Mark Jensen
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Alice James
Born:
Melbourne, Victoria
History:
I started my apprenticeship when I was 15 years old in the Yarra Valley before joining Hamilton Island as a Chef de Partie in the Events team. I later became a Tornado Chef, covering shifts at all establishments on the island.
Starting as a breakfast Chef at the boutique Beach Club resort, I progressed through the different sections, starting my development as a manager at Beach Club. I was promoted over time to Head Chef running the Beach Club kitchen.
I loved the intimate surroundings, getting to know the regular guests and island residents. I really enjoyed guest interaction and developed a table experience with a tasting menu accompanied by homemade limoncello, where I would visit each table to present the limoncello and talk with guests about the food and their experience.
In August 2022, I joined Hamilton Island’s Bommie Restaurant as Head Chef.
Have you always wanted to be a Chef?
Yes, I wanted to be a Chef from a young age. I wanted out of school and to pursue a hands-on and creative profession. I’ve always had a passion for creating food and experiences for people.
How would you define your style?
I am classically French-trained, but during more than a decade on Hamilton Island, I’ve picked up different techniques and recipes from various cultures and cuisines.
What is your feature flavour these days?
Definitely truffle. I look forward to the season every year and to be able to showcase it and shave the truffle at the table for an extra guest experience. I also love using local painted crayfish or mud crabs when they are in season, as they have a wonderful sweet flavour.
Obsessive-compulsive about?
Clean and presentable uniforms. Chefs looking professional in the kitchen, hair tidy, ironed uniforms, clean and tidy.
Your greatest culinary influence:
I would have to say that you can learn and experience different techniques of cooking from every Chef you work with, as every Chef has had different experiences, backgrounds and expertise.
However, I do enjoy watching the late Anthony Bourdain or reading his books as ‘good food is very often, even most often, simple food’.
What do you love about this business?
It has been a place that I have been able to grow as a Chef and as a person. I love being in the Whitsundays and promoting the region and its produce. Over time, I have had the freedom to create different menus and experiences.
An ingredient you can’t live without?
Dill, I love the herb and its extraordinary flavour. It complements so many different ingredients.
Most ‘eyebrow-raising’ menu item?
Kangaroo funnily enough. I love to cook roo and eat it, but when I place it on a menu a lot of people don’t want to eat it. Boudin noir is another ingredient that I’m fond of and I like matching it with seafood. When people find out it is a pork blood sausage their eyebrows certainly raise!
Signature dish:
Seafood pasta. I love to make pasta from scratch and enjoy teaching this in my kitchen. I pair fresh pasta with fresh Queensland seafood and it’s always a crowd pleaser. This can be a big bowl for a main, or a small portion, or filled pasta like raviolo for a tasting menu.
What can diners expect when they eat at your restaurant and what makes the experience special?
It is a unique building overlooking Dent Passage, the restaurant is inspired by its surroundings including coral (Bommie takes its name from the aboriginal word ‘bombora’ which refers to the shallow isolated and colourful reef patches found in the waters surrounding Hamilton island).
An ever-changing menu using local seasonal ingredients to create a transformative dining experience with a choice of a la carte or a tasting menu with a focus on local seafood
What is your go-to meal at home when you don’t feel like cooking?
Bolognese.
Tell us something no one knows about you?
I consider myself to be an open book and very transparent. I don’t hold many secrets and I’m very open and direct with people about my likes, dislikes, observations and feedback.
Where do you see yourself in 5 years’ time?
I’m looking into teaching at a culinary institute to pass on my knowledge about food to the next generation of Chefs.
Bommie
Those fortunate enough to find themselves on picturesque Hamilton Island take time to experience dining at Bommie restaurant. Residing within Hamilton Island Yacht Club, Bommie boasts a prime waterfront location, offering a contemporary space styled with geometric-shaped tables set with sparkling glassware, high ceilings and ambient lighting, setting a moody tone. An ideal venue to celebrate a special occasion in the private dining room or simply for a decadent night out, indulge in a Modern Australian menu created by Head Chef Alice James, designed to excite the palate. Dishes may present as starters of kangaroo tartare, fennel seed lavash, caper, chilli, mustard emulsion and horseradish, followed by duo of duck – housemade tortellini, goats’ chèvre, cavolo nero, pistachio and jus gras.
