Celebrity chef, author, TV presenter and personal trainer.
Celebrity chef, author, TV presenter and personal trainer.
Summer is heating up and you know what that means? It’s BBQ time. Luke Hines, a chef, best-selling author, TV presenter and personal trainer recently released a new cookbook, Barbecue This! just in time to freshen up your BBQing skills. If you can’t get beyond a burnt sausage and grilled steak, Luke’s book will give you the inspiration to create quick, vibrant and flavour-packed dishes for your average weeknight din-dins or for full-blown entertaining. We caught up with Luke recently for a chat at Sanctuary 28’s multi award-winning Corner House on the Gold Coast to launch his highly-anticipated book and find out his best BBQ tips, his favourite dish and how to prepare a clean-eating Christmas.
What does a day in Luke Hines life looklike?
Well I am an early riser! Firstly I have always loved watching the sunrise, but my two dogs don’t give me any other choice. So the one guarantee is that everyday starts with a coffee on the beach with the dogs, then depending on my schedule I’ll either have a day in the inbox, flying interstate for work, shooting new recipe photos for books or filming episodes of The House of Wellness, the TV show I co-host. The awesome part about what I do is no day is exactly the same, so it never gets boring!
You wear many hats (chef, author, TV presenter, personal trainer, the list goes on), what do you love most about your work?
Probably the people I connect with. The main through line throughout all of my work is I get to work with and meet people from all walks of life! It could be a big name celebrity that I am interviewing for the show, or someone struggling with their health that I can guide in the right direction. Meeting new people and hearing about their life journey is never boring and more often than not, extremely inspiring.
With many best selling cookbooks under your belt, you’ve just released your newest book Barbeque This!, what can you tell us about it?
Well, you’d never believe it, but Barbecue This! is actually my 12th book. I even lose count myself! Barbecue This! really is the must have book for every Aussie who likes to eat delicious food thats also good for them! I’ve written this book to cater for people who already know their way around their barbecue but also for people who have no idea where to begin! It’s got an easy to follow guide of how to use most standard Aussie barbecues, how to cook meat and veg to perfection, a go-to list of sauces, marinades and sides and of course, more than 80+ full mouth-watering recipes that are easy and tasty.
How is your BBQ cookbook unique?
Well what’s strange is that there really aren’t many barbecue books in Australia that cater to Aussie barbecues or ingredients! They’re all very American using tools and techniques we just don’t really do here. So what I set out to do with this book is make it familiar to every backyard in Australia, so when you pick it up it feels like a no brainer to get stuck in and give each and every recipe a go!
What are your best BBQ tips?
Understanding what temperatures to cook with for optimal results and which area of the barbecue you are best to use between the flat plate and grill and whether to use the lid or not! Once you know how to use the heat only a barbecue can give you and work out which ingredient works best on the different zones, then you’ll be cooking like a pro in no time!
What’s your favourite dish to cook at home?
I am a sucker for skewers! You can load them up with some incredible ingredients and there’s bound to be a skewer that caters to everyone. You can make 100% plant based skewers or add your favourite protein such as chicken, fish or beef! They’re simple to cook and packed with so much flavour. You’ve got to try my butter chicken skewers from Barbecue This!! They’re next level!
Going into the festive season, how do you resist the many temptations on offer?
Well, I think the important thing people should know going into the festive season is there will be temptations and you should allow yourself to relax and treat yourself, its just finding some balance amongst it. Balance a treat day with a clean eating day, and don’t let a few days off your usual healthy regime derail you altogether, meaning you don’t get back on track. Everything in moderation is key, and always be kind to yourself at this time of year.
What does a clean-eating Christmas feast look like?
– A few factors go into a clean eating Christmas… and here’s how I do it….
– Shop locally supporting our producers and choose organic if possible
– Cook fresh, light, summery foods
– Celebrate heaps of vegges to go with any meat you cook
– Fill up on the good stuff so there isn’t too much room left for the naughty stuff
– Cook on the Barbecue using my book! Haha
We have to ask for your favourite Gold Coast spots…
Café for breakfast: Brio Emporium
Coffee spot: Nook Espresso Burleigh
Restaurant for dinner: Lupo
Bar for a drink: The Tropic
Beach: Tallebudgera Creek
What do your weekends look like: Sun, Sand and Surf… Food, sleep and Netflix haha!
