Where our chefs go to eat
FROM where to find the best chips on the Gold Coast to fostering a fine-dining revival, the city’s most respected chefs are bringing their brainpower to the table.
JW Marriott Gold Coast Resort & Spa executive chef Paul Smart, HOTA Gallery executive chef Dayan Hartill-law, Aux Fines Bouches chef patissier Richard Le Deunff and Miele senior culinary expert Gavin Hughes have dished on our dining scene as they prepare to headline the four-day Culinary Stars Showcase next month.
Mr Hartill-law said driving tourism and stemming staff shortages would allow the city to capitalise on its culinary potential.
“There is some work to be done in investing in the younger chefs and people interested in hospitality in general,” he said.
“I believe this is the beginning of the ‘Roaring ’20s – we are positioned to showcase the city, the surrounds and really solidify that the Gold Coast can be so many things to so many people.
“The Gold Coast is Australia’s playground and the food scene is such an integral part of that.”
Mr Hughes said it was hard to beat a casual lunch at one of the Gold Coast’s thriving cafes.
“I love Pasture and Co at Ecovillage in Currumbin,” he said.
“They have a relentless approach to using organics, local farmers and healthy options.
“Most importantly, it is a fantastic team, where Dani the owner is forever present.
“Also Tarte Bakery in Burleigh and Paddock Bakery – I love the vibe both have and their own individuality.”
What is the most memorable culinary experience you’ve had on the Gold Coast?
Richard: Apart from dining at Citrique, I really enjoy Little Itoshin in Miami. The chef and owner selects his own seafood from the markets.
Dayan: I have been fortunate to be on Ngraang-wal country with the Dillon family, who showed me how to harvest some amazing endemic species. Tomoko at Rice Culture gave me insights into the magic powers of k ji, and being gifted the exclusive use of her oldest miso is a great privilege. I’ve also spent time with Serena Zipf at Rocky Point Aquaculture to see how she is changing the industry for the better. Geoff Dance the Burleigh Baker is also incredibly generous with his time and his knowledge, but also makes just epic bread. I’ve been blessed to have some exceptional meals – from the iconic mud crab and bone marrow crumpet at The North Room to Koki’s claypot rice with truffle at Anekawa – that hero these producers.
Gavin: I love Picnic Real Food Bar in North Tamborine. Brenda Fawdon does a fantastic job and is well connected in the Scenic Rim region.
What opportunities and challenges does the city’s food scene face?
Richard: I believe there are amazing restaurants in the Gold Coast, however, they are outnumbered by cafes and the shortage of professional chefs is affecting the fine-dining industry. I hope events like this Culinary Stars Showcase attract new talent who take being a chef as a professional career path.
Gavin: Events such as our Culinary Stars Showcase help inspire a tight-knit community into being proactive, working with farmers’ markets and picking unique growers that jump on board to supply produce on our menus. It’s all about that connection and food should always tell a story. It’s also important for restaurants to be realistic about produce yield and availability and be patient with unique growers and build that special bond to help them. They also need to be careful of authenticity by ensuring farmers’ markets are authentic, asking questions and following the seasons with produce.
Where do you eat out when you’re off the clock?
Paul: I like to try degustation menus in top restaurants to experience the creativity of the chef and kitchen at each venue. So far I have tried The North Room, Eddy + Wolff, Palette, Restaurant Labart and Anekawa – all are amazing and bring their own philosophy.
Gavin: I love Dust Temple’s space in Currumbin for reading a book or computer work. I also love Sofia’s in Broadbeach for its beautiful, clean, fresh produce driving Italian food. And don’t forget the weekly Currumbin, Palm Beach and HOTA markets.
Dayan: I love something simple like the chips from Freddy’s because the seasoning is probably the best in the world. Another favourite is breakfast at Daark Espresso followed by a delicious pastry treat from 5B2F Bakehouse or a D Point Ten doughnut. Ramen is a huge thing in my house and every other week we find ourselves at either Ramen Danbo or Muso. When my wonderful wife and I have the opportunity to dine out, we love going to see Tim and Shannon Stewart at The North Room. We also love to go to Anekawa – Koki has such indepth knowledge.
Richard: Benowa Highland Court in Benowa. It’s a humble, family-owned business serving traditional Shanghai food with a wide selection and fresh produce.
The Culinary Stars Showcase runs from November 7-10 at the JW Marriott Gold Coast Resort & Spa. For tickets: localtickets.com.au/host/2564