Page 54 - Tropic Magazine Issue 33
P. 54
TROPIC • FOOD
1. Ryan Ball
1
A miss-chievous Hidden above the hustle of the Cairns
CBD, Miss Chief Eatery & Bar is one of
affair those places we find ourselves at again
and again. Doubling as an intimate
BAR & EATERY cocktail bar and a casual dining
destination, the venue has become a
You probably wouldn’t expect mainstay of the city’s nightlife since its
to find the best pork belly in opening in 2018. It’s latest string of events
town made by a plant-based – including several sold-out Yum Cha Q&A with Head Chef
Emporium Degustations and live jazz
chef, on a menu that’s at least on the balcony – has perhaps brought a
half vegetarian or vegan. But if new clientele to the business, but it’s the Dan Pugh
you’ve visited Miss Chief, you’ll second-to-none service and quality food
know she’s full of surprises. that long-time locals keep What’s your background as a chef?
coming back for.
I started working in small pub in the
Words: Annabel Bowles Miss Chief is co-owned and operated UK when I was 14, doing the basics like
by sisters Jessie and Rebecca Barnett, peeling potatoes and washing dishes.
who you’ll find mixing chilli coconut After learning the basics of French
margaritas behind the bar or cookery and baking in college, followed by
serving share plates crafted by Head several years in a fine dining restaurant,
Chef, Dan Pugh, another part owner. I was ready for a new challenge and
Together, the trio brings hospitality decided to move to Australia. Now, seven
experience from the UK, Sydney and years later and having worked in some
Melbourne, which has resulted in an really nice places in Melbourne, Sydney
eclectic union of flavours on both their and Cairns, I think I’ve found my home at
food and cocktail menus. Miss Chief.
“We’re not trying to reinvent the wheel
– we just want to create a memorable Where do you go for food inspiration?
experience for everyone, in a beautiful, I’ve constantly got my head inside a
comfortable venue with good cookbook or on some good YouTube
old-fashioned attentive service,” channels. I might see something another
Jessie told Tropic.
chef is doing and get inspired by that,
but I always try to put my own twist on
things. I’ve been eating plant-based for
nearly a year now and I find it exciting
and challenging to come up with
vegan and vegetarian versions of the
classics, like our mushroom pate or KFC
cauliflower.
54 • Tropic • Issue 33
