Have you ever receive the best piece of travel advice from someone at the servo or the local pub? Well, it turns out that locals do know best…and a new Queensland start-up is proving it!
Localyokl is a new tour company that connects real locals with visitors wanting a unique and authentic experience. Whether you’re interested in chasing waterfalls, painting, wakeboarding, cooking, surfing or photography, (just to name a few), almost anyone can sign up to turn their hobby into a business. Visitors can book over 150 Queensland experiences through the website.
Julie Frost is a furniture designer by day…but she’s also a food fanatic! She’s turned her passion for cooking into an experience that she can share with Gold Coast visitors. Julie offers a Seafood Masterclass Experience through Localyokl. Her cooking class takes guests outside of the kitchen to source all of the ingredients for an Asian-inspired meal. She’ll help you navigate your way through the isles of an Asian supermarket and she’ll also let you in on a few local secrets – like the Gold Coast Fishermens Co-Op at Southport, which offers fresh-off-the-trawler seafood to the public.
When it comes time to cook, Julie will invite you inside her own beachside home for an intimate and fun cooking lesson. The class is very hands-on and Julie shares her stories and cooking tips from her travels through Asia.
While the recipes are simple, they all include one very special ingredient…love. Like many Localyokl’s, Julie loves sharing her home, her life and her passion with visitors.
If you’d like to join Julie’s tour or one of over 150 unique experiences, jump onto the Localyokl website. If you have a passion that you’d like to share, why not look at signing up as a guide.
If you enjoyed the story and the look of the tasty meals, here’s the Prawn Wonton recipe:
PRAWN WONTONS WITH SPRING ONION, GINGER AND WINEGAR DRESSING
Serve as a starter for 4
9 uncooked medium sized prawns (shrimp) about 300g (10oz)
1 tbsp roughly chopped coriander (cilantro) leaves
1 tbsp finely sliced spring onions (scallions)
1 ½ teaspoons finely diced ginger
1 tsp shao hsing wine or dry sherry
1 tsp light soy sauce
1 tsp oyster sauce
¼ teaspoon white sugar
¼ tsp sesame oil
2 ½ tbsp light soy sauce
2 tbsp finely sliced coriander (cilantro) roots and steams
2 tbsp finely diced ginger
2 tbsp finely sliced spring onions (scallions)
2 tbsp kecap manis
2 tbsp malt vinegar
¼ tsp chili oil
Dash of sesame oil
Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and set aside.
For the wontons, peel and de-vein prawns, then dice prawn meat and you should have about 150g (5 oz) diced prawn meat. Combine prawn meat with remaining ingredients, except wonton wrappers, in a bowl and cover and refrigerate for 30 minutes.
Next, fill and shape the wontons
Bring a large saucepan of water to the Boil. Drop wontons, in batches, into the water and cook for 2 minutes or until they are just cooked. To test the wontons, you will need to remove one using a slotted spoon and cut into it with a sharp knife to see if the prawns are cooked through. Remove wontons with a slotted spoon and drain. Repeat process with remaining wontons.
Arrange wontons on a platter and serve immediately, drizzled with dressing.