Award-winning Sydney chef, Hamish Ingham, will bring his culinary talents to Broome next month to helm the exquisite Dinner Under the Stars as part of this year’s Airnorth Cable Beach Polo.

The celebrated restaurateur has become a Sydney favourite for modern Asian cuisine since opening Bar H in Surry Hills in 2010, achieving one hat in the prestigious Sydney Morning Herald Good Food Guide.

Prior to this, Ingham formed part of the start-up team of the now widely-acclaimed Billy Kwong restaurant, where he honed his Chinese cooking skills working under Kylie Kwong.

In 2004, he won the prestigious Josephine Pignolet Young Chef of the Year Award which saw him travel to the United States and work at various restaurants including Chez Panisse.

Most recently, Ingham opened his newest venture Banksii Vermouth Bar and Bistro in Barangaroo, Sydney, last year.

Since then, he has been busy dividing his time between Banksii and Bar H. Both restaurants have become a massive hit thanks to Ingham’s creative and bold culinary approach.

Two star dishes that have won the hearts and tastebuds of patrons are the saltbush from Bar H and the mussels at Banksii.

Since appearing on the menu, the crisp, tempura saltbush served with chilli mayonnaise has become a popular choice of snack from the menu.

A favourite main is Ingham’s admirable take on a classic: mussels cooked in white vermouth.

Ingham puts his own twist on the dish by adding green olives for texture, and incorporating a rich, smooth nettle butter that adds to the succulence of the fresh, plump mussels.

Next month, the executive chef will swap his urban kitchen and the bustling city scene for a tropical beach setting when he helms the lavish Dinner Under the Stars for 200 guests on Saturday, May 20.

Set on the idyllic sands of world-renowned Cable Beach under picturesque Kimberley skies, the intimate dinner has become a highlight event of the polo tournament.

Having previously created a memorable banquet for the 2015 event, Ingham said he was delighted to be invited back again this year.

This time around, he has teamed up with Jack and Vicki Burton from Yeeda to source quality Kimberley beef for the gourmet feast.

Ingham said creating a fine dining experience using fresh, local produce in a spectacular location would set the scene for a truly magical and memorable evening.

“Last time I used the local mud crabs and I’m planning on using local mud crabs again,” Ingham said.

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Source: Cable Beach Polo