Hervey bay scallop, radish, grape, nashi

Queensland, your table is ready

If you live in Queensland, and Brisbane specifically, you can smell spring arriving on the breeze. One day we’re all choking on the annual dusty-dry winds, the next you can smell flowering eucalypts, sun-warmed grass and salt off the river. The air is suddenly humid-sweet and it’s now that our region is offering up spectacular produce…

New Executive Chef a champion of local and seasonal produce

In May, QAGOMA welcomed a new Executive Chef, Douglas Innes-Will. Innes-Will’s two decades of experience as a qualified chef have included lead roles at Qualia on Hamilton Island; the two-hatted Spicers Peak Lodge on south-east Queensland’s Scenic Rim; and both Hungry Duck and Paperbark Camp on the NSW South Coast. Following Cyclone Debbie in 2017, Innes-Will…

Empire of our senses: The body and mind in science

During the World Science Festival Brisbane 2018, the Australian Cinémathèque at GOMA in partnership with the Queensland Museum will present a program of documentaries and films that reflect on some of the expectations we have of our minds and bodies. These films consider how these expectations can be re-evaluated through deeper scientific understanding. The program includes…

Suckling pig, pecan, grape, lichen

GOMA Restaurant takes out two Chef’s Hats, third year running

Chef’s Hats are awarded on assessment of ambience, service, ‘x-factor’ and food, with a focus on customer experience, with over 500 restaurants reviewed for this year’s awards. For the third consecutive year GOMA Restaurant has been awarded two Chef’s Hats in the 2018 National Good Food Guide. The GOMA Restaurant is one of only six…

Waste Not, Want Not

The dichotomy between today’s foodie culture and sustainable eating often looks like exactly the same thing. We want the best flavours, the freshest produce and ingeniously prepared dining. We want to see the words ‘local’ and ‘organic’ appear at least once in the dish we’re about to order from the newest, hottest restaurant. We tend…

Recipe for a Bush Fire

QAGOMA Executive Chef Josue Lopez guest starred on Channel Ten’s MasterChef showcasing his signature Emu dish ‘After the Eucalypt Fire’ available on the GOMA Restaurant‘s Winter menu. We talk to Lopez about his experience in the MasterChef kitchen. Q&A You’ve carved a niche for creating dishes that respond to the surrounding art at QAGOMA, by telling…