Paul Smart, executive chef at JW Marriott Gold Coast Resort & Spa shares the delicious details of his signature dish
Bay Bug Dumplings
Paul’s locally sourced Moreton Bay Bug Dumplings are served in a bisque sauce with kaffir lime and coconut sambal, finished with fresh snipped herbs from the JW Garden. Inspired by the delicate yet bold flavours of Moreton Bay Bug meat and the chef’s extensive career in Asia, this dish was developed using the region’s traditional methods of cookery. The high-quality native Queensland produce retains its natural flavours and offers a balance of textures. It truly is a dish of appreciation and discovery. When the JW Marriott Gold Coast Resort & Spa launched in December 2020, this dish headlined the menu at the Citrique – the hotel’s signature restaurant – and continues to be an all-time guest favourite.
Paul provides creativity and expertise across all food and beverage venues at the JW Marriott Gold Coast Resort & Spa, delivering on high brand standards while championing the local environment. Sourcing and working with producers from across the Sunshine State to create natural and nourishing yet sophisticated menu options has been a highlight since Paul’s appointment. His international reputation in luxury venues, together with his commitment to source the freshest and most sustainable local produce, ensure the hotel delivers something truly exceptional. There really is nothing else like this along this stretch of the Gold Coast.