Songbirds Rainforest Retreat at Tamborine Mountain is offering guests a five-star Eat Local Week experience.
Head chef Jasper Kan has sourced the best ingredients the region has to offer and created a five-course degustation menu, to be offered throughout Eat Local Week.
Chef Kan says he was surprised by the variety of produce available through the Scenic Rim.
“Sourcing these ingredients hasn’t been very hard at all and I’ve had great feedback from all of the producers,” he says.
“As soon as I called they were more than willing to help out. One producer dropped by the back of the kitchen to deliver their produce.”
As well as Freshwater Crayfish from Aratula, Angus Beef from Rathdowney, pork from Kalbar and macadamia nuts and honey from Canungra, Chef Kan will source many ingredients from the Songbirds Kitchen garden.
He says using ingredients that are fresh, in-season and sourced close to the kitchen is reflected in the product that’s plated up to guests.
The degustation lunch is being offered from July 2 to 6, with dinners also available on July 4 to 6.
The cost of the five-course degustation is $88 without wines, or $128 with matched Scenic Rim wines.
The Songbirds Restaurant has won many awards, including being awarded a coveted ‘Chef Hat’ by the Australian Good Food Guide four years running.
The Eat Local Week degustation menu features a wide selection of produce and features options for vegetarians.
First Course is a Spiced Poached Pear. The pears are sourced from the local farmers market and will be served on grilled brioche, baked at Songbirds, with a chevre goat’s cheese from Witches Chase Cheese and Lavender Honey from Scenic Rim Lavender.
Second Course is Freshwater Crayfish tails from Australian Crayfish Traders at Aratula, served in a coriander and lemongrass chilli broth. The coriander, lemongrass and chilli are all grown onsite at Songbirds.
The Third Course is a 13-hour crispy-skin slow-cooked pork belly. The pork is sourced from Ian Sirett at Hillview and will be served with a green apple paste and cauliflower puree, sourced from local farmer’s markets.
The Fourth (main) Course is Angus beef from Lillydale Farm, served with pickled beetroot confit, shallots, dauphinoise potatoes and wilted greens. Or maple-brined pork cutlets with a crackling wafer, Kipfler potatoes and a sage jus.
Vegetarians are offered a slow-roasted pumpkin from the Songbirds garden, served with a seed soffritto and a Witches Chase buffalo mozzarella.
For Dessert choose from a Honey and Macadamia Bread and Butter pudding (honey and macadamias from Greenlee Farm at Canungra), served with Hokeypokey ice-cream made at Songbirds, or a Chocolate Marquise with a Lacey Orange Tuile.
Chef Kan says he’s excited about offering his slow-cooked pork belly and says the slow, low-temperature cooking process renders most of the fat from the pork belly.
“One of my tricks is to get the skin very, very crispy,” he says.
“We do it in duck fat but you could do it in stock if you preferred to. By slow cooking the pork the flavours really get into the meat. We rub the meat with thyme, sage and garlic and cook it for 13 hours at 90 degrees.”
Songbirds Rainforest Retreat is situated on 50-acres at Tamborine Mountain and offers luxurious villa accommodation.
Bookings are essential for the Songbirds Rainforest Retreat Degustation. Book direct with Songbirds on 55452563 or email@example.com
Find out more about Eat Local Week at www.eatlocalweek.com.au