Sub-lime Mexican at Bandita Mexican Cantina & Bar
Name
Jason Jones
Position
Chef / Owner
Restaurant
Bandita Mexican
Cantina & Bar
How/why did you become a chef?
I became tired of meat-and-three-veg as a kid, so my older sister who is 13 years older than me (and also a cook), inspired me to explore beyond the basics. Sadly, she passed away recently, but we used to speak regularly about menu ideas – in fact she played a big part in one of our best-selling desserts, the Tres Leches! As a child, we had a massive veggie garden, an orchard, and we lived by the seaside, so my eyes were opened at an early age to creative cuisine. My first job was at 11 years old in a general store preparing and spit-roasting chickens. By the time I was about 13, I set my heart on becoming a chef and traveling the world. So, I did!
What do you love about being a chef?
I feel very fortunate to be a chef, working with food and being creative on a daily basis. One of my favourite moments is being able to watch our customers dine at Bandita, and knowing that we have brought joy to them through food and connection. I love being able to help people enjoy a small moment in their life.
Most rewarding career moment?
In 2004 (I think… maybe it was 05), The New York Times wrote about ‘The Best Food at any Cannes Film Festival Party Ever’ one year when I headed a team at Pierre Cardin’s Villa near St Tropez… however, the best highlight in my entire culinary career is sitting at a table with my wife Amy and our kids and seeing them enjoy a meal that I’ve put love into – that is by far the most rewarding.
What’s your approach to food?
When it comes to running a small business, it’s really important to us that the produce is excellent, tastes delicious, looks great and offers value for money. If we’re dining out, I really appreciate the creativity and effort put into food. You can always tell when someone cares about what they’re cooking.
What do you love about local produce?
Local produce is what we should all be eating at any given time of year – my rule of thumb is: if it’s growing in your hood in that season, then that is what your body should be consuming. It still blows me away seeing mangoes in our supermarkets in winter! We have some fantastic producers across the Sunny Coast that we use throughout our menu including Lion’s Mane Mushrooms from Eastwell Farms in Kin Kin. Seafood is abundant here with local prawns, reef fish, squid, tuna – always fresh and great quality. Avocadoes feature heavily on our menu and John Tidy’s organic avocados are the best on the Coast and we appreciate Jem and Keith’s Charcoal from Tin Can Bay – it’s organic so there are no chemicals that permeate through the food – it is great to cook on.
Who is your culinary inspiration?
Mother nature! I love tasting new ingredients, especially when we go travelling and explore the local farmer’s markets. Amy is a great cook and we’re always brainstorming new menu ideas together. I also love meeting our guests and exchanging recipes and hot sauces! Having worked in hospitality for some time now, I’ve got a great group of chef friends who still blow me away with their creativity – it’s so inspiring.
Who would you love to cook for?
My family. With both Amy and I working in Bandita it means that we’re not often together with the kids as a family. We make sure Sunday nights are family dinner – we usually do something together that involves cooking over fire… it’s my favourite day of the week! One person other than my family that I would love to cook for is Enrique Olvera who is the creator of Pujol in Mexico. I would love to listen to any advice he had and to learn how to cook from him – I think he’d be an incredible wealth of knowledge!
Do you cook at home?
I do a little, not a lot though. When I do cook at home, one of my go-to dishes is a wagyu rump cap steak (hands down the best cut!) cooked over wood fire, roasted veggies, and a glass of red. Ha, I’ve just realised it’s meat-and-three-veg!
What’s your favourite dish to eat or cook?
I’ve put an old favourite back on the menu: the Tongue & Cheek Taco with ghost chilli mayo and pickled slaw. I came up with this recipe back when I started Mamasita and have wanted to bring it back for some time – the cheek is slow cooked, the tongue is crispy like bacon, and mixed with pickled slaw and ghost chilli, it’s got a great bite. Coming in at a close second place would be our new dish, the Tuna Tartare – local tuna, pickled nopales (cactus), Japanese white soy, fermented red chilli hot sauce and crème fraiche, topped with some shoestring tortilla crisps – it’s Mexican, Japanese, Sunny Coast fusion!
What do you love about being IN Noosa?
After a long stint in Melbourne, then Singapore, it’s so good to live somewhere with real seasons. I love the changes over a year, and the changes in seasonal produce. Noosa ticks so many boxes for us – beautiful beaches, rainforests, the river, delicious produce, and a fantastic culinary scene.
Any advice for young chefs?
Understand what is an excellent work ethic, then apply it. I started my chef apprenticeship with two broken arms (long story) and still turned up for my first day at work. When you are starting out, listen and learn for a year or two to get the basics. Once you’re on your way, take risks and chances and go, go, go. It can be the most amazing life.
What’s your favourite kitchen tool?
My knives! They have stories behind each one and I love spending time sharpening them every week on my back deck at home with a stone and the quiet rainforest of Lake Macdonald.
What’s your favourite ingredient?
Seeing as we’ve been on this Mexican journey for a while it would have to be limes! They’re so versatile, from Ceviche to Guacamole; Margaritas to Sorbets.
