Centurion Middle East Spring 2019

BLACKBOOK IN THE KNOW

BLACKBOOK IN THE KNOW Global Gourmand Seaside dining at The Tropic, Burleigh Pavilion, right: the Pavilion‘s prawns on ice On our radar: an Australian escape, a new venture in Hong Kong and the best epicurean tomes Coastal Charms The burgeoning culinary credentials of Burleigh Heads make it the Gold Coast’s hottest destination, as CARRIE HUTCHINSON discovers F or those tired of the bright lights and high-rises of its northern neighbour Surfers Paradise, the Gold Coast’s Burleigh Heads is an old-school dream. Groves of beachside Norfolk pines, pumping surf breaks and the unspoiled Burleigh Heads National Park have made this holiday spot irresistible. Now, there’s another reason to book a break. Restaurateurs have been charmed by its character, creating the coast’s latest foodie hotspot. When Burleigh Pavilion (burleighpavilion.com) swung open its doors at the end of December, it was swamped by sun seekers. An AU million makeover of the oceanfront heritage building sees two new spaces dishing up views of the breakers alongside centrefold-ready plates and drinks. Roll off the beach and straight on to The Terrace, where casual food – burgers, wood-fired pizzas, salads – are served. There’s also upmarket The Tropic, with its produce-driven, seafood-focused menu overseen by chef Guillaume Zika, once head chef at London’s Michelinstarred Hibiscus. Those familiar with Sanctuary Markets at nearby Currumbin might already have met Kylie Wood and chef Ryan Jacobs. They’ve relocated their successful food stall and opened BKA Vegan Restaurant & Bar ( $ bkavegan. com). The name stands for Be Kind Always, and the duo are creating plant-based dishes with wide appeal, including the likes of mushroom satay ramen and taco sliders with crispy tofu and chipotle aubergine. Lastly, with its interiors reminiscent of a mid-century pub there’s a nostalgic vibe to newcomer Rosella’s (rosellasbar.com. au),where food ranges from cheese and Vegemite jaffles (toasted sandwiches) to oysters with finger lime and macadamia. PHOTOS © BURLEIGH PAVILION 44 CENTURION-MAGAZINE.COM CONTACT CENTURION SERVICE FOR BOOKINGS

David Yeo IN CONVERSATION 1 2 3 PHOTO WHAT THE FOX STUDIO; BOOKS: COURTESY OF THE PUBLISHERS Culinary Page-Turners 1 Family Simple, adaptable and nourishing vegetarian recipes interwoven with stories from home cooks around the world – all compiled by Australian food writer Hetty McKinnon prestel.com 2 The Turkish Cookbook Istanbul chef Musa Dağdeviren provides a guide to 550 recipes that highlight the diversity of his country’s cuisine and its fusion of European and Asian methods phaidon.com 3 The Modern Cheesemaker From a simple ricotta through to an aged cheddar, Morgan McGlynn reveals the secrets to fantastic fromage quartoknows.com 4 The Flexible Pescatarian Jo Pratt, executive chef at London Heathrow’s The Gorgeous Kitchen, follows up The Flexible Vegetarian with this selection of fish-focused dishes quartoknows.com 5 Simple & Classic 123 tried-and-trusted recipes carefully curated by experienced cookery scribe Jane Hornby phaidon.com 6 New Kitchen Basics Claire Thomson takes ten staples and reinvents them into 120 modern masterpieces quadrille.com 4 5 6 The restaurateur on his latest Hong Kong digs HOW DID YOU COME TO SNAP UP SUCH A COVETABLE SPACE AT TAI KWUN? Tai Kwun is the last major colonial site left in the city, so for me it was all about respecting Hong Kong’s past alongside its modernity and evolution. WHY THREE SEPARATE SPACES: THE CHINESE LIBRARY, STATEMENT AND THE DISPENSARY? It was important to recognise both British and Chinese heritage. The Chinese Library is not just about Cantonese foods, it’s a celebration of everything Hong Kong people like to eat now, bringing new approaches to these dishes. Statement is not about traditional English cooking but about showcasing what is current, cool and happening in one of the best foodie capitals in the world. WHERE ARE WE MOST LIKELY TO FIND YOU AT TAI KWUN? In The Chinese Library, on the left hand-side facing the green jade wall, sitting in one of the booths. From here I see the textures and colours of the green jade, which I love, and the detail of wooden tables. And, as I am always working, I can keep my eye on the service! AND YOUR FAVOURITE DISH? The Chinese Library’s Thousand Cut silken tofu opens up like a chrysanthemum and, if you touch the bowl lightly, the tofu petals sashay beautifully in the clear broth. chineselibrary.com.hk; statement.com.hk AS TOLD TO CATHERINE SHAW CENTURION-MAGAZINE.COM 45