Alan Thompson
Flaxton Gardens
Being a gastronome, I’m fascinated by the thrilling theatre of restaurants and their talented chefs. But how do they do it?
Is it nature or nurture?
I recently caught up with Alan Thompson, owner/chef at Flaxton Gardens, for some insight.
Like most chefs of his calibre, Alan likes to cook according to the season, changing his menu roughly four times a year. However, change keeps a chef on his toes. Or in his gumboots.
“I love to go out to the markets, to the farms,” says Alan, “and I’d love to even go out on a fishing boat and see the fish come in.
“But it’s not realistic for me to go to 10 or 20 farms a week to get my produce, and I’m not keen on the produce coming through a middle person,” Alan explains.
“I like to meet the grower – I love producers coming to the restaurant with their dirty boots!”
“It’s important to have a good relationship with local food producers, ones who can deliver the quality and volume that establishments like ours demand.”
In other regions he’s worked, the producers would invite chefs to their farm and often educate his apprentices for him.
“It’s not the same here… yet! One of the reasons we chose the Sunshine Coast is because the food culture here is still young and growing.”
Chefs are noted for their style, so what’s Alan’s style? “It’s very hard for me to limit myself to a style per se. I cook with the seasons and cook with feeling, then interpret that onto the plate. I guess you could say my style is ‘classics with a modern Australian twist’ - European classics – that’s my training.”
I asked Alan how he keeps consistently producing high quality meals. He says it comes down to sustaining the excitement.
“You can’t work all the time – you need to replenish and go to the farmers’ markets, reconnect with the sources of the food. I love to eat out and see what other chefs are doing.”
As for his patrons, Alan seeks their expectations, while simultaneously wanting to extend their horizons.
“A lot of locals eat here and we enjoy their repeat business. I’m pleasantly surprised at how well-travelled and food-educated our clientele is. It allows me to go further with my food than I thought I could have,” he mused.
I wondered what kind of experience Alan wanted for the patrons of Flaxton Gardens.
“I want them to go on a journey. I want them to feel that they had a good evening out – they’ve had good service, good quality food in great ambience.”
Just like a night out at the theatre, the thrill should stay with the patrons long after the final act. How fortunate we are on the Blackall Range to have access to such an experience.
Julie Shelton is Leader of Slow Food Sunshine Coast Hinterland.
For more information on Slow Food go to www.slowfoodsunshinecoast.org.au
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