Newspaper article The Morning Bulletin (Rockhampton, Australia)

Beaches Is Flavour of Coast

Newspaper article The Morning Bulletin (Rockhampton, Australia)

Beaches Is Flavour of Coast

Article excerpt

CALL it a revolution, but Beaches Bistro has made some amazing transformations in the past 12 months.

The prestigious coastal restaurant, situated at Rosslyn Bay Resort, Kemp Beach, is quickly becoming one of the most popular dining hotspots in Central Queensland.

Restaurant manager Brad Evans, Irish head chef Gerard Foster and the team have been diligent in creating a fresh new approach to the coastal dining experience, with new flavours, aromas and most importantly a new spark of enthusiasm.

Gerard has been creating the meals that are helping build the restaurant's growing reputation.

With a consistent flow of new ideas and a meticulous eye for detail, Gerard is the type of perfectionist chef that strives to perform at the top level all the time.

His culinary influences spawn from his time globetrotting; Gerard is also a master of the grill, intricate sauces and loves traditional Italian and Asian cuisine.

English apprentice chef Steven is Beaches Bistro's crust-rolling specialist who rates his pizzas as the best thing this side of Florence.

Wood-fired pizzas have been a popular choice among diners, both dining in and dining in the comfort of their own homes.

Beaches Bistro would like to welcome the new arrival of their new chef Michael (Mick) Nelson.

Mick is bringing back the Aussie influence to the restaurant's multicultural team.

With a very traditional philosophy on cooking and in true flavour, Mick prides his cooking skills on using only the freshest of local ingredients.

Mick uses a lot of fusion cooking, incorporating Thai, Chinese, Burmese cuisine Co an influence of his for the past 20 years.

Mick has had the rare opportunity of working with the likes of Guy Grossi, Bill Marchetti, John Jacques and Sue Rodell, who trained under the legendary Iain Hewison. …

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