THE recently-appointed Executive Chef at QT Resort, Stephen Brand, presents a humble approach to his work, and prefers to let his cooking and tasty dishes do the talking.

And Newsport experienced this first-hand when he, along with the resort’s Communications Executive, Rebeccah Shillingford, invited us to sample some of his signature dishes from their newly created seasonal menu being served at their Estilo restaurant and bar.

Now two months into his new role after two-and-a-half-years at QT’s Gold Coast property, the University College Birmingham-trained Brand has been quick to implant his many years in the industry by introducing an autumn menu with a fresh interpretation of five categories: something light; wood fired; substantial; quick bites; and something sweet.

“Over the years I have been inspired by many chefs and I have also been fortunate to have been trained by some of the best around.

“But my role model and someone I truly admire is Francis Mallmann, an Argentine celebrity chef, author, and restaurateur who specializes in Argentine, and especially Patagonian cuisine, with a focus on various Patagonian methods of barbecuing food,” says Brand.

Brand’s choices at our ‘sample night’ were well chosen, the food was light and tasty and he had little difficulty in challenging our palates. He won us over with well prepared and presented dishes.

Under the something ‘light category’, we sampled his crispy duck salad, spiced watermelon and mint; char-grilled baby squid with confit fennel, smoked tomato with rocket and sake oil; along with a Panzanella salad, baby cos, tomato, cucumber and crisp white anchovy.

We progressed to ‘substantial’ and were truly spoilt with roast chicken, smoked mash, grilled asparagus and pan juices; and the fish special was barramundi served on a paper bark.

To crown a memorable evening, ‘something sweet’ offered a real treat in dark chocolate delice, salted caramel crisp with vanilla bean ice cream; and Eton mess, seasonal berries and smashed meringue.

Brand said he is looking forward to providing a memorable experience for Estilo diners and is as keen to get their feedback. “And I hope the diners enjoy well prepared dishes, with balanced classic cooking methods and innovative touches, using fresh and locally-sourced produce,” he said.

Estilo is open seven days from 12pm until late. If the sun is shining, lunch is served poolside.

 
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