Executive Chef & Reef House Cuisine
Introducing Ben Canham
Our executive chef Ben Canham, is excited about his challenge to tantalise the taste buds of diners visiting Palm Cove. The Reef House Restaurant has a long-standing reputation with locals and tourists alike. He is passionate about food and enjoys sharing his love of all things culinary with his customers.
Ben is inspired by the scenery at the Reef House, with the beach within close vicinity, as well as tropical Far North Queensland produce and the opportunity to support local farmers and fishermen.
Ben's career spans 20 years and an impressive line-up of restaurants, including Villa Romana, the Salt House, Perotta's, the Waterbar & Grill, the Shangri-La, Hotel Cairns and Rydges Esplanade.
He is an award-winning chef, securing first and second place in the Best Restaurant in Queensland awards, as chosen by the Australian Culinary Federation.
"I believe in constant challenges, as well as redeveloping and reinventing myself on a daily basis," Ben said. "When you have good teamwork you have good results. I love the thrill of a good service and the compliments we receive. "I believe in a positive, can-do attitude, as well as being creative, efficient, hard-working and customer-focused."
The Reef House focuses on modern Australian cuisine with Asian and European influences. There is definitely a focus on fresh, local seafood, with beautiful views and a relaxed atmosphere.
Their signature dish is Sea Scallops with Twice Cooked Pork Belly, with other favorites including Cape Grim Rib Fillet, Cold & Hot Seafood Tasters, Atlantic Salmon, Confit Duck, Braised Beef Cheeks.
"We have a great view and great ambience combined with great service and great food," Ben said. "I am looking forward to making my mark on Far North Queensland."
Wines to Compliment by Matia, Restaurant Manager
Wine & food matching is the process of pairing dishes with wine to enhance the dining experience.
When matching wine with spicy foods it is best to choose low alcohol wines as alcohol accentuates the oils that make spicy food hot. Some Chardonnay go through a Maloalctic fermentation which is a winemaking process in which tart tasting mlic acid, naturally present in grape 'must' is converted to a softer tasting lactic acid. This process can impart a 'buttery' flavour which compliments spicy food.
Pork Belly & Scallops
Cape grim rib fillet
mANGO cHOCOLATE TART
Soft Shell Crab
barramundi thai curry