There's no doubting that Peppers Blue on Blue Resort, Magnetic Island, is a conference location that leaves guests wistfully reminiscing well after the event is over. A short ferry ride from Townsville and surrounded by azure blue seas and fresh seafood bursting with flavour, the resort's reputation as a tropical food lover's haven is unparalleled.

We asked Nicholas Redsell, the resort's Executive Chef at Boardwalk Restaurant and Bar about his favourite produce to cook with, how he goes about creating a conference menu paired to the perfect wine, and the most exciting clients he has cooked for (hint, one of them is an American president).

Nicholas, please tell us about your career as a chef to date. Why did you decide to pursue this career?

I have been a chef for over 18 years now. I’ve worked in Tasmania, Adelaide, Brisbane, the Sunshine Coast, Hayman Island and now Magnetic Island. I have always loved to cook, a love which first grew from watching my mother cooking when I was young. I was intrigued at how she brought together individual ingredients to make something entirely different.

What is your culinary philosophy?

Fresh, natural inspired food always draws me. The fresher the ingredients, the better the end dish will be. It’s pretty simple really.

What is your favourite ingredient or produce to work with? 

Seafood! You can do amazingly complex things with it or keep it totally simple and put a prawn on the barbecue.

How do you decide on the menus for events?

I gather ideas from my team of chefs and we work together to create our conference and banquet menus, as well as all our à la carte menus. Every person in the kitchen has input and contributes to dishes that they can be proud of. Another important factor is client feedback – I work with our Events Team to gather information from clients, both new and regular.

What has been the most unique or creative event you’ve worked on?

At Peppers Blue on Blue Resort we have now held two intimate Chef’s Masterclasses. These are right up my alley: cooking and teaching techniques for 8 – 12 guests. They can really put you on the spot! These events have been great for showcasing local ingredients and people love to see the different techniques behind how we create dishes in a five star restaurant. It’s an opportunity for them to ask questions and an opportunity for me to talk about what I love!

What is your recipe for spicing up a conference at your property?

I love visuals – we eat with our eyes as much as our mouths. I am working on displays to showcase our food, both in conferencing and our à la carte restaurant dining. Watch this space!

What is your favourite dish and wine match from your current menu?

Wild-caught barramundi with vine ripened tomatoes, king prawns and chilli beurre blanc matched with the Twin Island Sauvignon Blanc. This is a light flavoursome dish which matches perfectly with this beautiful New Zealand Sauvignon Blanc.

Tell us about the concept at Boardwalk Restaurant and Bar, what makes it unique?

The Boardwalk Restaurant and Bar is the signature restaurant at Peppers Blue on Blue Resort on Magnetic Island. The menu is very seafood orientated. With such great access to fresh seafood we are very blessed – although being on an island often means longer lead times for ordering other stock. It’s an exciting challenge to think creatively with the ingredients readily available on the island and those we order in from the region.

The Boardwalk Restaurant and Bar is the premium dining destination on the island and our guests expect five star service. Of course we try to oblige! We are helped enormously by the setting which is right on the water overlooking a private marina – it’s a beautiful dining experience as the sun sets on the island. Not many chefs can look out over the pass to the ocean. It’s a real delight.

Have there been specific moments in your career that you regard as highlights?

Cooking for celebrities such as John Travolta, Angelina Jolie and Barrack Obama at the G20 in Brisbane – I actually met Barrack Obama in the hotel lift and he personally complimented me on the food!

I also am a huge footy fan so cooking for the NZ Rugby Union team and the QLD State of Origin team was great. As a fan of the Broncos, when Sam Thaiday stayed with us over Christmas and called into the kitchen to thank the team it was a huge highlight of the holiday season! We had a quite a long chat that encompassed both footy and food.