Made On The Sunshine Coast
We catch up with Chef Matt Golinski and find out why he is so passionate about the food and produce from Queensland’s Sunshine Coast region.
MATT GOLINSKI became a household name when he joined the cast of the popular TV show Ready Steady Cook. Now, he’s the consultant executive chef at Peppers Resort in Noosa, the Gympie Food and Culinary Tourism Ambassador, as well as a passionate advocate for local produce and the slow food movement. WORDS Katy Holliday
Most people know you as one of the original team members of Ready Steady Cook. What was your biggest takeaway from the experience? I loved being one of the RSC chefs. It was such a light hearted, fun cooking show and it was completely spontaneous. The whole crew became very close and we all continue to be good friends years later. Apart from being thrown into quickly learning how to present myself on TV, the main thing I gained was learning to not doubt myself, and to trust my instincts when it came to thinking of ideas for dishes. It was all so fast, you had no time to second guess yourself, and that confidence has carried through to how I create dishes now.
You grew up on a farm in the Sunshine Coast. Did your childhood have an impact on your desire to become a chef and an advocate for the slow food movement? As a kid, my access to ingredients straight from the tree had a huge impact on my love of food and, ultimately, what led to me becoming a chef. A childhood surrounded by perfect mangoes, pawpaws, avocados, macadamias, bananas and custard apples is what forged my philosophy that sourcing the best possible produce is the key to great cooking.
Where did your love for cooking, creating recipes and using local ingredients stem from? Originally I started baking cakes, biscuits and sweets at home so I got to eat them. But I loved being able to create something that made other people happy, and it’s still the main thing I love about being a cook..the ability to linger fondly in people’s memories long after the cake is gone! Having a job that allows you infinite creativity and living in a place where you have access to such a diverse array of quality ingredients is just a blessing.
Before you started cooking, was there anything else you wanted to do? I started learning the cello when I was 10, which turned into playing bass when I hit high school (a much cooler version of the bass) so music has been, and still is, a big part of my life. I always had much more discipline for cooking than music though
and it was always going to win.
You are the Gympie region Food and Culinary Tourism Ambassador and have been sharing recipe creations that showcase the outstanding local and seasonal produce. What are some of the benefits of eating locally and seasonally?Knowing where your food comes from and getting to know the people who grow it gives you a much greater respect for the ingredients you are cooking with. Eating seasonally means you’re always eating produce at its best, and that shows in the end result. You’re also supporting the local economy, local jobs and reducing food miles.
What tips do you have for people looking to eat more local and sustainable foods? Visit farmers markets, support your local fruit shop, check labels in the supermarket and do some research online about what’s grown in your area. You’ll be surprised how much is going on all around you.
You also feature a lot of native ingredients in your recipes, like bunya nuts and lemon myrtle. Which native Australian foods are you excited to cook with? Native Australian ingredients are such a pleasure to work with, and I love sharing their unique flavours with my customers. Native Tamarind, Davidson Plum, Cinnamon Myrtle, Strawberry Gum and Native River Mint are a few that I love experimenting with at the moment. Every time I discover a new ingredient it’s like adding a new colour to my paint palette.
When you’re not working, what are the best spots in Noosa to relax and take in some of the natural surroundings?
I love Noosa National Park, especially the Tanglewood track. You get to see a whole lot of different landscape and vegetation in a 7km walk. The river from the river mouth to the everglades has so much to offer as well. There’s also extensive walking trails all through the hinterland as part of the Noosa Trail Network, which I particularly love exploring.
Is there one food you’re quietly obsessed with having in your own
kitchen? This year, I’ve had time to concentrate on getting sourdough worked out so that’s become my obsession at home if anything. I’m annoyed I didn’t do it 30 years ago. ‘Geoffrey’ (my sourdough starter) and I have a good, close relationship now.
As the weather warms up, what foods are you craving the most right now?
My favourite food anytime of the year is seafood, but fresh local fish, prawns, crabs and scallops are what I really want to eat during the summer months.
Over the span of your career, what would you say has been your greatest accomplishment to date? I consider my greatest accomplishment to be the fact that after 30 years of cooking I still love what I do and look forward to going to work every day. I’m very fortunate that I chose a career which allows me to constantly learn and create to keep me interested.
What are your other passions and ways you like to spend your free time? I have a three year old daughter so she’s my main passion when I’m not busy cooking. Other than her, I love tinkering with old motorcycles, playing music and running.
When can we expect a Matt Golinski recipe book and what’s coming up for you next? I’ve been working on editing a cookbook for someone else recently, and it’s got me thinking maybe it’s time to finally put my own together. Watch this space!
All the events that got cancelled in 2020 are locked in for 2021 so I’m going to be a busy boy! I’m looking forward to continuing my work with Peppers Noosa and Gympie Council and all of my wonderful passionate producers.