In the Kitchen with Chef Mark Potter
Name
Mark Potter
Position
Head Chef
Restaurant
Copperhead Restaurant Brewery
Why did you become a chef?
When I was 14, I was going through a rough time in school, and my parents told me I had to do something but I struggled to get a job because of my age. I figured a kitchen would be a good place to hide. Now, 41 years later, here I am.
What do you love most about it?
I love creating dishes that make people go, “Wow, that’s amazing!” It makes me super proud when people visit for special occasions. It’s fulfilling to be part of their celebrations. Some travel long distances just to dine here, and that makes me happy.
Most rewarding career moment/s?
It’s hard to pick just one, but I’ve been at Copperhead Restaurant Brewery since it opened almost nine years ago. Meeting the needs of our customers is rewarding. I created the menu from scratch, and it’s evolved as the market and people’s tastes change. People used to want meat, but now they’re after dishes they can’t easily make at home, so that’s what I focus on.
What’s your approach to food?
I am inspired by what’s available to me. If someone brings me something unique, I’ll create a dish around it. I once received some gold chocolate and made a wheat-free tart. I was then given edible gold paint, so I made the tart even more luxurious. That dish is on the menu now, and it’s been a hit.
What do you love about local?
The freshness and availability are key. I work with local producers, like a lady from Yandina who grows incredible mushrooms, and another guy near Gympie who grows unique microgreens, and flowers. The great thing is that I can work with them to create something new and different and they even grow specific items on request, which is amazing.
What’s your favourite ingredient?
Seafood! My current favourite are Fraser Island pearl oysters. We serve them with black garlic, ginger, soy butter and brioche crumbs. It’s so good!
What do you love about Noosa?
The weather, beaches, and walking along the river. Everything is nearby and the great food with lots of places to eat.
Who is your culinary inspiration?
Chefs like Tony Bilson and Marco Pierre White inspire me. There’s a chef in Sydney doing incredible things with fish and seafood, using every part of the animal, even turning bones and eyes into desserts and using the natural gelatine.
You need to understand the basics of food before you can innovate like that.
Who would you love to cook for?
Marilyn Monroe would be interesting to cook for – just to see what she’d eat. I’d also invite Bob Hawke for some political conversation around the food and Johnny Ramone for a bit of rock ‘n’ roll. It would be quite the dinner party! I’d start with oysters, maybe some cured fish, followed by a big dish of beef or lamb. And the gold chocolate tart for dessert, of course!
Do you cook at home?
I’ve got all the fancy kitchen gear, but my wife usually does the cooking because she doesn’t like how I clean up! I love cooking fish or seafood, and I’ve got a pizza oven, so I make a lot of pizzas, sometimes with seafood. When the grandkids visit, I tend to make pizzas with pineapple for them.
What’s your favourite dish to cook?
I love cooking prawns, bugs, and fish with crispy skin. A nice rib fillet is also a favourite. I’ve got a big garden, so I often pick fresh ingredients like snake beans when they’re in season.
What’s your favourite utensil?
Aside from my knife, that would be my vacuum sealer. I can seal and store food, extending its shelf life and, for marinating, it helps infuse flavours quickly. On the new menu, I have a dish featuring grilled pickled peaches with burrata, basil, and grape emulsion. With a vacuum sealer, I can pickle peaches in just a day, whereas the traditional method of sealing them in jars would take months. I even have one at home!
Any advice for young chefs?
Push hard and keep going. It’s tough to start, but you need to be determined and passionate.
