The food and beverage team who work in the R Restaurant | Bar and Café at Riviera's headquarters rarely have time to relax. They are usually too busy providing the service that have won them prestigious accolades, including Best in Australia in their category at the 10th annual Restaurant & Catering Awards for Excellence and finalist in Al Fresco Dining and Corporate Catering categories.
As the weather warms up and we prepare for another glorious Gold Coast summer we asked the team at Riviera's award-winning R Restaurant | Bar to share some secrets.
It's fine ingredients and simple recipes . . .and all about enjoyment!
We have three palate pleasing recipes for you to try at home or impress your friends at your next barbecue with simple, sumptuous restaurant style meals.
TASMANIAN SMOKED SALMON - Serves 4
with avocado & wakame salad, fresh herb pancakes, crème fraiche and verjuice
200 gm sliced Tasmanian smoked salmon
80 gm crème fraiche
2 tablespoons Verjuice
6 tablespoons extra virgin olive oil
50 gm caviar - optional
Avocado & wakame salad
2 avocados diced
100 gm wakame
¼ large red onion finely diced
2 spring onions finely sliced
¼ continental cucumber finely diced
200 gm self raising flour
½ cup milk
¼ bunch chives chopped – set some aside for garnish
¼ bunch dill
¼ bunch flat leaf parsley
Ground white pepper
In a bowl combine avocado, wakame, red onion, spring onion and cucumber. Do not overwork ! Literally, you should have a wine by now ! and be gentle with the avo !
Whisk eggs and milk and in another bowl sift self raising flour and gradually pour into flour until a batter consistency. Then add fresh herbs and seasoning and blend through.
Blend Verjuice and olive oil and set aside
In a hot oiled pan cook 12 pancakes approximately 5cms in diameter 2 minutes each side.
Arrange avocado salad evenly on 4 plates. You can use a small tea cup to mould. Ensure you spray the cup lightly with oil to allow easy removal.
Then place 3 pancakes beside each avocado salad.
Place smoked salmon over the avocado salad and top with a spoon of crème fraiche. Pour over Verjuice and olive oil blend.
Garnish with chopped chives or caviar.
Wine suggestion : Hunter Valley wooded chardonnay
GRILLED SEA SCALLOPS - Serves 4
wrapped in a Parma ham and radicchio
12 Qld scallops
12 radicchio leaves
12 slices Parma ham
Organic black pepper
Maldon sea salt
Extra virgin olive oil
Combine 1/3 vinegar to 2/3 olive oil to make ½ cup of dressing.
Season scallops with sea salt and black pepper then drizzle with olive oil.
Wrap each scallop in a radicchio leaf then a piece of Parma ham. Grill over medium heat on a BBQ or a pan turning occasionally for 5 minutes or until Parma ham is crisp.
Serve immediately drizzled with dressing.
60ml Absolut Vanilia
Pour Absolut Vanilla into chilled long glass top with ginger beer and squeeze over fresh lime. Garnish with fresh vanilla bean (optional) and lime.
For more information, please go to http://www.rrestaurantbar.com.au/
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