Page 36 - Tropic Magazine Issue 28

TROPIC • FOOD

Let’s talk

about tacos

TROPIC TASTE
Tropic caught up with local chef
and taco connoisseur Daniel
Crossman, who’ll soon be
heading an exciting new eatery
in Edge Hill.
Words: Annabel Bowles
Our list of great coffee and cocktail
haunts is long for a city of our size, and
it’s about to get longer.
Renowned local restaurateur Sam Byrd
– who opened Ozmosis in 2014 and
later NOA and Hopscotch – has another
project underway.
He and his business partner Davy
O’Rourke (Mama Coco) are opening
Guerrilla, a modern Mexican drinking
and dining destination in Edge Hill.
Though only a stone’s throw away, the
new bar will be departure from the Q &A
“all-day, every-day eating house” NOA’s
known as locally.
“The focus will really be on the bar, with What brought you to Cairns?
a nice selection of tequila and natural That’s a long story, but I was booted out Milk kefir grain. I’ve started to play with the
wines,” Sam told Tropic. of Bali with a dodgy visa in the middle of idea of making a sweet and sour dessert –
“It will be a darker, moodier setting opening a restaurant. I then ended up in maybe a kefir milk panna cotta with summer
with dim lighting – probably attracting Albury cooking at a Chinese restaurant, berries, with a crispy tuile to finish.
a younger clientele than what you’ll living at my in-law’s house, before I My daughter and I eat tacos together every
typically find in Edge Hill. applied for the Head Chef role at Nu Nu Sunday night now, due to dad’s obsession
“We’re still crafting the menu but it Restaurant in Palm Cove. I haven’t looked with Mexican cuisine at the moment – I’m
will be modern Mexican with a twist. back, I love the tropics, it’s home. fairly sure she’ll refuse them soon. The
Think finessed grazing plates where the tortillas are from La Tortilleria in Melbourne,
produce really speaks for itself.” What cuisine would you like to they’re authentic and delicious and will be
The new bar, located on 120 Collins see more of in Cairns? served at Guerrilla.
Avenue, will open in March for lunch and Mexican!
dinner, Tuesday to Saturday. How would you describe your approach
Ahead of Guerrilla’s grand opening, What are five interesting things in your to cooking?
those itching for an early taste may find home pantry/fridge? I’m inspired by my surroundings every day
Head Chef Daniel Crossman testing out I have my starter dough for freshly and I have a great passion for cooking
some suadero tacos at NOA. baked bread every Monday. I always and chefs.
Daniel’s in charge of crafting great have Healthy Boy soy, which has been I always have a strong foundation, good
food across both restaurants, as well as the backbone of my Asian cooking for 20 technique, and use local and in-season
pleasing his biggest critic – his five-year- years now. My collections of super sharp produce as much as possible. The ideas
old daughter, Stella Blue. Japanese knives – I recently purchased a bubble up from there and become the food
We think he’s up for the challenge. 180mm Nakiri blade. our diners eat every day at NOA.

36 • Tropic • Issue 28