Discover Next Level Luxury with Mater Prize Home and Sarah Todd!

With its elevated design, prime Gold Coast Hinterland position, and sensational panoramic vistas, Mater Prize Home No. 320 is the definition of next level luxury. Offering a picture-perfect setting from day to night, this showstopping property is the ultimate top-tier entertainer—and who better to demonstrate it in action than celebrity chef, Sarah Todd! Follow along and cook like a master chef as she prepares her delicious Banana Leaf Goldband Snapper with Coconut Rice.

Check it out! 

Banana Leaf Goldband Snapper with Coconut Rice and Chutneys

Recipe Notes:

• Tawa Fry Goldband Snapper (Gold Coast): Locally sourced from the pristine waters just off the Gold Coast, Goldband Snapper is what fine dining chefs call a “dream fish.” It’s firm, flaky, sweet, and takes on a spice crust.

Seafood Ingredients:

• 12 snapper fillets (140–150g each)

Kerala Masala Ingredients:

• 2 tsp Kashmiri chilli powder
• 1 tbsp lime juice
• 2 tbsp coconut oil
• 3 large onions, finely sliced
• 1 tbsp ginger-garlic paste
• 2 sprigs curry leaves
• 2 green chillis, slit
• 3 tomatoes, chopped
• 2 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp pepper
• 1 tsp tamarind paste
• ½ tsp grated jaggery
• Salt to taste 

Method:

1. Prepare the spice paste
   • In a medium bowl, combine:
     • ½ of the turmeric
     • Kashmiri chilli powder
     • Lime juice
   • Mix well and set aside.
2.  Cook the base
   • Heat coconut oil in a pan over medium heat.
   • Add onions and cook until golden and soft.
3.  Add aromatics
   • Stir in the ginger-garlic paste, green chillies, and curry leaves.
   • Sauté until fragrant.
4. Build the masala
   • Add the remaining turmeric, tomatoes, chilli powder, coriander powder, black pepper, salt, and a splash of water.
   • Cook until the mixture becomes thick and jammy, and the oil begins to separate.
5. Finish the masala
   • Stir in the tamarind paste and jaggery.
   • Cook for another 5 minutes.
6. Combine and cool
   • Add the Kerala Masala to the bowl with the turmeric, Kashmiri chilli powder, and lime juice mixture. Stir until fully combined.
   • Let the mixture cool slightly before assembly.

Assembly & Cooking:

• 12 softened banana leaf squares
• Cooking twine or toothpicks
• Extra coconut oil or ghee for brushing

Assembly Method:

1. Prepare the leaf
   • Place a square of banana leaf on a flat surface.
2. Marinate the fish
   • Lightly coat the snapper fillets with some of the masala.
3. Assemble the parcel
   • Spoon 2 tablespoons of the remaining masala into the centre of the banana leaf.
   • Lay a snapper fillet on top, then cover with another spoonful of masala.
4. Wrap and secure
   • Fold the banana leaf into a neat parcel and secure with kitchen twine or toothpicks.
5. Heat the pan
   • Heat a flat skillet or griddle with a little coconut oil.
6. Cook the parcels
   • Cook the parcels for 6–8 minutes on each side, pressing gently to ensure even cooking. Alternatively, bake in a preheated oven at 180°C for 12–15 minutes

Coconut Rice Ingredients:

• 3 cups jasmine rice (uncooked)
• 1 ½ cups coconut milk
• 1 ½ cups water
• 1 tsp salt

Coconut Rice Method:

1. Wash rice and cook with coconut milk, water, and salt until fluffy. 
2. Cool slightly before serving.

Davidson Plum & Tamarind Tomato Relish Ingredients:

• 500g ripe tomatoes
• ¼ cup chopped Davidson plum or 1 tbsp of Davidson plum powder
• 1 onion, finely chopped
• 1 tbsp tamarind paste
• 1 tbsp jaggery or brown sugar
• 1 tsp mustard seeds
• Curry leaves
• Oil for tempering
• Salt to taste

Plum and Tomato Relish Method:

1. Temper the aromatics
   • Heat oil in a pan and temper mustard seeds and curry leaves until fragrant.
2.  Sauté the onions
   • Add onions and sauté until soft and lightly golden.
3. Add remaining ingredients
   • Stir in tomatoes, tamarind, jaggery, and Davidson plum.
4. Simmer the chutney
   • Cook for approximately 10 minutes, or until thick and jammy.
5. Balance the flavours
   • Adjust salt, sweetness, and sourness to taste.
6. Serve
   • Serve warm or at room temperature.

Native River Mint & Coriander Chutney Ingredients:

• 1 bunch coriander
• ½ bunch native river mint
• 1 green chilli
• Juice of 1 lime
• 1 tbsp toasted macadamia or cashew nuts
• Salt, to taste
• Splash of water or coconut water

Mint and Coriander Chutney Method:

1. Blend the ingredients
   • Combine all ingredients in a food processor or blender. Blend until smooth.
2. Adjust seasoning
   • Adjust salt and acidity to taste.
3. Chill and serve
   • Chill before serving as a bright, herbaceous dipping chutney.

An unforgettable dish in an unforgettable setting—that’s the essence of Mater Prize Home No. 320. But this luxurious home is just the beginning! The $5M prize package also includes a Land Rover Defender, a Mercedes GLC 300 Coupe, and a massive $500,000 in gold bullion. Secure your $2 tickets and get in the running to WIN and Live the High Life!

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