chef’s choice
sensational catch There’s a masterful new chef heading up the award-winning GPO team. Here, Corey Howard shares a spring fresh seafood recipe that will have you hooked. Being such a huge fan of the Bombers, it’s small wonder GPO’s new head chef Corey Howard feels he has come home since arriving in Bendigo. Corey moved to Bendigo six months ago with his partner Shannon and boxer Dexter. The former sous chef at well-known Balgownie Estate in the Yarra Valley, Corey reckons Central Victoria has local produce to rival Melbourne’s gourmand getaway. He is making the very best of the finest local wagyu rump with his new grill section. Served with triple cooked chips, this has fast become a favourite of GPO regulars.
Fillet of kingfish with yoghurt & herb dumplings and seared Hervey Bay scallops – serves 2 ingredients: 2 fresh kingfish fillets 1 knob ginger grated Zest of a lemon 100gm natural yoghurt 1 handful micro herbs Zest of one lime 1 glove garlic crushed 6 scallops 1 large knob of butter Fried capers to garnish Extra virgin olive oil
Photographer: David Field
Directions: Marinate kingfish in lemon zest and finely shaved or grated ginger for 20 minutes. Place natural yoghurt in a muslin cloth (a new chux cloth will also work) and allow excess liquid to drain for up to two hours. Then take a teaspoon of yogurt and roll through fresh chopped micro herbs, lime zest and form a ball. Place fish in a hot pan and cook on one side until crispy. Turn over and place in a pre-heated 180 degree oven for five to seven minutes. Take the Hervey Bay scallops place in a hot pan with oil until golden brown on side, turn over and remove from heat. Then add the knob of butter to the pan and the scallops will finish cooking in the retained heat of the pan. Plate up your dish using a drizzle of extra virgin olive oil as the dressing, garnish with capers. ■
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