Page 47 - Tropic Magazine Issue 37
P. 47

TROPIC  •  TROPIC TASTE









                                                                                          Matt Black (L) Jacob Mackenzie (R)








































                Q&A with chef Jacob Mackenzie


                What’s your background as a chef?              Most popular item on the menu?
                I began my apprenticeship at Nu Nu Restaurant at the   Easily, the chilli scramble – soft folded egg on toasted
                age of 15, where I had the opportunity to work under some   brioche with our house smoked salmon, chilli jam and
                amazing chefs like Isa Raku, Luke D’Arcy and Hamish   coriander salad, dressed with a Vietnamese nuoc cham.
                Penner-Wilson. It was here that I discovered my passion   Yum!
                and love for cooking. My journey has taken me to the USA,
                Tasmania and the Gold Coast, where I was previously the   Tell us about Botanica’s own ferments and pickles?
                Head Chef of well renowned Jimmy Wah’s in Burleigh   Of the wide range of ferments and pickles we use, my
                Heads. Family has brought me back to Cairns and I am   favourites are the red apple kimchi and the zuni pickle
                excited to see what this next chapter has in store for me.  (picked zucchini). Not made in the traditional way, the red
                                                               apple kimchi has a sweet but crisp texture and is absolutely
                Tell us about Botanica’s menu.                 delicious. The zuni pickle is a sour, salty and mustardy
                While I’m excited about working with such versatile dishes,   pickle that holds so much flavour. You can try all of them in
                unfortunately I can’t take credit for this amazing menu.   our Botanica Bowl!
                The food that we’re doing at Botanica uses a combination of
                old and new cooking techniques to create fun and playful   5 weird things in your home kitchen?
                flavours. Our menu also changes seasonally as we source   Pickled broccoli, dinosaur pasta, chilli-infused maple syrup,
                the best and freshest produce that Far North Queensland   mango-coated bananas and 0% beers.
                has to offer. I am looking forward to adding my own spin on
                our already delicious menu.                    Where do you go to get inspiration?
                                                               I’m inspired by flavours. I love creating new and exciting
                                                               dishes from the beautiful local produce. That’s what
                                                               inspires me!



                                                                                    MORE: botanicaedgehill.com.au




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