Dad. You are my most favourite parent and it's knot even close to a tie!
A father is someone who carries pictures in his wallet, where his money used to be. He is his son’s first hero and his daughter’s first love…he is also the worst joke teller in the world!
As we prepare to celebrate Father’s Day on Sunday, September 4 here are three great recipes from Dads for Dads to treat the special men in your life:
For Chef Matt Golinski and wife Erin Yarwood, Father’s Day is extra special this year with the birth of their second daughter Tillie on Christmas Day, 2021 – a sibling for older sister Aluna. The mastermind behind View restaurant in Noosa Heads, Matt shares his recipe for tamarind braised pork belly, kimchi, Nashi crisps and perilla because all Dads love roast pork, right?
Just be aware the kimchi needs to be made at least three days prior to your meal, so it has time to ferment and provide the perfect base for the braised pork belly.
The more memorable feasts are held around the family table, where guests are free to sit back, immersed completely in both the cuisine and setting. That’s the ethos behind Randwick restaurant Clove Lane, the brainchild of Chef and father of four, Emile Avramides – who invites diners to take a seat at the family table to enjoy the very best of local produce.
Roast Spatchcock, sweetcorn and honey cumin glaze is a dish that embodies the family spirit as an alternative to a traditional Sunday roast, with a touch of Middle Eastern spice, a smooth sweet corn puree and scattering of chopped chives. The honey cumin glaze adds a glossy shine and taste to the roasted chicken, making this a plate Dad will salivate over.
Dad to three sons – Jai, Marley and Taj – Peter Kuruvita from ALBA in Noosa recalls past Father’s Days with his Sri Lankan father Wickremapala and Austrian-born mother Lily.
"The one thing I remember about Father’s Day with my Dad was he always said: ‘there shouldn’t be a special day for fathers, you should honour them every day.’ That didn’t stop him enjoying the fact we would always gather for lunch on Father’s Day with him though.”
His recipe for steamed mud crabs, ginger, chilli and shallot sauce is very much like Peter – a little bit of flavour from around the world. He created the crab dish after a visit to Singapore in the 90s, when he was disappointed with the local delicacy of chilli crab; on returning home he went into the kitchen and just reached for ingredients in the pantry and wrote down the measurements as he went.
"I blended it and just put it into a pot with a cleaned mud crab. The result blew everyone away; the recipe has never changed and is now a firm menu favourite. Enjoy the beautiful flavours and don’t restrict yourself to crab – try prawns, chicken, tofu or vegetables. Healthy, tasty and rich,” Peter explains.
For more recipes to spoil Dad, click here.
