Locale chef Andy Davies tells us about his favourite dish this season and spills about his life, loves and cooking tips.
What is your name?
Andy Davies
What is your restaurant?
Locale restaurant and bar
What is your favourite dish this season?
Coral coast salt water barramundi, saffron fregola, Spring Bay mussels, Cloudy Bay clams, Mooloolaba prawns, Noosa red heirloom tomatoes, basil, garlic, chilli, lemon.
Do you have any cooking tips that you’ve learnt as a chef?
– Taste everything and season accordingly, nothing worse than bland food!
– Clean as you go, a clean cook is a happy cook!
Why did you decide to become a chef?
My mother was a fantastic cook, which gave me the inspiration to become a chef.
What makes your restaurant stand out in Noosa?
Locale is very popular with the locals and tourists alike because of its beautiful interior, buzzing bar scene, fabulous service and modern Italian menu, which showcases the best fresh local produce and also unique organic produce from our own Maravista Farm.
Tell us a little about yourself outside of your work.
I love spending time with my family, taking regular trips to Maravista Farm and our amazing national parks and beaches, surfing, swimming and cooking lots of food at home for our friends.
What was your first job?
Apprentice chef 1981 Old Clarendon Winery South Australia.
What is your next challenge?
To keep Locale at the forefront of Noosa dining and be an integral part in the expansion of the Olgilvie Group.
What do you like most about living in Noosa?
The climate, beaches and national parks.
