12/27/2023 0 Comments Outer space chef hatsFor example, one of the dishes on the new menu is ‘Aquaculture Murray Cod’. Our team is well versed in explaining what we are doing and in advocating for our products. We start a new menu by speaking to those producers, asking the farmers to plant different items for us, asking the fishermen what will be running then, and talking to aquaculture about what they are producing. We are surrounded by amazing producers: small artisan producers, fishermen, hunters, foragers. So, it would seem illogical, in a building that has such cultural magnitude, for Palette not to talk to who we are. Our population is predicted to treble this summer and we really need a sense of pride in who we are and what we’re about. We don’t have a firmly established cultural identity on the Gold Coast. Talking about who we are, what was your vision for Palette, and how does it reflect time and place? These native foods tie in to where we are and who we are, as all species are endemic to the region. We are currently foraging for riberry, blue quandong, lilly pilly, native tamarind, and these become the building blocks to ferment, pickle, vinegar, dry… to give us elements to scatter through the menu. (Recently, I did a collaborative dinner with a young indigenous chef who gave me about 25 species of native plants, so now I can see the seasons in my own backyard.) We also begin to look at items in season in the previous menu that we can store for the next menu, looking forward to utilizing bunya miso that was so generously gifted to me by Kieron Anderson. For example, we look at who we are and where we are.Īt the start of any menu development, firstly I look at what native plants are flowering or fruiting by walking around the Gold Coast Botanic Gardens with my son. We must pay attention to other principles as well. Within art there is ‘origin’, and the menu creation happens from that point. We reference art as much as possible, but we also don’t want to be placating that ethos. This is a completely new menu of new dishes we began development as soon as the previous menu was launched. Palette is launching a new menu this week. Dayan Hartill-Law, Executive Chef of HOTA Gallery In doing so, it also casts a light on the art of food.Īs Palette launches its third menu, we interview HOTA Gallery’s Executive Chef Dayan Hartill-Law about his food philosophy and the way that Palette is seeking to develop the Gold Coast’s culinary identity. Additionally, for each new gallery exhibition, Palette has launched a new menu with dishes chosen to reference both the exhibition theme and individual artworks within the exhibition. Palette Restaurant, HOTAĬomplementing the gallery, the restaurant venue with its warm wood, stone and filtered light is a striking continuation of the gallery’s rainforest theme. Palette, on the ground floor, is a fine dining restaurant featuring Australian cuisine, especially fresh, high-quality seasonal produce from within the ‘100-mile table’. The new HOTA Gallery at the Gold Coast’s cultural precinct, Home of the Arts, opened in May 2021, including two new dining venues, Palette and The Exhibitionist Bar.
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