Executive Chef Michael Fletcher’s delectable dishes this Spring Racing Carnival

Executive Chef Michael Fletcher’s delectable dishes this Spring Racing Carnival

In preparation for the highly anticipated Spring Racing Carnival, we sit down with Brisbane Racing Club’s Executive Chef Michael Fletcher to take a sneak peek into his top tips when serving up appetising dishes this Spring.

What are your top three tips when cooking this Spring?

  1. Keep it seasonal
  2. Keep it fresh
  3. Keep it tasty

What will make your signature dishes a crowd favourite?

The dishes look, smell and taste like spring! They are light yet wholesome with an added twist. The produce we source is top quality and perfect to enjoy in the beautiful Queensland sunshine with a glass of French champagne to compliment. 

Where can one indulge in these delectable dishes?

These dishes will be available across all Spring racing Carnival days and in a range of packages including the buffet and premium tapas menu areas in the Members’ Reserve and General Public areas.

 

 

Michael’s Signature Dish One – from the Premium Tapas Menu:

Oregano and lemon charred sovereign lamb cutlets with minted yoghurt

 

Ingredients :

12 lamb cutlets (ask the butcher for French trimmed)

3 tablespoons olive oil

Freshly cracked pepper

2 tablespoons oregano (fresh)

1 lemon for zesting (and a little juice)

1 cup natural yoghurt

2 garlic cloves, crushed

1 teaspoon finely grated lemon rind

1 tablespoon fresh lemon juice

¼ cup freshly chopped mint

Method :

  1. Combine yoghurt, garlic, lemon rind, lemon juice and chopped mint in a bowl. Season with salt and pepper.
  2. Take French trimmed lamb cutlets, place in a shallow, non-metallic dish and brush with oil, zest of the lemon and a short squeeze of the lemon.
  3. Scatter half the chopped oregano and 1 1/2 teaspoons cracked black pepper on the meat and set aside for 20 minutes. Turn the meat over and brush with the remaining oil. Scatter with the remaining oregano, lemon zest and pepper.
  4. Cook the cutlets on a hot, lightly oiled barbecue grill plate or flat plate for 2-3 minutes on each side. When the cutlets are almost done, remove the cutlets and rest prior to serving. (Keep hot in the oven at 55deg should the cooking time and service time be variant)
  5. Serve minted yoghurt with lamb. Top with mint leaves.

Michael’s Signature Dish Two – from the Buffet Salad Selection:

Heirloom tomatoes, cucumber, picked basil & torn buffalo mozzarella

Ingredients :

Create a teaspoon of basil infused olive oil salt and freshly ground black pepper – (serve on side of salad)

Assorted mixed baby heirloom tomatoes

Fresh picked basil leaves

Baby mozzarella (tear into / atop the salad)

Continental cucumber

Aged balsamic vinegar

Method :

  1. Portion the smaller tomatoes in half, quarter the medium tomatoes and slice the larger tomatoes.
  2. Pick the basil leave and set aside – cut the cucumber, lengthwise in half, deseed and slice into strips or half-moons.
  3. Mix the tomatoes, cucumbers and oil, season with salt and pepper, to taste.
  4. Tear the mozzarella and toss. Drizzle with infused olive oil and aged balsamic, top w picked basil leaves and serve.

 

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Enjoy!