Published 22nd May 2010
Keeping food clean, simple and very tasty and never forgetting about old school cooking methods is the philosophy of Hagan Wittner, Head Chef at Zinc Port Douglas. “The tropical foods of this region really suits Asian style cooking and that’s so exciting when you come from a European traditional cooking style; it really makes for a great fusion” says Hagan who has been at Zinc Restaurant in Macrossan Street for over three years.
Hagan has had plenty of practice with local produce, as prior to Zinc he worked around Port Douglas at Sheraton Mirage as Sous Chef and the Rydges Reef (Sabaya) Resort. Previously working in other hotels and restaurants in Australia and Europe, he now calls Port Douglas home.
Hagan is looking forward to presenting his menu this Friday (28th May) at the popular Zinc Domaine Chandon Carnivale luncheon. It’s a beautifully balanced menu that is sure to please those who keep coming back to attend.
Starting off with French Veuve Clicquot Champagne on arrival, followed by a fabulous four course degustation menu that is perfectly matched with some luscious Domaine Chandon wines and finishing off with a Chandon Cuvee Riche, makes for a very, very pleasant luncheon.
The initial Zinc Domaine Chandon Carnivale luncheon commenced in 2004 in the year Zinc Restaurant opened, and now in its sixth year has become a major part of Carnivale and recognised for its tremendous value.