In a region where crocodiles cruise mangrove estuaries and frangipanis bloom on every corner, Tamarind has emerged as the quiet achiever of Australia’s fine dining scene. With the highest Chef Hat rating in Cairns and Port Douglas, it’s more than just a hotel restaurant - it’s a culinary destination led by a Chef whose philosophy is deeply shaped by place, people and produce.
We sat down with Executive Chef Tom Martinez, the creative force behind Tamarind’s 'Australian Freestyle' cuisine, to talk about local hero ingredients, storytelling through food and what makes Tropical North Queensland a Chef’s paradise.
AGFG: Your culinary journey has been nothing short of
remarkable. You’ve had a stellar career and are now heading up the
highest-hatted venue across Cairns and Port Douglas. How has this region shaped
your philosophy as a Chef?
TM: Cairns has totally transformed the way I think about food. Being here,
you’re surrounded by so much, the rainforest is full of native herbs, fruit and aromatics - and the Great Barrier Reef offers some of the most incredible
seafood I’ve ever worked with. At the same time, there’s this Australian
openness that really encourages creativity. It’s not just about making
beautiful dishes; it’s also about expressing yourself and sharing a piece of
who you are.
AGFG: How would you describe the ethos - and approach - behind
Tamarind’s menu? What sets it apart, not just in Tropical North Queensland, but
in the broader Australian fine-dining scene?
TM: At Tamarind, we like to say we’re 'Australian Freestyle'. It’s all about
cooking without borders; creative, open-minded, but always grounded in
sustainability and what’s in season. We blend Asian influences with classic
European techniques and love experimenting with native ingredients. What really
sets us apart is that every dish has its own story to tell.
AGFG: Tamarind’s ‘Australian Freestyle’ cuisine seamlessly
blends global influences and seasonal, local produce. Could you walk us through
one or two standout dishes on the current menu that really embody that spirit?
TM: One that comes to mind is our char-grilled Scotch Fillet from Rangers
Valley, it’s paired with a French Cognac jus and a Japanese kimizu. It’s a
great example of how we layer umami from different cultural influences.
Another favourite is our Winter monochrome, a scallop dish that looks completely white at first glance, but don’t be fooled by the minimal look, it might give a shiver you wouldn’t normally get in a typical TNQ Winter.
AGFG: TNQ is known for its rich biodiversity and exotic
produce. Can you tell us about some of the hero ingredients you source
locally and how they influence your dishes?
TM: We use tropical and local ingredients you rarely come across elsewhere,
things like wattle seed, lemon myrtle, finger lime or Davidson plum. We even
source vanilla and shiso leaves locally. These ingredients have so much
character. They really shape the direction of each dish and make their presence
known.
AGFG: There is something quite poetic about cooking in a
region where the rainforest meets the reef. How does the surrounding natural
beauty find its way onto your plate, or even into the dining experience at
Tamarind?
TM: Beauty is everywhere. You can’t be this close to the rainforest and the
reef and not feel it in your bones. We try to reflect that through colours and
textures to echo the natural harmony that surrounds us. For me, fine dining is
about creating a whole experience that captures the feeling of this amazing
place, it’s as much about how the food looks as how it tastes.
AGFG: We’ve seen a growing trend of travellers seeking
immersive food experiences when they travel. What kind of culinary experience
can visitors expect at Tamarind?
TM: Guests can expect something thoughtful and immersive. It’s not just about
what’s on the plate, it’s how it makes them feel. We aim for warmth,
connection and a sense of discovery. For many visitors, this is their first
real taste of Tropical North Queensland. We want it to be unforgettable.
AGFG: Is the team finding guests to be more curious these
days - asking about provenance of ingredients, the story behind the dishes etc?
How does the team engage with that curiosity?
TM: Absolutely. People want to know where their food comes from. Our
front-of-house team is incredible at weaving in those stories, whether it’s
about a cheese artisan in the Tablelands or the original story behind each
dish. That curiosity turns a dinner into a dialogue.
AGFG: What’s next for you and the team at Tamarind? Any
seasonal menus, collaborations or culinary events on the horizon we should be
watching for?
TM: We’re about to launch a Winter menu that leans into earthier flavours,
think of root vegetables, artichokes, mushroom cappuccino and braised beef
cheeks. On top of that, we’re planning a special degustation dinner in October
featuring one of Australia's most exclusive wine producers. It’s going to be a
chance to slow the pace, elevate the service and take the fine dining
experience to the next level.
AGFG: If someone was visiting TNQ for the first time and
had 48 hours to eat their way through the region, what would be on your
must-try list - from street food to fine dining?
TM: If you’ve only got 48 hours in TNQ, you have to make it count. Start your
morning with a crepe up in Kuranda, then grab brunch at Everyday Lover in
Cairns or head to Palm Cove and enjoy it right on the beach.
For lunch, don’t miss Angelo’s panini, simple, honest and packed with flavour.
When you’re up in Port Douglas, dinner at Melaleuca or Nautilus is a must. They
both bring something really special to the table.
Of course, wrap it all up at Tamarind with our degustation menu. We’ll show
you what the region can really do.
AGFG: Finally, when you’re not behind the pass, where can we
find you relaxing or recharging in the region - any favourite spots that really
capture the soul of TNQ?
TM: I love heading out to waterfalls for a swim, it’s refreshing, pure and
really clears the mind. I’m also into hiking and I can’t recommend Walsh’s
Pyramid enough; reaching the top is such a rewarding experience. I love
exploring the Tablelands on my off days for some plein air oil painting, being
surrounded by all those greens really inspires me and deeply influences my
cooking.
Besides that, I’m a dive master and even have a skydiving licence, sometimes you just need to get out of sea level. This region has an incredible energy and so much to offer, it never ceases to amaze me.
Chef Tom and the team at Tamarind aren’t just pushing plates - they’re pushing the boundaries of what regional fine dining can be. With deep respect for local terroir, a globally curious palate and a touch of poetic flair, they’re creating food that’s equal parts story, soul and spectacular setting.
