Simone Watts has been announced as the new head chef of Julaymba restaurant at the Daintree Ecolodge in Far North Queensland.
Watts has previously worked alongside chefs including Adam D’Sylva (Coda and Tonka) and Greg Malouf (ex MoMo) and is passionate about sourcing local and organic produce.
“Far North Queensland is a chef’s playground for produce,” says Watts. “We have access to stunning native fruits and spices, lush green pastures and vast open waters.
“I’m so excited to have it all at my fingertips and will be working closely with our local producers to create a unique and completely sustainable food experience at Julaymba.”
Menu items include kangaroo tataki with tea soaked egg, native pepper, miso cream and wasabi granola along with Mungalli Creek biodynamic yoghurt bavarois with mandarin cake, cinnamon myrtle, saffron, thyme and burnt honey.
The Ecolodge grows produce on-site, sources their own bore water, uses solar and has a commitment to zero waste. Composting systems are also in use and single-use plastics and foils are avoided.
“As chefs, we no longer have the responsibility to simply provide our guests with tasty meals, but also to try and educate and inspire them to make more sustainable food choices in their day to day life,” says Watts.
Image credit: Herald Sun
