Seniors Food and Wine

Welcome to the About Seniors Seniors Food and Wine page.
Enjoy our recipes, updated weekly and don't forget to check out our Wine Search page! Our Main Meals page has the largest selection of food with categories such as Beef, Chicken, Lamb, Pork, Seafood, Meat-Free Food and Other meats.

If you are looking for something a bit Sweet, our Cakes and Desserts page features a Chocolate Pudding to die for! The Noodles and Pasta page has some great noodle dishes, and features a delicious Tuscan Potato Gnocchi. If your looking to host a party or just have a couple of friends around, our Party Foods page has a large variety of recipes ranging from Salt and Pepper Calamari to Bruschetta with Tomato and Basil.

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Seniors discount at Sydney Harbour Marriott

Enjoy a 15% discount for your festive season celebration at Icons seafood buffet lunch which includes traditional Christmas fair with all the trimmings and bon bons.

Or stay the night and save 20% off the best available rate!

Located within the Sydney Harbour Marriott on Pitt Street at Circular Quay, Icons Brasserie is a relaxed, contemporary restaurant. Enjoy our renowned buffet lunch serving fresh king prawns, oysters, smoked salmon, seven hot dishes, a huge selection of salads and our live cooking station. And there’s no better way to finish than our sumptuous dessert buffet!

To compliment lunch, we also offer an ‘Australian Wine Buffet’ with a sample of red and white wine varieties by the glass as well as sparkling wines. The ‘Australian Wine Buffet’ allows you to match your preferred style of wine with your choice of food from the buffet. The wine buffet is an additional $19 per person. Buffet lunch available Monday to Friday and reservations are recommended.

Why not make a night of it with a Special Seniors Rate for accommodation - 20% off best available rate of the day.

Please call (02) 9259 7330 to make a reservation or for more information, visit Sydney Harbour Marriott

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Chef Andreas’ Life Choices

Chef Andreas’ Life Choices:

Name: Andreas Donnerbauer

Born: Munich, Germany, 1971

Memories: Cooking with Mum & Nana for special occasions when I was a kid.

School: I was good at maths

Turning Point: In Year Nine we started our career planning and I was told that hospitality would also be an avenue which could be good for me…

What Happened Next: I went home and asked my mum about her advice and she told me all the good and the bad, as she and my grandmother had their own little deli (take away shop)

Next Steps: After training I was apprenticed to a Munich Restaurant called Kreitmair, Kerferloh.

Career Path: Sheraton Hotels in Munich and London, Hilton Munich, Robinson Club, Canary Islands and Apuglia in Italy, next stop Zurich. In 1997: I arrived in Australia with dive equipment, a suitcase and a laptop …

Big Break: Becoming Senior Sous Chef at the Four Seasons (Then called the Regent) Hotel, Sydney. I stayed with the Four Seasons group for seven years – including stints in the Caribbean and Hawaii.

Right Now: I have just been appointed Executive Chef at the Sydney Harbour Marriott Hotel in Circular Quay, where I am responsible for the day-to-day running of the whole kitchen operation which includes room service, banquets, conferences, and the Icons Brassiere.

How I will make my mark: These are early days, but I think it is time to reintroduce more “homestyle” food… this is what I think the customer enjoys most.

How I keep learning: I love reading the books of “elite” chefs such as Charlie Trotter, Marco Pierre White, Alain Ducasse and Gordon Ramsay.  When I came to Australia, I was inspired by chefs such as Serge Danserau, Kylie Kwong, Stefano Manfredi and Tetsuya Wakuda.

My Secret to successful cooking: Use fresh ingredients and keep it simple…

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Alan’s Apricot Chicken

A family favourite in most households around Australia, Alan’s version of Apricot Chicken is simple to make and delivers on flavour!

Ingredients
500g chicken breast pieces
1 small onion
800ml tin of apricot nectar
45g packet of chicken noodle soup
400g tin of carrots, drained
50g cashews

Method
Finely slice the onion and cook until soft and remove from heat. Remove the fat from the chicken breasts and slice into thick strips and place in a casserole dish. Add all the other ingredients including the onion, and mix together. Place in the Microwave and cook for about 20 minutes on high. Serve on a bed of rice or with steamed greens!

