Page 83 - Tropic Magazine Issue 12

Lifestyle
Food

SALMON POKÉ BOWL
Q&A with Serves 4-6 people
Trent Ripper & Justin Field
27 Degrees: Shop 1, French St INGREDIENTS
Palm Cove • 2 Salmon fillets
• 1 Cup carrot ribbons
• 1 Cup cucumber ribbons
How did you come to open 27 Degrees at
Palm Cove? • 1 Cup red cabbage thinly sliced
We fell in love with the region after 15 • 1 Spring onion thinly sliced
years of visiting TNQ. We previously • Dried shallots
owned and operated two café’s in the • 1 Cup quinoa
Macedon Ranges out of Melbourne and • 1 Cup brown rice
our long term goal was to relocate to the • 1 Cup cauliflower rice
area. Both of our Victorian café’s became Marinade:
famous for our coffee and service. The
natural beauty of the region and tropical • 1 Cup Soy sauce
climate were key factors in the location. • 6 Tbsp Rice vinegar
We wanted to incorporate our passion for • 3 Tbsp Sesame oil
coffee and healthy food and open an • 30 ml Mirin
energetic fun destination for locals and • ¾ Tsp Sriracha sauce
visitors to Palm Cove. Spicy Mayo Dressing:
• Sriracha sauce
How much local produce do you use in
your menus? • Mayonnaise
When and where local produce is available
we are always using local produce and METHOD
suppliers – we have some amazing local • Make the salmon marinade by placing
suppliers who are based in Cairns or on all ingredients in a jug and whisk well
the Atherton Tablelands where we source Are there any items of produce you were • Slice salmon into small cubes and
our products. surprised to discover is grown in TNQ. refrigerate in marinade overnight
PEANUTS! Our ‘Peanut Butter Solution’ • Cook Brown rice and quinoa and allow
Why is it important to use local produce? Acai Bowl is topped with a locally-made to cool in the refrigerator
Firstly, freshness is a key factor. crunchy peanut butter using peanuts
Transporting produce from the southern grown in TNQ which is awesome. We also • Using a food processor, process the
states takes its toll on freshness, so use this in our ‘Charlie Brown’ Dairy Free cauliflower into fine crumbs
sourcing locally means less time in transit. Smoothie which is recent addition to our • Mix the quinoa, brown rice and
Secondly, our customers get excited when Smoothie range. I was surprised to find cauliflower together in a bowl
we tell them it’s locally-sourced. People out that 95% of all commercially grown
like knowing they are supporting the peanuts are from Queensland. To construct your Poké bowl, fill 1/3 of a
community when they buy from bowl with the rice, quinoa & cauliflower
businesses that support local suppliers. Do you have a favourite local product or mix then apply a small amount of the
It’s great for jobs, the local economy and it food item? spicy mayo. Add carrot, cucumber,
just feels good knowing local families are We have a new local baker of French
supported by what you do! inspired pastries called O’Petit Biscuits thinly sliced red cabbage and marinated
who is an absolute craftsman. His freshly salmon. Top with spicy mayo, spring
What are the challenges facing local chefs made pastries and biscuits are stunning onions and fried shallots.
trying to use local produce? addition to our treat cabinet.
The weather can sometimes have a huge
impact on supply in TNQ. During the wet
season in particular storms can decimate
crops and close roads for extended
periods making supply challenging.