When it comes to ingredients for a meal to remember, BUKO Mission Beach has it all.
From the beachfront location with views over the Coral Sea to friendly and efficient service and the best fresh local produce, it ticks all the boxes.
Add experienced and creative head chef Dominic Maleary into the mix and you’ve truly got something special.
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Since starting his career while studying at one of England’s most prestigious catering colleges, Dominic has worked in a number of Michelin-star restaurants the world over, honing his craft and repertoire.
His passion is evident in the way he describes the signature slow roasted prime rib dish, which is on BUKO’s latest seasonal menu.
“We take our dry aged Bingil Bay Rib Fillet, open the rib and remove the silver skin,” he told Tropic Now.
“We replace it with beef fat, using a protein-based meat glue to bind it back together and slow roast overnight to perfect medium.”
“Fresh local produce is always a BUKO inspiration.
“We are also very lucky to have such a multicultural kitchen team with a diverse set of skills and culinary backgrounds.
“The team members all work together to create new ideas according to the seasons.”
The cuisine is modern Australian with a distinctly local twist, drawing on the abundant offering of quality local ingredients from beef to seafood, tropical fruits to vegetables.
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That’s not to mention the inspiration from the surrounding environment.
“Every venue I have ever worked in has been situated in a major city which is amazing but it’s a whole different world here working on the beach,” Dominic said.
“I can hear and see the ocean from the pass.
“We also have direct access to the beach from our licenced beachfront lawns.”
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In fact, the resort claims 200-metres of beachfront along the 14-kilometre stretch of coastline.
However, you don’t even have to step a foot on the sand to get wet, with the property also boasting two sparkling pools.
“BUKO is situated directly next to the two swimming pools,” Dominic said.
“All of our food and beverages are available poolside, so you don’t even have to get out of the pool to enjoy some of our delicious offerings.”
The fabulous food, views and pools are among the many facets of Castaways’ all-round resort experience.
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The property – a jewel in Mission Beach’s crown – has a range of accommodation options to suit everyone from singles to couples, families and even groups.
Weddings are certainly popular here.
Drift Spa adds to the experience, with plenty of treatment options available.
Fancy a restorative facial? Or perhaps the signature bodywork massage with hot rocks sounds like your idea of heaven?
We’ll take both, followed by a soursop daquiri please!
Q&A with head chef Dominic Maleary
If you were stranded on a tropical island and could choose three ingredients to take with you, what would they be?
Maldon sea salt, Silkwood pepper and a nice olive oil.
Who is a chef that you look up to and why?
Pierre Koffmann because he is an honest man who worked hard for everything he has. He is one of the original superstars of the European culinary world.
What culinary trends have you been following lately?
Nostalgic desserts – the rise of retro food. We love to take classic desserts and flavours and flip them on their head. For example, our take on the classic lemon tart is a yuzu lemon meringue tart with pistachio fairy floss and freeze-dried raspberries. It’s a customer favourite on our new dessert menu.
What's your favourite toast topping?
Crunchy peanut butter and grape jam.
Is there a dish you could never take off the menu at BUKO?
No, we always like to keep it fresh and constantly changing, experimenting with new ideas. We have had to say goodbye to some of our favourite signature dishes to always continue moving forward, creating new dishes and flavours.
Perfect pairings
Local suppliers are part and parcel of BUKO’s menu. Here’s just a taste.
The Mad Baker
BUKO sources all its sourdough from this local teacher-turned-baker extraordinaire. Marc Dressler’s award-winning sourdoughs, which are fermented for 72 hours, add to the lure of BUKO’s steak sandwiches.
Bingil Bay Beef
Speaking of steak sangas, all BUKO’s beef comes from the Blennerhassett family herd. The grass-fed Santa-Brahman cattle are fattened up on lush green paddocks just up the road from Castaways.
Innisfail Seafood
Being on the Great Barrier Reef, BUKO has access to an amazing supply of reef fish through Ben Heath at Innisfail Seafood. The catches are always fresh and of the highest quality, which shine especially on BUKO’s cold seafood platter for two.
This article originally appeared in Tropic Magazine, Issue 36.
