Fact Sheets & Video - Hayman Island

Cooking in Paradise!

Strap on your apron, sharpen your knives and roll up your sleeves... for cooking in paradise.

The gateway to The Great Barrier Reef, The Whitsunday's are situated in north Queensland only a one and a half-hour flight north of Brisbane. The Whitsunday's enjoy a tropical climate with daily temperatures varying little from month to month.

If a holiday where you delve into the culinary arts on a tropical island is what you've been looking for then cooking classes and interactive demonstrations on Hayman are a great way to learn about local produce and varied cuisine. The classes are held in Hayman's main kitchen, one of the largest kitchens in the southern hemisphere and provide guests with a fun interactive experience. Hayman Culinary Academy Luncheon Cooking Class

Hone your gourmet skills and indulge in the culinary arts with one of Hayman's Master Chefs to prepare a 3-course wine matched luncheon. The day commences with guests being met by the Chef for coffee, tea and treats from the bakery. Guests will tour one of the Southern Hemisphere's largest kitchens and join a round table presentation of the day's menu. Following an informative instructional cooking class from the Chef, guests will participate in the luncheon preparation before enjoying a spectacular luncheon with Hayman's Sommelier introducing specially selected wines for each course.

Held monthly

11.00am 2.00pm

A$220 per person - Maximum 6 persons

Includes 3-course wine matched menu , arrival drinks, Hayman Culinary Academy apron and Chef's Hat, a 3-hour cooking class with a Hayman Master Chef, recipe booklet, fact sheet and a cooking class photograph as a memento of your Hayman culinary experience.

Hayman Culinary Academy Dinner Cooking Class

This exciting interactive cooking class invites guests behind-the-scenes of a professional kitchen to prepare a 3-course wine matched dinner with one of Hayman's Master Chefs. The evening commences with guests meeting the Chef and touring one of the Southern Hemisphere's largest kitchens before a lively instructional session with our Master Chef. Guests will then participate in the dinner preparation before enjoying a course by course wine matched dinner hosted by the Chef. Hayman's Sommelier will introduce each wine and conduct a tour of Hayman's famous La Fontaine wine cellar.

Held by appointment

6.30pm - 9.30pm

A$240 per person - Maximum 6 persons

Includes 3-course wine matched menu, arrival drinks, Hayman Culinary Academy apron and Chef's Hat, 3-hour cooking class with a Hayman Master Chef, recipe booklet, fact sheet and a cooking class photograph as a memento of your Hayman culinary experience.

Private Hayman Culinary Academy Cooking Class - Lunch or Dinner

Join one of Hayman's Master Chefs for an exclusive interactive cooking class and prepare a 3-course wine matched gourmet feast. Select your favourite dishes or have the Chef design a menu for you. The class commences with guests being met by the Chef for arrival drinks and canapes. A tour of one of the Southern Hemisphere's largest kitchens is followed by a presentation and cookery instruction as the Chef takes you step by step through the preparation and presentation of the menu. Hayman's Sommelier will wine match each course and offer in depth information and a visit to the famous La Fontaine wine cellar.

Held by appointment

Lunch 11.00am 2.00pm

Dinner 6.00pm 9.00pm

A$290 per person - Minimum 4 to maximum 6 persons

Includes 3-course wine matched menu, arrival drinks, Hayman Culinary Academy apron and Chef's Hat, 4-hour cooking class with a Hayman Master Chef, recipe booklet, fact sheet, and a cooking class photograph as a memento of your Hayman culinary experience.

A price supplement may be applicable for selecting your own dishes. Personal menu or dish options require a minimum 48 hours' notice of selections. Prices as at 21/8/09.

The Resort

There's plenty to enjoy on Hayman. 212 rooms, suites and penthouses, each offering dramatic views. Surrounded by coral fringed beaches and the Coral Sea, situated in the magnificent Great Barrier Reef and presenting an array of resort and Reef experiences.

Daily flights take you to Hamilton Island then it's just a relaxing 60 minute transfer to Hayman via a luxury vessel. It is also possible to fly to Proserpine airport and transfer to the island by seaplane or helicopter.

Hayman Island

Great Barrier Reef

Queensland

T: 1800 075 175

www.hayman.com.au

RECIPES FEATURED IN STORY

Mud crab risotto with mascarpone and truffle

Ingredients

600g canaroli risotto rice

80gm schallots, brunoise

3 Cloves Garlic chopped

900ml vegetable stock

Lemon

60gm unsalted butter

400gm mud crab meat

120gm Mascarpone

150ml White wine

60gm Celery fine brunoise

Sea salt

White pepper, freshly ground

60ml extra virgin olive oil

Truffle

Shiso leaves

Method

Prepare vegetable stock. Heat saucepan and add oil and the butter. Add shallots, garlic and bay leaf. Add rice, and stir until rice is transparent with a opal centre. Add wine and stir. Add stock gradually, ladle by ladle, stirring between each ladle, only adding more when the stock has been absorbed. Add butter and mascarpone and then crab. Season to taste. Add crab meat and stir gently. Add extra sock if required, the risotto should be quiet loose. Portion into bowls and shave truffle on top.

Steamed coral trout, spiced Moreton bay bug and tomato masala

Ingredients

4 x 160gm coral trout fillets

400gm ripe roma tomatoes, core removed and diced

200gm onions, finely slices

30gm garlic, finely chopped

30ml vegetable oil

140ml fish stock

30gm red chilli, chopped finley

15gm ginger

280gm Moreton bay bug meat

30gm spice mix

Coriander, shredded

4 Lime leaves

4 ketupat

Micro coriander

Method

Make and incision in the coral trout and insert a lime leaf place in to a fridge until required. Heat pan and add oil, saute onions slowly until lightly browned. Add garlic and ginger and continue cooking. Add chilli and spices and cook out until spices are fragrant. Add tomatoes and cook until the tomatoes have broken down. Add fish stock and cook for a further 10minutes, stirring regularly. Season to taste. Blend masala in a food processor in a separate pan saute the Moreton bay bug meat until lightly browned. Add to the masala with coriander. Steam coral trout in a bamboo steamer. Portion masala in to a serving dish and top with coral trout. Serve with ketupat.

Masala spice mix

Ingredients

1 tblsp ground coriander

2 tsp ground cumin

1/2 tsp ground cayenne pepper

1 tsp ground turmeric

2 tsp ground roasted cumin seeds

1 tblsp amchur powder

2 tsp paprika

1 tsp garam masala