The vibrant food culture, sophisticated charm and magnetism of a subtropical paradise, inveigled former Sydney-sider Helen Flanagan’s manic corporate communications’ world two decades ago, and flipped it on its side. The seaside.
The Noosaphile and proud Queenslander abides by the motto Live Laugh Laugh, has an instinctive understanding about the joys of travel, the art of story-telling, also the glories of good food, wine and entertaining. She is known for her “discerning palate” and for the last four years has reviewed restaurants including 2-hatters, for the Queensland Good Food Guide. This is her second year as a reviewer for the Ora King Awards.
What are you most looking forward to in your second year of judging the Ōra King Awards?
I’m looking forward to dishes which are eye-catching on the plate, deceptively simple, flavour-packed, and hum with confidence whilst paying due respect to the life aquatic and hero, Ora King Salmon.
Describe your most memorable food experience to date?
Most recently at a 2-hatted contemporary restaurant:
A glimpse of a singular culinary intellect is evident in a canape of rye, mushroom and caramel grissini shaped into a twig with parsley ‘flowers’ and parmesan porcini ‘stones’.
Dramatic plates of steamed scampi with oil extracted from the garden’s young pine shoots; Mooloolaba prawn with charred cos, roasted prawn crème, samphire and rose petals; honey-lemon poached chicken embellished with peanuts and puffed rice; are cleverly wrought.
What’s your mantra/ethos when it comes to cooking?
Choose the best local produce and premium quality ingredients for simply prepared dishes ensuring the flavours shine and are in perfect harmony.
What do you predict is the next hot thing in Australian cuisine?
There’s a greater awareness for providence including sustainable, local and organic produce. Foraging for say native fruits and by the sea for samphire, using pretty edible petals for plating up and smoking food are for the more creative, while salmon ‘pearls’ and finger limes in their various colours let those olfactory juices flow.
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