While in Cairns, I decided to give in to my taste buds and enjoy the delicious organic produce of Queensland- Australia. The tropical temperatures and ocean surrounds make this place, the perfect venue for ripe mangoes and avocados, and fresh macadamia nuts and the finest sea food in the world.
I was told that the crystal clear waters of the Coral Sea and world heritage listed Great Barrier Reef offer pollution - free sea food. In this fertile breeding ground grow coral trout, yellow fin tuna and world renowned king, tiger, banana and endeavour prawns. Undoubtedly, it is the very best Australia has to offer.
There isn’t a backyard barbeque, bush tucker brunch or brilliant gourmet restaurant that will not entice your tongue as you sample your way through the beautiful landscape of the country’s finest and brightest chefs, vineyards and farms for a truly Australian experience.
The barramundi is an iconic table fish revered as a quintessential Australian brand. Its name is derived from an Australian Aboriginal name meaning “large-scaled river fish.” Barramundi have a mild flavour and a white, flaky flesh, with varying amount of body fat. Best pan-fried or seared skin-side first (rarely battered or deep fried), it’s often dished up as a fish steak.
Bush tucker, also called bush food, is used as sustenance by the Aboriginal Australians, like the meats of kangaroo, emu and crocodile. Kangaroo meat is quite common and can be found in any supermarket.
Bush tucker is very popular with restaurants too. It is legal to eat crocodiles as they are raised in the farm for the table. Kangaroo meat comes from the wild, as many as 700 to 900 kangaroos are hunted in a week and the wallabies come from Tasmania. No one eats koala meat as it is a protected animal.
At “Dundee’s”, a waterfront restaurant with a gorgeous view of the sea in Cairns, the evening lights that reflected in water added to my memorable meal. My cocktail toblerone was a wonderful mix of chocolate, frangelico, kahlua and Bailey’s cream. After a few sips I felt it was certainly a glorious beginning. I politely declined bush tucker kangaroo satay, barbecued crocodile, peppered Kangaroo loin fillet etc., and ordered what I am familiar with and what that would not intimidate me. Then came chilli prawns sautéed in fresh chilli, deglazed with white wine and finished with rich tomato sauce and served on jasmine rice.
Another dish was reef fish- beer battered and served with fries, mixed salad and lime mayonnaise. By then I was full, but on Simon’s recommendation, tasted the sticky date pudding and coconut puff with macadamia nuts. I voted for the former.
For the best Australian fresh local seafood and bush foods, you can’t go past the award winning “Ochre” restaurant in Cairns.
Their chefs tantalize the taste buds with world renowned creations such as salt and pepper prawns, crocodile and grilled kangaroo with quandong chilli glaze and the wattle seed Pavlova. When I sat down for dinner there, Andrea tempted me with one of the best wines from their large collection and I willingly succumbed.
I was impressed with their Spanish mackerel, which came well grilled and just rightly spiced, accompanied by fig & dill cous cous, roasted vegetables and tomato salsa. I ordered jasmine rice which had a gentle garnish of lemon myrtle and fried onion. But the finale was the dessert, which almost started to melt, as I kept gazing at the beautiful creation!
(The author is a travel writer and a documentary filmmaker focusing on art, culture and history)