Zinc Restaurant is well known for its contemporary Australian Cuisine. To keep it inviting for visitors and locals, Head Chef Brendan regularly adds new dishes to their extensive menu.
“We focus on sourcing the best fresh produce, then keeping it simple is the key. The main ingredient of the dish will be the star and it will be done well, done right.” Oh yes indeed it is!
Serves 2
CAULIFLOWER
Cut in half and then square off the other side so its flat and even. Pre heat oven at 220 Celsius then rub olive oil, rosemary, thyme, salt, and pepper. Place in a tray, wrap the tray with aluminium foil and bake for 20 minutes, on cover and further bake with cherry tomatoes on top for another 4 minutes.
CAULIFLOWER PUREE
At the same time, you can roast the cauliflower leftovers in a separate tray for the puree. Blend the cauliflower with a blender with 2 tablespoons of olive oil until a very smooth paste. If it’s too thick you add hot water to thin it down but add only a little amount at a time.
ROMESCO
1 capsicum
2 garlic
1 large tomato
1⁄2 chilli (this depends on how spicy you like it)
Roast in the oven until soft then blend with 1 tablespoon of paprika
1 tablespoon of red wine vinegar
1⁄2 cup of macadamia nuts roasted
Blend until a very smooth paste
SALSA VERDE
1 cup of rocket
1 sprig of thyme
1 sprig of rosemary
1 cup of parsley
1 shallot
1 tablespoon of mustard
2 cups of olive oil
A little hand full of ice
Blend until a smooth consistency
With this dish it’s very easy to plate and have fun with it I like to add pinenuts for extra flavour.
Recipe: Brendan Cronin, Head Chef Zinc Port Douglas
PHOTO CREDIT: Michelle Lockwood Photography