Page 63 - Port Douglas Magazine 29

Signature Dish

“Maecenas

ullamcorper lobortis

ipsum, eu porttitor
lacus euismod non.

Aenean tempus urna

in diam scelerisque
scelerisque. “

MELALEUCA

SALT & PEPPER MORETON BAY BUG TAILS

Best accompanied by: Corte Giara Pinot Grigio

Th e brainchild of award-winning head chef of a prominent seafood restaurant
chef Adam Ion and his wife Namhee, where Adam and his team achieved “Best
Melaleuca opened its doors in April this Seafood Restaurant in Australia 2016”. It
year and this new and ambient restaurant was an amazing accomplishment and one
has quickly established itself as the go to of which he is very proud.
for foodies, holidaymakers and locals “Th en earlier this year, when we saw this
alike. space come up, we fell in love immediately.
Adam’s food passion started at an early age. Th e mango trees were simply magnifi cent,
“I will never forget my fi rst job. Aged 13 complimented by a light sea breeze. We
years old on the West Coast of Scotland, knew this was our opportunity to take
shucking oysters and chasing langoustines the leap, to create our own a restaurant
around the kitchen! It only ignited my where our guests could come, truly relax
love of food, thriving on the energy of busy and enjoy modern Australian food,” Adam
kitchen and it instilled in me complete said.
respect for fresh seafood that was well Aft er lots of hard work from the team, “To this day we design
prepared”. Adam knew one day he would Melaleuca opened its doors. “To this day our menus using fresh,
run his own kitchen and hopefully own it we design our menus using fresh, local
too! produce, paired with delicious wines to local produce, paired
Th e food appetite well and truly whet, tantalise the tastebuds, off ering popular
Adam packed his bags. He met his wife dishes such as local Barramundi and Tiger with delicious wines to
Namhee in Scotland before they headed Prawns from our amazing ocean on our
off together. He smiles shyly, “I not only doorstep and much more,” he said. tantalise the tastebuds”
found my lifelong partner but also the One of his personal favourites is the salt &
appreciation of her Korean heritage. I was pepper Moreton Bay bug tails, which are
determined to try and test everything on the delicious bug meat, tempura battered
my travels and to this day experimenting and served with candied chilli, macadamia MELALEUCA PORT DOUGLAS
with Korean spices in my dishes is still one dust and a delicate Vietnamese dressing. 22 Wharf Street, Port Douglas
of my favourites things to explore.” Th is is proving to be the most popular item [email protected]
Th e couple fi nally settled in Australia in on the menu!
2010 and Adam fi rmly established himself 07 4099 5167
on the food scene of Port Douglas. It melaleucaportdouglas.com.au
was perhaps none more so than as head

PORT DOUGLAS MAGAZINE 65