Eat Street

Four Seasons in One Evening - Tuesday 9 May 2017

Eat Street 2017 takes you on a journey into a food and beverage wonderland, bringing together over 50 of Melbourne’s best chefs and Australia’s top wine & beverage companies at the Sofitel Melbourne On Collins. 

Sample unique entrée sized signature dishes from our finest local restaurants at your leisure as you enjoy a night of entertainment and fundraising for Variety - the Children's Charity.

Eat Street has been running for 18 years and has raised thousands of dollars for Australian kids in need.

RECIPES

Event Ambassador John McLeay of Red Spice Road Shares His Favourite Recipes

Renowned Executive Chef at Red Spice Road, Red Spice Road QV and Burma Lane, John McLeay has this year signed on as our 2017 ambassador, and is excited to be a part of this well-established event.

"Eat Street is such a respected evening in the hospitality industry raising much-needed funds for a very worthy cause. I am stoked to be the ambassador this year and excited to add some extra spice to the event with my famous Red Spice Roadpork belly!" Said John.

John McLeay's love affair with Asian food began in his early twenties on a trip to Thailand. Overwhelmed by a symphony of new sights, smells, sounds, flavours and exotic ingredients, John started his culinary adventures through Asia and has never looked back.

 

Scallops with Cauliflower Puree

INGREDIENTS

8 scallops (large Canadian or U.S scallops recommended)

30ml vegetable oil

1⁄2 tablespoon chilli oil

3 small ripe tomatoes, peeled, seeded and finely diced

1 shallot, peeled and finely diced 3 roasted garlic cloves, skinned

1⁄4 teaspoon caster sugar

1 teaspoon lime-juice

1 pinch coriander leaves, chopped

1 pinch Vietnamese mint leaves chopped

2 tablespoons smashed peanuts

1 tablespoon crispy shallotsfish sauce to taste

For the cauliflower puree:

200g small cauliflower flowerettes

200ml coconut milk

1 teaspoon grated turmericpinch of salt

 

PROCESS

In a mortar and pestle, smash the tomato and roasted garlic cloves and place

mixture in a mixing bowl, then add all the remaining ingredients. Blend gently.

In a saucepan, bring the cauliflower to the boil then turn down the heat and simmer

for 10 minutes or until the cauliflower is soft. Place the mixture into a blender, blend

until smooth and pass the puree through a fine sieve.

 

Heat the oil to smoking point in a heavy based frying pan and carefully place the

scallops into the pan. Cook for around 30 seconds on each side, then remove the

scallops and place them on some absorbent paper.

 

To serve, spoon the puree onto your serving plate, top with the scallops, then add

some of the tomato. Drizzle the chilli oil and garnish with finely shredded coriander, chopped peanuts and fried shallots.

Serves 4 as part of a shared meal.