‘The Strand’ Yeppoon Makes Vego Risotto Even Meat-Eaters LOVE

The Strand Hotel in Yeppoon might just have one of the best views of any venue in Australia. But it’s not just the sweeping ocean views that brings the diners in the door,

it’s Head Chef Gordon Stratford’s menu – classic pub fare with some modern flair (Gordon says his braised beef cheek with pumpkin puree and bok choy is a real favourite).

Of course, The Strand has your classic pizzas, steaks and share plates, but Gordon is also one of many chefs around the country who are embracing vegetarianism on their menus and getting some great feedback because of it.

“I’ve got a regular customer, a big meat eater, who comes in every Friday and once every two weeks he orders my vegetarian risotto,” he says.

Gordon uses Riviana Arborio rice and Fire Roasted Red Pepper Strips to make the mushroom risotto really flavourful. And his secret? “Always finish with butter,” he says.

“Everyone always comments how good it is, and we love using the Riviana products because they’re really consistent quality and saves us valuable time compared to roasting our own peppers and eggplant, as we are in a very high speed kitchen.”

Gordon was given some Riviana products to try a few years ago and has been impressed ever since, recommending them to friends and colleagues regularly to save time and not compromise on quality.

And it’s not just risotto ingredients that Gordon orders from Riviana – The Strand’s pizzas and pastas have Riviana Olives and every Mexican night at the modern pub features Riviana’s range of beans.

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