chef matt q&a

Some Like it Hot

Image source: Contributed

Peregian Beach Hotel Head Chef Matt Holt, talks about his passion for cooking and what motivates him…

How and why did you decide to be a chef?

Surf in the morning, work at night, eat at work, fraternise with the opposite sex…seemed like a smart idea at 17!

What are some of your career highlights?

Doing my apprenticeship at Sheraton Perth during The America’s Cup in the 80s was where it all began. Being a young chef at Vasse Felix & having a dish featured in Gourmet Traveller was a highlight as was driving one of Janet Holmes à Court’s vintage Jaguars and never running out of good wine! Naturally, meeting my gorgeous wife during my 10 years working at Café Le Monde is up there too.

What do you love most about being a chef?

The crazy atmosphere and the constant flow of creativity necessary to survive each and every shift. The bonds you build with your colleagues in such a pressured environment.

How would you describe your food?

No fuss, honest, coastal and Asian-inspired. Surfer food!

Who is your favourite local supplier?

We love supporting local and currently Peregian Beach local Dragan Farm honey is featured on a few of our woodfired dishes. During this tricky year with COVID we have really appreciated the support from all of our local fresh food suppliers.

Do you think it is important to use local produce and why?

Definitely. Reducing our carbon footprint; and we have the best quality produce available locally.

What has been the most rewarding moment of your career so far?

Being a part of such an awesome team putting Peregian Beach Hotel on the food map!

Who is your inspiration when it comes to culinary creations?

Our Asian neighbours.

Do you cook at home and if so, what do you like to cook?

Love cooking for family & friends!! If not BBQ, then curry.

Who would you love to cook for?

If she was still with us, my Mum. Otherwise Scarlett Johansson.

What are the highlights of your latest menu?

The stand out dish for Summer is our Queensland wok fried whole fish with sticky lime, ginger, lemongrass & soy Asian vegetables. Treat yourself, order the whole thing for yourself!

What is your favourite kitchen tool?

Mortar & pestle

What is your favourite ingredient?

Chilli! And let’s be honest I love my kaffir lime leaves & lemongrass too.

About the Author /

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Deb has 25+ years' experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit clients. She is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses to help them succeed. She is planning to release the Tastes of Noosa cookbook with Matt Golinski in 2019.

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