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Hayman Island Resort

A Luxury Seafood Dining Adventure
Part 3

by Martha Hollis

DINING HAYMAN ISLAND A golf picture ezine features pictures golf courses golf pictures golf resorts golf clubs golf travel resorts spas food
At the Contemporary Australian Cuisine restaurant, we momentarily left our seafood theme to try an Australian lamb prosciutto on mixed baby greens and soft white goat cheese with a welcome-to-Australia sundried bush tomato and macadamia nut salsa. For entrees (that’s what the Aussies call an appetizer) there were prawns, scallops, and crab cakes with a pickled green paw paw salad with coriander and sesame aioli and the famous Sydney rock oysters with a ginger-clove dipping sauce. And for the Main course there was more seafood of oven roasted fillet of blue eye cod, vine wrapped swordfish, and pan-fried barramundi fillet.

For travelers who live to dine, this is truly paradise.

Sundried Bush Tomatoes
and Macadamia Nut Salsa

  • 2 ounces bush tomatoes
  • 2 cups red wine
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water
  • 1 cup macadamia nuts, chopped
  • ½ cup port wine
  • 1 ounce sundried tomatoes, diced
  • 1 ounce roma tomatoes, diced
  • 2 teaspoons sugar
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste.
Boil bush tomatoes in wine for 20 minutes. Strain liquid into saucepan. Add cornstarch dissolved in water. Bring just to the boil stirring constantly until the mixture is thickened and clear. Remove from heat. Add nuts, port, sundried and fresh tomatoes, sugar, Worcestershire sauce and salt and pepper. Refrigerate for about 6 hours before serving. Makes 2 cups.

Note: Try this as an accompaniment to a strong flavored fish such as salmon.

Hayman Island Resort, Whitsunday Islands

 

 

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