month-long program of events showcasing the region’s food, wine and arts scene…

Surfers Paradise will be alive with a variety of seafood-related activities for Seafood Paradise Weekend from 4-6 August. Fantastic deals will be on offer from restaurants around town, including our own Fables Restaurant. Also check out the entertaining cooking demonstrations taking place in Cavill Mall on August 5. Say hello to our Executive Chef, Johnny Datt, who will be one of the chefs on the day!

Guests can visit the tallest residential building in the world when they indulge in The Ultimate Wining and Dining Experience…it’s not such a tall order on 10 August. This will be an amazing four-course meal hosted by Absynthe Restaurant, the feature restaurant of the Q1 Resort and Spa, accompanied by wines from Sirromet Winery.

The Winemakers’ Dinner will be held at the Gold Coast Convention & Exhibition Centre on August 26, bringing together wineries from the Gold Coast Hinterland Wine Country to share their wine making and tasting insights over a five-course gourmet feast.

The chefs of Tedder Avenue, Main Beach will be put to the test in the Mushrooms on Main event on August 26. A panel of judges will be there to assess their performance while the Town Crier will keep diners informed on the day’s proceedings.

A la carte on the Beach on 27 August will bring together restaurateurs, caterers and wine merchants to show off their cuisine and wine. A great variety of food styles will be on offer – from Spanish and Thai to Indian and Mexican. Don’t forget to save room for the pancakes.

Details on these events and many others can be found at
www.tastesofgoldcoast.com.au

From Executive Chef – Johnny Datt

Pot Roasted Lamb Leg

1kg lamb leg (easycarve)
½ bulb of garlic, cloves cut into slivers
2 springs of rosemary, cut into 2cm lengths
2 large onions, cut in halves
400g whole Italian plum tomatoes (can be canned)
2 large carrots, peeled and cut in 3rds
1 celery stick, roughly chopped
2 bay leaves
½ tsp peppercorns
2 chilies
1 sprig of thyme
2 fresh sage leaves, julienne
3/4 cup red wine
1 ½ cups good quality stock
1/4 cup marsala
½ cinnamon stick
1 clove
¼ olive oil
Salt & pepper

With a sharp pointed knife make several small incisions along the lamb leg and insert slivers of garlic and rosemary springs. Rub the leg with salt, pepper and half the oil.

Heat the rest of the oil in a shallow pot that can be transferred to the oven later.
Seal the lamb leg all over. Add all the ingredients, stir and cover with a lid. Cook slowly for 2 hours and add more salt and pepper if necessary. Serve slices of roast lamb with either mashed potato or pasta and the pot roasted vegetables.