Fair Dinkum Honest An Aussie Barby In Singapore

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Fair Dinkum! An Authentic Aussie BBQ in Singapore


Summary

"Put another shrimp on the barbie" isn't just an Aussie saying anymore. Now, visitors in Singapore can experience this culinary delight firsthand.

An Aussie Touch in Singapore


The Singapore Marriott Hotel has introduced the Pool Grill restaurant, a trendy spot offering fresh and modern cuisine. Leading the kitchen is Chef Harry Callinan, recently arrived from Hunter Valley, New South Wales, Australia.

A Culinary Oasis


Chef Harry's passion for food shines as he crafts delicious and innovative dishes. The Pool Grill's menu echoes the serene vibe of the hotel’s pool terrace, offering a refreshing range of dishes. Guests can enjoy options like invigorating gazpacho, a succulent John Dory fillet, or a classic pasta. Highlights include the Oriental Seafood Salad with palm hearts and lychee, Grilled Swordfish Fillet, Bouillabaisse, and Baked Rock Lobster tail with melted lemon butter.

Recipe Spotlight: Barbecued Snapper Parcels


Ingredients

- 1 snapper fillet
- 1 red onion
- 1 tomato
- Juice of 1 lemon
- 1 bunch fresh basil (or store-bought pesto)
- 7 Tbsp. butter
- Sea salt
- Black pepper
- Aluminum foil

Instructions

1. Place a sheet of aluminum foil on the counter and spread with a bit of butter.
2. Lay the snapper fillet on top and season with salt and pepper.
3. Thinly slice the tomato and red onion, placing them over the fish.
4. Blend the remaining butter with basil using a mortar and pestle or blender.
5. Add the basil butter over the fish, squeeze half a lemon on top.
6. Close the foil into a parcel, leaving space for steam to circulate.
7. Cook on a hot BBQ for 5 minutes, then move to a cooler area for another 5 minutes.
8. Serve directly on a plate, being careful of the steam.

Enjoy a taste of Australia right in the heart of Singapore!

You can find the original non-AI version of this article here: Fair Dinkum Honest An Aussie Barby In Singapore.

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