Autumn is the time of year when Southern Queensland Country can take your breath away with its beauty. It's all about crisp mornings, bright blue skies, chilly nights that demand a warming fire and drifts of autumn leaves.
Where's southern Queensland country? Well we are talking about towns like Warwick, Stanthorpe, Toowoomba, St George, Roma, Dalby and Kingaroy.
Nature has been generous in this part of the world with a four seasons landscape as well as bounteous local produce. The fine folk of this region are inviting us all to connect with the earth, put our fast forward lives on hold and spend time with loved ones under their southern country stars.
Kate Jones, Minister for Education, Minister for Tourism, Major Events and Small Business, and the Minister for Commonwealth Games was wearing her tourism hat and developing her cooking skills at The Golden Pig for the Southern Queensland Country Breathe Break launch. Kate showed a deft hand with Lamb Pot Stickers (see the recipe below).
Mark and Katrina Ryan were everywhere in the room showing guests how to make their dinner.
Here's the recipe so you can try them yourselves.
Lamb Pot Stickers with Ginger and Shallot Dipping Sauce
For the pot stickers
4 leaves wombok finely shredded1/2 teaspoon sea salt
1/2 teaspoon sugar
300gms lamb mince
1/2 bunch garlic chives chopped
1/2 cup water chestnuts finely chopped
1 tablespoon finely chopped ginger
2 tablespoons light soy sauce
1 tsp sesame oil
1 tsp Shoaxing wine
2 tablespoons corn flour
24 round wheat dumpling wrappers
2 tablespoons peanut oil for cooking
Toss the cabbage with the salt and sugar and leave for 30 minutes. Squeeze the moisture from the cabbage and place in a bowl with the rest of the ingredients and mix well.
Place a small spoonful of filling in the centre of a wrapper and moisten the edges with water. Fold over to make a half moon shape and pleat the sealed edge with your thumb and forefinger. Place on a tray lightly dusted with cornflour and cover with a tea towel.
Cook the dumplings in two batches. Boil for 4 -5 minutes in plenty of boiling water. Remove from the water with a wok sieve, drain well and then tip into a hot fry pan with the peanut oil to colour the base.
For the ginger & shallot dipping sauce
3 tablespoons castor sugar2 tablespoons shoaling wine
2 tablespoons red vinegar
3 tablespoons light soy sauce
1 tablespoon sesame oil
1 1/2 tablespoons peanut oil
2 green shallots finely sliced
2 tablespoons fine julienne ginger
Whisk together the sugar, wine, vinegar and soy sauce until sugar dissolves. Stir in the oils, shallot and ginger.
For more information visit Southern Queensland Country.
Kerry Heaney
Disclaimer: Ed+bK was a dinner guest at the Southern Queensland Country launch.