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Sweetcorn and shiitake fritters


1 egg yolk
240ml cold water
125g flour + additional for dusting
4 ears corn, kernels stripped
120g shiitake, stemmed and sliced
2 green shallot, finely sliced
Lime cheeks, to serve

Combine egg yolk and water then mix into the flour to create a smooth batter. Meanwhile, toss the corn kernels in flour then combine with the shiitake and green shallot leaving a little for garnishing. Add sufficient batter to bind the vegetables together then divide into walnut sized balls and deep fry at 180C until crisp and golden. Serve with Japanese mayonnaise, lime cheek and scatter with the remaining shallot.
24 fritters


Mango cannoli with lemon balm salsa


Credit to stylist Lyndel Miller

250g plain flour plus extra for dusting          
1 tbs sugar
¼  tsp sea salt
25g unsalted butter, small dice
1 egg yolk
125ml white wine
1 beaten egg
1 mango, flesh diced
12 leaves lemon balm, finely shredded
1 mango, peeled, seeded and blended to puree
Edible flowers, optional

Preheat oven to 90C. Sift flour, sugar and salt into a bowl then work the butter into the flour with your fingers until the mixture is sandy. Add the egg yolk and the white wine and mix to a smooth dough. Shape into a flattened ball, wrap in cling wrap and rest in the fridge.
To prepare the salsa, combine mango and lemon balm and place in fridge until needed. For the mango leather, line a baking sheet with baking paper. Spread puree evenly over lined tray and cook for 6 hours or until leather is firm but still sticky and pliable. Cut into strips and keep in an airtight container
Heat oil to 180C. Meanwhile, sift some flour on a flat surface and roll the dough until it is very thin. Cut into quarters and work in small batches. Cut rounds with a 8-9cm cutter. Wrap each circle around a cannoli mould or a piece of dowel. Use a little beaten egg on the edge of each round to seal. Carefully submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil and allow to cool slightly then hold the mould with one hand and gently grip the shell in your other hand with a kitchen towel. Carefully twist and slide it off the mould. Set aside to cool. Then repeat. When ready to serve, place the crème pat in a piping bag and use to fill the cannoli shells. Serve with salsa, leather and flowers.


Mango crème patissiere
500ml milk
1 tsp vanilla paste
125g caster sugar
4 egg yolks
125ml mango puree
30g flour
30g cornflour

Simmer 300ml of milk in a medium pot with vanilla and 25g of the sugar. Place egg yolks in a medium bowl with remaining sugar and whisk until pale. Add flours and whisk again until smooth. Finally add remaining milk and the mango puree and whisk to combine. Pour hot milk mixture onto the egg mixt and whisk well. Return to the saucepan and gently bring to the boil. Continue to whisk for 30 seconds or until mixture thickens. Cool before using.


Watemelon and tomato Caprese


400g assorted heirloom tomatoes
100g watermelon
2 red capsicum
3 tsp balsamic vinegar
50ml extra virgin olive oil + additional for serving
1 clove garlic, miced to  a paste
Sea salt and freshly milled pepper
Handful basil leaves, coarsely chopped
120g goat’s feta
Basil flowers

Bring a large pot of water to the boil. Core all tomatoes, separate out the small ones and cut a cross into the other end of them. Place these into boiling water for a few seconds or there until the skins split. Immediately remove and plunge into iced water. Peel and set on paper towel to drain. Halve the large vine ripened tomatoes and cut the watermelon into similar sized pieces. Meanwhile set capsicums over a naked flame or BBQ until blackened on all sides then place in a bowl and cover with cling wrap until cool. Scrape off the skin then halve and remove seeds. Tear flesh into thick strips and set aside until required. Combine vinegar, olive oil and garlic and season to taste. Place tomato pieces, watermelon, roasted capsicum and basil basil on a tray and drizzle over the dressing then season lightly. Gently turn over to coat then lift into bowls. Break the feta into small pieces and arrange on top. Finish with the basil flowers and a final drizzle of olive oil.
Serves 4


Coffee spiced beef, broccoli, goats cheese, seeds


75g ground coffee
25g smoked paprika
25g sweet paprika
180g brown sugar
4 tbs sherry vinegar
12 cloves garlic, peeled and crushed
150g ginger, finely grated
50g ground cumin
35g salt
10g ground pepper
1.5kg beef cheek
1250ml boiling beef stock
3 broccoli stalks, finely shaved into ribbons, briefly blanched and refreshed
100ml extra virgin olive oil
1 tbs lemon juice
Sea salt and freshly milled pepper
1 tbs Mormor sunflower/pumpkin seeds, coarsely chopped

Preheat oven to 180C. Combine coffee, paprika, brown sugar, vinegar, garlic, ginger, cumin and seasoning to make a paste. Smear over the cheeks then place them in a deep baking tray. Pour stock around the meat. Cover and cook for 25 minutes at 180C then turn heat down to 120C and cook for a further 4 hours. Remove cheeks from the liquor, allow to cool slightly then wrap each in cling wrap to form neat cylinders and chill overnight. Pass cooking liquor through a fine sieve into a clean pot and also chill overnight. The next day, remove fat from the top of the sauce and discard. Place sauce over a medium heat and reduce by half. Unwrap beef cheeks and carve each into three thick slices. Preheat a large frying pan over medium/high heat. Swirl in 2 tbs of olive oil and sear cheeks for two minutes on each side and well caramelized. To serve, spoon goats cheese on plates, arrange beef cheek on top and anoint with a little of the sauce. Toss broccoli stalks with lemon juice, remaining olive oil and seasoning and drape over beef. Scatter with seeds.
Serves 4


A Perfect Green Salad


A few words of encouragement. Pick, wash and spin dry all leaves. Do this by gently breaking leaves into bite sized pieces. Fill a bowl with iced water and toss in leaves. Gently swirl to allow any grit to settle to the bottom of the bowl. Lift out the leaves and drain in a colander before being spun dry in a salad spinner. Toss salad in a large bowl, even if you’re making a small amount.

The perfect green salad
250g assorted leaves, some bitter, some soft
A generous handful of soft herbs – perhaps, basil, chervil, mint
2 tsp lemon juice
Sea salt and freshly milled pepper
2 tbs extra virgin olive oil
1 clove garlic, peeled

Once the leaves and herbs and washed and spun dry place in a covered container in the fridge lined with paper towel on the bottom and top until required. Next pour lemon juice into a bowl and season with salt and pepper. Stir to dissolve salt then stir in the olive oil. Set aside. Rub the bowl with the garlic clove to lend a suggestion. Toss in leaves and spoon over a little of the dressing. Toss gently with your hands, palms facing upward and fingers parted. You will always need less dressing than you imagine; Just enough to cling to the leaves. A little more seasoning is necessary at this stage then a final toss and serve. Consider cucumber, avocado and perhaps a few sourdough croutons. The salad will not necessary be the better for it.
Serves 2/4



Contact Us

Phone: +61 7 5466 3426
Fax: +61 7 5466 3450

Lockyer Valley Cultural Centre

34 Lake Apex Drive, Gatton 4343


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Tuesday, August 21, 2018
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Visitor Centre

Lake Apex Visitor Information
Centre (Gatton)

Lockyer Valley Cultural Centre
34 Lake Apex Drive
Gatton QLD 4343

Phone: 07 5466 3426

Opening Hours:
Monday to Friday
8.30am - 5.00pm
Saturday and Sunday
8.30am - 4.30pm

We are closed Christmas Day,
Boxing Day and Good Friday.