Meet the chefs – Nick Holloway

Share a little taste of the paradise Nick Holloway enjoys every day at home in Palm Cove, North Queensland at a Delectable workshop.

Nick is the chef and co- owner of Nu Nu Restaurant, The Rising Sun Bar and Bistro and Numi Ice Cream and Pantry in the laid-back, beachside resort of Palm Cove.

Last time I saw Nick it was a warm night at Palm Cove and he was watching his children play in the twilight while I dined with a group at The Rising Sun. A perfect Palm Cove night!

Dining at The Rising Sun, Palm Cove

Delicious oysters at The Rising Sun

Some of the unique and incredible ingredients and flavours of Tropical North Queensland are what Nick plans to share in his ‘A little taste of Paradise’ workshop at Regional Flavours.

Alongside Country Style Editor Victoria Carey, Nick will cook some favourite home meals using seasonal Queensland produce, while Victoria reflects on her favourite food experiences and tips.

Nick has grown to love Brisbane over the last eight years while visiting his brother law lives and his best friend which has given him the opportunity to see the city from a resident’s perspective.

His favourite Brisbane meals have been breakfast at Anouk, dinner with a buddy at Bishamon in Spring Hill and probably, most notably, dinner at Urbane when Ryan Squires was first there.

Nick’s suggestion for a dish to represent Brisbane? A beautiful picnic with spanner crab, lime and avocado sandwiches, bubbles and a blanket.  The Botanical Gardens would be as good a place as any he says.

Since its opening in 2004, Nu Nu has garnered the attention of the national media for its exuberant food, professional service and luscious tropical setting.  Nu Nu has won numerous awards over the years including “best breakfast” in Queensland twice, “Regional Restaurant of the Year” nationwide and “Restaurant of the Year” for Queensland.

Nick’s menus offer an eclectic mix of Australian food inspired by world travels and the multicultural Australian community.  His commitment to using local, seasonal, and where possible organic produce, ensures the freshest, healthiest and most delicious food available. 

When I asked Nick what type of restaurant/café/bar/bistro he would like to see open next in Brisbane his answer was interesting.

“One of mine,” he said. “Not sure where yet!”