Secrets of a hotel chef

Gregory Devine

Tell us about yourself?
Having worked in a variety of leading establishments over a 23 year career, I bring a long culinary background to my role as Executive Chef/Food and Beverage Manager at Peppers Airlie Beach. Most recently I was Executive Chef to Quentin Bryce (Governor General of Australia) based at Government House Queensland.

At Peppers Airlie Beach, my role is to provide guest’s with the highest standard of cuisine. We set out to be the number one food destination in Airlie Beach and we are proud to say that has been achieved. We now have to keep raising the bar for guest and locals dining at Tides Restaurant & Bar.

Peppers Airlie Beach

What do you love about Airlie Beach? Why should travellers go there?
What I love about Airlie beach is the fact summer lasts for nine months of the year, that’s why I emigrated from the UK a long time ago! It’s just a fantastic place to bring up a young family, my boy, Zane stated school this year and we are living the dream.

Airlie Beach has now become a destination in itself rather than a stepping stone to the islands. The mining boom has seen more and more people move to the area which is completely understandable: where else would you rather be in June or July than the tropics with temperatures of 25 degrees or higher. Bliss!

Airlie Beach, QLD

Have you worked in any restaurants overseas?
I have worked in Singapore at the Royal Plaza on Scotts hotel and also the Holiday Inn Manila Galleria and the Holiday Inn Clark in the Philippines. I started my career at the Four Seasons Hotel Manchester.

Where is your favourite city to travel to for foodie adventures?
Singapore – the food is so diverse from most classical cities… it’s truly a melting pot.
Have you ever cooked for a celebrity?
I have actually. Musicians including Pink, Beck and John Farnham, and of course politicians and their guests from my time at Government House Queensland including Prime Minister at the time, Kevin Rudd and Prince Charles.
What is the best meal you’ve ever had when travelling?
Roast suckling pig on an open flame in Corregidor Island Philippines…. truly magnificent!
What’s your food philosophy? What can diners expect at Tides Restaurant & Bar?
The cuisine is best classified as modern Australian with Asian overtones, served amidst an ambience of casual sophistication.

Tides Restaurant & Bar

We harness the best of local seasonal produce such as organic fruit and vegetables sourced in the local Bowen region, succulent fresh fish sourced from nearby reefs, the freshest Queensland scallops and braised beef cheeks.

What is your signature dish?
The signature dishes at Tide Restaurant & Bar are ‘Black Angus beef fillet with exotic mushroom crust, Paris mash, asparagus and fried egg yolk, with truffle salt’ and ‘Valrhona chocolate dessert plate, with Valrhona chocolate cake, chocolate ice cream, chocolate pots, chocolate crumble brandy snap with berries’.

The whole menu is fantastic but these two favourites are true stand-outs.

Where is next on your travel wish list?
I haven’t been to South America and would love to travel up the Amazon. Quite a few top chefs are using produce from the rainforests in the Amazon basin–it’s the next big thing in food and I would love to do some exploring there of my own.

Make Gregory Devine’s Pumpkin & Vermouth Risotto at home:

Ingredients
• 1kg diced thumb nail size pumpkin
• 4 shots vermouth
• 1 large finely sliced onion
• 3 litres good vegetable stock
• 1kg risotto rice
• 60mls olive oil

Method
1. Place the diced pumpkin into a large non-stick fry pan and fry for about 8 minutes, until nice and caramelized-turning every 2 minutes – don’t burn2. Set aside to add to the risotto a third of the way through

3. As per making any risotto heat stock, place olive oil into thick bottom saucepan and sauté onions

4. Add risotto rice, sauté for 1 minute

5. Add vermouth and sauté for 2 minutes

6. Add boiling stock and continue to make risotto

7. After four ladles of stock add the diced pumpkin and continue…

8. Season to taste and serve with rocket and fresh grated parmesan.