Victoria Park

Herston Road,
Herston QLD 4006

PO Box 256
Royal Brisbane Hospital PO
Herston, QLD 4029

P: 3252 0666
F: 3257 2552

Wedding Expos in 2010

Queensland Brides Expo

Date	8th - 10th October 2010
Times	Friday 5:30 - 9pm
	Saturday 10am - 4pm
	Sunday 10am - 4pm
Fashion Parades	Saturday + Sunday 11:30am & 2pm
Where	Brisbane Convention & Exhibition Centre
	Merivale St, South Brisbane
Stand Number	72

Queensland Brides Design Awards

When	Friday, 8th October from 6pm
Where	Brisbane Convention & Exhibition Centre
	Merivale St, South Brisbane
	Held at the QLD Brides Wedding Expo on the catwalk inside Hall 4
	http://www.queenslandbrides.com.au/events/designAwards/

STUDENT NIGHTS

Why not treat yourself to a fun filled night with friends at student prices? Every Wednesday night after 6:00pm students can enjoy $15 pizza and drink specials at the Caddy Shack Bar and Cafe, 2-4-1 putt putt and free bucket of balls upgrade on the driving range.

The first Wednesday of every month is promo night with live DJ, promo girls and prizes to be won!

View student night flyer here

AUGUST / SEPTEMBER Newsletter

Russell Santos | Caddy Shack Bar Manager

I’ve always dreamt of combining my interest in one neat package and so it happens this role as Bar Manager at Caddy Shack Restaurant -Victoria Park Golf Complex & Function Venue is like “living the dream”. It fits like a glove as I’m passionate about Food and Wine appreciation, Cocktail Mixology, providing & experiencing quality fine dining service, operating restaurant and functions venue and most importantly Golf.

I bring over 15yrs experience in the Hospitality and Tourism Industry working extensively throughout the world. Starting at the Hilton International and Stamford Plaza Brisbane where my foundations developed creating the stepping stones to join other five star Hotels in London and Edinburg. From there, I set off working on Cruise Ships with the Royal Caribbean International where I travelled to Helsinki in Finland joining a brand new ship on its maiden voyage to Miami in Florida. Then it was cruising around the Caribbean Islands, Bahamas and Mediterranean Seas. Some of the more unusual places the ships have taken me include Reykjavik in Iceland, Azores Island, Shetland Islands in Scotland and Newfoundland & Labrador in Canada. Working as a Head Waiter on board allowed me to interact and appreciate the many different people, cultures and places the world has to offer.

I first became Bar Manager on the Orient Express’s “Great South Pacific Express Train” (GSPE), a luxury train catering for international and local high end clientele. The GSPE travelled from Brisbane to Cairns via the Great Barrier Reef Tour as well as Brisbane to Canberra via the Hunter Valley, Sydney and Blue Mountains. An opportunity to travel with my golf clubs whilst working in a high level customer service environment. Quirky fact about me; I once served Her Majesty the Queen her favorite drink, Dubonnet on ice, as well as lunch on board the GSPE during a special visit to Cairns - Kuranda.

Thank you for your time reading my spiel and I hope to see you all at the Caddy Shack!

Cheers,

Russell Santos

Melbourne Cup @ the Marquee

Date	Tuesday 2nd November
Times	11:00am - 3:00pm
Where	The Marquee - Victoria Park Function Venue, Herston Rd, Herston
Cost	$140 all inclusive package
Dress	Racewear / Cocktail
	Download Flyer Here

Signature Dish

David Stoddart | Head Chef at Victoria Park Function Venue

Tiger Prawn and Avocado Tian with Red radish salad and chilled watercress shot

Ingredients (Tiger Prawn and Avocado Tian with Red radish salad)

2 kg fresh cooked and peeled tiger prawns
4 ripe avocadoes
½ lemon
2 gms chopped dill
Mayonnaise to bind (we use kupi which is a Japanese soy bean mayonnaise which can be bought from most supermarkets)
Zest of 1 lemon
Salt and pepper to taste
4 red radishes
1 tablespoon mirin
1 teaspoon grated light palm sugar
20 gms finely chopped ginger
Juice of 1 lime
4 punnets of micro herbs - we suggest baby coriander, watercress, parsley and shizo

Method

Marinate finely sliced radishes in the ½ the mirin, ginger, lime and palm sugar, let sit for at least 4 hours to infuse the radish.

With the same marinade mixture, separate tiger prawns, giving 2 per person for the top of the tian, marinate these for added flavour.

Blend the remaining prawns in a food processor on the pulse setting and blend down to a finely chopped consistency (be careful not to make a fine puree).

Take these out and combine lightly with the mayonnaise in a bowl, add zested lemon and season.

Also in the food processor blend the avocado to a puree, add lemon juice and season.

To assemble in a 4 cm individual ring, layer the prawn mixture with the avocado puree and finish with a final layer of avocado. Sit two prawns on top. Place this on top of a flower style formation of the radish. Serve chilled watercress soup in a 40 ml shot glass and drizzle with oil.

Garnish with a small bunch of micro herbs.

Ingredients (Watercress Shot)

2 bunches English medium watercress
300g garden peas
400g vegetable or white chicken stock
100ml pouring cream
10ml Lemon infused extra virgin olive oil
salt and fresh cracked black pepper to taste

Method

For the best results chill the chosen stock to the boil before you blend the peas and watercress. Weigh the peas and put them directly into a food processor. Season with the salt and cracked black pepper.

Blend the peas for approximately 60 seconds. Scrape the sides down and mix again. Add the stock, and mix till combined. At this stage then add the 2 bunches of watercress and blend till smooth.

Add the pouring cream, adjust the seasoning if needed. Blend the soup for 1 minute on medium speed.

Then pass the soup through a fine sieve to remove. Pour the soup into shot 40ml shot glasses. Drizzle with a light lemon infused Extra Virgin olive oil. Makes approximately 15 shots.

Download David's Recipe here

Connect with us to keep updated with all that is happening