They first met while cooking together at a Brisbane restaurant, so for chefs Graham and Sarah Waddell working side by side in the kitchen of Noosa Springs’ Relish restaurant is as normal as preparing a backyard barbecue.
Much has changed in their lives since Scottish-born Graham and Sarah first crossed paths at Hamilton’s Baguette restaurant in 2009 – they’re now parents to three lovely daughters, for a start – but their passion for cooking and producing fine food burns as brightly as ever.
Sarah’s culinary career began in Noosa when she secured an apprenticeship at Sails restaurant in Hastings St nearly 20 years ago. Last year she was again offered a position in Noosa and the whole family – which by now included daughters Ilsa, Evie and Bella – relocated.
Soon after, Graham was appointed head chef at Relish restaurant, a role he says he loves, and the circle became complete when Sarah joined him there when a chef’s position became vacant.
“We’re used to working together and we enjoy it,” Graham said.
“We have similar ideas about cooking – using great produce, producing the kind of food we like to eat ourselves.”
Graham’s career began in Scotland as a 15-year-old. Later he moved to London to work in restaurants like Mayfair’s La Caprice and Covent Garden’s Fish.
Then he took a break, flew to Sydney and backpacked through NSW and Queensland, picking up work at Fraser Island, Dunk Island and Daydream Island, before signing on at Brisbane’s Baguette restaurant where he caught Sarah’s eye.
After Baguette, the two young chefs spent a year in Melbourne before returning to Brisbane, firstly to help out at Baguette, then to open their own restaurant, St Baxter, in New Farm. At the same time Graham headed up the kitchen of the award-winning Alliance Hotel in Spring Hill.
Reflecting on his experiences in some of the finest restaurants in Glasgow, London and Brisbane, Graham said: “I have one foot in French gastronomy; the other in Queensland’s larder.”
Graham said he was delighted to be at Noosa Springs, where he has put his own stamp on Relish’s cuisine.
“I believe in letting Mother Nature speak for herself,” he said. “The creativity of designing new dishes is what keeps me excited about the job.”
Graham is responsible for Relish’s popular themed dinners, scheduled for the first Friday of each month, when guests enjoy a four-course meal featuring the cuisine of a particular country or region.
He also creates quarterly new menus that coincide with seasons of the year and feature fresh produce, most of it locally grown.
These menus feature some old favourites, intermingled with new creations – like spring’s linguine with king prawns, littleneck clams, cherry tomato, chilli and gremolata ($34), or pan-fried gnocchi with celeriac puree, asparagus, edamame, spinach, pinenuts, currants and goat cheese ($32).
Breakfast is served daily from 7am, and lunch from 11am.
