27 January 2012

Fraser Island & Kingfisher Bay

Fraser Island is the largest sand island in the world, accessible only by 4WD vehicles. Discover an amazing array of scenery and attractions, from shipwrecks, heritage logging huts, freshwater creeks, sand dunes, crystal-clear lakes, ancient rainforests and the coloured sands of Seventy-Five Mile Beach. The region is well known for being a haven for humpback whales and their calves; during the migration season you can spot them leaping out of the ocean from the beach.

Fraser Island

Kingfisher Bay Resort is set amongst the natural beauty and tranquillity of Fraser Island. Offering hotel rooms plus 1 and 2 bedroom apartments, take the opportunity to join a 4WD tour of the island or a whale watching cruise between August and October.

Kingfisher Bay Resort

The resort's head chef shares their famous Saganaki Prawns recipe with us; a bush-style recipe featuring garlic and olive oil, finished with desert raisins, white wine and fresh feta cheese.

10x green prawns
40g diced onion
40g Fetta cheese
10g Minced garlic
160 ml white wine
200ml Bush nap (traditional Napoli sauce with added dried bush tomato – see below)

Sauté onions and garlic add prawns then deglaze with white wine. Divide ingredients between two dishes and finish with bush tomato nap and fetta cheese. Serves 2/

Chef’s Bush Nap:
100g onion
20g garlic
100g white wine
2L crushed tomatoes
100ml balsamic vinegar
50g brown sugar
150g bush tomato (dried)

Saut̩ 100g onion and 20g garlic, deglaze with 100g white wine Рreduce down and add 2L crushed tomatoes. Turn heat down and let cook out for 2 hours and then add 100ml of balsamic vinegar and 50g of brown sugar. Blitz and add 150g of bush tomato. Season with salt and pepper. (This will make 2L of nap - which can be stored in the fridge) Ingredients can be reduced proportionately to make less sauce.

Kingfisher Bay Resort

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