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Adam Dundas-Taylor

Adam Dundas-Taylor (Image supplied)

Adam Dundas-Taylor is the local Executive Chef who has rubbed shoulders with some of the culinary world’s greatest, but the Gold Coast is lucky to have him home. From working long hours at Jamie Oliver’s Fifteen in his earlier years, to serving London’s finest at Nobu Mayfair (rated the 10th best restaurant in the world at the time) and even cooking at Elton John’s wedding, Adam has quite the envious resume. But Adam wanted to pursue his own passions, so made the decision to relocate his family to Bali in 2013 and open the swanky Latin American restaurant Barbacoa, quickly followed by FireCue in Nobby’s Beach on the Coast. While Adam made the decision to close FireCue (much to the disappointment of those who ventured weekly for Adam’s expertise in charcoal grilled meat), we are excited to now see him join the Miss Moneypenny’s kitchen team as Executive Chef in Broadbeach. So we sat down for a chat with Adam on his recent appointment and to enquire if his specialty charcoal grill meat dishes would also be introduced to the Miss Moneypenny’s menu.

How long have you been a Gold Coast local?
Since my late teens..

What do you love most about living here?
I like the pace of the Gold Coast, relaxed yet there’s always something happening and changing, it’s also a family orientated locations and the food scene here is ever evolving.

You’ve recently joined forces with Miss Moneypenny’s, how did that come about?
I was in conversations with Director Ben Walsh when Miss Moneypenny’s was still in its construction stage, however at the time I was in Europe and contracted to  consult for restaurants in Mexico, so my overseas commitments did not allow me to be in contention for Executive Chef role of The Good Time Group. After I returned to the coast, Ben reapproached me to fill in and consult as they were filling the position. However, I really enjoy working in these beautiful spaces, with the best sourced products and the challenge of running two very different menus servicing both Miss Moneypennys and Fat Freddy’s Diner so much, that I have now formerly accepted the role of Executive Chef and I couldn’t be happier.

Talk us through the new menu you’ve created?
Miss Moneypenny’s transpired in Noosa seven years ago and our regular returning guests know us best for modern Mediterranean share plates, award-winning cocktails and world-class pizzas. I am enjoying this space and bringing my influence of BBQ fired dishes with a large showcase of seafood and sensational locally sourced produce.

Do you have a favourite new dish?
I’m really excited to launch our new Fish Pie, it’s taken me a long time to perfect! It is very unique and it’s a Sri Lankan-style fish curry, subtle in flavour yet so very tasty!

How does the rest of 2020 look for you?
Very busy.  Miss Moneypenny’s has already established a cult following at Noosa and now on the Gold Coast.

Tell us about your career as one of Australia’s most renowned chefs, how did you get to where you are?
I have travelled the world tasting and being influenced by all different cuisines. I guess I just naturally progressed. I’ve always loved my roles, I really enjoy the challenge of running a kitchen team, delivering beautiful dishes and being an Executive Chef.

Tell us your favourites on the Coast:
Cafe for breakfast: Upstairs at Wildernis Cafe & Bar overlooking the ocean in Palm Beach. Great spot to start your day. What a view!
Restaurant for dinner: I’m a family man, so I do like a family restaurant, Gemelli is always a hit with the kids and if I’m taking my beautiful wife out for dinner, we do like a night out at Mamasan.
How does your weekend usually look: (Chef laughs) Like the inside of Miss Moneypenny’s kitchen!

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