45 Edition 2020 FINAL

JIMMY
GARSIDE
& JOEL
WOOTTEN
An all-star Australian chef
duo lands at Bali’s Tropicola
Amidst a total venue transformation,
the vibrant beachside mansion welcomes
star chefs
Jimmy Garside and Joel Wootten.
Nudging the sand on Seminyak’s Batu
Belig beach sits Miami-esque mansion
Tropicola. The multi-pronged haunt
famed for its pool parties has a total
transformation in its sights for 2020,
with an added splash of 21st century
consciousness on the cards.
Explains owner Adrian Reed; “I’ve
been working with some of the most
talented local, Indonesian and international
artists, performance artists and
musicians that will transform Tropicola
into a new concept that hasn’t been
seen on this island before. Creative
events, co-working facilities, yoga,
happiness modalities, film, and music
all delivered with a Tropicola sense of
fun, ultimately becoming a true hotbed
of creativity and a green-house of
sustainability.”
But this metamorphosis will commence
in the kitchen. “As part of the
ongoing transformation we have
brought to Bali two incredible new
chefs,” continues Adrian. With a beachside
barbecue-focused restaurant
planned to open in coming weeks
alongside a new pool menu, Tropicola
has recently welcomed a new duo of
all-star talent to lead its kitchen team.
Meet Jimmy Garside and Joel Wootten.
Executive Chef Jimmy Garside is an
English native who long ago decamped
to Australian shores. His career saw him
step into the kitchens at the likes of
Jonathan Barthelmess’ Apollo where
he learned the importance of simplicity
and gained a passion for cooking
over fire. After which he joined Mary’s
Group, leading the charge at The
Unicorn in Paddington, and later
Mary’s Underground.
Head Chef Joel Wootten boasts a similar
passion for the wood-fired grill,
acquired during his seven years at Neil
Perry’s Rockpool Group. He too helped
to launch Mary’s Underground, where
he was reunited with Jimmy after previously
working together at the Apollo.
Aside from their love of an open fire,
the duo also boast a passion for sustainable,
local produce, which will
be particularly evident in the menu
moving forward. ‘Minimal intervention
to the plate and the planet’ is their
mantra.
“We will be pushing the food to be
far more focused on sustainable, local
produce with a real emphasis on well
cooked, simple dishes with big flavours,”
explains Jimmy. “The direction
as a whole will be approachable, laid
back, delicious food that's also really
fun to eat. The menu will be seafoodheavy
featuring a variety of dishes such
as, coral trout and aioli, crabs with sambal,
octopus with herbs and pickled
potatoes.
“It’s a seasonal menu that is ever-changing
and we will also be focusing on
vegetables in a big way. It’s designed to
be eaten how we love to eat and what
fits in with the surroundings - perfect
to sit and share family-style while ripping
apart dishes, eating with your
fingers and sinking ice-cold Bintangs…
the messier the better!”