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.