Noosa Life and Style - - FOOD -

CHEF Shane Bai­ley be­gan his ini­tial culi­nary ca­reer at quin­tes­sen­tial Melbourne res­tau­rant Donovan’s for al­most 10 years.

He then trav­elled and worked in the UK and New York be­fore set­tling in Noosa in 2004. Shane worked as ex­ec­u­tive chef at both Ber­ardo’s restau­rants and for Noosa Food and Wine Fes­ti­val for eight years as well as judg­ing De­li­cious mag­a­zine’s Pro­duce Awards. Chef Shane Bai­ley joined Noosa Boathouse in 2013 and be­lieves that a good menu should change with the sea­sons and re­flect the place in which it was cre­ated. Here his mod­ern Aus­tralian menu, with an Asian in­flu­ence, utilises the su­per-fresh trop­i­cal in­gre­di­ents this re­gion has to of­fer, in­clud­ing the abun­dance of fresh seafood, qual­ity beef and lo­cally har­vested pro­duce. Shane has cre­ated a re­la­tion­ship with lo­cal farm­ers and fish­er­man, sourc­ing his pro­duce from more than 30 sup­pli­ers, giv­ing him the best qual­ity prod­uct avail­able and a menu that is en­hanced by what they have to of­fer. Where pos­si­ble, Shane will al­ways source from Noosa and Queens­land first, now that he con­sid­ers him­self a lo­cal. Shane is also head con­sult­ing chef for Beef Aus­tralia 2018, co­or­di­nat­ing the celebrity chef pro­gram for the largest beef event in the South­ern Hemi­sphere.

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