AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Michael Lee
Born:
Edinburgh, Scotland.
History:
I was born in Edinburgh in 1982 and grew up on the outskirts of the city in a little mining village called Winchburgh, with my Mum, stepdad, my little brother, Fraser and our twin sisters, Abbie and Sophie.
I trained as a fabricator/welder and continued in the trade up until 2010. In 2005, I travelled to Australia on a one year working holiday visa and fell in love with the place. I did the back-packing thing, explored, met new people and did jobs I’d never done before.
It was during this time I worked in a couple of commercial kitchens washing dishes and being the run-around. I loved the pressure and busyness of it all. At the time, I was 23 and had never cooked anything before, it fascinated me. I watched and asked questions and started getting involved in prep jobs, most of them very unglamorous! I loved it.
After my year in Australia, I returned to Scotland and immediately set myself the goal of moving back to Australia permanently. I went back to welding, saved and waited 2 years for my residency to be granted. I returned in 2009 and made my new home on the Gold Coast. I continued welding but became unhappy with what I was doing and decided I needed to change career.
I’d fallen in love with cooking and decided I would quit my highly skilled, well-paid job and do my Cheffing apprenticeship. I did my apprenticeship at The Star Casino (Jupiter’s at the time), graduated and worked there as a Commis Chef up until 2015.
I came to Peppers Salt Resort & Spa at Kingscliff as a Chef de Partie in the banquets team, looking after conferencing and weddings, before being promoted to Senior Chef de Partie after 6 months.
I then took on the Chef de Cuisine role in the hotel’s signature restaurant Season where I won my first Chef Hat.
I then went on to short spells at Mavises Kitchen, Taverna and most notably prior to opening River, I was executive chef at Potager in Carool.
Have you always wanted to be a Chef?
Prior to Cheffing I was a skilled architectural engineer, a job which involved being creative and working with my hands. When I decided to change career cooking had become my interest so thought I would try and qualify and see where that went.
The last 5 years I have won more than 40 awards from Chef Hats to Gold medals in Australian tourism.
How would you define your style?
Rustic, playful, artistic.
What is your feature flavour these days?
I love star anise, tarragon, fennel seeds and usually incorporate some form of smoked flavours.
Obsessive-compulsive about?
Creating food that is seasonal, as local as possible, fun, tasty and the guests enjoy.
Your greatest culinary influence:
I love the style of many British Chefs, I was lucky enough to meet Marco Pierre White a few weeks ago which was fantastic.
What do you love about this business?
Every day is a challenge, no two days are the same in the culinary world.
An ingredient you can’t live without?
Salt.
Most ‘eyebrow-raising’ menu item?
Currently probably my beetroot, seaweed and hazelnut dish.
Signature dish:
Wattleseed crusted wild venison loin with parsnip, Husk ink gin and blueberry ketchup.
What can diners expect when they eat at your restaurant and what makes the experience special?
Expect food that is seasonal, as local as possible, beautifully cooked, lovingly prepared and presented artistically and interesting.
What is your go-to meal at home when you don’t feel like cooking?
I enjoy cooking with my kids so something they like such as homemade burgers or a simple BBQ.
Tell us something no one knows about you?
I also grew up working on live music and been fortunate enough to have worked and now cooked for many well-known artists from around the world.
Where do you see yourself in 5 years’ time?
Hopefully still cooking at River and watching it grow and develop into one of the best venues in the Northern Rivers.
River - Wild at Heart
River - Wild at Heart on Mullumbimby Street in Brunswick Heads is more than a restaurant – it is a tribute to place, produce and personal journey. A celebration of Northern Rivers produce, people and provenance, this dining destination is a space where community and creativity come together over beautiful food and wine. Dive right into a memorable culinary adventure with charcoal kangaroo carpaccio, pickled macadamia, native raspberry ketchup and wattleseed damper, or bay lobster, smoked garlic and lobster coral butter and lemon. For the main, think tarragon roasted chicken supreme, celeriac purée, truffle, bacon and chicken gravy, or brown ale braised ox cheek, Warrigal green colcannon, pigface salsa verde and rosella pickled onions. Finish with smoked malt ice cream and mulled berries.
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