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 ‘Delight’ at Angove’s for Sea and Vines 2012

Posted on 04/17/12 No Comments

The June long weekend is fast approaching, and with it the Bank SA Sea and Vines festivities. This year Andrew will be guest chef at Angove Vineyards and Cellar Door for their ‘Delight’ afternoon on Sunday the 10th of June.

Guests are invited to relax and unwind with a native inspired three course menu, stunning views and chilled tunes from Ash and Australian Idol finalist Sarah Lloyde.

The delicious menu offerings:

Angove’s Sea & Vines Menu

Entree 

Blue Swimmer Crab & Lemon Myrtle Pizzas from the Wood Oven
Cauliflower & Pepperleaf Soup with a Parmesan Foam
Prawn Tails with Hot’ N ‘Sour Rivermint Shot
Sugar Cured Whiting with Finger Lime “Caviar” & Dill
Oysters with Lemon Aspen Coriander Salsa
Main Course Platters 
Saltbush Dukkah crusted Turkish Wood Oven Bread – local EVOO – Caramelized Bush Tomato Balsamic
Braised Beef Cheeks with Shiitake Mushrooms & Pepperleaf
Parsnip Mash – Gai Larn in Oyster Pepperberry Sauce
Bush Tomato Butter Chicken – Raita – Steamed rice – Pappadums
Wood Oven Roast Winter Vegetables

Dessert
Rich Belgian Chocolate & Muntries Pudding with a Vanilla Bean Strawberry Gum Gelato and Rainforest Tamarind Coulis
If you already have your hand poised for your phone, (it’s understandable). Bookings for the afternoon are essential. Tickets are $65 and include a glass of wine on arrival.
phone: 08 8323 6900, or email mclarenvale@angove.com.au