Qual­ity lo­cal food

Whitsunday Times - - LIFE -

to help re­build the area and the com­mu­nity and help push the re­gion as a foodie des­ti­na­tion.

“If we can make food one of the rea­sons peo­ple come to the Whit­sun­days, why wouldn’t we?” Ms O’Keefe added.

Hem­ing­way’s will of­fer top qual­ity din­ing with a va­ri­ety of in­ter­na­tional in­flu­ences.

“We def­i­nitely went for that kind of Mediter­ranean feel,” head chef Matthew Dixon said.

“Our big­gest thing in the kitchen was to use as much lo­cal pro­duce as we can and keep it in the com­mu­nity. You’ve got the Bowen man­goes, one of the best man­goes in the world, to Whit­sun­day caught prawns, fresh from our wa­ters.

“We also tried to fol­low Hem­ing­way’s path with our food in­flu­ences from places like Cuba, South Africa and Italy and we’ve taken that and mixed it into our menu.”

“Oys­ters are a big thing on the menu be­cause that was one of Hem­ing­way’s favourite cuisines. Seafood was a big in­spi­ra­tion here but we also have a lot of other things on the menu as well with things like our South African short rib.

“Then we’ve got our soon-to-be fa­mous dessert – an ed­i­ble cigar. We tried to recre­ate that so we made an ed­i­ble choco­late called the “the night cap.” It’s matched with an ole smokey whiskey..”

Then of course there will be their cock­tails, wine and beer menu.

“Yes – there is a Hem­ing­way (on the cock­tail menu) but we will put a twist on it,” Ms Mad­den said.

“We are go­ing to have some re­ally nice up­mar­ket wines and are go­ing to fo­cus on craft beers. Some­where down the line we’re plan­ning on hav­ing our own Hem­ing­way beer.”

Mr Dixon said be­ing a hos­pi­tal­ity town, tastes were adapting with the pop­u­lar­ity of cook­ing tele­vi­sion shows.

“Ex­pec­ta­tions are higher and it gives us a chance with this venue to cre­ate a place where we can have nice, high qual­ity food and it’s a theme that goes through­out the en­tire restau­rant from the forks and knives to the fix­tures and fit­tings,” he said.

Hem­ing­way’s is cur­rently open for lunch and din­ner and is open through the day with book­ings rec­om­mended to avoid miss­ing out.


GRAND OPEN­ING: Hem­ing­way’s restau­rant head chef Matthew Dixon and restau­rant man­ager Ge­orgina Mad­den.

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