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wining & dining

DISH

DECONSTRUCTION

26

| BNE May/June 2015

BABY FENNEL

from Stanthorpe,

Queensland, cooked under

pressure for 5 hours in a

spice and herb marinade with

pernod and noily prat

SCALLOPS

from Hervey Bay,

Fraser Coast,

Queensland, simply

seasoned and

pan fried

OCTOPUS

from Fremantle, Western

Australia, marinated and

cooked sous vide for

12 hours, portions

chargrilled to order

AVOCADO

from North Queensland,

puréed in a mousse with

cream, lemon juice and

seasoning

RUBY GRAPEFRUIT

from New South Wales,

served fresh and raw

WATERMELON

RADISH

from Logan, south of

Brisbane, Queensland,

served fresh and raw,

finely sliced

CHICKPEA CRESS

from Byron Bay, northern

New South Wales,

trimmed, washed and

served fresh

EXECUTIVE CHEF – TODD ADAMS

The menu at Lennon’s restaurant is described as gourmet comfort food, and under the

supervision of Todd Adams that means good food cooked light and fresh, even in winter.

Like most good chefs today he knows exactly where his produce is coming from and

goes by the motto “the less it has to travel the better” – a principle that has only become

easier to follow since his early days as a chef in training in Noosa. Today he sources

produce from the tropical north of Queensland to the fertile hinterland of the New

South Wales north coast, and occasionally further afield if it means getting the best. In

particular, the ‘secret’ ingredients that Adams uses to make his dishes “come alive” are

often fresh herbs and fruit, seen above in the heirloom-style watermelon radish from

Logan and baby leaves such as chickpea cress, and even more dramatically in beet-red

Bulls Blood leaves and grapes in the Roast Organic Beetroot Salad also on the new menu.

Photography by Marc Grimwade

Entrée at Lennon’s, Next Restaurant, Brisbane