Franz Zdesar
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Joel Bryant
Born:
Mount Isa, Queensland (brought up in Canada).
History:
Trained in Sydney city at hotels and standalone restaurants. Travelled the world and worked from Fiji, to Canada, Japan and Bhutan. Moved to the GC 10 years ago.
Have you always wanted to be a Chef?
Started 5 apprenticeships and cooking was the only one I enjoyed, as I still do today.
How would you define your style?
Artistic, modern, seasonal, fresh and textural.
What is your feature flavour these days?
I am enjoying fermenting and pickling.
Obsessive-compulsive about?
Sharp clean knives.
Your greatest culinary influence:
A chef in Sydney (Paul Merrony) - just loved his fresh classical approach to food and flavours.
What do you love about this business?
Ever-changing trends and produce.
An ingredient you can’t live without?
Pure maple syrup.
Most ‘eyebrow-raising’ menu item?
I once had a dish of sea snails in a coconut broth. It was amazing but not so popular, but those that dared to try were blown away.
What do you think the past 12 months of COVID has taught restaurants and Chefs about their diners and the industry in general?
To be smart with what we do, not to take anything for granted, our industry is fragile.
Tell us something no one knows about you?
I can’t swim.
Where do you see yourself in 5 years’ time?
Not sure, but I guarantee I will still be cooking and am enjoying what I am doing, where ever that may be in the world.
Madame Za
Asian fusion dining has landed at Rydges Gold Coast Airport on Terminal Drive in Bilinga with the opening of Madame Za restaurant. Newly rebranded and refurbished this beautifully presented dining destination opens up to an alfresco dining space, ideal for sunny GC days as you sip a cocktail poolside. Indoors embraces an Oriental flavour with red accents and ornaments while Madame Za flicks her fan and keeps an eye on everything from her mural on the wall; order a signature Sidecar cocktail and delve into the likes of pork and prawn money bags, or steamed soy-braised chicken momos to start. For the main affair, perhaps share whole fried fish, coconut and tamarind sauce, with sides of steamed rice and Asian vegetables; finish sweetly with yuzu cheesecake and black sesame ice cream.
