Bamboo shoots into winter
SALADS have been shelved at Casuarina's Bamboo Restaurant to make way for hearty meals to warm the soul this winter.
Greg Pieper, chef and restaurant owner, unveiled a taste of what will be an evolving winter menu at a special lunch yesterday, with the help of renowned Brisbane chef Philip Johnson.
Mr Pieper said winter called for a very different style of menu than in summer.
“Winter is a slower time of year than summer, which has a light, fast menu. Winter is a season for slower, more wholesome food,” Mr Pieper said.
He added that a glass of red with a braised rabbit went down well on a cold day.
According to Mr Pieper, the menu would be constantly changing over the next few months.
“Each week, Bamboo will produce a spontaneous, new menu to be enjoyed by guests, locals and visitors.
“There will be a variety of succulent meats, fresh seafood, poultry, colourful salads, warm vegetables, pastas and soups on offer, and the menu will reflect the weekly produce with a creative spin from myself and fellow chefs.
He said produce was sourced locally through a number of suppliers for his modern Australian-themed restaurant.
“The Tweed and Gold Coast region produces some of the most wholesome and freshest produce in the country, and the new menus are focused around that.
“Whatever is the best on the market that week will be served to guests at Bamboo.”
Mr Pieper has been working on the Tweed Coast for about a decade and has owned Bamboo Restaurant and Lounge Bar, situated within Santai Resort, for three years.
He said he had known Mr Johnson for a number of years and appreciated his advice with yesterday's menu.
Mr Johnson's E'cco Bistro in Brisbane is a multi-award-winning establishment.
“I have got a lot of respect for the way Greg cooks his food,” Mr Johnson said.
“It is product driven and he cares about how he treats it, which is the hallmark of a great restaurant.”