Living Localisation

Sarah Nicholson learns that one of 2022 big food trends has been business as usual for Shangri-La The Marina, Cairns Executive Chef Aaron Habgood.

A 2021 report produced by HelloFresh revealed a third more Australians are searching locally for food than 10 years ago, with 25 per cent of the population committed to eating produce that makes a shorter journey from paddock to plate.

But this post-pandemic trend was no revelation for the team at Shangri-La The Marina, Cairns with Executive Chef Aaron Habgood long committed to localisation and incorporating Tropical North Queensland’s impressive inventory of locally-grown goodies into menus.

“We use Stockmans Eggs from Atherton, Dairy Farmers milk from around Malanda, Mungalli Creek yogurt produced on a biodynamic farm near Millaa Millaa, citrus from orchards around Mareeba, and seafood caught between Cairns and the Cape as well as the Gulf of Carpentaria,” Aaron says.

“There is some brilliant coffee being grown on the Tablelands, and I had fun creating a menu for a foodie group recently that incorporated a particular plantation’s beans in the courses as well as pre-dinner cocktails.

“Tropical North Queensland is underrated as a food destination, visitors don’t realise how much is grown locally, and I believe making our produce the star of the show at a business event helps make the occasion exceptional.”

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