Paella to petals – Miguel Maestre shares kitchen stories and food secrets ahead of his Toowoomba Carnival of Flowers appearance
Toowoomba Carnival of Flowers will serve up more than stunning blooms this September, with its signature food and drink celebration FEASTival returning for a weekend of local flavours and culinary fun. Among the highlights is celebrity chef Miguel Maestre, who takes the stage at FEASTival on Saturday September 27 and Sunday September 28, cooking with the region’s best seasonal produce and bringing his trademark flair. Ahead of his visit, we caught up with Miguel to chat about cooking influences, his favourite Southeast Queensland ingredients and what food lovers can expect when he joins the carnival crowd this spring.
To start, we’d love to know what made you fall in love with Australia! What was it about our country that encouraged you to exchange southern Spain for Sydney?
I came to Australia for love. I met my beautiful wife Sascha, whilst working and travelling in Edinburgh and followed her back to Sydney. We live in the Northern Beaches, which is has a very similar look and feel to where I came from in Spain.
Who or what would you say have been the biggest influences on your cooking style? Did you have any mentors that helped shape the way you look at food?
My biggest influences with my cooking came from my grandmother and my mum. They really gave me the passion for food and cooking. I also had some amazing mentors during my career in Australia. I had the pleasure of working alongside Serge Danereau of Bathers Pavillion, and the Godfather of Australian cuisine, Tony Bilson. I was the head chef of his restaurant Number One.
What would you say is your ethos when it comes to cooking and hospitality? Are there any codes or principles that you live by?
Love is the best ingredient in life and cooking. I give 110 percent to everything I do. No exceptions! I love cooking in whatever capacity it is, cooking on TV, for the people at festivals and events around the country, my friends, family and the numerous charity events I do. Same effort every time.
You’ve championed Spanish cuisine throughout your career – what do you think makes Spanish food special and stand out from other global cuisines? Spanish food is all about a healthy Mediterranean diet. It’s also about sharing. Tapas is about family, sharing and talking together around a table. In Spain we cover all proteins, vegetables, legumes, using the best and freshest ingredients we can find.
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Later this month you’ll be appearing at the Toowoomba Carnival of Flowers, giving a live cooking demonstration at the Flavour Lab as part of FEASTival. What tips and tricks can attendees expect to pick up from your demonstration?
I’ll be showcasing some simple, tasty recipes with fresh and affordable ingredients. There will be tips and tricks along the way and a lot of fun to be had in every demonstration. Never a dull moment when I’m on the stage.
When cooking at home, what is one piece of kitchen equipment that you think is a must-have item?
As a Spanish chef that’s an easy one. A paella pan! You can cook pretty much anything in one. It’s the most versatile cooking item you can own. From garlic prawns, pasta sauces, rice dishes, casseroles and of course paella. And then when you’ve finished cooking you can place it in the middle of the table for everyone to share. My other favourite item would have to be a sharp knife.
Southeast Queensland is known for its incredible produce – are there any ingredients from the region that you love cooking with?
I love cooking with any ingredients that are fresh. Southeast Queensland is renowned for its locally grown and wide variety of fruits and vegetables. Beautiful strawberries, passionfruit, macadamia nuts, tomatoes, potatoes, sweet corn. The list goes on and on.
Finally, what was the last memorable meal you enjoyed and where did you have it?
The most memorable meal for me this year was when I was back in my home town of Murcia in Spain. I had the most incredible woodfired paella and woodfired lamb chops. I couldn’t get enough of both dishes and still think about the flavours and can’t wait to go back.
FEASTival forms part of four floral-filled weekends of fun and flavour at Toowoomba Carnival of Flowers. To purchase tickets to FEASTival and view the full carnival program, head to the Toowoomba Carnival of Flowers website.