Have you ever wanted to know the secret ingredients in a restaurant’s Signature Dishes? So many times I have tried to recreate a recipe at home only to find that I have missed the mark ever so slightly. “100 Signature Dishes of the Pacific Coast” is the passion of a local North Coast foodie Jay Beaumont, in collaboration with chefs, photographers and providores. Jay has created a glossy coffee table book showcasing the coast, the lifestyle the fine food and the secret recipes which will allow you to enjoy these dishes in your own home.
100 Signature Dishes of the Pacific Coast
The book is a collection of delicious recipes from more than 50 popular restaurants along the Pacific Coast. Each chef has contributed their Signature dishes. The book is available for purchase online but one lucky reader will win a copy here with Gourmet Getaways!
This unique cookbook takes us on a culinary journey from the Central Coast to Tweed Heads with 100 Signature Dishes that captures the flavours of our region. Images such as the one below highlights our gorgeous lifestyle, and capture the feeling of the coast.
100 Signatures Dishes cookbook begins the temptation with recipes for popular restaurant breakfasts dishes. My favourite is the local offering from Cocoa Cafe pictured above, “Mushroom & Wild Rocket on Bruschetta” with poached egg and balsamic glaze. I have seen this dish served many times at Cocoa’s and the poached egg is always an item of beauty. I am not sure if this recipe entices me to cook or to book a table at Cocoas for breakfast… but either way it inspires me to enjoy something delicious from my local area.
Another dish which I will have to try is the “Tomato Harrisa Baked Eggs” served with field mushrooms, spinach, haloumi and Manchego cheese. This dish is a specialty of the Byron Beach Cafe and features THREE cheeses! You just can’t go wrong with gooey yummy cheese!
Bluebottles Brasserie at Woolgoolga has generously contributed two delicious signature dishes to the entree section. Pictured above is the “Thai Marinated Scallops” with crispy braised pork belly, curry mango chutney. It is served with and Asian herb salad and lemongrass syrup. All four components including the chutney are detailed in the recipe.
Equally as visually enticing is the Bluebottles Brasserie “King Prawn Bruschetta” with blistered cherry tomatoes, olives and a basil gremolata. The dish highlights how easy it is to make a stunning entree when you have the chefs “know how”. The recipe is broken down into simple steps that any home cook could manage.
For something a little different the “Snapper & Scallop Ceviche” served in coconut milk, mint and crispy noodles looks amazing! I would make a special trip to Woy Woy Fishermen’s Wharf to try this signature dish!
Moving on to mains, there is an abundance of delicious signature dishes to choose from. Regular readers may recognise this dish from when I dined with Lorraine from Not Quite Nigella at Latitude 30. The “Salt, Pepper & Chilli Crusted whole Flathead” has been featured on Gourmet Getaways, but alas I have never know how to reproduce the flavours at home.
Another of the signature dishes that caught my attention was this “Crispy Skinned Peking Duck” with mandarin marmalade and shitake mushroom on a hokkien noodle stir fry. Chef Craig Clarke from Macauley’s Restaurant in Coffs Harbour has shared the recipe for creating all the components to this masterpiece.
There is always room for dessert!
Our very own hatted Flooded Gums Restaurant at Bonville Golf Resort, had me wanting to eat dessert first. Chef Michael Chatto contributed this amazing construction simply called “Chocolate & Raspberry Crunch.” It features four layers of deliciousness with easy step by step instructions. Even the raspberry sorbet appears to be very manageable!
The dessert section has me wanting to pack my bags for a quick trip to Pearls on the Beach at the central coast for their “Salted Dark Chocolate Terrine” with butterscotch popcorn and peanut butter ice-cream. Seriously!!! How good does that sound? Or perhaps in the other direction to Osteria at Casuarina on the Tweed Coast where I could indulge in chef Lia Wilson’s “Chocolate Tart” with blueberries.
Gorgeous destination images and luscious recipes send readers on a coastal journey to deserted beaches and restaurants that locals may have been keeping secret until now. More than a collection of recipes this book is a coffee table book which reflects our coastal lifestyle. 100 Signature Dishes will serve as my dining companion when I am travelling along the 700kms of the Pacific Coast.
So how do you get hold of this “taste of the Pacific Coast?” Firstly you can visit any one of the 50 restaurants featured in the book. The book is retailing for $29.95, and would make the ideal Christmas present, or simply visit 100 Signature Dishes to order a copy.
Or you may be the lucky reader who wins a copy. a Rafflecopter giveaway
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