Chef Blashak has worked and led culinary teams worldwide in resorts and hotels in England, France and Australia. Drawing on her intuitive understanding of ingredients and flavour combinations, she has forged a culinary style unique to Gabbinbar that celebrates the elegance of fresh flavours, beautiful produce and elevated technique.
Where do you find your inspiration?
I draw my inspiration for new dishes from the diverse cuisines and cultures I've experienced during my travels abroad.
I was first drawn into a career in the culinary arts by chefs like Anthony Bourdain and Jamie Oliver. While I have always had a love of cooking and my Italian and Polish background meant I appreciated the tradition of beautiful handmade food as the foundation of mealtime, it was Jamie’s portrayal of passion and personality through food and Anthony’s raw and emotive exploration of different cultures that sparked joy in me.
When abroad, exploring the markets and local food vendors provides insight into the flavours and ingredients that are a true representation of the culture and an enjoyable way to immerse myself in culinary traditions. While in Slovenia I encountered bear salami. A product that was a very foreign concept to me but to the locals was just a part of their everyday diet. It’s this philosophy of utilising what you have in your local area that inspires me to look to the fresh, local produce that our rich Darling Down region provides.
While I mostly enjoy going off the beaten track, I do enjoy fine dining at the best local restaurants (found through local advice and word of mouth) where I use the experience not only as an indulgence but as a source of inspiration for honing my technique and flavour combinations.
What has been your career highlight so far?
My career highlight so far has been stepping into the Head Chef role at Gabbinbar, although my early career was full of memorable moments and accomplishments.
My travels started after I finished my apprenticeship, I decided to leave Australia and explore the world. I chose England as a starting point as it is part of the Commonwealth and English-speaking, making it easier to acquire a visa and find work, while having Europe on my doorstep was a big plus as I wanted to explore the Mediterranean, which is a huge source of inspiration for me.
I had the opportunity to work at a beautiful five-star luxury hotel - Stoke Park - revered for its history, day spa and golf course. It has also had a few Hollywood moments as the backdrop for films like Bridgette Jones’s Diary and the James Bond franchise.
It was the perfect way to start my career as it gave me experience and skills that have become invaluable to my roles today and led me to other career-defining moments in Fance, The Whitsundays and Falls Creek.
What is your best advice for couples when choosing a menu for their wedding day?
When choosing the menu for their wedding day I recommend that couples take into consideration the season, their flavour preferences and their personalities.
Our food celebrates the Daling Downs region's finest ingredients, so even if the laid-back style of our Garden Party menu is preferred, our couples and their guests will still experience a gastronomic journey of fresh produce, rich flavour and warm hospitality.
What is one indulgence that you make for yourself at home?
Pasta! I am a massive pasta fan! The key to making a great pasta dish is to keep it simple; a bit of olive oil, some garlic, cracked pepper and parmesan cheese. Pure perfection.
While pasta is my indulgence, if I have more time to create, I opt for Pierogi with fried onions, sour cream and dill. The handmade ritual-like process of making these traditional Polish dumplings brings me happy memories of family and home cooking.
