She’s drawing on her Malaysian-Australian upbringing and travels through the Mediterranean to produce a casual-cool menu featuring the likes of mussels, lamb tartare and plenty of premium tinned seafood. Take it away, Jane.
Hi, my name is Jane Low.
You might remember me from such establishments as Old Palm Liquor, Neighbourhood Wine, The Lake House, Brawn in London, Harry & Frankie, and Pei Modern.
I’ve been cooking for 15 years professionally. I started my career as a pastry chef in some of the top restaurants in Melbourne, before fate handed me a golden opportunity when I was asked to run Harry & Frankie solo, and from there, my love for cooking grew.
My brief for my new gig is an eclectic weekly menu. I’m pulling inspiration from my childhood in Malaysia, my time in London, travels around Europe and my partner’s Kurdish heritage, as well as Australia, which I now call home. I’m also taking a lot of inspiration from my friends at the renowned wine bar and shop, P Franco in London; I’ll be working in a similarly unique, but small space with equipment constraints, so I’ll be doing the best I can without the luxury of a fully equipped kitchen.
Bahama Gold is somewhere you can come for a fun and relaxed time, listen to some good music on an incredible sound system, pick from an extensive wine and beer selection, and of course, witness the cooking up close and personal. It’s a sensory delight.
And I’m passionate about sustainability. In particular, using seasonal produce and lesser-known cuts of meat as well as getting seafood direct from fishermen. I have a real focus on slow food and back to basics cuisine driven by produce. I enjoy developing close interpersonal relationships with local suppliers, for example, the excellent people at Force of Nature, who grow some of the best fruit and veg in Victoria out in Romsey. I work closely with Two Hands, who are my direct link to local fishermen, securing me seafood caught fresh each morning. I’m proud to showcase a menu in which the produce speaks for itself.
Which means I like to cook everything. A little bit of this side of the world, and a little bit of the other. Pasta, bread and popcorn will all make regular appearances. And of course, there’ll be some classic desserts. I enjoy classic European techniques, and bringing the nostalgia of my childhood to the table.
And if there’s one thing I don’t want you to leave without trying it’s the made-to-order bahulu (think Malaysian madeleines) served with kaya curd.
Bahama Gold, 135 Lygon St, Brunswick East, (03) 9388 0954, open noon-midnight daily, bahama.gold, @bahama.gold