Interview by Carly Snodgrass
There are many exceptional restaurants on the Gold Coast right now, our city has become quite the little foodie hub. It’s primarily due to the chefs at said exceptional restaurants who spend countless hours tweaking and perfecting dishes so we get to devour incredible dishes. And we’re pretty happy about it.
In honour of these chefs and International Chef Day on 20th October 2020, we’ve compiled a list of some of the best on the Coast so you know who to visit next time you’re in the mood for something special.
Uday Huja
Renowned Gold Coast Executive Chef Uday Huja made the move here only a few short years ago after a career that spanned high end Las Vegas hotels, Michelin starred restaurant The Inn at Little Washington and now, Nineteen at The Star (lucky us). He brings an absolute wealth of knowledge to the stunning venue and if you’ve not yet been in to experience his Oyster Journey, you’re missing out. It’s an honour to have him here.
Alex Munoz Labart
Head Chef and owner at Burleigh’s Restaurant Labart, Alex Munoz Labart is not only one of the Coast’s top chefs, but one of Australia’s. He hails from Sydney where he worked in (and owned) the best of the best restaurants and now he’s making magic for us in the form of modern Australian dishes that blow your mind every time. Alex lists Iku Yakitori Bar as one of his favourite restaurants on the Coast.
Adam Dundas-Taylor
Adam Dundas-Taylor has worked with some of the world’s best chefs, including for Jamie Oliver and London’s finest Nobu. He was the owner of beloved Firecue in Nobby’s and now, he’s joined the team at Broadbeachs’ Miss Moneypenny’s as Executive Chef to bring a fresh, new feel (and all of his impressive experience) to the menu. Adam lists Gemelli and Mamasan as two of his favourite Gold Coast venues.
Guillaume Zika
With two Chefs Hats under his belt, Guillaume Zika is quite the chef for the Gold Coast to have claimed. He fronts the culinary team at Burleigh Pavilion (including The Tropic). Between the two venues Guillaume creates both casual, perfect-post-beach eats and a sit-down menu using only the highest quality produce. He says Restaurant Labart is one of his favourite restaurants on the Coast.
Kelvin Andrews
While Brisbane has now claimed this superstar, we still call Kelvin Andrews our own. He lists some of the Coast’s most revered restaurants, including Nineteen at The Star, The Fish House and Hellenika as his starting points in the culinary world and now is the Head Chef at Brisbane’s five-star SK Steak & Oyster. And he’s barely getting started. Kelvin says Alfred’s Diner is his favourite spot for breaky.
Daniel Ridgeway
Daniel Ridgeway is the local restauranteur who has made Gold Coasters dining dreams come true for over a decade with venues like Little Truffle, Gotham Grill & Rooftop Bar (recently sold) and four BiN restaurants all his creations. He’s worked overseas for much of his career and he’s absolutely earned every single accolade he’s received. These days you can find him at Little Truffle and Daniel lists Itoshin as one of his favourite local spots.
Perhaps the only thing that will help abate the severity of the extreme heat we’re currently experiencing is ice cream. Lots and lots of ice cream. Eat it as though your life depends on it Gold Coasters because that might just be the case at this point.
In very good news (because luckily ice cream is also delicious), a sweet new ice creamery has just opened up at Marina Mirage and there are some flavours on offer there that are going to keep your tongue busy for a very long time. Yep.
From the beginning though, the newbie is called Ungermann Brothers and if you’re a MasterChef fan you’ll understand the gravity of this addition to our local dessert scene. Ben Ungermann was the 2017 runner up on the show and together with his brother Danny, has created a world-class ice creamery that we now get to visit on the daily.
The gourmet venue is the second of it’s kind, the first opened in Ipswich last year to rave reviews (obviously) and we are so very excited.
Opening just in time for the scorching summer we’ve only just begun (help), Ungermann Brothers is scooping up something a little bit different to your regular icy styles.
