Ralph says “I am very excited about preparing the new 2014 summer menu for The Entrance Lake House. The region’s food diversity means I will be sourcing as much local produce as possible. I’m already hooked on the amazing fetta by Hunter Bella cheeses and Pukara Estate extra virgin olive oil. I will be matching them with a salad of persimmon, dried olives & some fresh basil. Big bold flavours will be on show with dishes like chilli tamarind mud crab with papaya salad and refreshing hot sour broth.”
Ralph, as the Head Chef of Peppers Port Douglas, was instrumental in organising and hosting the Gourmet Food Train showcasing fusion food with local produce. Similar philosophies were embedded with Ralph during his tenure with the highly acclaimed Nu-Nu in Palm Cove. 20 plus years after starting his career Ralph still gets the same thrill from seeing guests enjoying food that he and his team have prepared and cooked for them.
“Hailing from North Queensland has ensured my food is laid back and not complicated.” Ralph will continue The Entrance Lake House food philosophy of sourcing the finest local produce to create the best casual dining experience possible with a mixture of cuisines such as Vietnamese, Spanish, Italian, and Middle Eastern served with a contemporary flair.”