{"id":2818,"date":"2016-12-06T09:02:00","date_gmt":"2016-12-06T09:02:00","guid":{"rendered":"https:\/\/www.australian-macadamias.org\/?p=2818"},"modified":"2024-09-30T17:38:19","modified_gmt":"2024-09-30T07:38:19","slug":"a-macadamia-moment-with-gavin-hughes","status":"publish","type":"post","link":"https:\/\/www.australian-macadamias.org\/zh\/a-macadamia-moment-with-gavin-hughes\/","title":{"rendered":"A macadamia moment with Gavin Hughes"},"content":{"rendered":"

Where did you grow up and how did you get to where you are now?<\/strong><\/h3>\n\n\n\n

I was brought up on a Scottish cattle farm. I moved to Australia in 2000 and now live in the Northern Rivers district with my wife Tash and our two sons. I started at The Byron at Byron as sous chef in 2004. To be honest I had never been that keen on resort restaurants, and I thought I might only be here about six months. But then I was promoted to head chef and I soon realised it was a great challenge.<\/p>\n\n\n\n

Where do you look for inspiration when you are creating a menu?<\/strong><\/h3>\n\n\n\n

I think about food a lot when I\u2019m on my bike, riding through the Byron Bay hinterland. It\u2019s also where I find a lot of menu inspiration. We do a lot of honesty box roadside shopping up in the hinterland. The small grower really inspires me \u2013 they may not have vast quantities of produce, but it\u2019s really important for me to try and showcase these guys. I will stop at an honesty box on the roadside to buy produce that I\u2019ll use that night in the restaurant. Never steal from an honesty box though \u2013 that\u2019s bad karma. Even a Scotsman wouldn\u2019t do that.<\/p>\n\n\n\n

What\u2019s the one ingredient you can\u2019t live without?<\/strong><\/h3>\n\n\n\n

Salt!  <\/p>\n\n\n\n

Which ingredients are you loving right now?<\/strong> <\/h3>\n\n\n\n

Local strawberries and blueberries are amazing, and fennel. We have local asparagus starting and peas are awesome at the moment. I love broccoli, cauliflower, passionfruit, pineapples and heritage tomatoes.<\/p>\n\n\n\n

How closely do you follow food trends?<\/strong><\/h3>\n\n\n\n

I do follow the trends but I\u2019m very conservative about what I can incorporate here and what I can\u2019t. I won\u2019t tackle something if I can\u2019t do it justice. It does excite me and there is a place for it, but not in my heart too much.<\/p>\n\n\n\n

Do you remember when you first tried a macadamia?<\/strong><\/h3>\n\n\n\n

As soon as I moved here, I was keen to discover which ingredients could connect my menu with the local area. Being surrounded by macadamia orchards, I began to use them more and more. Recently we used them in macadamia brittle as part of a chocolate marquis dessert and as a macadamia custard in a bush trifle. And I\u2019ve discovered that they make a great puree that goes really well with one of our local free-range pork dishes. I also love macadamia oil. It\u2019s got a higher flash point than other oils, it\u2019s great for sealing off pieces of fish and chicken and it\u2019s really lovely to cook with.<\/p>\n\n\n\n

What\u2019s your favourite way to enjoy macadamias?<\/strong><\/h3>\n\n\n\n

I like them spicy. They\u2019re also great caramelised with just a little bit of sugar<\/p>\n\n\n\n

Can you share the secret recipe for your signature spiced house nuts?<\/strong><\/h3>\n\n\n\n

Every Thursday when I go to the farmers\u2019 markets, I buy five kilograms of whole macadamias that we then roast and mix with lemon zest, sugar, salt, smoked paprika, chilli and a little bit of toasted cumin. Delicious! <\/p>\n\n\n\n

Where is your favourite place to eat, anywhere in the world<\/strong>?<\/h3>\n\n\n\n

My mum\u2019s house. There is nothing like going back home to Scotland, sitting in her tiny house around the dinner table having one of my mother\u2019s Sunday roasts. It\u2019s always so tender. I don\u2019t know how she does it.<\/p>\n\n\n\n

What do you like to cook at home? <\/strong><\/h3>\n\n\n\n

My wife does most of the cooking at home \u2013 she\u2019s a chef too. But every Monday night I do a roast chicken with roasted sweet potatoes.<\/p>\n\n\n\n

You have a great Instagram account (@gawieh<\/a>). Can you tell us the story behind it?<\/strong><\/h3>\n\n\n\n

Instagram has really helped me connect with my family. I don\u2019t just want to be showing off about the food I cook. I want to be more sincere and honest than that. I\u2019m addicted to photography and Instagram. I\u2019ll be driving along and I\u2019ll see something out the window and stop and say \u2018Where\u2019s the camera?\u2019. And the kids say \u2018Oh no not again!\u2019. I drive them crazy. The thrill of getting that magical shot \u2013 I get a kick out of it.<\/p>\n\n\n\n

What\u2019s your favourite TV show or movie?  <\/strong><\/h3>\n\n\n\n

The Shawshank Redemption. That movie really captivated me. I have a fear of going to prison so the whole idea of being locked up is enough for me to be a good boy for the rest of my life. I\u2019m not much of a movie person and I don\u2019t watch much TV but that movie drew me in.<\/p>\n\n\n\n

If you were an ice cream what flavour would you be?<\/strong><\/h3>\n\n\n\n

Salted caramel! I find that flavour weird but I keep going for it. I still get a surprise every time I have it.<\/p>","protected":false},"excerpt":{"rendered":"

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