Tastes great even when reheated!

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Warm and spicy winter curry

Use your homegrown vegetables to make David’s Winter Vegetable Curry, it’s cheap, easy and nutritious.

Ingredients
1 small swede
1 dessert apple
2 sticks celery
250g cauliflower florets
1 large potato1 leek
1/4 green capsicum
1 small onion
100g mushrooms
1 carrot
3 teaspoons curry paste
25g plain flour
150ml vegetable stock
1 teaspoon lemon juice
1 bay leaf
2 tablespoons sultanas
125g natural yoghurt
2 tablespoons olive oil

Instructions
1. Peel, slice and dice vegetables and apple to your preferred size.  The larger they are, the longer they’ll take to cook.
2. In a large pan, heat the oil and sauté all the vegetables and the apple.
3. Stir in the curry paste and flour and cook for three minutes, stirring continuously.
4. Stir in the stock and bring to the boil.
5. Add the lemon juice, sultanas and bay leaf.  Cover and simmer for about 30 minutes.
6. Stir in the yoghurt, warm through and serve with brown rice and naan bread

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Lime and Ginger Fish Parcels

Steamed in their own juices, Lucy’s Lime and Ginger Fish Parcels are quick and easy to make and a low-fat way to enjoy your protein!

Ingredients
4 white fish fillets
1 teaspoon fresh ginger, finely sliced
4 kaffir lime leaves, finely shredded
4 shallots, thinly sliced diagonally

Method
1. Preheat oven to 1800C
2. Place each fillet on a square of baking paper and top with the lime leaf and ginger.
3. Gather corners together and twist to enclose
4. Place parcels on a tray and bake in the over for about 15 minutes, just until fish is cooked right through.
5. Unwrap and garnish with shallots
6. Serve with steamed Asian greens and brown rice.

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Oysters Kilpatrick

Oysters are one of those delicacies that you either love or hate. Debbie’s delicious recipe for Oysters Kilpatrick will have you in the mood for love, or just happy to have enjoyed!

Ingredients
12 oysters, shucked
3 bacon rashers, finely chopped
2 tablespoons fresh breadcrumbs
1 tablespoon parmesan cheese
1 tablespoon Worcestershire sauce
4 tablespoons double cream
lemon wedges, to serve

Method
1. Heat a frying pan and add the bacon. Fry gently in its own fat until browned, then add the breadcrumbs and brown them briefly.
2. Mix the Worcestershire sauce with the cream and divide it between the oysters.  Season with salt and pepper to taste
3. Top each oyster with some of the bacon and breadcrumb mixture and finely grated parmesan cheese
4. Grill until brown and crisp and serve with lemon wedges.

Serve with a chilled Sauvignon Blanc or a pint of Guinness!

Never shucked an oyster before? Watch our video on how to get those slippery little suckers open!

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Drew’s Deliciously Healthy Mushroom & Barley Soup

As a rich source of beta-glucan soluble fibre, barley can help improve heart health, glucose levels and immune system function, a great addition to this delightful winter warmer.

Ingredients
· 400g fresh mushrooms, cleaned and sliced
· 1 large carrot, sliced thin
· 1 large onion, sliced
· 1 stalk celery, sliced
· 1/2 cup pearl barley
· 4 cups chicken broth
· 1 & ½ cups beef broth
· 1 bay leaf
· 1/2 teaspoon Italian seasoning
· Salt and pepper to taste
· Few drops of Tabasco sauce or other type of chilli sauce (Optional)

Method
In a medium pot, saute the mushrooms, carrot, celery and onion, in a small amount of chicken broth. Cook on medium heat for about eight to ten minutes until most of the moisture has cooked out of the mushrooms. Add the beef and chicken broth and give a good stir. Bring back to a boil. Now stir in the spices, bay leaf and barley and bring to a boil. Now reduce heat and simmer for 45 minutes or until barley is cooked and tender.

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Top Ten Comfort Food recipes of 2008

It’s a fact of life that we need to eat to survive, so AboutSeniors have put together a handy guide to our top ten most popular recipes, as visited by you, our subscribers. Simply click here and we’ll send you our Top Ten Comfort Food recipes of 2008 in a handy PDF for you to download and keep or share with a friend.