The link to the live launch is here, remember we start at 7pm (AEST).
We hope you are able to enjoy a CrossXpollinatioN Launch mini-party. Having someone to share the event with will make it all the more special. Please check you local Covid restrictions.
To get you started we have two special recipes!
Launch Signature Finger Food Recipe
San Choy Bow
By Chef Duncan Green of
Fusion Restaurant Colac
500gm pork mince or 300g tofu, 200g eggplant and extra 8 shiitake mushrooms for vegetarian/ vegan version.
100g lup cheong Sausage – diced finely (leave out for Vegetarian)
2 cloves garlic- minced
1 tbsp. ginger - minced
2 coriander roots & stem – chopped finely
6 shiitake mushrooms – diced finely
4 spring onions - sliced
1 tbsp coriander Leaves – chopped roughly
1 small tin water chestnut – sliced
A handful of bean shoots
1 iceberg lettuce
6 lychees – chopped roughly
3 tbsp. Chinese cooking wine
4 tbsp gluten free soy sauce
1 tsp. white pepper
1 tbsp. arrowroot powder – mixed with a 1/4 cup of water
1 tsp. sesame oil
1 tbsp peanut oil
1 tsp. sugar
Combine pork mince, sesame oil, white pepper, coriander root, garlic, ginger, lup cheong and shiitake in a bowl and mix together well and refrigerate. This can be done at least 2 hours prior if not the day before to help infuse flavour through the mince.
Take the core from an ice berg lettuce and fill the lettuce with cold water, then using the weight of the water gently pull apart into cups and set up on plates.
Pre-heat a large wok or non stick pan until very hot.
Place in peanut oil then add mince mix.
Stir fry the mince for 5 minutes over high heat.
Using a wooden spoon and break up the mince whilst frying so there are no lumps.
Once mince is cooked maintain the high heat add the sugar, water chestnut & spring onion fry for a further 2 minutes.
Next add the cooking wine to deglaze pan followed by the soy sauce and once the mix starts to bubble add the arrowroot mix.
As soon as the mix thickens and becomes glossy, add the lychee, bean shoots and coriander leaves.
Serve immediately in lettuce cups.
To turn into a family dinner for 4, serve with steamed rice & broccoli.
A lovely local person has created a special drink for us for the launch.
'The Fruits of Pollination'
Cocktail/ Mocktail recipe
❤️2-3 tbsp caster sugar, honey or your favourite natural sweetener for (V)
Blitz all ingredients in a food processor, bullet or mortar and pestle till combined to make a syrupy berry purée
❤️45ml of pink gin, per drink (optional)
To make your Berry Gin Spritz
Put crushed ice in your glass. Add pink gin, 3tbs of berry purée top with sparkling water and a squeeze of lime, garnish with a lime slice over your glass.