Top resort chef spills his five-star cooking secrets

It’s easy for even the best-made plans to eat well to go awry over the summer period. The long days and warm weather mean we eat out more often, and some of us are too busy to stay at home and cook healthy meals. Dwane Goodman is Executive Chef of luxurious eco-destination Wolgan Valley Resort and Spa in the Blue Mountains in NSW. Good food is fundamental at the Wolgan Dining Room, and here Goodman shares some five-star secrets from his kitchen, as well as tips for eating well and entertaining.

Wolgan Valley Dining Room operates on a regional, seasonal philosophy.

“We try and let the food to the talking,” Goodman says. “When it is this fresh and this local we simply have to prepare it with love and care and it does the rest.”

His favourite thing about cooking at Wolgan is the diversity of the menu.

“To keep guests excited, we change our menus every day and have the unique opportunity to create whatever we want day in, day out. Each day is different to the last.”

Get the recipe for Wolgan Valley Mushroom Risotto

If you are lucky enough to find yourself eating out a lot over the festive months, Goodman’s top tip is to pace yourself.

“Don’t overdo it every time you go out! You do not need to have four helpings just to be polite.”

In fact Goodman cites overeating as one of the top mistakes people make that lead to unhealthy eating.

“Simply eating too much of one thing is not good for you. If you eat fancy meals every night chances are they are laced with butter, fats, oils and salt. The old saying fat is flavour is very true to its word. Replace the fondant potatoes with some steamed new baby potatoes with little to no fat,” he says.

Other top mistakes include eating takeaway food too often, not trying new things and taking the easy option when we are pressed for time. Goodman also warns against an unbalanced diet.

“A meal of plan of fried chicken with mash potato and steamed veg sounds healthy enough. But if that’s all you eat every night the fats and oils will catch up with you.”

Try Wolgan Dining Room's delicious Pumpkin Tortellini with Mustard Fruits, Sage Butter and Toasted Almonds

It isn’t difficult to create healthy meals when you’re entertaining either. Goodman suggests one ingredient you stock up on over summer is salad leaves.

“These are great to have as a base to create salads from cold meats, cheeses and other items in your fridge not eaten by the visiting relatives.”

As well as rice (for its versatility), leg ham on the bone and cinnamon sticks (for poaching fruit), Goodman recommends using fresh fruit as a base for great meals that are good for you.

“Lots of fresh fruit”, he says. “These can be simple snacks for the kids, part of a salad at the dinner table or the base for a beautiful dessert.”

Get the recipe for Boned and Rolled Loin of Ormiston Pork with Paris Mash

If you want to whip up an impressive dish for guests, Goodman suggests cheese and paprika twists with avocado dip.

“Take a sheet of frozen puff and cut it into 1cm strips egg wash them and sprinkle with cheese and paprika. Hold each end and twist 2 or 3 times and place back on the tray, bake for about 5 min. in a bowl mix up an avocado, sour cream, salt and pepper and some lemon juice,” he says. “Serve and sit down for a good old catch up.”

We all know that good produce is the key to great cooking. Finding the right produce can be a challenge, but Goodman has some tips on finding quality ingredients for you cooking.

“You have to talk to the people in the know. Don’t buy from big shopping centers off the shelf. Go to the butcher, he will tell you what’s good and what’s not. Same with the fruit and vegetables grocers as they know what is best on the day. They will give you expert advice – after all, they don’t want you coming back to complain!”

Wolgan Dining Room's King George Whiting a la Plancha with Globe Artichoke Puree and Tomato Vierge

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