Fish D'vine

Over for another year. Blessed again with great weather after it looked a bit “ dodgy earlier in the week. Share your favourite photos. Whoever gets the most likes ( real likes ) wins tickets to next year as our BOB…. Best on beach.

Loving the tag which seems to float in mid air. What a day. Met new White on Whitehaveners from all over the country. All coming back next year and bringing friends. Truely a bucket list experience and did have a lovely lady yesterday so full of fun and zest for life who is terminally ill. Something very special when you hear a phrase “ best day I have ever had”. Bring on day 2 and with the best weather day being Sunday… still some tickets left. When you think to yourself , “ I will do that 1 day”, that one day should be tomorrow. Great weather and everything ready to go. Who knows what next year will bring??

And off we go. Breeze easing as we cross the passage and I get to cruise over while our team is already on the beach creating a pop up restaurant on Whitehaven for 3 magic days. I know tomorrow is booked out but gee the weather looks great for Sunday and still tickets on sale.

Runway dinner on a spectacular spring evening 🥰
2024 Runway Dinner - Airlie Beach - Whitsundays

Prep almost done for the runway dinner and weather is stunning…. It’s not always the fish. Spectacular smooth leaf pineapples from just up the road at Rollingstone Jamie Prickly

One door closes and another one opens. Into the oven for 5 hours go beautiful black Angus beef cheeks, red wine, port, vegetables and herbs being transformed into tender sticky beef cheeks as part of the runway dinner banquet

Loving the diversity of catering. After the rural grazing station wedding Thursday our young apprentice Al and Catering Chef Matt have done a beautiful Canapé wedding at the Marine Club while I have done a stylish 3 course private dinner at the stunning Yangaroo resort at Funnel Bay. Any time, any place and any food style

Lovely little wedding last night at Note Grazing co. Have done 2 events in our rural settings lately and so nice to know the region is more than just the ocean and beaches

And we say goodbye.
And thank you.

Boys in the kitchen.
Last trading day tomorrow Sunday.
End of an era.
Come and wish us goodbye.
Open all day from 11am till late.
Thanks
Bec, Kev and Mark

5… and look who is coming back for the last weekend. 3 of the 4 musketeers

One door closes, and another door opens. Doing our first event at the stunning Shute Harbour lounge. 150 guests off Hamilton Island for a beautiful luncheon. What a stunning and largely unknown venue. Easy parking, plenty of coach service, fully air conditioned. Without any doubt one of the regions event gems…. Now just need a whale swimming past like last week. Reach out if you would like to know more. What a venue for a wedding!! Room looked amazing thanks to Kellie and her team at TP events.

To all valued customers.
Fish D’vine and The Rum Bar is closed today for lunch, Monday 29th and tomorrow Tuesday 30th.
We will be open for dinner from 5pm both days.
Have a big function on so we need our amazing team to help.
Back to lunch and dinner service on Wednesday.

We sincerely apologise for any inconvenience and hope to see you sometime this week.

Not long to go till you can’t come to Fish D’Vine…. But we can always come to you. Off catering today for a lovely birthday long lunch.

Grinding out the prep for busy, busy times. Time to say good bye and hope we see you there…. And thanks to the lovely young ladies who brought me a beer last night, right in the middle of a busy service. Define helped ease the nerves. Lobster mornay and Asian slow braised pork belly w/ orange and miso. First 2 jobs almost done.

Having fun in the kitchen tonight. Revised menu full of old favourites and what is really food history for Airlie. Some things in a kitchen however never fail to amuse!

Very few things in my world of seafood prettier than a tropical rock lobster, AKA painted crayfish, AKA Ornate rock lobster…. Also very few things as delicious 🥰

What has always interested me about our industry is that it never stands still. Food styles change, often influenced by international trends and the seasons. Something I really enjoy is the shift in event catering away from a few pre event canapés to the “ grazing table”. Our catering team have just done an event at “The Creek” with a lovely grazing table pre dinner. Super cost effective and a great way to keep guests happy before dinner. PS…. What a great venue. Just helps remind me the Whitsundays is not just about the ocean. The Creek Whitsundays

Playing around with you tube and a bit of the backstory of wonderful local seafood with a chili crab cook up at the end.
The things we have to go through😂 https://youtu.be/DC2cNkGbafM?si=WF2fGSQx5O1RHBDT

It has been an amazing season for mud crabs this year and finally got a weekend off to go to our favourite crabbing and creek fishing spot in the islands… check out our YouTube video and follow if you want to see more.
https://youtu.be/N7Lff2pIE9I?si=UN_SHHQqYES70ZM-