Looking to spice up your life with some new cooking ideas? We asked three chefs from the region to share their tips and tricks to recreating some of their classic recipes from the comfort and safety of your own home.
While you can’t eat your way through the fantastic restaurants and cafes of Queanbeyan-Palerang at the moment, bring the taste of the region to your home with these recipes from local restaurants in Queanbeyan, Bungendore and Braidwood.
Royal Hotel Queanbeyan’s Jartini & Chicken Nachos
Treat yourself by indulging in some delicious comfort food and a fruity cocktail as frosty as the season. Royal Hotel Queanbeyan has shared their secrets to one of their popular Jartinis as well as their classic chicken nachos – the perfect combo for a movie night at home!
For those who’ve had enough of cooking and wish to be spoiled with a meal and a drink straight from the RHQ kitchen, pickup and delivery are available in Queanbeyan, Jerrabomberra and Googong.
RHQ’s Secret Frosty Fruit Jartini
You will need:
- 30 ml Angostura Rum
- 30 ml Passoa Passionfruit Liqueur
- 30 ml Passion fruit pulp (can)
- 30 ml Orange Juice
- 30 ml Pineapple Juice
- Add all ingredients in to a jar with ice and shake!
- Strain ice from the Jar and place into your favourite cocktail glass (or Jar) for a fresh Frosty Fruit.
Royal Style Chicken Nachos
You will need:
- Corn tortillas
- Iceberg lettuce (half)
- Sour cream
- White onion
- Red capsicum
- Shredded mozzarella cheese
- Tomato salsa
- Refried beans can
- Sliced Jalapenos (fresh or in a jar)
- Marinate chicken with garlic and pan fry. Once cooled, slice into smaller pieces.
- Pre-heat oven to 180 degrees Celsius
- Strain the refried can of beans and crush or puree the bean mix to place on the corn tortillas, as the base.
- Slice up into smaller pieces: iceberg lettuce, capsicum and onion.
- Sprinkle a small amount of the mozzarella cheese.
- Place sliced chicken on top of corn tortillas along with capsicum and onion.
- Add more mozzarella cheese on top.
- Place tortillas on a covered oven tray for 5-8 minutes.
- While they’re in the oven, place in the centre of the serving platter/plate the iceberg lettuce, a large serving of sour cream with jalapenos and tomato salsa on top for the dip.
- Once cooked, place on the plate or platter overlapping each other with dip in the middle.
Le Tres Bon’s Rhubarb Marmalade
Chef Christophe Gregoire of Bungendore’s Le Tres Bon French Bistro shares his classic recipe for making the perfect rhubarb marmalade at home – and it couldn’t be easier! You will only need three ingredients to whip up a beautiful homemade marmalade fit for the season. Don’t forget to buy or make some fresh bread (preferably French baguette, of course) to top with your freshly made marmalade.
If you’d like to try this recipe, get your ingredients ready and cook alongside Chef Christophe by checking out their cooking classes on YouTube:
You will need:
- 1kg rhubarb stems (fresh)
- 800 grams white sugar
- 1 lemon or lime
- Peel and dice the rhubarb stems
- Using a large cooking pot – jam pot – add the rhubarb pieces, sugar and squeeze the juice of one lemon or lime
- Using high heat, stir continuously until boiling point
- Skim if necessary
- Cook for 45 minutes on medium heat
- Cool down and transfer marmalade into glass jars
Smokey Horse’s Coriander Achar
The region isn’t just home to a French Bistro but to plenty other cuisines as well. This recipe comes from the experts of Himalayan soul food, Smokey Horse in Braidwood. Try this beautiful tart and spicy coriander achar on the side with your chicken wings, lamb kebabs or curries for a Himalayan flare.
- 1 bunch fresh coriander – washed well and chopped finely
- 3-4 birds eye chillies (keep seeds in if you want it extra spicy!) – chopped finely
- 1tbs (heaped) fresh garlic – crushed
- 1tbs olive oil
- 1-2 limes – juiced
- 1 tps soy sauce
- 1-2 tps brown sugar (or to taste)
- Mix coriander, chillies and garlic in a medium mixing bowl.
- Add (a little at a time) olive oil, lime juice, soy sauce and sugar to taste. You want it to be juicy, but not too watery (especially as the coriander will release water over time). How much of these ingredients you add will depend on flavours of the fresh ingredients (some limes, for example, are more tart than others), so keep adding a little at a time until you have a tart, spicy and slightly sweet sauce – yum!
- Serve with chicken wings, lamb kebabs, curries, Mexican food, eggs, whatever floats your boat!
Keen to try more?
If you’re in the Canberra region and would like to try out more of the local cuisine, take a peek at our list of local Takeaway & Delivery. Many of the restaurants are still delivering to all towns in the region and some even deliver all the way to Canberra.
Don’t forget to share your creations with us on social media by tagging us (@VisitQueanbeyanPalerang) and the restaurant whose recipe you tried out!