Tim Stanton

Tim Stanton

Born: 

Sydney. 

Have you always wanted to be a Chef? 

Yes, pretty much from a young age. My Mum has owned a café for 15 years in the Blue Mountains, just west of Sydney and my Grandfather was a Michelin starred Chef from France. 

How would you define your style? 

Refined, simple food. 

What is your feature flavour these days? 

I don’t really have one, I usually just work with seasonal produce. 

Obsessive compulsive about? 

Plating, from smears to garnish. 

Your greatest culinary inspirations/influences: 

Chef, John Slaughter from Fairmont Resort and the great, Anthony Bourdain. 

What do you love about this business? 

That fact that from the top of the business to the bottom, everyone shows support for the love we have for food in the kitchen.

An ingredient you can’t live without? 

Salt for sure, I have been told I season a little heavy… haha!

Most ‘eyebrow raising’ menu item? 

Dessert board – it always shocks the quests when it arrives at the table, it also usually gets the most attention on social media. 

Signature dish: 

Spaghetti Marinara with bay prawns, spring bay mussels, fish, garlic and chilli.

You can find Tim’s recipe in AGFG’s recipe section or click "Mon Komo Hotel Restaurant” above and you’ll find it on their page underneath his profile.


Mon Komo Hotel Restaurant Caribbee

Mon Komo Hotel Restaurant Caribbee

Captivating oceanfront views and creative fare await at Mon Komo Hotel Restaurant Caribbee on Marine Parade in Redcliffe. This award-winning entertainment venue brings flavours of the Caribbean to guests in an island oasis of polished wood, where lattice work screens and intricate light fittings create an intimate dining experience. Stop by for brunch or enjoy a pre-dinner drink on the terrace basking in balmy breezes, while perusing a menu brimming with international dishes such as pan seared scallops with celeriac, vanilla, green apple and textured potato. Send the senses to overload with mains like grilled barramundi with hand cut russet potatoes, salad and lemon; before a divine dessert of deconstructed citrus meringue tart with lemon curd and freeze-dried blood orange.

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