TY­RON SAMUEL

Townsville Bulletin - Townsville Eye - - FOOD -

The chef at the helm of Townsville’s new­est restau­rant has his hands all over the de­vel­op­ment of the im­pres­sive and in­no­va­tive menu at Bridge­wa­ter. Ty has been a chef for seven years and takes in­spi­ra­tion from a va­ri­ety of places. “This is not a job, it is a pas­sion, it al­lows you to ex­press and dig deep in­side the pro­duce, some­thing that is vis­ually amaz­ing and tastes beau­ti­ful,” he said. “This in­dus­try has taught me pa­tience and ded­i­ca­tion, which if you can be, is re­ally re­ward­ing ten­fold.” Ty grew up in South Africa and said as a young boy his fam­ily was al­ways cook­ing – some­thing he cred­its for get­ting him in­volved in the in­dus­try. “Mov­ing to Aus­tralia from South Africa, I started at Jam and fell in love with cook­ing, and slowly pushed my­self to be the chef I wanted to be, with Matt Mer­rin giv­ing me the op­por­tu­nity to spread my wings,” he said. As is ev­i­dent from Bridge­wa­ter’s menu, Asian flavours are a big part of Ty’s reper­toire, with many of the flavours coming from the oriental world. “I love cook­ing with Asian flavours, as the bal­ance and fresh­ness is out of this world, it just dances in your mouth,” he said.

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