A celebration of coastal provenance and culinary wellbeing
Coastal Australian cuisine isn’t just about taste—it’s about experience, and there’s something poetic about cooking in the Tweed. The salt in the air, the hum of the hinterland, and the abundance of extraordinary local produce all conspire to remind us that food truly is medicine.
The cuisine mirrors the lifestyle of the coast, valley, and waterways: fresh air, casual sophistication, and a deep respect for natural resources. It also aligns beautifully with my philosophy of “food as medicine,” emphasising nutrient-dense, minimally processed ingredients.
Images @sabinebannard for @savourthetweed
For my recent Food as Medicine: Garden to Table masterclass at Savour the Tweed, I wanted to create a dish that embodied this philosophy — a recipe that celebrates sustainability, sensory pleasure, and regional connection.
This recipe is a nod to nostalgia and the classic Australian prawn cocktails I grew up with. It’s a dish that captures the local terroir of the Tweed—celebrating seafood, botanicals, and the philosophy that food isn’t just fuel, it’s medicine.
‘flathead lobsters’ in other parts of the world. Image
The Star Ingredient: Australian Bay Lobster
The hero of this dish is the Australian Bay Lobster, sourced from Australian Bay Lobster Producers, a sustainable aquaculture company right here in the Northern Rivers. Known scientifically as Thenus australiensis, this slipper lobster thrives in pristine coastal waters and is cultivated with innovation and care.
What sets this lobster apart is its texture — tender yet meaty — and a subtle sweetness that reflects its pure environment. The company’s focus on land-based, low-impact aquaculture makes it a leader in responsible seafood production. It’s a perfect representation of how we can enjoy luxury ingredients while still honouring our ecosystem.
Local Spirit, Tropical Lift
To complement the lobster’s delicate flavour, I’ve paired it with Husk Coconut Rum, produced just a few paddocks away in Tumbulgum. Its smooth tropical notes mingle beautifully with lime and smoked salt, creating a refreshing yet sophisticated cocktail-style dish. A drizzle of macadamia oil ties everything together — a nod to the rich agricultural heritage of our region.
The result is a dish that’s light, bright, and brimming with vitality — a perfect example of culinary medicine: nutrient-dense, minimal intervention, and deeply connected to place.
Australian Bay Lobster with Husk Coconut Rum
- Total Time20 minutes
- YieldServes 2
For our Garden to Table session at the Food as Medicine masterclass, we’re honoured to feature Australian Bay Lobster, harvested on the Northern Rivers and grown with sustainability at its heart. Paired with Husk Coconut Rum, fresh limes, micro-greens and macadamia oil, this dish captures the local terroir of the Tweed—celebrating seafood, botanicals and the philosophy that food isn’t just fuel, it’s medicine.
Ingredients
300g Australian Bay Lobster (cut 1/2 medium, cooked, frozen wild)
50 mL Husk Coconut Rum (+ extra for styling)
3–4 limes (juice + garnish)
2 small red shallots
1 small red chilli
1 small bunch coriander
Micro herbs – lemon balm or baby shiso
Pinch Olssons Red Gum Smoked Salt
Drizzle macadamia oil
2 tsp finger lime pearls, fresh or frozen
Instructions
- Cut the lobster meat into 2–3 cm chunks, ensuring clean, even pieces for a perfect bite.
- In a mixing bowl, toss the lobster with fresh lime juice, a pinch of salt, and 25–30 mL Husk Coconut Rum. Cover and marinate in the fridge for 15 minutes—just enough for the citrus and rum to gently kiss the lobster.
- Finely slice shallots and red chilli, and roughly chop coriander. Keep textures delicate so they layer beautifully with the lobster.
- In martini or other serving glasses, layer the lobster, then scatter the shallots and chilli evenly. Drizzle with macadamia oil, add a few drops of Husk Ink Gin for aromatic lift, and finish with fresh micro herbs or shiso leaves for a vibrant, herbaceous note.
- If available, add finger lime pearls, if using, and serve immediately to maintain freshness and the lively contrast of citrus, rum, and aromatics.
- Prep Time: 20 minutes
- Category: Seafood
- Method: Salad
- Cuisine: Modern Australian
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