The exclusive world class resort of qualia (www.qualia.com.au) has a reputation for offering the very best Australian cuisine, a reputation which has flourished under the guidance of Executive Chef, Jane-Therese Mulry.

Jane-Therese Mulry, who joined qualia in September 2008, leads a highly qualified kitchen team who maintain a tradition of serving fresh local produce with simplicity and style. Her extensive experience, gained in five-star kitchens in Australia, South Africa and the UK, includes being Marco Pierre White's first female head chef at MPW Canary Wharf and working in several of his Michelin starred restaurants. Famous names she has cooked for in the UK include Queen Elizabeth II, Victoria Beckham, Elizabeth Taylor and Sir Michael Caine.

Her time abroad has impacted hugely on her culinary concepts as she infuses international trends and flavours with local organic produce which she knows intimately having been born and raised in tropical north Queensland.

Prior to joining qualia, Jane-Therese was Executive Chef at Cradle Mountain Lodge in Tasmania where she was responsible for overseeing their formal and casual dining restaurants as well as their banqueting experiences. During her tenure the Lodge was recognised as providing one of Australia's finest dining experiences.

Jane-Therese is passionate about creating relationships with local suppliers. Guests at qualia are treated to exquisite food, sourced as much as possible from local suppliers, including pork from Berkshire Pigs that are bred on nearby Airlie Beach, local Bowen tomatoes and fish caught in local waters by a fisherman that has just opened an outlet close by.

Jane-Therese says:

"My passion is produce. I love anything fresh and I will do whatever I can to find the very best available. My food represents my culinary soul and should always be healthy, organic where possible, modern and simple, uniquely prepared and imaginatively presented. I am also very focused on preparing exceptional cuisine for guests who require alternative dietary experiences as the demand for this is growing daily."

This philosophy is brought to life in dishes such as butter poached red claw with potato hash, crisp Serrano ham and truffled egg; cumin crusted cuttlefish with avocado, chickpea and mandarin; ribboned foie gras, chocolate paper, pear puree and toasted brioche and a breakfast favourite - wild oats wafer of nuts, seeds, fruit and honey with banana and coconut creamed organic yoghurt.

qualia's dining spaces are represented by The Long Pavilion and the more casual Pebble Beach restaurant which is located at the water's edge. Both are exclusive to qualia guests or by prior invitation only.

The highly qualified team offer guests expertise and passion, delivering an outstanding and unique dining experience to qualia, perfect for holidaymakers with an equal passion for fine food and wine.

Note to editors:

qualia (www.qualia.com.au) is a world class luxury resort set on the secluded and breathtakingly beautiful northern-most point of Hamilton Island on the Great Barrier Reef. qualia has 60 elegant one-bedroom pavilions and a Beach House, each set among eucalyptus trees with postcard views of the idyllic blue, green waters of the Whitsundays. Two superb restaurants and Spa qualia cater exclusively to guests of the resort. Hamilton Island can be accessed directly from all east coast international gateway cities in under three hours. qualia is a member of Small Luxury Hotels and welcomes guests 18 years and over.

'qualia' is deliberately spelt with a lower case 'q' as it is a reflection of the relaxed, understated nature of this property.

ENDS

NOTE TO EDITORS:

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