BORN INTO A FAMILY OF HOTELIERS, KATH HAS SPENT HER WHOLE LIFE IN THE INDUSTRY. SHE HAS WORKED IN SOME OF SYDNEY’S BEST KNOWN RESTAURANTS, AS WELL AS WORLD-CLASS RESORTS ACROSS SOUTH-EAST ASIA AND THE MALDIVES. NOW THE EXECUTIVE CHEF OF MAYA
UBUD RESORT, SHE RAPS ABOUT HER KITCHEN LIFE TO
site function at the City Hall for around 800 people, and my friend and I were in charge of the celeriac puree. We cooked it and placed it in the containers without a problem. But when we got it to the event it was bubbling! My executive chef was furious. It was a pretty stressful night.
The best dish I’ve tasted so far is braised rabbit with agnolotti and white truffles in Tuscany many years ago. The cook, a big Italian Mamma, came out and shaved a whole truffle over our plates. It brought tears of joy to my eyes.
My career as a chef has been a never-ending educational, culinary journey.
My favourite chef is Alice Waters, who is the only person to have had a restaurant in the top 100 since the ’70s. It really takes a woman!
My favourite food critic is my general manager. He will always tell it like it is!
My signature dish is tuna sashimi with sambal matah – fresh tuna marinated in a salsa of lemongrass, kaffir and shallot, with lime-chilli ice. The combination of the raw tuna and Bali’s favourite sambal is perfect. With the addition of the granita, it satisfies the palate nicely.
My biggest fear as a chef is someone not being happy with their meal.
My love for food is endless. Food and what I can create with it makes me very happy.