Day 140 - "Flames Of The Forest" Experience - Australian Rainforest, Queensland - Coconut & Macadamia Mousse w/ Berries & Passionfruit Coulis

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Thusfar, this was the most amazing dining experience I've had in Australia.

In search of a true, Farth North Queensland gourmet dining experience , word of mouth had it that I should not missing out on joining "Flames Of The Forest" evening. (http://www.flamesoftheforest.com.au/) Versus writing my own review of the evening, I will pirate a review written recently by one of FNQ's foodwriting reporters:

"Steeped in the World Heritage gorgeousness of the Daintree Rainforest in Queensland, you'll find Flames of the Forest. Hidden away in a secret valley, it's an experience like no other, a feast for all the senses.

Your evening begins with a bus outside your hotel. Nothing particularly amazing about that, it's true. You get in, you drive for a little while, you park outside a forest, and you get out of the bus. All very mundane. But a little way away, somewhere in the shadows at the edge of that forest, you see a flickering light, then another and another. It's a trail, candle-lit, stretching away before you. On closer inspection, some of the lights are just jam jars with kero and a cotton wool wick but the effect is magnetic.

You follow the trail, as it winds beneath a dense forest canopy, to a Small candle-lit clearing. You arrive to the gentle laughter of some 40 people, a cocktail and a choice of tempting hors d'oeuvres. But don't let your guard down. Not yet. The Flames of the Forest is a night of unexpected surprises.

Just as you're getting complacent, out of the darkness, an Aboriginal man emerges, speaking a musical language you don't understand but, nevertheless, he makes it clear that he is hungry and beckons you to follow, up another candle-lit trail, to another clearing, next to a river that sounds like bamboo chimes in a gentle breeze.

You take a seat in a beautiful marquis, wreathed in fairy lights, its clean white ceiling flushed with red and orange hues. This is the heart of Flames of the Forest, the most unique social experience you may ever attend.

The organisers have been asked many times, but they don't offer tables for just two. Instead, tables seat eight or 10 people and offer a great opportunity to connect with people you've never met before. Phil is your host for the evening, an Aussie larrikin who will charm and welcome you and explain about the trees and the plants — and where the fully functioning bathrooms are. Then it's time to feast on a tropical banquet: an entrée of prawns with native jackfruit (the world's largest fruit) dressing, followed by dinner platters of fragrant fish wrapped in banana leaves, or perfectly cooked chicken or beef, to be shared by everyone.

After coffee, the Creek brothers, Gary and Robert, two local indigenous men who camped and fished in the valley as children, mesmerise with a 30-minute tale from the Aboriginal Dreamtime — an intimate story-telling experience from people whose ancestors once told stories in this very place. The stories relate specifically to the setting, the river and a particular animal, but we can't tell you any more than that. It’s a secret shared only with the fortunate few. What we can tell you is that the finale will resonate with you forever.

Following the story-telling, sit back and listen to the mystical sound of the didgeridoo and a haunting voice against the backdrop of dense foliage and dark night. When the house lights come gently up and dessert is served, it's time for photos and questions and answers and, if you choose, a stroll by the candle-lit river.

Just before you leave, write your signature in the handmade book. For every signature, a tree is planted in its honour, to help sustain the local environment."

Food for the soul ...

The entire menu was rooted in local produce. Every course was delicious (http://www.flamesoftheforest.com.au/dining_Port_Douglas_menu.htm) and the champagne / wine flowed. Dessert was definitely the highlight of the meal. Served in a brandy snap basket, it's pretty impressive to think the chefs were able to create much of our meals on-the-spot in the rainforest (with some advanced preparation, obviously). Here's how you can do it yourself at-home:

Ingredients

Brandy Snap Baskets

1/4 cup/50g unsalted butter
1/4 cup/55g caster sugar
1/4 cup/60g golden syrup
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 tbsp brandy
1 tsp lemon zest
1/4 cup/55g plain flour

Coconut & Macadamia Mousse

1/4 cup Butter, softened
1 (8-ounce) package cream cheese, softened
2/3 cup sugar
1 pint (2 cups) whipping cream
1/2 cup sweetened flaked coconut
1/2 teaspoon coconut extract or vanilla
½ cup finely chopped Macadamia nuts

Passionfruit Coulis

12 Passion fruits
1 Orange
2 ½ ounces sugar

Serve with:

120g Strawberries
100g Blueberries
100g Raspberries
Mint leaves

Method

1 - Brandy Snap Baskets: Place the butter, caster sugar and golden syrup in a saucepan and place it over a moderate heat. Stir it regularly with a wooden spoon until the butter and golden syrup have melted and the sugar has dissolved. Leave it to simmer gently for a couple of minutes then remove it from the heat.

2 - Stir in the vanilla essence, brandy and lemon zest, and then gradually mix in the flour until well incorporated. Set the mixture aside for 15 minutes to cool and become firmer.

3 - To Cook: Preheat an oven to 180°C. Place large spoonfuls of the mixture onto a non-stick or well butter biscuit tray so that you have at least 6, allow plenty of room between each one as they will spread out. With lightly buttered fingers spread the mixture into circles around 5 cm wide. Place the tray in a preheated oven and leave them to cook for 10-15 minutes. You will need to cook them regularly as they will easily burn. The brandy snaps our ready when they have spread out and are a rich golden brown. Remove them from he oven and allow them to cool for 1 minute.

4 - Baskets: Place 6 ramekins or small teacups upside down on a work surface. Carefully remove the brandy snaps from the tray (they should be pliable if they aren't return them to the oven for a few minutes), place them on the upturned ramekin or cup and mould them around it to shape as a basket. Set them aside to harden. When they are set remove them from the mould and store them in an air tight container until ready to use.

5 - Coconut & Macadamia Mousse: Place butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sugar; continue beating until well blended. Increase speed to high. Beat, gradually adding whipping cream, until stiff peaks form. Gently stir in coconut, Macadamia nuts and coconut extract by hand.

6 - Passionfruit Coulis: Cut 12 passion fruits and remove the seeds and pulp and place into a bowl. Extract the juice from 1 orange, removing seeds, and add juice to passion fruit in bowl. Add 2 1/2 ounces sugar and 2 ounces of water and puree in a food processor for 20 seconds. Boil this mixture in a small saucepan for about 2 minutes, skimming the top to remove the froth. Strain through a fine sieve using a ladle for pressure. Cool and cover with plastic wrap and store in refrigerator until needed

7 - To Serve: Place one brandy snap basket in the centre 6 plates or bowls. Place a generous scoop of mousse in each basket and scatter berries in the baskets. Place a mint leaf on top, and place some of the Passionfruit Coulis around each basket. Serve.