|
< back to all articles...
 Steven Snow is a north coast chef who needs little introduction. The award-winning restaurant Fins, inside the famous Beach Hotel is a Byron Bay icon. Here the chef, writer and teacher talks food philosophy and how he obtains the most succulent seafood.
How did you come to open Fins within Byron Bay’s famous Beach Hotel, and what are your premier philosophies for the restaurant.
Moving Fins to the Beach Hotel has been the finest move I have made. I now have a restaurant overlooking the Pacific Ocean at Australia’s most easterly point, within an amazing hotel. John Cornell and Delvene Delaney would be the most decent friends and landlords anyone could have.
I thank the RTA for rerouting the Pacific Highway through Fins Brunswick Heads thereby forcing Fins to move from Brunswick Heads (where I was quite happy) to the Beach Hotel where I am even happier.
 At Fins I want to allow people to enjoy innovative, nutritious food with an accent on health. To achieve this we use fresh local herbs (often from my home), spices, wines and pastes. Fins cuisine is not traditional but rather my interpretation of the best flavours and cooking methods discovered during my Australian and overseas travels. Freshness is paramount and produce from home almost gives and unfair advantage. Our fish is line caught whenever possible. Amongst others we buy squid, octopus, prawns, bugs and crabs locally. All produce is chemical free, and treated with respect at all times before cooking.
Our wine list is designed to enhance the menu.
Finally, I want customers to be treated as if they were a guest in my home. For this I rely heavily on my staff. Presently, we have the best team I have ever had at Fins.
As a teaching chef and journalist for some of the country’s major publications, you do your fair share of globetrotting. Tell us some of the places you have travelled to for work and the most exotic locale you have ever taught.
I have cooked in France, Africa, Thailand, Fiji, Morocco, Portugal, Indonesia, all over Australia, Untied States, Mauritius, South America and Vanuatu – probably other places that escape me now. Each place has its charm and exotica. I have taught in most of the aforementioned places with a dead heat for the major exotica.
With a specialty in seafood for many years, you have fostered strong ties with north coast fishers, tell us the process involved in obtaining the “freshest” catch.
Basically, it boils down to constant contact and monitoring of weather patterns. I often speak directly to the fishermen at ridiculously early and late hours. In fact, I can do fish deals while sleeping and remember every deal made in the morning when I awaken after an “apparently” interrupted sleep. Passion, love and excitement for swimmingly fresh produce are obligatory. Paying your bills is essential, and building a rapport with fishers of major importance.
Food is a science and you are a fan of using organic food where possible, give us a brief insight into “food combining”.
Trophology is the science of food combining. Ideally, food is combined in a way so that it converts into maximum energy in your body rather than fight in your stomach. This is a basic and simplistic explanation. I attempt to live my life by its principles (and others). However I need to admit I have a severe chocolate and red wine addiction and feel compelled to factor this into any guidelines set for food combining. There are many dishes on the menu at Fins following these guidelines but as it is a restaurant leeway is allowed.
Yes, whenever possible we choose organic regardless of price. I strongly believe that without respect for the environment we have nothing. To disrespect the environment is to engage in environmental vandalism.
Name one work related aspiration you are yet to fulfil.
To cook for the Dali Lama, Nelson Mandela or Mohammed Ali, take your choice.
In a couple of words tell us:
1. your favourite produce in winter and
2. favourite winter choice on your menu
1. Fresh fish especially large snapper in peak condition that has a fantastic layer of winter fat.
2. Chilli Fish-Poached in a smoky and aromatic Mexican chilli broth with green vegetables.
What is your Top Kitchen Tip?
Respect produce always using the best, freshest and seasonal produce. Cook with love and never when angry.
Fins Restaurant is at the Beach Hotel, Byron Bay. Open every night. Contact: 0266 855 029
Fins was awarded Best Seafood Restaurant and Best Restaurant for the Upper North Coast in the NSW Restaurant and Catering Awards. |
