To celebrate this Mother’s Day, chefs at The Star Gold Coast will showcase and pay homage to sentimental homemade dishes that remind them of the most important women in their own life – their mum.
Throughout May, Kiyomi, Cucina Vivo, Uncle Su and Garden Kitchen & Bar will introduce limited edition menus taking guests on a trip down memory lane, savouring fond childhood recipes passed down from their mothers and paired with a complimentary glass of Veuve Clicquot champagne to match.
Executive Chef of Kiyomi, Winson Law, is excited to spotlight one of his all-time favourite dishes, his steam egg custard with minced pork and spring onion. Law plans to emphasise the surprising flavours behind the simplicity of the dish, featuring marinated pork mince infused with soy sauce, spring onion and garlic, gently poured over a soft silky steamed egg. Of the dish, Law says, “every time I eat it, all my childhood memories are back!”
Following suit in a celebration of flavour, Uncle Su’s Executive Chef Song Yao Su is adding richness and depth to his childhood favourite, Fried Coral Trout Fillets. Carefully pan seared, the succulent and moist Coral Trout is simmered in a delicious soy sauce and finished with a crispy skin, creating a mixture of flavours and textures to enjoy. The easy and meaningful seafood dish pays homage to Chef Song’s mother’s traditional cooking methods, and one he looks forward to sharing with guests.
In the household of Chris Mcleay, Chef de Cuisine at Cucina Vivo, “Spaghetti Bolognese was a staple, and [Mcleay’s] mum always served the dish with a dollop of sour cream.” Reaching the stage where he and his sisters could not eat Bolognese without it, McLeay is recreating the delicious memory with a twist in his Casarecce Bolognese. The 30-hour ragu, which features a pomodoro sugo
infused with Pecorino Romano and cream adds a richness to the dish that continues to be the family favourite, generations later.
With all heartfelt gestures, comes dessert. Growing up in a small country town in Austria, Herbert Tossman, Head Chef of Pastry at Garden Kitchen & Bar recalls trips to the city always concluded with a visit to one of his mum’s favourite pastry shops. As an ode to the specialty dessert of one such shop, Tossman’s Nuss Torte combines golden oven-baked hazelnuts and soft, spongy cake layered with Nutella icing. Tossman is delighted to invite diners to taste a recipe that he says, “many years later, as a young pastry apprentice [he] was able to get hold and would bake it for [my mother] every Mother’s Day.”
These exclusive menus will be available from 1 May, with The Star Gold Coast chefs inviting guests to spoil their mother’s and mother figures in their lives to share fond memories over food, just as they did when they were young.
For more information on The Star Gold Coast’s Mother’s Day offerings and booking availabilities, please visit: https://www.star.com.au/goldcoast/eat-and-drink
