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Phillip Mitchell Far North Queensland Chef Phillip Mitchell can be found at The Sebel Reef House and Spa at Palm Cove. Phillip’s team looks after two dining areas. The main dining room, which has a beach house ambience, spills out on to the garden where diners catch the tropical sea breezes. Or, if bathers and beach towels are the order of the day, guests can dine by the pool. You’ll also get to enjoy the Reef House Spa, where Phillip has created a special spa menu to pamper your taste buds whilst the spa staff pamper your body. The menu at The Sebel Reef House and Spa circles the globe with dishes such as Souffle of cod brandade with tomato and garlic; Shredded pork, quince and chilli salad with verjuice vinaigrette; Gravlax and wasabi panna cotta with mizuna flying fish roe and a fabulous Scorched, fennel dukkah encrusted barramundi with black mussel sauce. Philip often travels Australia as a guest chef at food festivals and schools spreading the Sebel Reef House and Spa story. Originally from London, Phillip loves the amazing variety of fresh produce, which is so bountiful in Australia, as he explains. “The fresh produce in Australia is fantastic. It’s some of the best in the world. These days growers are understanding more what the chefs are looking for. Asparagus is a very unique vegetable in its own right. I say this because you can use it as an entree, main dish, side dish or in salads. It is also very appealing to the health conscious and vegetarians alike for its nutritional values. The ideal growing climate is sub tropical as it requires a cool winter. The great thing is that it is accessible all year round with the best prices being September to November when it is in its main supply. When shopping for asparagus look for bright spears with closed, compact tips that look tender and very fresh - they should be young and snap easily at the stem end. For me the best way to eat asparagus is to cut 2-3 cm from the stem up and then just gently peel it from about 10 cm from the tip down to the bottom of the stem. To cook it - plunge it into rapidly boiling salted water for 3-4 minutes depending on thickness and remove with tongs and plunge into iced water to stop the cooking process. Remove from water and lay on a clean tea towel to remove moisture. Next rub it with a little extra virgin olive oil and then char-grill for a couple of minutes. Place on a serving plate and drizzle with truffle oil and shaved grono poslano (shaved parmesan) season with Maldon sea salt, freshly milled pepper and a squeeze of lemon juice. It is also nice topped with a poached egg and glazed with hollandaise.” The Sebel Reef House Recipes | ||||||||||||||||||||
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Back | Home | About Asparagus | Recipes & Tips | What's New | From the Chefs | Supplying Asparagus | Contact us | Site Map Copyright© Australian Asparagus Council. Disclaimer: While every effort has been made to ensure that the information on this website is correct and up to date, no representation is made or warranty given (either express or implied) as to the completeness, accuracy or currency of the information that it contains. Last updated August 2007 | |
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