Ever wondered what culinary foam is? Culinary foam is formed by trapping bubbles into a liquid and is used to create a lightly flavoured and textured sauce with an aeration, where air is circulated through the mixture to create an ingredient that is more than flavour, it has an aesthetic appeal as well. Our current entree of Moreton Bay bug, apple, almonds, beach greens, and lilly pilly created by Executive Chef Josue Lopez is available at the GOMA Restaurant and has this foam as its signature.
The dish of locally caught shellfish is slowly poached then torched. The apple and almonds are a slightly unusual accompaniment but enhance the underlying tones of the bug meat. Beach greens add the saltiness and lilly pilly a bite of acidity.
The accompanying foam is made using cream, freshly squeezed apple juice and almond milk, shellfish stock and oil to create the light sauce that brings the dish together.
The foam is a balance of ingredients that make up the base sauce, this is created by adding juice, milk and stock to even out the flavour. Once the ingredients are brought to the boil, the cream is added then taken off the heat. The shell fish oil is added to the mixture and then blended using a stick blender. When ready the foam is spooned delicately onto the plate to accompany the Moreton Bay bug.
The GOMA Restaurant, GOMA Cafe Bistro and QAG Cafe use seasonal local produce with a menu inspired by the art on display. Our Executive Chef is committed to showcasing the best Queensland produce, using sustainable and organic ingredients wherever possible.