Cooking Demonstration- Mod Oz by Executive Chef Brendon Bashford

Ever wonder what it is like to dine in Australia? Well, we might not be able to travel ‘down under’ but we’ve brought you the next best thing! Please enjoy some of the exciting recipes known as ‘Mod Oz‘, brought to you by our Executive Chef of The Sanctuary, Mr. Brendon Bashford.
Guava Mojito ½  cup guava pulp½ cup Thai basil simple syrup8 oz white rum

Muddled mint


Splash soda



Crisp Bread with Dukkah, Zatar and Low country olive oil


Dukkah is an Egyptian side dish consisting of a mixture of herbs, nuts, usually hazelnut, and spices. It is typically used as a dip with bread or fresh vegetables, and eaten as an hors d’œuvre. Dakkah is now becoming popular in some countries outside of Egypt. In Australia several companies now make it in a variety of flavors. It has become popular in the past ten years, probably due to recent Lebanese and Arabic immigration

1 cup Hazelnuts

3/4 cup Almonds

1/2 cup Sesame seeds

3 tablespoons whole cumin seeds

3 tablespoons whole coriander seeds

1 tablespoon coarse sea salt

Roast the Almonds and Hazelnuts in a pre-heated oven (med/high) for about 8 min. Toast the sesame seeds in a pan till golden brown, add little salt at the end. Toast the cumin and coriander seeds in a pan until you can smell their aroma (about 3 mins) .Grind the cumin and coriander seeds in a coffee grinder. Blend the almonds and hazelnuts in a food processor until they are like a coarse powder. Then add the rest of ingredients including sesame seeds and blend together for another few seconds. Enjoy with bread (grilled pita) dipped in olive oil, or sprinkled on rice etc.


It is a condiment made from the dried herb(s), mixed with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East.



Rare Thai style beef salad with local baby tomatoes

Hot and spicy Thai salad of rare filet, Thai and Australian salad ingredients with a nam jim dressing. The nam jim can be really hot but if the sweet, sour, salty and hot flavors are in balance it will be acceptable to even the most sensitive of palates.

Dressing ( nam Jim-Thai/nuoc cham-Korean)

1 garlic clove thinly sliced

2 birds eye chilies, deseeded, sliced thin

1 tables spoon palm sugar

2 tablespoon lime juice

3 tablespoon water

3 tablespoon fish sauce

Pound chilies & garlic in a mortar & pestle into a fine paste, add sugar to blend. Slowly add other ingredients to blend.

Nam Jim, the ubiquitous Thai salad dressing is used to dress all manner of salads, most famously in the west, Thai beef salad. Balance is achieved when four main flavors (hot, sour, sweet and salty) mix in harmony, none dominating. The heats of chilies, sweet, sour and salty combine, and to increase a single flavor is not just a case of adding more of that ingredient. It has to be subtly blended so that no one flavor is overwhelming.

1 10 oz strip steak

1 pkt cherry tomatoes, halved

1 lettuce, leaves torn into pieces

1 cucumber, halved lengthways, thinly sliced diagonally

1 red onion, sliced

2 long fresh red chilies, halved, deseeded, thinly sliced lengthways

1 bunch fresh mint, leaves picked, large leaves torn

1 bunch fresh cilantro, leaves picked

1 bunch fresh Thai basil, leaves picked, large leaves torn

55g (1/3 cup) toasted peanuts, coarsely chopped

4 kaffir lime leaves, center veins removed, finely shredded

Season & grill steak to rare-medium rare, allow to rest. Place the lettuce, tomato, cucumber, onion, chili, mint, cilantro, basil, peanuts and lime leaves in a large bowl. Add sliced beef to the salad. Drizzle with dressing and gently toss to combine. Serve immediately.



Lemongrass steamed grouper, grapefruit & coconut puddle

Grapefruit & coconut puddle.

1 knob sliced ginger

1 onion sliced
½ cup white wine

1 cup grapefruit juice

4 cups coconut milk

Sautee off without color ginger & onion, deglaze with white wine. Add grapefruit juice & bring to a boil. Add coconut milk & reduce.

Steam grouper over water scented with lemongrass, garnish with sauce & baby vegetables.



Wattle seed pavlova, ginger steeped berries

Wattle seeds are the edible seeds from any of the 120 species of Australian Acacia that were traditionally used as food by Australian Aborigines and they were eaten either green (or cooked) or dried (and milled to a flour) to make a type of bush bread. Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, availability, and low toxicity. Due to its low glycemic index, it is also often incorporated into diabetic foods.

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside. The major difference between the pavlova and a large meringue is the addition of corn flour, which results in the pavlova having a crisp and crunchy outer shell, and a soft, moist marshmallow-like center, unlike meringue which is usually solid throughout. The consistency also makes the pavlova significantly more fragile than meringue. Because the Pavlova is notorious for deflating if exposed to cold air, when cooking is complete it is left in the oven to fully cool down before the oven door is opened.