“At the end of the day, I love what I do, and I’m truly passionate about it.”
We were recently lucky enough to sit down with Chef Jason Hughes, the executive chef and talented mind behind all the oh-so-amazing dishes at Ethos at Links House Hotel.
Jason is a true local who began his culinary journey in the Southern Highlands as an apprentice chef. After gaining experience in high-end kitchens and even running his own fine dining spot in Kiama, he made his way back to the Highlands [yay for us].
We love that Jason and Ethos at Links House Hotel are all about celebrating the incredible local produce our region has to offer.
Jason shared what inspires his cooking, his hands-on approach in the kitchen, and a delicious recipe that reflects his incredible culinary style.
1 :: Tell us where your career as a chef began?
I began my career in the Highlands as an apprentice chef, honing my skills before venturing out to work in various kitchens, from large hotel restaurants to fine dining establishments. I lived in Sydney before opening my own fine-dining restaurant in Kiama. After having kids, I returned to the Highlands, launching and taking on the role of executive chef at Bendooley Estate and later at Harry’s on Green Lane.
2 :: What brought you to Ethos at Links House Hotel?
A few years ago, I had the opportunity to launch Ethos at Links House Hotel, and I was eager for something more intimate. I’ve always loved being hands-on in the kitchen rather than tucked away in an office. I wanted to reconnect with day-to-day creativity.
3 :: What advice would you give anyone considering becoming a chef?
You really have to love what you do. Put in the hard work, spend the time, and surround yourself with quality produce. The key is learning how to elevate every ingredient and make the most of what you have.
4 :: What do you love about working as a chef in the Highlands?
It has to be the produce. Even the best restaurants in Sydney are clamouring for Highlands produce, and we’re lucky to have it right at our doorstep. At Ethos at Links House Hotel, we get to work with these incredible local ingredients, which makes it such a rewarding place to create. The region is truly a food bowl, offering so many opportunities to get creative with what’s available.
I take a lot from my experience, focusing on classic techniques but always simplifying to let the produce shine. It’s about allowing the ingredients to really speak for themselves.
5 :: How does that wonderful philosophy impact the menus you create at Ethos at Links House Hotel?
My food philosophy is straightforward. Coming from a fine dining background, I bring those techniques to the table, but when you’re working with exceptional produce, it’s crucial to keep it simple. There’s no need to overwork or over-garnish. I make sure that the quality of the ingredients takes centre stage, letting them shine through in every dish.
6 :: We love every meal we’ve been lucky enough to eat at Ethos at Links House Hotel. Seriously, how do you nail it every time?
Well, my depth of experience certainly helps. Over time, you develop a great respect for everything you work with. But honestly, I have to give a lot of credit to the incredible produce in the Highlands. When something fresh and full of flavour comes in, it’s hard not to be inspired. Just yesterday, we received the most beautiful rainbow chard, and immediately, I knew it would be perfect in a twice-baked souffle, which is the recipe I have decided to share with your readers.
I always keep some spontaneity in how I cook. If you’re too rigid, you can miss the chance to really embrace seasonal produce as it arrives.
At the end of the day, I love what I do, and I’m truly passionate about it.
7 :: Tell us about the team you work with and the space you work in?
We have a small team here and we work really well together.
We have three distinct dining spaces that have their own personality. We have our main dining room which is a classic and beautiful dining area, our private dining room and now we’ve got our new Links Table which is really exciting.
8 :: We’d love to know more about this Links Table, fill us in!
It’s a less formal space, a relaxed, family-friendly kind of spot. We want this to be a space for guests to mingle, drink, and eat together, similar to dining with your friends and family at your family dinner table. Our menu is excellent for sharing so we think it will work well in this space. I love the idea of a sharing-style menu, it means everyone gets a taste of everything.
9 :: Do you have a favourite dish to cook at home?
I’m a big fan of mushroom risotto, especially when it’s made with local mushrooms. A dish like this highlights the importance of quality ingredients; great wine, excellent rice, everything matters.
10 :: What do you love about living in the Southern Highlands?
I’m a country boy at heart. It’s not only a beautiful place to live but it’s also a great location to raise a family as well.
11 :: You have a special recipe to share today, right?
Yes, it’s that Twice Cooked Cheese Souffle I mentioned earlier. I chose this recipe because it has a real spring feeling. It’s something I imagine myself eating at the end of the winter/ start of spring when we’ve got those bright days but still a little chill. It has that classic technique but with excellent flavours and ingredients.
12 :: Any tips or tricks for getting a souffle just right?
Temperature and timing are important. Don’t overwork your egg whites, gently fold and leave as much air in the souffle as possible. I think the word souffle scares a lot of people and that’s why the twice-baked is a good option as it is a bit more simplified. It can be set up in advance so if you’re having a dinner party they’re a great addition.
Twice cooked soufflé with Goats cheese, chard and pear
( makes 4 serves)
Ingredients
- 60g butter
- 1 eschalot finely diced
- 40g plain flour
- 240g milk
- 3 eggs
- 35g fine grated parmesan
- 1 pear thinly sliced
- 2 cubes Meredith goat cheese
- 1 cup thickened cream
- 4 leaves rainbow chard
- Salt and pepper to taste
- 1 sprig fine chopped thyme
Method
Step 1
Preheat oven to 180c
Butter 4 3/4 cup sized ramekins
Step 2
On medium heat melt butter in a saucepan.
Add finely diced eschalot and simmer for 2 mins
Add flour and cook further 2 mins stirring with a wooden spoon
Slowly add milk stirring constantly for a further 2 mins until smooth.
Remove from heat
Stir in thyme and grated parmesan
Set aside to cool slightly
Step 3
Separate eggs placing whites in an electric whisking bowl
Fold yolks into the mix from step 2
Whisk egg whites on high speed to form a stiff meringue
Gently fold the meringue into the mix in 2 lots keeping as much air as possible in egg whites.
Spoon mix into ramekins level to top
Step 4
Place ramekins into a baking tray and pour hot water in to cover halfway up the sides.
Bake uncovered in water-filled tray for 20 mins at 180c
Remove when cooked, allow to cool and deflate before popping out from ramekins
gently with a butter knife
These can now be stored overnight if needed.
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