Sandra and Don Peel are two very passionate lovers of food who are also interested in the story behind the food they sell. They own Otto’s Freshfood store in Townsville, North QLD which has a has a strong focus on sourcing locally produced food – they often take the time to meet the farmers themselves. They live food experiences everyday, and love to host dinner parties at their tranquil oasis ‘Villa Kundalini’.
Villa Kundalini is a sustainable designed house situated near the bank of Alligator Creek. The house has been designed with the entertainer in mind! The back deck is something I’ve dreamt about – a huge kitchen and living area filled with natural light, that opens onto the deck which houses a gourmet pizza oven, a 12 seater table and a beautiful pool to swim in post dinner.
Don and Sandra recently had two talented German chefs working at Otto’s and wanted to create a platform for them to showcase their formal culinary skills outside of what they were making at the store. Cue the dinner party! Johannes Carroux (sous chef) prepared all the savoury courses and Mischa Hagescheimer (pastry chef) prepared the desserts (both pictured above).I was so inspired by Johanne’s and Mischa’s creative menu. Each course was meticulous prepared with incredible care and attention to detail.
In between delicious courses I managed to ask them few questions..here’s what they had to say about their food creations…
Crumbed Tasmanian oysters on champagne sauerkraut with mint.
Candieted garden vegetables on soft beetroot gelatine with goats cheese and muscovado crumble.
Johannes Carroux: When I look on the menus in restaurants in North Queensland, I couldn’t find vegetables made with technique and love, so I thought it would be best to show one course which is vegetarian, with different textures and temperatures to help people to enjoy simple ingredients in a new way.
Red miso cured salmon, with bug tartar and broccoli on twice cooked almond puree, spiced cherry tomatoes and olive sponge.
Johannes Carroux: The salmon was my favourite, and will be forever one of my classic dishes. The combination of ingredients, colours and textures brings me pleasure as an artist to produce and plate.
Granny smith apple sorbet with apple wafers.
Mischa Hagesheimer: I love granny smith apples and after three courses it is a nice refreshment.
Angus Pastoral Co. porterhouse steak and slow cooked beef cheek on celeriac puree`, with onion segments, BBQ bacon jam, German semel knodel with crumble and jus.
Johannes Carroux: This course was a pleasure too, the combination of BBQ, celeriac, onion, knodel and that wonderful local porterhouse with beef cheek was something unique and very special.
Salted caramel ice cream with pineapple and peanuts.
Mischa Hagesheimer: It is a classic combination!
Frozen herbs on basil parfait with raspberry & thyme sorbet, mulberries and white chocolate.
Mischa Hagesheimer: We created this dessert on Sylt, an island in northern Germany. The combination is unusual, but very impressive to eat.
Candied orange rind – blueberry chocolate kisses – iced coconut truffles.Mischa Hagesheimer: People like these little sweets everywhere I have been, so I thought what better way to end a seven course dinner then with mini treats!
Johannes Carroux and Mischa Hagesheimer