Page 60 - Port Douglas Magazine 43

CHEF Nicola Musacchio

Nicola

Musacchio

THE BEACH SHACK

n southern Italy, food is more than degree and worked in the field for a short Port Douglas. Over time, he has embraced
nourishment, it’s a way of life. For time, but his heart was always in the kitchen. a fusion of Italian tradition and Australian
INicola, head chef at The Beach “Cooking is what I truly enjoy. I was young influence. “Australia has been a great
Shack, one of Port Douglas’s iconic and wanted to be sure of what I really opportunity to step out of my comfort zone.
Italian restaurants, this deep connection wanted, but after trying nursing, I knew I’ve learned so many new techniques and
to cuisine was shaped by his upbringing cooking was my path.” recipes here, and that’s something I want to
in Puglia, the sun-soaked heel of Italy’s Nicola’s journey as a chef took him far keep doing.”
boot.
from Italy, eventually landing him in Port At the Beach Shack, Nicola stays true to
“For me, growing up, food and family Douglas. Along the way, he built a world of his roots while showcasing his creativity.
went hand in hand,” Nicola explained. “In experience. In New Zealand, he met Beach “I love making pasta, it’s my passion,” he
southern Italy, food and cooking are just Shack manager Giorgio Simonetti while said. The menu features signature dishes
part of life. It’s almost impossible not to waiting for a flight at the Rome airport. “He like homemade gnocchi and his celebrated
have a passion for it. Everyone knows how asked me for a smoking area with a really seafood pasta, a black squid ink creation
to cook, at least at home.” strong Italian accent,” Nicola recalled, loaded with prawns, vongole, clams, mussels,
laughing. “I immediately thought, you must and baby octopus. “Once, a customer told
But Nicola quickly realised that cooking be Italian!” The pair ended up working me it was the best pasta he’d ever had in his
professionally was a whole new experience. together at an Italian restaurant in Nelson life. He said he could taste the flavour of the
It demanded discipline, precision, and on New Zealand’s South Island, where Mediterranean Sea, which is so difficult to
creativity, qualities he embraced as he took Nicola continued to hone his craft. find here. That kind of compliment makes
his first job in a small trattoria in Puglia, his all the hard work worth it.”
home region, after finishing high school.
“I believe you should never
“It was like stepping into a whole new world, stop learning—there’s always Exciting changes are coming to the Beach
Shack as a new kitchen opens in February.
it wasn’t just cooking for fun anymore; it Nicola plans to expand the menu and make
was serious work,” he said. “I learned so something new to discover, no more fresh pasta in-house. “Combining our
much; how to improve my skills, be faster, matter how experienced you are.” two kitchens will give us more space and
more organised, and discovered new recipes. improve workflow,” he said.
That’s where it all began for me.”
From there, Nicola travelled to the
At the trattoria, Nicola laid the foundation Netherlands, where he learned the art of Beyond the food, Nicola values the
camaraderie of his kitchen team. “For me,
for his culinary career, immersing himself pizza-making in a Dutch-owned Italian the most important thing is having a good
in the rich traditions of Puglia cuisine. “It restaurant. “It’s funny, learning how to make environment in the kitchen. We spend so
was all about fresh, regional ingredients,” he pizza in the Netherlands,” he said. “I already much time together, it’s like a second family.
explained. “Lots of fresh pasta and seafood. knew how to make pizza at home, but in a I’m happy with the team I have here. They
We’re right by the sea, so seafood is a huge restaurant, you deal with large quantities understand what I want, and we work well
part of our dishes. That’s something I’ve and must refine your technique. It was a together.”
carried with me ever since.” great experience.”
After two years in the trattoria, Nicola Eventually, Nicola arrived in Australia, beachshackportdouglas.com.au
decided to take a break from the kitchen to working at renowned resorts like Dunk
explore other paths. He earned a nursing Island and Bedarra Island before settling in