Alastair McLeod is more than just a chef; he’s a culinary virtuoso with an infectious passion for all things food. With a charming Irish brogue and a quick wit, Alastair’s presence as a master of ceremonies and guest speaker adds a unique blend of humor and professionalism to any event. You might recognize him from his appearances on Channel Seven’s “Great Day Out” and Network 10’s “Ready Steady Cook.”

Alastair’s love for food takes him all over Australia, where he hosts large corporate functions, food shows, and outdoor events. He’s the national MC for the Good Food and Wine Show and a regular presenter at various festivals, including the Noosa Food and Wine Festival, Bundy Flavours, Regional Flavours, and City Good Food Fair Month. Notably, he’s also been a food ambassador for the Lockyer Valley region, where he’s actively involved in raising awareness and hosting media functions.

But that’s not all; Alastair is the proud owner and operator of Al’FreshCo Catering. His commitment to using the finest locally sourced ingredients shines through in every dish he creates, whether it’s an intimate dinner, a corporate lunch, or a wedding. One thing’s for sure: no two Al’FreshCo events are ever the same.

Recently, Alastair graced Goondiwindi with his culinary expertise during Gourmet in Gundy. Lucky locals had the privilege of attending one of his two cooking classes at Goondiwindi State High School. It was a relaxed and enjoyable experience for all, and the tantalising menu and recipes he shared are now available for everyone to try. Happy cooking!

 

Entree

Salmon Brandade:

375 ml verjuice
1 Tbs golden shallots, finely chopped
1 tsp sea salt
225 g skinless ocean trout fillet, cut into 2.5 cm cubes
50 g smoked salmon, finely chopped
1/2 small lemon, juiced
125 ml mayonnaise
1 tbs finely chopped fennel herb
Sea salt and freshly milled pepper
1 1/2 Tbs Yarra Valley salmon caviar

Method

Combine verjuice, shallot and salt in a medium saucepan over a medium heat. When the temperature hits 60C, add the ocean trout and poach for one to two minutes or until the internal temperature reaches 60C then drain into a fine sieve.

Spread the trout and shallot onto a plate in a single layer and refrigerate until cool. Discard the cooking liquor. Toss the poached fish into medium mixing bowl along with the smoked salmon and stir to flake up the trout.

Next briskly stir in the lemon juice, mayonnaise, fennel and season to taste. Cut the wheaten bread and generously spoon on the brandade and anoint with caviar and a further twist of pepper

 

Irish Soda Bread

430g plain flour + additional
½ tsp bicarbonate of soda
75g sugar
1½ tsp baking powder
¾ tsp salt
135g dried fruit (choose from currants, sultanas, raisins)
400ml buttermilk

Method

Preheat oven to 150C. Whisk flour, bicarbonate of soda, sugar, baking powder and salt together in a large bowl. Stir through dried fruit then add buttermilk all at once. Combine until the mixture just clings together – the mixture should not form a smooth dough. Mould into a round loaf. Place on a lightly floured baking sheet. Dust lightly with a little additional flour. Bake for one hour in preheated oven. Remove and immediately cover with a damp towel to prevent a crust from forming.

Main

Spiced Chicken

1 tbsp cumin seeds

2 tsp ground turmeric

2 tsp coriander seeds

2 tsp black peppercorns

1½ tsp each cardamom seed

1½ tsp ground nutmeg

1 tsp smoked paprika

1 tsp garlic powder

1 tsp ground cinnamon

1 tsp onion powder

8 chicken thighs on the bone + skin on

Extra virgin olive oil

Sea salt & freshly milled pepper

Method

Preheat oven to 220C. Place ingredients in a frying pan and heat, stirring frequently, until fragrant and toasted (1-2 minutes); cool. Transfer to a mortar and pestle and finely grind. Place chicken in a bowl, drizzle with olive oil and scatter with I tbs of the chicken spice (or as desired) and season to taste. Arrange chicken skin-side up in a roasting tray fitted with a wire rack. Roast chicken for 20 minutes, then reduce to 180C and roast for a further 30 minutes or until golden and just cooked. Rest for 15 minutes before serving.

Serves 4

 

Macadamia puree

100g sourdough (no crust weight)
2 small cloves garlic
100g macadamia
80ml EVOO (Olive Oil)
3 tbs sherry vinegar
Sea salt and freshly milled pepper

Method

Cover bread with water and leave for 30 minutes. Squeeze out excess water and blitz with everything else and 250ml water. Pass

Quick pickled radish

250ml boiling water
125ml white wine vinegar
3 tbs caster sugar
1 tsp salt
1 cup radish, sliced
Few slices of ginger 1 bay leaf

Method

Combine water, vinegar, sugar and salt. Stir until salt and sugar are dissolved. Put your radish, ginger and bay in a glass or stainless steel bowl. Pour over brine and leave to sit for at least 20 minutes.

Dessert

Gin roasted strawberries

600g strawberries
65g sugar
50ml gin
100ml strawberry coulis

Method

Boil sugar to make a light caramel. Add gin and coulis and cook to a deep red caramel. Add strawberries and toss till just warm, basting frequently with the caramel. Serve just enough coulis to cling to the berries.

Serves 4-6

Gin sabayon

4 egg yolks
50g sugar
125ml white wine
30ml gin

Method

Place yolks, sugar, wine a gin into a metal bowl set over a pot of simmering water. Whisk until thick a creamy and the whisk leaves a trace.