There are 18 weird and wonderful flavours including Blue Cheese and Fig, Roasted Garlic, and Lavender and Honeycomb and the exclusive Gold Coast flavour is salted caramel, tempered chocolate and potato chips which are three of our absolute favourite things you guys.
Of course they also do your regular faves too if you’re in need of some normalcy.
Move out of the way please, that’s all ours.
Ungermann Brothers ice cream is made with raw and natural ingredients. With no artificial stabilisers or flavours, every scoop is made from locally sourced ingredients in-store daily.
Umm so not sure why you’re still reading, get in the car right now and go sample one of every single flavour and bring us one of each too and we can be friends forever.
Off to bathe in a tub of ice cream now thank you for reading, bye.
LOCATION: Marina Mirage, Seaworld Drive, Main Beach
HOURS: 10am until 6pm
Words by Kirra Smith and photos supplied
No doubt you’ve had the pleasure of tasting one (and hopefully many) of Chef Kelvin Andrews’ exceptional dishes and if not, do yourself a favour.
The former Gold Coaster has headed up and worked within culinary teams in some of the Coast’s most revered restaurants including Nineteen at The Star, The Fish House and Hellenika.
He recently made the move to Brisbane where he’ll be Head Chef at SK Steak & Oyster in The Calile, so we sat down for a chat to learn as much as we could about the newbie.
How long have you been a Gold Coast local?
I have been a Goldy local for 16 years; I’m originally from a country town called Tully in Far North Queensland!
You recently moved to Brisbane but what did you love most about living here?
It’s got to be the beach, I take it for granted and never got to go as much as I should have, but the feeling of walking on the sand barefoot in the morning listening to music was very therapeutic. I will miss that feeling for sure.
What do you love most about your work as a Chef?
I guess it would be the whole aspect of hospitality, I followed in my mother’s footsteps as she was a chef and restaurateur and she instilled that passion in me, so I love cooking and looking after people.
You’re set to head up the culinary team at SK Steak & Oyster within The Calile in Brisbane soon, what can you tell us about the newbie?
SK Steak & Oyster has been a passion project for Simon Gloftis and myself for years; we wanted to create a restaurant like the old school days when we were growing up in the industry with classic service – think white table cloths, white waiters jackets, someone playing piano, a dessert trolley being pushed around – with a casual yet elegant feel about it all. We want to bring back the classic dining scene and take a break from the more modern style restaurants.
You were in the States recently for a holiday slash tasting tour, did you bring any ideas back you’ll be showcasing there?
We did. America still has classic restaurants like you see in old 90s films so we went there to see how they operate and get a feel for them. Once we were there we realised that was exactly what we wanted to do… with our own twist of course.
How will this venue be unique?
Everything about this restaurant is unique; it has a very casual yet elegant Palm Springs vibe including Walter Knoll saddle leather chairs, a baby grand piano that’s played Friday and Saturday nights (people can stand around it and have a few drinks before dinner), plus we have a Juliet balcony that looks down from the mezzanine level over the piano. Oh and a huge custom built dry-age meat fridge which will be a feature in the room.
What are your predictions for SE QLD’s foodie scene over the next few years?
I think the sustainability movement is massive and we are huge advocates for that. Chefs and restaurateurs need to learn more about our produce, and where it comes from, ethical farming practices and reducing carbon footprint, its been at play for a few years now but it will be huge on everyone’s menus, from bars to clubs to restaurants soon. Hopefully we can minimalise wastage and utilise all parts of the products we buy.
What’s your favourite dish to cook at home?
I love cooking with fresh produce and vegetable heavy. Usually I start by picking my vegetables first and my protein last. I love experimenting with Asian flavours, I haven’t really professionally cooked Asian food so in my down time I love to try new things.
Tell us your favourites on the Coast…
Coffee spot: Nook in Burleigh, then a light stroll on the beach is my zen time
Cafe for breakfast: Alfreds; their breakfast burrito, it’s everything you want for breakfast in a wrap, what can go wrong?
Restaurant for dinner: Hellenika; a fresh piece of fish and salad and Bougatsa (warm custard pastry) if I’m feeling naughty, which is every time
How does your weekend usually look: If I’m not working, I‘m sleeping or eating, I like to over indulge on my days off
