Cooking at Kureelpa is always a little different from being in the Cooking on the Bay Kitchen. There are the same ingredients that make the day special – the lovely people who come to cook, the excellent dishes, and the results are always delicious food. At Kureelpa there is the addition of a marvellous back-drop of Sunshine Coast blue sky and sunshine, the lush, green Image Flat valley, the Maroochydore and Mooloolaba skylines, the deep blue Coral Sea with an occasional huge, container ship moored off the coast, waiting to get into the Brisbane dock, and there is the Mt Coolum rock peeping out from behind the mountain. We cooked a great Italian Menu including focaccia topped with braised fennel, toasted fennel seeds, crumbled feta and drizzled with pomegranate molasses, a true delight for the senses and a delicious flavour combination that we all loved! Basil pesto, tomato, and anchovy salsa; luscious mushroom risotto, which was also made into arancini balls; our fresh pasta fettucce puttanesca is always amazing with its anchovy, gremolata topping and the dessert finale was a chocolate pastry crostata with the chocolate frangipane filling and raspberry jam served with lashings of whipped cream. I am so sorry there were so few photos taken as we were busy, cooking, talking and eating!
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- Mushroom risotto for the arancini
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- Making aranicini
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- Chocolate and almond crostata
