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Recipe: Teriyaki Salmon Bowl

INGREDIENTS

Sauce

¼ a cup coconut aminos (healthy substitute for soy sauce)
¼ a cup of juice from fresh orange
¼ a cup of honey
2 tablespoons of white vinegar
1 large garlic clove, crushed
1cm knob fresh ginger, grated
2 teaspoons of olive oil
¼ teaspoon of chilli powder
1 teaspoon of arrowroot powder

Salad
3 cups of sliced red cabbage
1 carrot
1 capsicum
½ a red onion
1 cup of fresh coriander
1 tablespoon of olive oil
Salt to taste

Salmon

2 fillets of salmon
1 tablespoon of olive oil
1 tablespoon of sesame seeds

DIRECTIONS

To make the teriyaki sauce, place the coconut aminos, orange juice, honey, white vinegar, crushed garlic, grated ginger, olive oil and chilli powder in a small saucepan on the stove over medium heat. Stir ingredients until combined. Allow to simmer for 10 minutes, stirring to avoid burning.

Add the arrowroot powder to thicken the mixture by sifting it into the saucepan and whisking at the same time. Once the sauce has thickened, set aside.

Prepare the salad by slicing the red cabbage very finely. Julienne the carrots and finely slice the capsicum and red onion. Roughly chop coriander and Place all the ingredients in a large bowl. Toss with the olive oil and salt.

To prepare the salmon, cut each fillet in half length-ways and cut into eight pieces. Heat a large pan over a medium heat with the olive oil. Place the salmon pieces in the pan and sear for three minutes on each side. In the final minute of cooking coat salmon with teriyaki sauce (be careful not to burn it). Remove salmon from heat.

To plate up, divide the salad into four bowls and place the teriyaki salmon pieces on top of the salad. Sprinkle with the sesame seeds and serve.

Preparation time 15 minutes

Cooking time 16 minutes

Serves 4

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Cedar Creek Estate

Harajuku Gyoza

“Irasshaimase” is the greeting you’ll hear happily called in your direction every time you set foot in the newly opened beer stadium and dumpling bar in Broadbeach, Harajuku Gyoza.

And the fun doesn’t stop there. The space is decked out in the restaurant’s signature style with huge arched entryways, their famous decorative plates perched across the back wall depicting Japanese movie scenes and the wide, Manga-style face of the Harajuku Gyoza logo smiling out at all who enter.

See the chefs prepare your goodies through the kitchens open glass windows and marvel at the specialist wrapper as she expertly twists her way through countless gyoza (over 10,000 were wrapped on opening weekend).

It’s been dubbed a beer stadium due to the array of Japanese craft beer on tap, several of which are distributed through huge, colourful Yoyogi vats perched behind the bar. Feeling adventurous? Give a frozen beer a try! It’s Kirin circulated through a frozen cylinder to create a foam which is then added to a regular beer. Magic.

Now to the menu. As you’d imagine, gyoza is the game changer here. Poached or grilled and with choices of pork and kimchi, three cheese and lemongrass chicken to name just a few, they’re cooked to perfection; juicy and melt-in-your-mouth.

In an interesting spin, you can opt for open gyoza where the casing is deep fried and crunchy and topped with a choice of pork belly, smoked salmon or tofu, taco-style.

If you’re feeling extra peckish go for a Salmon Sashimi Poke Bowl, Chicken Katsu Curry Don or Chicken Ramen bowl.

With four venues in Brisbane and one in Sydney, the Harajuku Gyoza good vibes are as infectious as the food is delicious and the Gold Coast restaurant is no exception.

Set yourself up in a booth inside or sprawl out in the outdoor dining area and watch Broadbeach roll by.

Inside tip: order sake to sip on and watch the spectacle unfold.

LOCATION: Broadbeach Mall, Oasis Shopping Centre (opposite the stage), Broadbeach

HOURS: Thursday to Monday 7am to 11pm and Tuesday/Wednesday 11am to 11pm.

Words and photos by Kirra Smith.

Recipe: Apple and pork meatballs

Life is busy, we get it. That’s why simple, tasty dinners are the name of the game and these meatballs are extra delicious and oh so easy to whip up.

INGREDIENTS
1 medium carrot
2 small apple’s
1cm knob fresh ginger
1 cup of shredded coconut
2 table spoons of coconut amino
500g of ground pork mince
1 lightly beaten egg
Chilli flakes to taste
Pinch of salt
Coconut oil for cooking the meatballs

INSTRUCTIONS
Grate the carrot, apples and ginger, place in a bowl and combine. Add the shredded coconut and combine. Add the mince, coconut aminos, chilli and pinch of salt to the mixture. Beat the egg in a small bowl and add to the mixture, combine ingredients. Use a teaspoon to roll the mixture int o meatballs. Heat a pan over a medium heat on the stove with the coconut oil, when the pan is hot place the meat balls in in the pan. Be careful not to over crowd the pan and do a couple of separate batches. Gently turn the meat balls individually in the pan until they are brown and cooked through. You will be able to see that they are cooked because the apple will start to caramelise in the pan and they will look and smell delishimo! Serve with your favourite dipping sauce and a side of steamed vegetables or on a bed of cauliflower mash.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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