August Edition of White Magazine . Feature Article . Pretty Stoked. [ BUSINESS FEATURE I WEDDINGS AT TIFFANYS Weddings at Tiffanys head chef Dale Ryan, is using organic, sustainable and locally-sourced produce to give Tiffanys customers the very best in exquisite, authentic cuisine. My earliest cooking experiences were at home. I cooked with my mother and grandmother, who was the television chef for Golden Circle. The first dish I made was with my mother for a small dinner party. 1 chose a handmade spinach and ricotta ravioli with a burnt butter sage sauce. It took us all day and there was flour everywhere, but I loved the process and the result, I was 10 and I was hooked. French cuisine was definitely my inspiration early in my career. The attention to detail in recipes, processes and flavour development amazed me. These have always been skills I have envied and tried to emulate. At the age of 21 1 was named National Rising Star by RACAA for my work as Head Chef of San Marco in Brisbane, I have been cooking and leading kitchens in restaurants all over the country since and still love learning and creating every day. At home I was taught respect for all animals. And for the integrity of the food we eat, the energy and the morals associated with its origins. My personal commitment since has been to operate my kitchen with as little negative effect on our environment as possible and maximum contribution to the local community. I choose to use only free range products. I have a firm moral objection to the disgusting practices of factory farming. My three years of working at Weddings at Tiffanys have allowed me to work with outstanding locally-grown and sourced produce, the finest free range meats and the freshest seafood straight off the trawlers at Mooloolaba. By shopping locally and developing supply lines through the local community I know, wherever possible, my ingredients are coming from the farm to the plate in as short a time as possible with moral practices. We think we treat all animals in Australia humanely and with respect. But its a really common misconception. Unfortunately and sadly this is not true. Australia has some extremely cruel and inhumane factory farming practices and this was Tiffanys inspiration for joining the Make It Possible movement. Every ingredient used in Weddings at Tiffanys Tiffanys is sustainably sourced. Where possible of course. We dont sacrifice on our moral standings even when the cost can sometimes be exorbitant. Sourcing sustainable local produce obviously comes with difficulties and inconsistencies. Weather conditions, yields and the seasons all affect the availability and quality of supplies. I have developed amazing respect for the local farmers and producers who help us to do what we do. Organic produce tastes so much better too. Fresh produce grown as close to its original source as possible produces the most amazing flavours that have faded out over the years but are now available once again. We use garden fresh, traditional, genetically unmodified, organically-grown ingredients. The difference in taste is undeniable. The flavour of our certified free range meats is outstanding, and our morally conscious decision is something our customers respect and can certainly taste. Our free range chickens and duck are some of the most flavoursome I have ever Cooked; our pork is succulent. I meet with my suppliers every week. I find this vital in order to keep in touch with what is happening in the market, to predict any foreseeable problems in the near future and to help develop new products and uses for some of our more exotic local varieties. Every day in the kitchen I strive to develop my food. Whether its developing and creating new dishes or finding new amazing produce, and new techniques and ways to use them, I am constantly striving to evolve my food. I feel the kitchen team and the venue are really starting to blossom. After all our collective hard work we are now seeing fantastic results and have some inspiring plans for the future. We offer a unique range of catering options. For example, last month at Weddings at Tiffanys we did a strictly vegan wedding and found it to be a huge success. Tiffanys stands apart from other similar venues. More than anything, its the attention to detail and personal touches we afford every couple on their special day. Sustainable and organic foods are in some ways a luxury. But I enjoy and embrace them in my own home as well. Its not a difficult lifestyle choice to make given the advantages, not only in flavour and freshness, but in supporting the community while living healthy.
Posted on: Thu, 14 Aug 2014 02:54:15 +0000
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