FROM a dairy farm on the Sunshine Coast to Michelin Star restaurants in London, chef Tim Francis has travelled the world.

The talented chef has decided to settle in Kingscliff and take up the position of head chef at lounge bar and restaurant Babalou.

His goal as the new executive chef for the already popular restaurant is to strengthen staff training and implement local produce into his food to make the Tweed coast a leading food region.

And working around the world has given him the tools to work with, and the produce available to create some outstanding menu items. School holidays at his grandparents’ dairy farm at Maleny taught him how to grow high-quality produce before he moved to Brisbane for his first official chef position at the age of 15 at a golf club.

From there he’s worked at London restaurants Gherkin and Prince Arthur and, closer to home, Fishheads in Byron Bay.

And the experience has made for a repertoire full of delicious meals, including beer-battered jalapeno peppers with romesco dipping sauce, tabouli salad caramelised witlof, autumn root vegetable rossti, dressed baby watercress and delicious desserts such as home made banoffie pie, caramelised banana and chantilly cream.

“My favourite cuisine is modern international, whole food that is chemical free, grown with love from the soil up,” Mr Francis said.

“I have a saying you can make a purse from a pig’s ear. For example, a basic tomato can add flair to the finest of dishes.”

Babalou is open Monday-Wednesday from 10am-til late and Thursday-Sunday from 7am-til late.

While you’re there check out Babalou’s vinyl record library or the Bathing Box booths for a little privacy.