LONGEVITY

Hrovat’s article in Good Food “Playing the long game; How iconic Sydney restaurants stay relevant” a couple of weeks ago in Good Food, was a timely reminder of the passing years around this neck of the woods too. The Stunned Mullet turns 18 this year…. a coming of age indeed, and hopefully a case of being older and also wiser.

Certainly, Hrovat’s dog year comparison rings true – especially when you factor in the COVID years, where one year seemed to feel more like a decade…even got the extra grey hairs and frown lines to boot!

In an industry rife with challenges, giving your business tireless dedication in a climate where you are required to walk a tightrope between consistency and innovation contributes to the analogy of years.

It is the truest conundrum of the restauranteur. On one hand, you’ve got your diners that come for that same dish they had last time, done exactly the same way, accompanied by the same bottle of wine. That’s the craving, that’s the joy in the experience. Yet on the other hand, you’ve got the camp for change – those whom seek new thrills and new frontiers. They come to be surprised, amazed, educated, convinced to try something new and to happily dive right out of their comfort zone. So how does one successfully straddle this great divide and achieve some kind of happy medium in the long term? Sure, it’s possible to embrace the trendiest of fads in the short term until, yep you guessed it, they fizzle out as quick as the sparkler on your birthday dessert and the restless crowd of insta-tik-tokkers moves on to the next of the viral bright and buzzys…

As Peter Gilmore of Sydney’s 3 hatted Quay restaurant, turning 21 this year, says in Hrovat’s article “ it’s not really about revolution, it’s about evolution…we make changes slowly and thoughtfully”.

Maybe it is this approach that is key to longevity in this game. Of course change is a necessity over time regardless of long honoured traditions in a restaurant…cue the eventual removal of even the most iconic of dishes. For example the much-lauded Quay dessert ‘The Snow Egg,’ that retired in 2018 and whose demise caused a national mourning period…

As Fink Group’s John Fink said in a Delicious

Magazine article at the time; “We know this is going to cause outrage, who knew one little dessert could have such a snow ball effect, but rest assured whatever Peter comes up with will exceed eggspectations”

I mean no pressure to perform there at all for Peter…but evolution is in progress right here. (Even if the RIP Egg caused somewhat of a revolution). When it is time to make a change, it is just time.

And when you’ve gotten to the point where the seemingly simple task of taking an older dessert off your menu and replacing it with something new becomes a media sensation you know you’ve not just arrived, but you’re in fact in the hall of fame…. for the long haul. Here in Port Mac, we’re a little more low key but the same approach is paramount. To keep things relatively familiar, to keep the place feeling like somewhere to come home to. But yes, also to move with the times, to have a finger on the pulse of what’s going on in the dining scene nationally as well as globally. And yes, to occasionally ‘retire’ or ‘RIP’ an old favourite from the menu.

In the meantime still looking forward to each and every restaurant dog year!

Head Chef At The New Blackfish Kiosk At Camp Jordans

Blackfish is the newest kiosk on the block, what was the vision when creating Blackfish? Our aim is to offer a laid-back environment for our guests and their fur babies (yes we are pet-friendly!) to enjoy fresh, local dishes, specialty coffee, and breathtaking views of the Hastings River. Located on the banks of the Hastings River, we have Jordans Boat Shed to our right and Camp Jordans right behind us. It truly is a happening part of town! We invite locals to come for a coffee, hire a boat, SUP board or kayak and hang around!

Tell us about your menu and what is on offer for the customers? Our menu is tailored around fresh and seasonal ingredients, providing the staples for brekky, daily toasties, freshly baked goods, and on-the-go options. For lunch, we offer fresh local seafood, fish and chips, tacos, salads, and burgers.

Tell us about your role in the kitchen, what does a typical day look like for you? My responsibility as the head chef is to create a menu that showcases flavours from our region of producers. I begin my day early in the kitchen by preparing our fresh daily options. Then kick off the breakfast service, soak up the view and chat to the guests from Camp Jordans and locals stopping in. Where did your passion for cooking start, take us back to the beginning of your career? My love for cooking started when I worked as a kitchen hand in a bustling local hotel. From breakfast to dinner, I watched the different chefs handcraft a variety of dishes every day, which captivated me. It was during this time that I discovered my talent and passion for cooking, leading me to pursue a career as a chef.

What ideas do you have moving forward with Blackfish? In the very near future, we plan to offer event and catering services. Looking for a Christmas in July, birthday or wedding venue? We’d love to chat!

Tell us about the days and times that customers can come and enjoy Blackfish? Our doors are open seven days a week from 7:00 am to 2:00 pm, serving breakfast, lunch and the famous Blackfish brew. We look forward to seeing our community enjoy what we have to offer!