CORPORATE DINING
GASTRONOMER ’ S GUIDE
Sanjay Singh , executive chef at Kingfisher Bay Resort on in K ’ gari / Fraser Island , shares the delicious details of his signature dish
THE DISH
Island-side Penang Duck Curry
Combining incredibly tender slowcooked confit duck legs with the authentic Penang curry fragrances of lemongrass , kaffir lime and coconut , this selection is arguably the island ’ s top choice twilight delight . Be sure to pair it with fine sharables like mapo tofu , tuna tataki … And save room for coconut ice cream or custard bao buns – very indulgent !
THE RESTAURANT
Dune Restaurant
Kingfisher Bay Resort provides a wellrounded Queensland island getaway with well-curated culinary journeys immersed in World Heritage-listed paradise . And its latest offering , Dune Restaurant , takes guests through an aromatic , Asian fusion adventure . Expect sweet , salty and spicy selections – you ’ ll find decadent dumplings , fragrant curries and sizzling stir fried meats as well as noodle dishes packed with authentic flavours .
THE CHEF
Sanjay Singh
Originating from New Zealand with Fijian-Indian heritage , Sanjay has more than 30 years of culinary experience . In that time , he has developed a passion for creating Asian , European and Pacific Island specialities . Based on his multicultural experience on both a personal and professional level , Sanjay ’ s goal at Kingfisher Bay Resort is to create a new islandstyle flavour , incorporating the cuisines of the Asian and Western worlds . S
Our thanks to Sanjay and Kingfisher Bay Resort , K ’ gari / Fraser Island : kingfisherbay . com
Winter Issue 2023 | Executive PA 47