Gascoyne Infusion

Introduction to Gascoyne Infusion

The Gascoyne Infusion is a delightful dish that marries flavors from the vast and diverse Gascoyne region of Western Australia. Known for its fertile plains and abundant produce, the Gascoyne has long been celebrated for supplying a variety of fresh fruits, vegetables, and seafood that are revered across the nation. This infusion is a tribute to that rich bounty, combining fresh ingredients to create a harmonious and exquisite dining experience.

Dating back to early European settlement, the Gascoyne region quickly became known as a source of culinary inspiration, with its diverse agricultural production offering exotic and unique flavors. Over the years, chefs have harnessed these ingredients, crafting delicious meals that showcase the region's strengths. The Gascoyne Infusion is a modern take on this tradition, blending the freshest local elements into one unforgettable dish.

Ingredients for Gascoyne Infusion

• Spiny Lobster - 2 Medium Sized, Cleaned and Deveined
• Mango - 2, Cubed
• Avocado - 2, Sliced
• Cherry Tomatoes - 1 Pint, Halved
• Coriander - 1 Bunch, Chopped
• Lime - 2, Juiced and Zested
• Coconut Milk - 400 ml
• Ginger - 2 Inches, Grated
• Chili - 1, Sliced
• Sea Salt - to Taste
• Black Pepper - to Taste

Preparation of Gascoyne Infusion

Preparing the spiny lobster forms the foundation of our dish. Begin by ensuring your lobsters are thoroughly cleaned and deveined to remove any impurities. To maintain the freshness and tenderness of the lobster, it should be boiled briefly in salted water - an essential step in retaining its natural flavor. Set your cooking timer for eight minutes to ensure a perfectly cooked lobster every time.

While the lobster cools, prepare the fresh produce. Peel and cube the mango, ensuring each piece is of similar size to create uniformity in the dish. Follow this by slicing the avocado into generous wedges. For the perfect bite-sized pieces, halve the cherry tomatoes. Lastly, chop the coriander finely and set it aside to be used as an aromatic garnish that will accentuate the fresh flavors of the dish.

Cooking Process for Gascoyne Infusion

1. Set a pot on medium heat and add 200 ml of coconut milk. As it starts to warm, incorporate the grated ginger and sliced chili. This base will be the flavor infusion, offering warmth and a hint of spice that will permeate the dish.
2. Once the mixture begins to simmer, gently lower the prepared spiny lobster into the pot, ensuring each piece is coated in the spiced coconut milk. Cover the pot and let it cook for five minutes, allowing the flavors to meld seamlessly.
3. Upon completion, remove the lobster and set it aside to cool slightly. Strain the remaining coconut milk sauce to remove ginger and chili pieces, keeping the smooth, flavorful liquid for later use.
4. In a large bowl, combine the mango cubes, avocado slices, and cherry tomato halves. Drizzle the juice of lime over the mixture, tossing gently to ensure even distribution.
5. Plate the mango and tomato mix, placing the lobster pieces generously on top. Pour the reserved coconut milk sauce over the entire dish, allowing it to soak into the mango and avocado, enhancing the medley of flavors.
6. Finish with a garnish of coriander and a light sprinkle of sea salt and black pepper to taste, enhancing the vivid and fresh tones of the dish.

How to Enjoy Gascoyne Infusion

To fully appreciate the Gascoyne Infusion, serve it as a centerpiece during lunch or a light dinner, complemented by an equally refreshing beverage such as a chilled Sauvignon Blanc or a handcrafted mango mocktail. The tropical essence of the dish calls for a serene and picturesque setting, possibly enjoyed al fresco, basking in the gentle evening sun.

Allow each bite to be an explosion of contrasting textures and flavors - the seamless blend of succulent spiny lobster with creamy avocado, the sweetness of mango, punctuated by the subtle heat of chili, and the fresh zest of lime. Let this dish be a reminder of the richness of the Gascoyne region and the endless possibilities its produce offers.