Page 44 - Tropic Magazine Issue 36

TROPIC • FOOD & BEVERAGE

Dining bliss Since starting his career while studying
at one of England’s most prestigious
catering colleges, Dominic has worked
NEW MENU
in a number of Michelin-star restaurants
The recently rebranded and the world over, honing his craft Guests have uninterrupted
expanded BUKO Mission Beach and repertoire. His passion is evident ocean views from every
in the way he describes the signature
at Castaways Resort is a dining slow roasted prime rib dish, which is on seat in the house
experience like no other. BUKO’s latest seasonal menu. “We take
our dry aged Bingil Bay Rib Fillet, open Dominic Maleary
Words: Renee Cluff BUKO Head Chef
the rib and remove the silver skin,”
When it comes to ingredients for a meal he told Tropic. “We replace it with beef fat, “We also have direct access to the beach
to remember, BUKO Mission Beach has using a protein-based meat glue to bind from our licenced beachfront lawns.”
it all. From the beachfront location with it back together and slow roast overnight In fact, the resort claims 200-metres of
views over the Coral Sea to friendly and to perfect medium. Fresh local produce is beachfront along the 14-kilometre stretch
efficient service and the best fresh local always a BUKO inspiration. We are also of coastline. However, you don’t even have
produce, it ticks all the boxes. very lucky to have such a multicultural to step a foot on the sand to get wet,
Add experienced and creative head chef kitchen team with a diverse set of skills with the property also boasting two
Dominic Maleary into the mix and you’ve and culinary backgrounds. sparkling pools. “BUKO is situated
truly got something special. “The team members all work together directly next to the two swimming pools,”
to create new ideas according to Dominic said.
the seasons.” “All of our food and beverages are
The cuisine is modern Australian with available poolside, so you don’t even have
a distinctly local twist, drawing on to get out of the pool to enjoy some of our
the abundant offering of quality local delicious offerings.”
ingredients from beef to seafood, tropical The fabulous food, views and pools are
fruits to vegetables. That’s not to mention among the many facets of Castaways’ all-
the inspiration from the surrounding round resort experience. The property –
environment. “Every venue I have ever a jewel in Mission Beach’s crown –
worked in has been situated in a major has a range of accommodation options
city which is amazing but it’s a whole to suit everyone from singles to couples,
different world here working on the families and even groups. Weddings are
beach,” Dominic said. “I can hear and see certainly popular here.
the ocean from the pass. Drift Spa adds to the experience, with
plenty of treatment options available.
Fancy a restorative facial? Or perhaps the
BUKO is the Filipino word for signature bodywork massage with hot
coconut, which is known in many rocks sounds like your idea of heaven?
cultures as the tree of life. We’ll take both, followed by a soursop
daquiri please!

44 • Tropic • Issue 36