Bordered on one side by the Pacific Ocean, and on the other by the produce rich Northern Rivers Hinterland, there’s no surprise that the catering menus at Peppers Salt Resort & Spa and Mantra on Salt Beach have a real focus on fresh local produce.
Executive Chef Craig Robertson talks us through utilising this abundance of produce, his favourite ingredient, and how he comes up with unique and innovative event menus.
Craig, please tell us about your career as a chef to date. Why did you decide to pursue this career?
I have been in this industry for 25 years and ever since I can remember from a young age all I wanted to do is cook. Once qualified I started travelling and working with all the leading hotel groups, and convention centres around the country. I have predominately worked in large five star operations. From the top to the bottom of the Australian Eastern Seaboard, I have had the privilege to be involved in a few pre openings which I found most rewarding. After over a decade of travelling I came back to the region that is home on the Tweed Coast, settling down with my family, which brings me to Peppers Salt Resort & Spa and Mantra on Salt Beach as Executive Chef. Here I have had the privilege to be in a great region and in great company for the past two years.
What is your culinary philosophy? Is there anything that strongly influences your cooking style and concept? I am a strong believer in three words “Keep it Simple”. A lot of chefs take tastes too far and confuse the flavour which then confuses the pallet. We all have 5 senses, if you nail that you will always succeed and guests will return. The fresh ingredients influence my cooking style, and the produce keeps my passion. There is nothing more rewarding than creating a dish with ingredients straight from our farmers and producing a 5 star quality dish that you would find in any corner of the world, that our guests will go away and remember. It is a luxury and a privilege to work in this region as we live with one neighbour as the ocean and the other as the Northern Rivers Hinterland. That is an F&B concept alone right there.
What is your favourite ingredient or produce to work with?
This changes all the time but at the moment it would have to be the native finger limes, which I get from a local lady that grows them for us. She picks them off her trees and delivers as we need them. You can’t get any fresher than that.
How do you decide on the menus for events? I am constantly keeping up with the trends through a lot of research. Society is a lot more savvy now when it comes to food, and we are all more health conscious. I like to push the boundaries when creating menus. I keep it simple but modern; enhancing the conference experience with delicious food is my goal.
What do you think are the hot new trends in catering right now?
Good quality street food is in trend at the moment, the days of the wet, heavy dishes are gone, replaced with fresh clean healthy food.
Tell us about the concept at your restaurants, and what makes them unique? Our location and regional produce makes us unique here as we work closely with our farmers both hinterland and ocean. I drive this quite passionately through the team as our food becomes the region.
Have there been specific moments in your career that you regard as highlights?
I have had a few highlights in my career; successfully opening hotels would be up there. Also catering for 1800 people for the ATEC conference for four days in a large circus tent was a great challenge
What is your favourite dish and wine match from your current menu?
Beetroot cured salmon and wasabi aioli with shitake mushroom and ruby grapefruit pearls, matched with a glass of 2015 Pewsey Vale Riesling, Eden Valley from South Australia.
What is your recipe for spicing up a conference at your property?
I always like to meet the conference organisers from the start and making them feel at ease that from a food perspective we can deliver. This eases their concerns and conferences always run a lot smoother if the organiser has trust in the venues team.