Sensational Simplicity at Sunshine Beach Surf Club
Name
Hugh McDonogh
Position
Head Chef
Restaurant
Sunshine Beach Surf Club
How/why did you become a chef?
I love to eat and the first question I can remember asking my mum is “what’s for dinner I’m hungry?!”
What has been the most rewarding moment of your career so far?
Originally from Sydney, I’ve been cooking for 25 years in over 65 different restaurants in countries including Canada, Korea, and Australia. I’ve been in Noosa over 12 years but the most rewarding moment – by a twist of fate – was meeting my beautiful wife Tania while working together at a restaurant in Canada.
What do you love about being a chef?
Being around good food every day.
What do you love about local produce?
The freshness and flavour.
What’s your approach to food?
I like to take the time to do a little bit extra to each part of the dish, people will notice the end result.
Who would you love to cook for?
My Nan was a huge part of my childhood, she was a great cook always making treats for us, so I would love to make her a dinner. A hot plate was a must!
Who is your culinary inspiration?
Lots of my head chefs over the years – too many to mention so here’s a shout out to all of you!
What do you like to cook at home?
With my two kids, my daughter Xanthe, 12, and son Winter, 10, we try and eat healthy – but we do like a good beef burger cooked on the BBQ by the pool.
What’s your favourite dish?
Fresh seafood, slipper lobsters or Moreton Bay Bugs – chargrilled.
What do you love about being IN Noosa?
Fishing! On my boat or up the beach 4WD around, it was my dream to raise my kids here.
I’m lucky to be living it and working by the beach in a safe secure environment.
Any advice for young chefs?
Travel the world to learn different cooking styles and make you a stronger chef – leave the ego at the door.
What’s your favourite kitchen tool?
My favourite paring knife.
It’s full stainless steel by Shun and is good for so many things so I always have it handy.
What’s your favourite ingredient?
Fresh seafood, hopefully caught by myself, particularly freshly-cooked Moreton Bay Bugs with Mango Mayo.
BUGS WITH MANGO MAYO
Ingredients: Makes approx 250mls
- 25ml white wine vinegar
- 1 egg
- 1/4 tablespoon Dijon mustard
- 20ml Worcestershire sauce
- 250ml vegetable oil
- 25 grams white onion
- 15 grams fresh local garlic
- 50 grams chilled fresh local mango
- Pinch of dried saffron
- Salt and pepper to taste
Method:
In a food processor blitz the ingredients, except the oil and chilled mango. Once smooth, slowly add all the oil to form a mayonnaise.
Add the chilled mango in chunks, purée one last time in the food processor until smooth.
Drizzle over seafood or place in a dipping bowl – enjoy!
