Adam Dundas-Taylor

Born:

Central Queensland and then moved to the Gold Coast after high school.

History:

My cooking adventure started as an apprentice on the Gold Coast. I always knew there was so much globally I wanted to learn and that completing my apprenticeship would be my vessel to travel and experience so many amazing world cultures and cuisines.

I have always been open to learning from people I work with, even as their boss. I am a firm believer that we can all learn from each other, create together and by doing this, it gives everyone a meaning to their role in the team. 

I don’t particularly fit into any one category as a Chef, due to the vast experience and diverse work environments I have put myself in during the past 15 years. However, I do find myself adjusting to new challenges and focusing on what the kitchen/restaurant requirements are and how can I make that happen.

Currently with my position as Group Executive Chef of The Good Time Group overseeing Miss Moneypenny’s Noosa, Miss Moneypenny’s Broadbeach and Fat Freddy’s Beach Bar and Diner, I immerse myself in the challenge of producing the best possible product for our guests daily with the best locally sourced produce. I look forward to growing with this company as it continues to expand.

Have you always wanted to be a Chef?

Although I never connected the dots until much later, I was often cooking in some form or another, when the opportunity arose for me to enter the industry, I jumped at the chance and never had a second thought. 

How would you define your style?

My style is about uniting multiple ingredients to create a well-balanced dish that presents wonderfully and clean. I am always looking for the perfect balance of flavours to represent the dish.

What is your feature flavour these days?

Having such a long relationship with cooking over fire, I try to incorporate the grill flavour to dishes whenever possible.

Obsessive-compulsive about?

Ensuring that each dish is on the menu for a valid reason and that it serves its purpose as a standalone, standout dish.

Your greatest culinary influence:

I would say my time in Europe, being able to work with amazing Chefs and being able to work with the best quality, no expense spared seasonal ingredients on the planet.

What do you love about this business?

The quick pace and constant changes, there is always progression and something new injected into the industry. Whether it is a style of food, technique, or something that has been rejuvenated from the past. 

An ingredient you can’t live without?

Any type of salt or substitute, such as sea salt flakes, soy sauce, fish sauce, miso, garum, anchovy oils etc.

Most ‘eyebrow-raising’ menu item? 

Sri Lankan-inspired fish pie. It is presented with a curry and turmeric basted butter puff pastry lid, sprinkled with black sesame seeds, sand-garnished with squid ink and tapioca cracker and edible flowers. This has become one of my new signature dishes and is a hit with our regular diners. 

Signature dish:           

Hiramasa kingfish ceviche, this is a dish I create a few years back and this dish seasonally keeps evolving. The dish is subtle, while well-balanced. Rather than the traditional marination of the ingredients, I sporadically place the ingredients on the plate, to ensure each ingredient can stand out.