What inspired you to be a Chef, and how long have you been one?
While I was growing up I didn’t know what I wanted to do career wise. I actually fell in love with with cooking when I became a Kitchen Hand. I became a fully qualified chef in 2011 when I started at Wild Lotus I have always liked the different types of cooking . Al a Carte has always remained a favourite of mine over the years.
What do you the most about the Fraser Coast?
I have four children ranging in age from ten all the way down to one. We love the beach, and also visiting Fraser Island. Life is very laid back which we enjoy. There are lots of activities and things to do for the whole family.
What is the most popular dish on the ‘Wild Lotus’ menu?
Definitely our Hervey Bay Scallop and Spanner Crab Risotto, it is so fresh and flavoursome. Coming in a close second would be our Pork Belly these are marinated in Chef’s smoky BBQ sauce. These are definitely up there with the best.
What would be the best way to sum up your menu?
We would describe our menu as being ‘Modern Australian Cuisine’. We believe that we have a diverse menu that showcases fresh local seafood and produce while catering for guests who eat gluten-free, vegetarian and dairy-free.
Do you buy from local suppliers?
We buy locally every day. We buy our bread fresh from Kawangan. Our meat from Kuwangan and Tinana Butchers. Our fruit and vegetables is bought from Fraser Coast Fruit & Vegetables and our seafood comes from Hervey Bay Fisheries.
What are your favourite foods to cook with?
I love cooking with steak, I like a rare piece of steak with no sauce. I also enjoy cooking Morten Bay Bugs in Dill Butter.
You are open for lunch from Tuesday to Saturday and have some $15 lunch options. What do you have on the menu at the moment?
We have our Pork Belly, Our Red Emperor dish and Rump Steak. They are all served with salad and chips and prove to be very popular.