We like to keep you in touch with a monthly recipe from the Waterfront and any special news and offers we may have. But we’ll keep it brief!

Queens Way Quay, Gastronomy Itinerary

Gastronomy on Queensway Quay: Free pint of lager or glass of House wine between 6 – 7pm on the 29th, 30th & 31st May!

May Member Offer: Free Dessert with every Prime Fillet Steak ordered!

Head Chef Steve’s Dish of the Month

Sous Vide Octopus with a Thai Twist

To prepare: Cut the legs off a whole Octopus and rinse in cold water. In a separate bowl, place half a teaspoon of diced garlic, grated ginger, diced lemongrass, soy sauce, (squid) fish sauce, crushed chili, finely chopped coriander then add a whole chopped spring onion and juice half a lime. Blend together and vacuum pack with the Octopus and slow Cook at 170 Farenheit for 4-7 hours. (76.7C)

Juraj’s Wine of the Month

Rose Wine: Marques de Caceres.

Pale pink in colour with a bright top layer. Floral aroma, where a gentle fragrance is highlighted. Delicate red fruit.

Kitchen Tip: Peel Ginger with a Spoon

Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it’ll come right off, following every contour and minimizing waste.

Technical Tip: Defrost Meat on Aluminium Trays

Aluminium is a great conductor of heat and will draw energy from the surrounding environment into your frozen meat much faster than a wooden cutting board or stone counter top. You can cut defrosting times down by about 30 percent this way. It also works on soups, stews, and anything frozen flat.

That’s pretty much it folks! We hope you enjoyed our latest monthly newsletter!

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