Re­becca’s life as a self-con­fessed foodie

Whitsunday Times - - ADVERTISING FEATURE -

LIFE as a food junkie is not about quan­tity, it’s about the un­known.

It’s chas­ing down a canal at the rate of knots in Bangkok, find­ing food carts sell­ing the un­seen.

It’s chew­ing down on a stick of meat, with no idea what noise it made when it was alive, as­sum­ing it’s still not.

A hunger for knowl­edge is para­mount when it comes to flavour.

This means you have to taste ev­ery­thing and I mean ev­ery­thing.

Life is not a des­ti­na­tion, it’s a jour­ney and a mas­sive part of that is the en­joy­ment of the di­ver­sity of the tastes.

Living as a flavour junkie has pushed Fish D’vine direc­tor Re­becca Clark to the lim­its and she has loved ev­ery minute - the good, the bad and the ugly of the never-end­ing jour­ney.

“Ac­tu­ally it has a cou­ple of down­falls. Our spare room [Fish D’vine] and in fact the whole house has more cook­books than the Bri­tish li­brary and Har­vard Uni­ver­sity put to­gether,” she laughed.

“I fear of our tree house [is] fall­ing off its stilts. We now have to move some to a stor­age fa­cil­ity.”

Hav­ing lost her sense of smell some years ago in an ac­ci­dent, Ms Clark has man­aged to over­come the im­pos­si­ble, and mixed with a back­ground knowl­edge and con­tin­u­ous read­ing, her other senses now com­pen­sate what oth­er­wise might have de­bil­i­tated her ca­reer as a chef.

“I can’t wait to work with Hanzel [new ex­ec­u­tive chef] and the kitchen team help­ing bring to re­al­ity so much of the mod­ern in­ter­na­tional flavour in­flu­ences, cou­pled with the best seafood in the world all sourced - lit­er­ally from our own backyard,” she said.

“Change is al­ways needed in this in­dus­try be­cause we have all seen the evo­lu­tion of the food scene over the last 10 years and the volatil­ity of the in­dus­try means be­ing the same restau­rant with the same own­ers 10 years on is rea­son enough alone to cel­e­brate what we do [and] that keeps our guests in­ter­ested enough to keep re­turn­ing.”

“We think our guests, both the reg­u­lars and the ev­er­chang­ing tourists, will love the new look.”

FOOD LOVER: Re­becca Clark.

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