We sat down with Aromas Noosa Head Chef Jules Santisi to discuss the ingredients that get him most excited about the dinner menu…
“The warmer months here in Noosa can be a little difficult for our farmers to grow a wide variety of vegetables, however we are passionate about staying true to using fresh and seasonal ingredients year round, which is why we have to be a little more versatile and creative with our dishes over the summer months. As a delicious example, pumpkin is a wonderful summer vegetable and has become a star of many dishes on the current menu. Our pumpkin salad made with raw grated pumpkin is a favourite and we are receiving great feedback. Grated pumpkin is an exciting way of eating this vegetable that many have not tried previously, but are in love with after enjoying this salad.
Throughout the hotter months, our focus is on keeping things fresh and exciting in the kitchen. We enjoy showcasing local produce, and combining ingredients to develop a dish that is full of incredible flavours.
Some of my favourite dishes on the current menu include our Noosa Scallops, which are sourced locally, cured in vodka and paired with gazpacho. The prawn cocktail is a great twist on a classic, and in this dish we use Mooloolaba prawns served with crisp iceberg lettuce and a touch of smoked chilli in the dressing. Another dish at the top of my ‘to-try’ list is the spiced duck breast with smoked beetroot. The beetroots we are receiving from Maravista Farm at the moment are incredible, so vibrant and full of flavour which compliments the duck perfectly.” – Jules Santisi