Michelin chef makes Australian sea change at resort
Even after experiencing the elegant precision, heart-racing stakes and first-class expertise of Michelin Star cooking in the United Kingdom, Karl McPhail believes he is serving better food than ever since moving to Ramada Eco Beach Resort near Broome.
Working in the famed kitchens of the Michelin Star-awarded Inverlochy Castle Hotel at Fort William or AA Rosette winner Bodysgallen Hall in North Wales would be the ultimate dream for most chefs, but Karl always wanted more.
Karl dreamt of one day cooking sustainably: sourcing fresh local produce and delivering high quality paddock to plate experiences.
Ramada Eco Beach Resort, located an hour south of Broome, represents a new home for Karl and his partner and the final stop on a global voyage of discovery. The pair fell in love with the untouched Kimberley region of West Australia years ago during a round-the-world trip they took to sample international cuisines, flavours and cooking methods.
Karl, in particular, saw the contrast of the Kimberley to the high-paced environment of the restaurants where he had made his name as a chef.
“We travelled all around Australia and decided West Australia was our favourite part. The Kimberley region’s rugged beauty appealed to us the most, so we decided to make the move,” he said.
At the resort, he has access to his own organic vegetable garden and brood of hens, which provide him with the fresh ingredients he uses for his dishes. He picks his meat and seafood from trusted local producers with a history in the area.
“Chefs who are truly passionate about their craft are consumed with sourcing the best food available and respectfully preparing it to be an experience for their patrons,” Karl said.
“For me, it is now absolutely paramount that I know what has happened to my ingredients before they reach me. That means I can determine when my produce is at its ripest and how it should be best prepared.
“Like many chefs do, I dreamt of the day when I could personally produce and source food for my patrons and I am really fortunate to be living that dream at Ramada Eco Beach Resort.”
He said sourcing fresh, quality ingredients means he can change his menu with the seasons.
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