P aul Foreman has proven during his near 40-year career in hospitality he is more than happy to ‘walk to the beat of his own drum’. So when an opportunity arose three years ago to join the redevelopment venture at the Great Lake Hotel with the Johns Group, there was no hesitation in getting involved. Foreman, who has spearheaded award winning establishments such as Gondwana and Marque IV as well as run his own food truck business Black Box Kitchen, has the skills, expertise and background when it comes to fine dining restaurants. But taking on the project of overhauling the Great Lake Hotel kitchen was a different kettle of fish. The Central Highlands is a highly popular region for activities such as fishing, shooting and hiking, where schnitzels and an old fashion steak remain the most popular choices after day long ventures on the water or in the bush. However the challenge of slowly changing the perception of the area’s culinary offerings was one Foreman was willing to undertake. “I remember the first trip to the hotel was quite interesting. I’d never been to the Great Lake. Actually, I had only been as far as Bothell,” Foreman says. “I saw the gun shop in Bothwell… and then I saw a ute with all these wallaby carcasses hanging off the back and went ‘yep, I’m in the Highlands now, I’m really heading up that way’. We went and visited the hotel and there was a lot of work to do, which is what I like. I like to go from ground up as much as possible because the challenges are there and you can do so much. “I’ve been doing this for 38 years or something now and I’ve tended to dip my toe into a lot of things. I don’t really generalise myself as one particular style of chef. I’ve really done everything from food van, to cafes, to hotels, International Hotel, consultancy with the Hilton over in P&G [Papa New Guinea]. “I’ve never really worried about what other people think, it’s something I’ve tended to walk to the beat of your own drum or whatever that saying is, because you know what, at the end of the day, you’ve got to do what’s in your heart, you have got to go with your gut, the gut feeling’s the big one. Otherwise, you lose yourself and your identity goes a little bit.” As expected, upgrading the menu from old school pub fare was met with scepticism early on from some regulars, but it is something Foreman was prepared for. He knew not everyone would embrace the new direction the hotel was going in, but after three years a platform has certainly been laid. Earlier this year at the
THA Awards for Excellence, the Great Lake Hotel was crowned Hotel/Pub Tavern of the Year – Regional, as well as Best Pub Style Accommodation. “The first year or two we copped a little bit of flak from being a country hotel to sort of stepping up into a bistro and adding some interesting items to the menu,” Foreman says. “But we still are maintaining those ground roots. Your parmie and all that is still there, but then we could put on a tempura wasabi prawn, or something like that. “We know how far we can go. At the end of the day, whatever business you do, you’ve got to work towards your demographic – but you do it well. That’s it. You just do it well, and simple can still be done terribly wrong. “Parmie and everything is what it is, and we make sure we look after the punter with those dishes, we do them well but then we look at the other ones we can have a bit of fun with like our specials and our special events.” Functions are where Foreman gets to showcase his flair – and where his love of a degustation menu shines through. The Great Lake has hosted several in the past couple of years, including a THA event which included industry and Government representatives, where a menu showcasing some of the best produce Tasmania has to offer – including Tunnel Hill mushrooms, Doo Town venison and cured Huon Ocean Trout was well received by all in attendance.
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