Master Chefs Signature Dishes influenced by travels to exotic places

Executive Chef Ewald Jeske brings his signature dishes and a wealth of knowledge and experience to the Sheraton Mirage on the Gold Coast, Australia.

Ewald Jeske can boast an amazing career, with cooking experiences across seven continents including India, Korea, Fiji, Taiwan, Indonesia, Germany, New York and Switzerland. He has created his culinary delights in some of the best Resorts around the World and on various luxury Ocean liners, including the Queen Elizabeth2. As you can imagine, we had a lot in common and a lot to talk about when we met.

When the Master Chef from Heidelberg joined Starwood Hotels & Resorts, his career was set on International cuisine, making his mark at the chain’s most exciting Resorts such as the Westin Hotel in Taipei, the Sheraton & Westin Resorts Fiji, the Walkerhill in Seoul, the Westin Sohna-Gurgaon in India and one of my favourite places, the Westin Resort and Spa at Nusa Dua Bali.

The Master Chef’s signature dishes are greatly influenced by his vast experience and his extensive travels to exotic places. His creations are taking you on a food journey of fresh, colourful flavours, inspired by fragrant spices of Asia.

Roasted Victorian Farmed Quail

Ewald Jeske and his Team will treat you to a feast of the senses with their amazing signature dishes.

One of those flavoursome dishes is the delicate taste of his roasted Victorian farmed Quails with Enoki Mushrooms, Snow Pea Tendrils, with caramelised Sunflower seeds and Pear Juice.

My absolute favourite of Ewald Jeskes signature dishes is the Confit of Salmon with Yuzu Miso Broth on a crisp Soba Noodle Cake with fresh Ginger and Coriander, topped with spring Onions and a Chilli Salad.

The Confit Salmon is also one of the uniquely themed dishes: “Colour your Plate”. This is a very simple approach to healthy eating. “Colour your Plate” encourages guests to the Terraces Restaurant to eat colourful, nutrient foods as part of a well-balanced meal to increase energy and performance.

Here are some of the healthy, colourful choices at the
Terraces Restaurant:

Young Fennel and Apple Salad with Baby Spinach, Walnuts, Baby Capers and drizzled with a Sherry Vinaigrette dressing; you can’t get healthier than that. I’ve chosen it for a light dinner, and it was delicious.

The Mediterranean Tuna Panini includes the promised colours with the added Tomatoes, Feta, the Spanish Onions, Artichokes and the Green Salad

The colours in the Chicken Madeira come from the Mushrooms, dried Turkish Apricots, green Asparagus and the Kipfler Potatoes.

A plate of whole wheat Spaghetti, topped with Chilli, Kalamata Olives, Tomato Napoli with fresh Basil provides you with enough energy for a run on the beach, a game of tennis or a game of golf.

The Terraces Restaurant is also famous for the most magnificent Buffets. The Terraces is open for Breakfast, Lunch and Dinner, seven days a week, every day of the Year.

Cheese Platter with fruit and nuts

A pleasing display of the freshest produce invites you to Breakfast, with the chefs only too pleased to cook up anything you desire.

In fact there will always be a chef especially assigned to cater for those guests with special needs. They cater for different dietary requirements and for those who simply have a craving for something not on the menu. If at all possible, they’ll do it.