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It appears you are using a version of Internet Explorer that is no longer supported by Microsoft. We cannot guarantee our site will operate as expected. We recommend downloading Microsoft Edge or another modern browser for the best experience. Hamilton Island is renowned for its high quality and diverse dining experiences thanks to a team of culinary experts who call this island paradise home. In , Adam traded in his New York restaurant for a life cooking in Great Barrier Reef paradise — a career decision which has given him the space away from bustling city life to focus on his food. I have many fond memories of the first couple of times I tried a hand at cooking, but the one that comes to mind is being in the kitchen with my mum learning how to make a quiche Loraine from scratch. First was the pastry which I loved because when I was a kid I could have lived off any raw cake batter or pastry — sweet or savory. I just loved it. Then the filling: mum always taught me not to rush anything when it came to cooking. The quiches were always silky smooth and delicious. Kaffir lime fruit — This is number one on my list. I love the tartness of its juice and the zest. I love the smell from the oils that it gives off, it is so addictive. Most curry recipes call for kaffir zest however many people use regular lime zest instead. It is the back bone of many curries. Chilli — I never was a big chilli fan when growing up or when I did my apprenticeship. It was only when I walked into the kitchen at Jimmy Liks did I start understanding how chilli works in certain recipes. Most people think chilli is there just to make a dish spicy, which in some cases is true, but there are so many recipes that call for its spiciness as an added flavour dimension. Just like sweet, sour and salty — spicy is also a flavour characteristic often needed to balance a dish. My first introduction to Modern South-East Asian cooking was the smoked eel betel leaf at Jimmy Liks and wow, did that blow my mind — the fresh flavours of the lime leaf and coriander, the smokiness of the eel and then to finish, the nuttiness and crunch of the betel leaf. Here on Hamilton Island we have started growing our own betel leaves and many common South-East Asian ingredients that are hard to find regularly in the market. It has been one of the best parts of my cooking career. The city forced you to constantly compete against other chefs and restaurants. Here on Hamilton Island you get to put all that nonsense behind you and focus on your food. For example, I would never have been able to grow or find the time to tend to my own vegetable or herb garden in the city. It has really been a highlight in my career as a chef. I like to give guests a range of experiences. Some guests just love the idea of having a wide variety of dishes hit the table quickly. Their taste buds buzz with the sweet, sour and salty flavours and they get to appreciate all the textures at once. Some guests prefer to sit back and soak up the view with dishes coming out gradually that suit this type of climate. And then there are the families — being a father of two boys I know the pains of restaurants with kids. Here we can bring the food to the table quickly but not to the point where the kids are overwhelmed. We like to allow just enough time for the parents to sit back and enjoy their dinner with a glass of wine or beer before the kids get restless and they have to leave. Lobster betel leaf — I love the flavours, the textures and how it has gone from a snack in Thailand that you buy at a bus or train stop to a dish served at high-end restaurants. Now unfortunately he was useless at cooking and only capable of cooking an egg. So he cooked an egg for her. He found some caramel sauce at the back of the stove and poured that over the egg to make it a little more special. Such a beautiful story behind such a great dish. Sour pork — This dish was one that David Thompson cooked at a dinner we served together at Betel Restaurant many years ago. The pork is so flavoursome, both sour and spicy, and the textures work so well together. I have three people that have inspired me in my career: Jean Allen — He was my executive chef at Stokehouse when I was an apprentice. It is often more important to know how to manage a kitchen, the chefs, the floor staff and understand the money side of managing a kitchen. I believe I owe everything to David when it comes to my time cooking in this cuisine. I learnt that you do need to follow a recipe to a point but then it is up to you to find the balance. Every dish is my rendition. Marrying my wife of course , having two wonderful boys and opening my first restaurant in NYC. Sharing all the news, insights and interesting stories from the destination perfectly combines both loves. When not writing, Gemma can be found dancing for no reason, going out for breakfast, soaking up the beach or spending time with her family doing all of the above. Meet the chef: Adam Woodfield, coca chu. What is your earliest memory of being interested in food? What are three of your most indispensable ingredients and why are they so special to you? Adam Woodfield cooking in his coca chu restaurant on Hamilton Island.

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