Journey of Discovery with Noosa Beach House
It’s always exciting when a new chef comes to town – and when they’re heading up the kitchen at one of Hastings Street’s most iconic venues, you can be assured the journey of discovery works both ways. Deb Caruso meets Noosa Beach House and Sofitel Noosa Pacific Resort’s new Executive Chef.
Ever had those days when everything just seems to fall into place?
For Noosa Beach House and Sofitel Noosa Pacific Resort’s new Executive Chef Bret Cameron it seemed the universe was sending him a message.
“My wife and I had returned from a trip to New Zealand, the United States and Mexico and decided we wanted to live somewhere warm so we headed to Noosa for a few days to check it out,” he said. “On day two we decided we loved it and then things just fell into place.
“Like, we jagged the perfect car park in Noosa National Park in the summer peak; we were in the right place at the right time to get a front row table at Noosa Surf Club; and then I saw this job advertised.
“We came to Noosa Beach House for a drink to check it out and I walked in the wrong door which meant that I ran into Marty (Martijn de Boer), the Food & Beverage Director, who I know from Sydney. I told him I had applied for the job that morning and two days later was offered the role.
“It felt like it was meant to be as there was a lot of synchronicity and ease.”
The New-Zealand born chef moved to Australia when he was 21 and landed in Sydney, cooking in various restaurants before heading to London working at a Michelin-starred restaurant.
His return to Australia saw him work alongside Colin Fassnidge at Four in Hand to develop and execute a constantly evolving menu, specialising in ‘nose to tail’ cuisine before earning accolades for his effortless passion and knowledge of native Australian produce at venues including Byron Bay’s Three Blue Ducks, The Pacific Club and Harvest Newrybar.
“My food is very produce-driven and I love finding good produce and treating it with respect,” he said. “I’m excited about discovering and working with the abundance of amazing produce in Noosa, and across the Sunshine Coast where some of the best seafood can be found.
“My ethos is flavoursome and honest food, cooked simply to let the produce shine.”
With his love of native ingredients, Bret says there’s a bit of wildness to his dishes with Wattle Seed and Davidson Plum listed as two of his favourite ingredients.
“I like to make a Wattle Seed ice cream which when mixed with chocolate creates an interesting flavour profile of chocolate, coffee and hazelnut and acustard-like texture,” he said.
The newly-released autumn menu sees Bret’s love of native ingredients start to come into play with a Dark Chocolate Mousse with Hazelnut Crumb and Wattle Seed Ice Cream expected to become a firm favourite for dessert lovers; and the entrée of Smoked Beetroots, Macadamia Cheese, Davidson’s Plum with Beetroot Macadamia Crumb destined to become a signature dish.
“The beetroot dish is a winner for anyone who tries it,” he says. “I cook, smoke and marinate the beetroots and serve them on macadamia cheese with a crumb made from dehydrated beetroot, roasted macadamias and a little bit of salt and sugar to bring out the sweetness in the beets – they become a bit chewy, almost like candy,” he teases.
Bret said a sprinkling of Davidson Plum powder was the finishing touch.
“It’s vegan, vegetarian, gluten free, dairy free – and full of flavour; it ticks all the boxes,” he said. “It might be the Kiwi in me but I will always offer a braised lamb shoulder, It’s such a crowd pleaser even though I’ve been doing it for 10-15 years. Put it in the middle of table, surround it with some side dishes and everyone loves it!”
When not in the kitchen or at the beach, Bret is exploring the farmers’ markets and foraging for native ingredients. As he discovers the region and its producers, expect to see a sophisticated yet approachable celebration of all things wild and sustainable to come into focus at Noosa Beach House.
Together with Martijn and the addition of renowned sommelier Remon Van de Kerkhof as Head of Beverage, we can’t wait to be part of the exciting journey of discovery at Noosa Beach House and Sofitel Noosa Pacific Resort.
DON’T MISS!
Noosa Beach House’s famous Champagne Lunches include a mouthwatering three-courses of coastal cuisine with expertly-matched champagne to delight your senses!
$139 pp paired with Mumm Tasmania.
$159 pp paired with Perrier Jouet.
