On Saturday 20 September the NSW Premier Mike Baird, hosted a lunch at his home on Sydney’s Northern Beaches for the Governor of Guangdong, His Excellency Zhu Xiaodan, to celebrate the 35th anniversary of the Sister State relationship.
Garfish Crows Nest head chef Hamish Gilmour invited to prepare and cook a sumptuous barbeque feast for the ten guests, including the guest of honour.
Hamish tailored the menu to showcase locally caught Australian seafood, including grilled King Island scallops with sauce vierge served as a canapé, an outstanding Yellowfin tuna carpaccio from Forster, NSW for entrée and grilled scampi with pernod and tarragon dressing from Albany, Western Australia. The full menu is detailed below.
Hamish thoroughly enjoyed putting together the menu and serving the Premier and his guests.
Premier’s seafood BBQ lunch menu
|grilled tasmanian scallops||king island, tasmania|
|w/ sauce vierge|
|sydney rock oysters||narooma, new south wales|
|w/ mignonette dressing|
|yellowfin tuna carpaccio||forster, new south wales|
|w/ blood orange, lime and coriander|
|grilled ocean king prawns||coffs harbour, new south wales|
|roasted blue eye trevalla||bermagui, new south wales|
|w/ tahini yoghurt, coriander and walnut dressing|
|grilled scampi||albany, western australia|
|w/ pernod and tarragon dressing|
|moreton bay bugs||mooloolaba, queensland|
|w/ roast garlic aioli|