Chef and restaurateur David Campbell of Hungry Duck, Berry and Wharf Rd Restaurant & Bar, Nowra, and Sydney Morning Herald Young Chef of the Year 2013 and head chef of Eschalot, Berrima Nick Gardner, have both jumped at the opportunity to create six modern recipes.
APIA Chairperson Grant Delves said each chef would use their culinary expertise to create a breakfast, lunch, entrée or canapé, main, dessert and a snack containing Australian prunes.
“We want consumers to know more about Australian prunes and the unlimited ways they can be used in everyone’s diet,” Mr Delves said.
“Prunes are one of the most versatile fruits available, they have a high natural sugar content making them a good substitute for refined sugar, they’re a great source of potassium, calcium and iron, and are low in sodium.
“Australian prunes are cholesterol and fat-free, high in fibre, have a higher level of antioxidants than most fresh berries, and they assist in maintaining normal blood pressure and heart function and help to promote bone health and mental health.”
Mr Delves said the chefs’ dishes would incorporate prunes in a variety of ways to highlight how they could be used in all aspects of cooking.
“David and Nick are currently working on their recipes, which will be shot by professional food photographer Lean Timms, and presented by professional artist, curator and stylist Lisa Madigan,” he said.
“Following the photo shoot this month, the recipes will be shared via APIA’s website, social media channels, and on recipe cards at upcoming Good Food & Wine shows so people can try the dishes at home.”
For more information:
Grant Delves
APIA
Tel: +61 0427 630 548
rgdelves@bigpond.com.au
www.ausprunes.org.au