SUMMER DELIGHTS: A delicious serve of Hervey Bay kimchi scallops prepared at Coast restaurant using the famed scallops of the city.
SUMMER DELIGHTS: A delicious serve of Hervey Bay kimchi scallops prepared at Coast restaurant using the famed scallops of the city. Contributed

Spring’s on the menu

WITH the weather unseasonably warm, it's understandable that baked dinners and other winter meals are off the menu for many Fraser Coast families.

Krista Graham, a chef at Hervey Bay's Coast restaurant said she would be helping the venue change its menus in coming weeks, with dishes for warmer weather becoming increasingly popular as the sun continues to shine.

"We are going to have to change the menu again," she said.

Seafood is definitely a popular dish in the summer months and Ms Graham said the venue had offered a marinated reef fish dish on its menu that was extremely popular last year.

Other choices for summer could include Hervey Bay's famous scallops and delicious prawns.

Kimchi scallops

Ingredients

20 Hervey Bay scallops

Garnish

200g Coral Coast Sea Grapes

1 Bunch watercress

Kimchi

½ Wombok

1tbsp salt

1tbsp sugar

10 garlic cloves

75g Ginger

65g Korean chilli powder

30ml Fish sauce

30ml Soy sauce

1tsp Dried shrimp (ground)

2 Spring onions

½ Carrot

Kimchi mayonnaise

3 Egg yolks

1 Egg

1tbsp Dijon mustard

500ml Canola oil

100ml* Kimchi juice

Kimchi apple

2 Green apples

50ml* Kimchi juice

Pickled radish

6 Radish

60ml Rice wine vinegar

125ml White wine vinegar

100ml Boiling water

90g Sugar

2tsp Salt

cucumber

2 Continental cucumbers

Salt



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