AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Joshua Hingston
Born:
Bendigo, Victoria.
History:
I was born in Bendigo and was immersed in a rich tapestry of flavours from an early age. The vibrant aromas of my grandma’s cooking and the stories behind each dish sparked a lifelong passion for cooking.
Determined to turn this passion into a profession, I started my culinary journey in Sydney when I was 16. My first ever kitchen job was at a restaurant called Edna’s Table with Raymond and Janice Kirsch which specialised in native Australian ingredients.
I later gained invaluable experience working under some talented Chefs at prestigious Sydney restaurants such as Bennelong, Pello and the Park Hyatt. These formative years were marked by a relentless pursuit of excellence and a deep commitment to innovation, which led me to experiment with bold flavours and techniques.
Have you always wanted to be a Chef?
I first discovered the joy of cooking in my grandma’s kitchen where I was inspired by her advocacy for sustainable practices, local sourcing and ingredients – she often collaborated with local farmers and artisans.
When I was 11 years old, I vividly remember watching an episode of Jamie Oliver's cooking show. His passion for food and the way he effortlessly created delicious dishes captivated me. It was during that episode that I felt a spark of inspiration and realised that I wanted to pursue a career as a Chef.
The idea of experimenting with flavours and crafting culinary experiences for others became a dream I was eager to follow.
How would you define your style?
Nostalgia meets innovation, comforting and adventurous, evoking cherished memories with every bite, yet sprinkled with unexpected flavour bombs that thrill the senses. My style of cooking dances between the familiar and the surprising, where tradition is honoured but always with a playful twist.
What is your feature flavour these days?
Blend of sweet and sour flavours incorporating vibrant and diverse flavour bombs.
Obsessive-compulsive about?
Rough cut edges on labels for mise en place.
Your greatest culinary influence?
My grandma Shelia Pope.
What do you love about this business?
Constant learning - the culinary arts are always evolving, offering endless opportunities to learn new techniques and cuisines. The satisfaction of serving others - there is a unique joy in preparing meals that bring happiness and satisfaction to others.
Camaraderie - working in a kitchen often means being part of a close-knit team, fostering strong relationships and cultural exploration as you get to explore and share diverse cultures through food.
An ingredient you can’t live without?
Furikake - such a versatile condiment with a savoury umami-rich taste.
Most eyebrow-raising menu item?
Our caviar bump served on a pearl spoon.
Signature dish:
Black Forest cake.
What can diners expect when they eat at your restaurant and what makes the experience special?
At Pebble Beach, qualia, a tasting menu that highlights Australian native ingredients and sustainable practices with zero food waste. At Long Pavilion qualia a laid-back, memorable dining experience with breathtaking views of Australia’s Whitsundays, right in the heart of the Great Barrier Reef.
What is your go-to meal at home when you don’t feel like cooking?
A garlic mushroom, kimchi, pastrami, provolone, Kewpie toasted sourdough sando (sandwich).
Tell us something no one knows about you?
I did competitive judo for 10 years and practised Krav Maga for 3 years.
Where do you see yourself in 5 years’ time?
I would love to own and operate a burger bar.
The Long Pavilion at qualia
Take in mesmerising views over the Whitsundays at The Long Pavilion at qualia on Whitsunday Boulevard on Hamilton Island. Delve into a tropical breakfast at this stunning dining destination, enjoy a leisurely lunch overlooking the ocean or watch the sunset with an ice-cold glass of wine in hand as you peruse a Modern Australian menu with a wine and drinks list to match. Choose to snack on white sturgeon caviar with fermented crumpet and cultured yuzu cream, or kangaroo tartare, pickled blackberry, orange gel, puffed wild rice and pistachio crumb; before mains of bay lobster, guanciale, sugarloaf cabbage and green oil. Perhaps duck breast and exotic mushrooms entice, served with duck tortellino, cherry jus and hazelnut, or eye fillet, shallot purée, beef short rib and spring onion.
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