Tuckeroo Food Service Products

Andrew Fielke

Consulting & Guest Chef

Incorporating Tuckeroo Food Service Products

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  • Barramundi & Chermula Paste with Cous Coous - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Braised Wallaby Shanks with olives and Bush Tomato - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Bush Tomato Fettuccine - Andrew Fielke - Australian native food consulting chef  - Tuckeroo Food Service Products
  • Carpaccio Kingfish with Citrus Caviar & Sea Parsley oil - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Desert Lime Coconut Tart
with Sorbet - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Anise Myrtle Chocolate Mousse
with Crostoli - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Wattle Seed Pavlova
& Davidson Plum Sorbet - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Carpaccio of Kingfish with
Finger Lime Caviar & Tobiko - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Fennel & Cracking Salad - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Lamb Shanks
with Root Vegetables & Wild Thyme - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Twice Baked Goats Cheese Pepperleaf Souffle - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Barramundi & Asparagus Roulade
with Sea Parsley & Davidson Plum Sorbet - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Apple Muntries Flan with Finger Lime
& Apple Salad - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Anise Myrtle Chocolate Mousse
with Crostoli - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Kangaroo Fillet Polenta
& Quandong Chilli Glaze - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Sweet Potatoe
& Warrigal Cnocchi - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Strawberry Gum Chocolate Truffles - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Roast Pumkin & Fetta Tartlet
with Tomatoe Rivermint Dressing - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Muntries & Date Pudding - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products

Andrew to be Island Hopping, at the Kangaroo Island Cup

Posted on 02/05/12 No Comments

The Coopers Kangaroo Island Cup, running from the 17th to the 19th of February at the Cygnet River Racecourse, is set to be a hit again in 2012.

Andrew will be travelling over to Kangaroo Island for the annual race meeting as guest chef for the Sealink and Coopers member tents. Andrew will be making dishes using native Australian ingredients for the 300 plus diners.

The menu Andrew has devised is made up of three parts, Under Starters Orders, Down the Straight and The Final Leg.  The race-themed menu includes mouth-watering offerings such as, Kangaroo Fillet Mignon with a native KI Currant Glaze, Sweet Potato Cous Cous Salad, and for dessert, KI Muntries and Cinnamon Massini, with Chocolate and Emu Bay Lavender Sauce.

For more information on the event, and for great tips on where to stay and other activities whilst on the island visit the best of KI.