Elevated Entertaining with Star-Chef Sarah Todd

Welcome to Mater Prize Home No. 320, nestled high in the lush Gold Coast Hinterland. Boasting a chef’s kitchen, expansive indoor-outdoor dining, and panoramic views of the iconic Gold Coast skyline, this architectural showstopper is an absolute dream for entertainers. Our favourite celebrity chef, Sarah Todd, stopped by to put the gorgeous kitchen and entertaining spaces to the test, starting with preparing her delectable Jungle Book Cocktail and Spiced Moreton Bay Bug and Green Mango Betel Leaf appetiser. 

Check it out! 

The Jungle Book Cocktail/Mocktail

Recipe Notes: 

• Inspired by Kerala forests and tropical Queensland
• Flavour Profile: Lush, green, tropical with herbal depth
• Mood: A mini rainforest adventure in every sip.

Cocktail Ingredients:

• 45ml white rum or 60ml Pandan coconut cordial
• 30ml Fresh pineapple juice
• 1 Kafir lime (torn)
• 20ml toasted coconut syrup (recipe below) or simple syrup and coconut extract
• 1 tbsp soaked basil seeds
• 5 ml finger lime pearls
• Splash of soda water
• Ice

Garnish:

• Banna Leaf
• Spiced puffed rice 
  • Spiced with: 
    • Red chilli powder
    • Chaat Masala

Toasted Coconut Syrup Ingredients (Recipe from Top Shelf Distillers):

• ¾ cup water
• ½ cup sugar
•  ½ cup unsweetened shredded coconut

Toasted Coconut Syrup Method:

1. Toast Coconut
   • Heat a dry saucepan over medium-high heat and add in unsweetened shredded coconut.
   • Stir constantly to ensure it is browning evenly.
   • Continue stirring until the coconut is a dark golden brown.
2. Make Syrup
   • Add water to the pan with the toasted coconut
   • Stir to ensure the water is evenly distributed.
   • Turn off heat.
   • Add sugar.
   • Stir until sugar is entirely dissolved.
   • Remove from heat and let rest for 30 minutes.
3. Strain and Chill
   • Strain out the coconut solids with a fine mesh strainer, pressing the coconut to remove any remaining liquid.
   • Transfer to an airtight container (glass works best) and then refrigerate.

Cocktail Method

1. Mix the cocktail
   • Combine all cocktail ingredients in a shaker with ice.
2. Shake and serve
   • Shake hard, then strain over fresh ice in a Collins glass.
3. Add soda
   • Top off the drink with soda water.
4. Prepare the garnish
   • Roll a small cone from a banana leaf and fill it with puffed rice.
   • Serve the cone on the side as a garnish.

Spiced Moreton Bay Bug & Green Mango Betel Leaf

Recipe Notes:

• A mini rainforest parcel of seared lobster, spiced coconut, and green mango (or papaya), wrapped in a betel leaf and kissed with South Indian sunshine.

Ingredients (Makes 12 Canapés)

Lobster Filling:

• 600g cooked Moreton Bay bug meat
• 1 small green mango or papaya, finely julienned
• 1 tbsp fresh grated coconut or toasted desiccated coconut
• 1 tbsp roasted cashew nuts, crushed
• ½ tsp mustard seeds
• 6–8 curry leaves
• 1 green chilli, finely chopped
• ½ tsp turmeric
• ½ tsp Kashmiri chilli powder
• 1 tsp coconut oil
• Salt, to taste

Tamarind, Jaggery & Fish Sauce Dressing

• 2 tbsp tamarind water (thin tamarind pulp)
• 2 tbsp grated jaggery or palm sugar
• 2 tsp lime juice
• 2 tsp fish sauce
• Pinch of salt

To Serve

• 12 fresh betel leaves
• Finger lime
• Toasted coconut flakes

Method

1. Make the dressing
   • In a small pan, simmer tamarind water and jaggery until slightly thickened.
   • Remove from heat and stir in lime juice, fish sauce, and a pinch of salt.
   • Let cool completely.
2. Temper the aromatics
   • Heat coconut oil in a small frypan.
   • Add mustard seeds and let them crackle.
   • Add curry leaves, green chilli, turmeric, and Kashmiri chilli powder.
   • Sauté briefly until aromatic.
3. Prepare the bug mix
   • In a mixing bowl, combine diced bug, green mango or papaya, coconut, and crushed cashews.
   • Add the tempered spices and drizzle over the dressing.
   • Toss gently to combine.
   • Adjust seasoning to taste—it should be tangy, spicy, and full of texture.
4. Assemble the canapés
   • Lay out the betel leaves.
   • Place a spoonful of filling in the centre of each leaf.
   • Top with finger lime pearls.

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