Our talented kitchen team are incredibly passionate about sourcing locally produced ingredients for our menus. The whole ‘farm to fork’ concept is becoming increasingly popular around the globe and whilst some be skeptical about its advantages, the reality is that it actually makes perfect sense to source ingredients locally and particularly in season, in order to guarantee freshness and quality.
One of the key reasons that chefs develop new and exciting menus throughout the year is to incorporate readily available seasonal ingredients, thus ensuring the quality and flavor of the produce used and ultimately the dishes served is consistent and the best it can be. We are incredibly lucky in the Whitsundays that we are able to offer our customers sustainable dishes with amazing produce, and the main reason for this is the strength of the local producers in our region.
Our fresh fruit and vegetable supplier, The Prickly Pineapple, source growers from the Bowen basin, through to Townsville, from the Atherton Tablelands in northern Queensland to the regions surrounding Mackay. Their ethos is that locally sourced produce is transported less, consumed fresher and with less impact on the environment – these three key factors, as well a focus on produce which is naturally in season results in us purchasing from then fresh fruit and vegetables of exceptional quality.
From a seafood perspective, our kitchen team design dishes around what is available in the local market. Experienced and quality seafood supplier, Fishi , supply Hemingway’s with their best produce on a daily basis. From locally caught Whitsunday prawns, to sumptuous cuttlefish caught in our warm Whitsunday waters, Fishi are able to consistently supply us with quality seafood. Our very popular Whitsunday reef fish main is constructed to accommodate whichever reef fish we can source that day, without comprising flavours. The type of fish being served can vary from Snapper to Nannygai, to other types of reef fish depending on what is available throughout the year. All this produce is of the highest quality and sustainably caught in local Whitsunday waters.
When it comes to meat, the team at Master Butchers Whitsundays are known for their quality produce. Known as the ‘sausage king of Queensland’, Don from Master Butchers produces his own chorizo right here in the Whitsundays. This chorizo is served with our charred octopus dish and has a complex smokey flavor, which pairs perfectly with the seafood dish.
Whilst certain herbs, spices, pulses and specialist ingredients are not available locally year-around, our vision for Hemingway’s is to create a restaurant which produces incredible food, but also supports local producers and suppliers by purchasing our produce directly from them.