Noosa chef uses CQ produce to cook up a storm this weekend
SHANE Bailey will be cooking up a storm at this weekend's Capricorn Food and Wine Festival.
The executive chef from The Boathouse in Noosa will be cooking one of his favourite beef dishes for the Gala dinner.
Mr Bailey said he spent all day yesterday preparing his meal.
"The dish that I'm cooking for the gala dinner is Bundy braised short rib with sweet potato gnocchi and carrot and capsicum puree.
"I've tried to use colours of the outback for my dinner presentation. I've used yellows and oranges to represent those dusty outback colours; it makes the cooking stage a lot more fun when
you are creating.
"I'll also be demonstrating this dish on Sunday from 1pm."
This weekend's festival is made up of a range of culinary classes and presentations such as coffee barista classes, cheese school, beer tasting, sparklings of the world and many more.
This is the second year Mr Bailey has attended the Capricorn Food and Wine festival and said it's such a great community event.
"These types of events are so important because it gives people an opportunity to experience first-hand what chefs do," he said.
"It's also a great get together for all the chefs because we get to learn from each other and just enjoy what we love doing.
"Plus we try to use as much local produce as possible to support the community as much as we can and use the produce that is in season."
Shane will be demonstrating his braised beef dish on Sunday between 1pm-1.30pm at Mercure Capricorn Resort.
Tips for cooking beef
If you are catering for a group of people cook in advance
Don't feel as though you have to follow the recipe, add your own flavours if you want
Secondary cuts of beef have the most flavour and spares you a couple of dollars