All types of wonderful food is prepared by Max and Co in the kitchen....these are some pics taken by Max featuring some of the creations....food landscapes.
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Arrangement
of quiches
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Sesame seed cookies and arranged herbs (below) |
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Broccoli, spinach and cream
cheese quiche
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Wallaby burger with red onion
marmalade, aoli, and salad
Thoughts from Max...."When I started at Parsons Bay Retreat I knew that it was
going to be a bit of a personal challenge for myself, having never run my own
kitchen before, before I always had someone to look up to and learn from. The
Menu created is lets say the best bits from my experience as a chef some from
my home country UK and some from my travels around Australia.
I had to make the meals easy enough to produce quickly
on demand, but without skimping out on the quality, my main rule is to keep
things simple. I find I get the best results that way, over complicating dishes
is sometimes distracting.
It is important working with good, fresh, produce.
Usually you can tell in the tasting whether the food is from a good source. The
best thing about cheffing at Parsons Bay is that it has one of the best
vegetable plots that I have worked with, It is such a luxury to be able to walk
down to the garden and pick whatever you need, there are a variety of
vegetables and herbs to choose from. Pumpkins, zucchinis, tomatoes a variety of
different lettuces and a lot more...quoting from Deb our resident gardener
"It doesn't get any fresher" she's right it really doesn't.
I have worked a lot in catering though I have a
BA(hons) Degree in animation, originally I did not want to be a chef, so I
pursued my creative ambitions, though after graduating I failed to find work in
my desired field and went back to what I knew best. I am a little disappointed
to be honest, though now I can find ways to express my creativity through
cooking, It’s not the same I know but I still get satisfaction out of cooking
and presenting something well.
My time at Parsons Bay is unfortunately ending soon,
it is a shame as the area is stunningly beautiful, I have had fun here and I
think I have developed as a chef, you learn something new every kitchen you
work in whether it be a different way of doing things, new recipies, new friends.
I think I can take all of these things away from Parsons Bay, good luck to
Ilan, the Café and all the future helpers. "
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