OUTBACK TUCKER: Chefs Glen Barratt and Matt Golinski provide Maranoa with a feast.
OUTBACK TUCKER: Chefs Glen Barratt and Matt Golinski provide Maranoa with a feast. Molly Hancock

Celebrity chef creates a feast with local produce

CELEBRITY chef Matt Golinski returned to the Maranoa region for the second year in a row for the popular Easter in the Country Outback Tucker Under the Stars.

About 210 guests attended the three-course dinner at the Roma saleyards for a mouth-watering feast of local produce, including Roma's own Maranoa Beef.

Golinski said it was his love for local produce and passion for food that brought him back to the area for a second year.

"I don't know if it is more important for the town or more important for me by coming out here, but the reason I am out here is that I do have that great love for what's grown in the region and I like getting down to the crux of what drives the region agriculturally,” he said.

"I loved going out to Maranoa Beef to see people who are really passionate about what they do.”

Joining Golinski in the kitchen was chef Glen Barratt, each having decades of experience.

"Myself and Glen are very passionate about cooking and we have both been doing it for 30 years and still love it,” Golinski said.

A priority for the chefs was to make the connection from paddock to plate.

"To meet producers who produce our food that have that same drive and passion is inspiring to us,” Golinski said.

"They love it as well because they get to see how someone has taken their product to an end product, which is something produc- ers don't usually get to see.

"Seeing the effort the producers put into and towards their animals is outstanding.

Barratt said: "They are there to provide for the region and it really adds wholeness to what we do.”

This year the pair decided to source products from Maranoa Beef, blueberries from St George, olives from Millmerran, fish from Chinchilla and eggs from Muckadilla, as well as a range of of native flavours for their meals, giving them an outback twist.

"I always try and make the dishes as interesting as I can and I want guests to walk away and say, 'oh, I have never eaten that before',” Golinski said.


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