Buderim Ginger and Bistro C in Noosa on the Sunshine Coast
This episode, Mark McCluskey takes us to the restaurant where he spends most of his time as Executive Chef, Alberts Lakeside Restaurant and talks about his menu, vision and style at this corporate by day, casual by night restaurant in the Hills District of Sydney.
Alberts Lakeside Restaurant is located at the Norwest Business Park, 30 minutes drive north west from the Sydney CBD. Norwest has in the past few years attracted over 400 businesses to relocate to this area. Right in the middle of this complex is a man made lake and overlooking this lake is Alberts Lakeside Restaurant. Parking and other amenities are conveniently nearby.
Given Mark’s classical English culinary training, the menu features well structured dishes combing European styles with native Australian ingredients. During this episode, Mark demonstrates two dishes, a pan seared emu fillet with summer greens and macadamia nuts and a Rainforest Lime Tart which both feature on the current menu.
Update: Unfortunately, Mark has moved on from this restaurant (see Mark’s bio) and Alberts Lakeside Restaurant is under new management with the current chef not using indigenous ingredients. Interestingly, the new owner describes his food offering as ordinary so we presume that’s what you can now expect. At least we have enshrined Mark’s innovative food style at the time in the show and in the cookbook so the good food may be gone but not forgotten.
Shop T36 Norwest Marketown
Baulkham Hills, NSW, 2153
Dining Downunder Cookbook
This Australian recipe of Chocolate mousse tart with gumleaf cream and wild rosella flowers is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.