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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?
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
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
Michael’s Signature Dish Two – from the Buffet Salad Selection:
Heirloom tomatoes, cucumber, picked basil & torn buffalo mozzarella
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)
Aged balsamic vinegar