Chef Gavin Porter shares what’s happening in the kitchen at Holiday Inn Melbourne Airport.
Returning to Holiday Inn Melbourne Airport earlier this year after a stint at Crowne Plaza Newcastle, Gavin Porter says he’s excited to be back in Melbourne and continue his work with the team at the airport. “I really enjoy working in hotel kitchens,” he says. “I love the creativity of being a chef! I like being able to experiment with simple, fresh products and fantastic flavours.”
Simple, healthy food and quality produce is a staple of the menu and is demonstrated in features like the egg station that runs over breakfast allowing guests to order eggs as they like, as well as the self-serve juice station. “People are trying really hard to be healthy these days so the fresh juices have proven really popular,” says Porter.
He adds that their locally sourced steaks are among their most popular items, followed by their selection of traditional Korma, Vindaloo and Rendang curries made from scratch by the Indian cuisine chefs.
“Since my return I’m also looking to refresh the sustainable herb garden we introduced last year,” he adds. Designed to supply the kitchen with fresh herbs as well as reduce produce costs, the garden is also an opportunity for the chefs to get out of the kitchen and be involved in the whole process of food supply.
A father of three, Porter says he is also aware what it’s like for parents dining out with young children so making sure there are family friendly options on the menu has been particularly important. “At Holiday Inn kids stay and eat free which is another great feature of not only this hotel but all Holiday Inns,” he says.
For guests departing on an early flight, the kitchen offers a “build your own breakfast box” option where guests can choose from a selection of light salads, healthy gourmet sandwiches, fresh fruit and muesli bars as well as a number of hot food items made by the chef to be ready for collection.
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