Come Wednesday, February 14, love is in the air and everywhere you look around. Partners will ask how deep is your love, or just call to say I love you, as Australians can’t help falling in love one more time.
When a man loves a woman, Valentine’s Day is the perfect opportunity to spoil her with jewellery, flowers, a romantic dinner at a favourite restaurant, or a home-cooked feast sure to impress. Those crazy in love will truly, madly, deeply celebrate their feelings with champagne, hot air balloon rides, or just hanging out at home together on the couch.
The power of love can’t be denied and love will keep us together as we move forward into a new year of hopes, dreams and expectations. Here at AGFG, we are celebrating all things amore – we’ve put together a sure-fire three-course meal to impress the special someone in your life!
You’re welcome…
From washing dishes as a 15-year-old at a local restaurant in South Adelaide, Executive Chef Paul Smart now oversees the kitchens at JW Marriott Gold Coast Resort & Spa in Surfers Paradise, including Citrique seafood restaurant.
He brings to the Valentine’s Day table this recipe for Bay bug dumplings with lobster bisque sauce…Paul says guests rave about this starter and keep coming back for more and we can see why!
Combining dumplings filled with bug and prawn meat with a hint of kaffir lime leaves and cream, there are also chilli bugs cooked in coconut milk, lime juice, chilli paste and fish sauce, all swimming in a delicious seafood bisque with tarragon and brandy. That’s sure to make your partner feel the love…
Steeped in style and elegance, multi-award-winning Darleys on Lilianfels Avenue in Katoomba, sparkles with newly revived old-world charm. Nestled in Lilianfels Resort & Spa, magnificent décor awaits guests, with an ornate fireplace, leadlight windows, crystal chandeliers and evocative artwork, setting a luxurious ambience.
Sri Lankan-born Head Chef Chathun Perera spent more than 10 years in Dubai working for well-known hotels and restaurants, before moving to Australia in 2018 where he has worked at Darleys for the past six years. He dishes up a V-Day main of dry-aged duck breast, beetroot and dates, which is one of the guest favourites on the menu.
"This is a duck dish we dry age inhouse and it is paired with different ingredients from places myself and my team have worked. So, it is a bit personal for us,” Chathun explains.
The duck needs to be dry-aged for seven days…you still have plenty of time to prepare! Alternatively, you can buy dry-aged duck from good butchers all around the country.
Who else to go to for a V-Day dessert than newly Chef-hatted Connor Bishop from The Kitchen at Bec Hardy who never disappoints. Debuting at 14, The Kitchen on Hunt Road in McLaren Vale is one of the most private and peaceful pockets in this iconic SA wine region.
With mandarins one of his feature flavours of the moment, it is not surprising Connor shares his dessert recipe for A Citrus Symphony with AGFG – chocolate mousse with zesty mandarin accents of curd, sorbet and sherbet.
Okay, we’ve set the scene with a three-course meal sure to delight – now it’s up to you to take romance to the next level!
