Icebergs’ scarlet prawn XO koshi risotto

13 March, 2020 by Hospitality Magazine

Icebergs Dining Room and Bar head chef Alex Prichard talks us through the process behind the Sydney venue’s scarlet prawn XO Randall koshi risotto. This dish is all about the produce — the scarlet prawns are used throughout, served raw as well as in stock and an oil, while the Koshihikari rice comes from the Randall family farm near Griffith, NSW.

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